why make this recipe
Amazing Keto Chicken Parmesan is a fantastic dish for anyone following a keto diet or looking for a healthier alternative to traditional chicken parmesan. It maintains all the classic flavors while keeping carbs low. This recipe is not only delicious but also simple to make, using readily available ingredients. With the added crunch from the crust, it’s hard to believe it’s a keto recipe!
how to make Amazing Keto Chicken Parmesan
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for crust)
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Directions:
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- In one shallow bowl, lightly beat the eggs.
- In a second shallow bowl, combine the almond flour, 1/2 cup Parmesan cheese, Italian seasoning, and garlic powder. Mix well.
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Dredge the chicken thoroughly in the almond flour mixture, pressing lightly so the crust adheres.
- Heat the oil in a large skillet over medium-high heat. Sear the crusted chicken for 2-3 minutes per side until golden brown. You are only browning, not fully cooking.
- Transfer the browned chicken to the prepared baking sheet.
- Spoon a layer of low-carb marinara sauce over each cutlet.
- Top with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and slightly browned.
- Serve immediately.
how to serve Amazing Keto Chicken Parmesan
To serve Amazing Keto Chicken Parmesan, place the chicken cutlets on individual plates or a serving platter. You can garnish them with fresh basil or parsley for added flavor and color. This dish pairs well with a side salad or steamed vegetables, making it a balanced and satisfying meal.
how to store Amazing Keto Chicken Parmesan
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through and the cheese is melty again.
tips to make Amazing Keto Chicken Parmesan
- For a spicier kick, add a pinch of red pepper flakes to the almond flour mixture.
- Make sure to press the almond flour mixture onto the chicken firmly so the crust sticks better.
- If you’re a fan of garlic, consider adding minced fresh garlic to the marinara sauce for extra flavor.
variation
You can replace the almond flour with crushed pork rinds for a different texture and flavor. This keeps the dish keto and adds a unique crunch!
FAQs
Q: Can I use regular flour instead of almond flour?
A: Using regular flour will increase the carb content, making it not suitable for a keto diet. Almond flour is a great low-carb alternative.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the chicken and crust ahead of time. Store them separately in the fridge and bake just before serving.
Q: Is the marinara sauce really low-carb?
A: Make sure to choose a low-carb marinara sauce or make your own to keep the dish keto-friendly. Always check the label for added sugars.
Amazing Keto Chicken Parmesan
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for crust)
- 2 large eggs Lightly beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- to taste Salt and black pepper
- 2 tablespoons olive oil or avocado oil For cooking
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper.
- In one shallow bowl, lightly beat the eggs.
- In a second shallow bowl, combine the almond flour, 1/2 cup of Parmesan cheese, Italian seasoning, and garlic powder. Mix well.
Cooking
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Dredge the chicken thoroughly in the almond flour mixture, pressing lightly so the crust adheres.
- Heat the oil in a large skillet over medium-high heat. Sear the crusted chicken for 2-3 minutes per side until golden brown. You are only browning, not fully cooking.
- Transfer the browned chicken to the prepared baking sheet.
- Spoon a layer of low-carb marinara sauce over each cutlet.
- Top with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and slightly browned.
- Serve immediately.
