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Keto Chicken Parmesan

A low-carb version of the classic comfort food using almond flour and parmesan coating instead of traditional breadcrumbs, delivering crispy, cheesy satisfaction while maintaining ketogenic goals.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons avocado oil
For the Topping
  • 1 cup sugar-free marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 400°F and lightly grease a 9x13 baking dish. Place chicken breasts between plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up coating station with three shallow dishes: one with beaten eggs, and another mixing almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  3. Dip each chicken breast in egg, letting excess drip off, then press firmly into the almond flour mixture, ensuring complete coverage.
  4. Heat avocado oil in a large oven-safe skillet over medium-high heat. When oil shimmers, sear chicken for 3-4 minutes per side until golden brown.
  5. Remove skillet from heat and spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella generously on top, followed by Parmesan.
  6. Transfer skillet to preheated oven and bake for 12-15 minutes until chicken reaches 165°F internally and cheese is melted and lightly browned. Let rest for 5 minutes before serving.

Notes

Pound chicken breasts the night before to save prep time and ensure tenderness. Store leftovers in refrigerator for up to 4 days. Reheat in 350°F oven for 10-12 minutes to restore crispiness - avoid microwaving as it makes coating soft. Make sure oil is hot enough before searing and don't skip the browning step for maximum crispiness. Let chicken rest 5 minutes after baking to allow juices to redistribute.