Keto Chicken Parmesan: A Simple Low-Carb Italian Classic

Keto Chicken Parmesan brings the classic Italian flavor without the carbs. This dish combines crispy chicken with melty cheese and tangy tomato sauce for a meal that keeps you on track with your low-carb goals. The almond flour coating creates a satisfying crunch that rivals traditional breadcrumbs. Perfect for family dinners or meal prep, this recipe takes just 30 minutes to prepare and delivers all the comfort of traditional chicken parmesan. The combination of juicy chicken, rich sauce, and bubbling cheese makes this a dish you’ll want to make again and again.

Reasons to Try Keto Chicken Parmesan

Keto Chicken Parmesan stands out from regular versions for many good reasons:

1. Low-carb satisfaction: You get all the flavor of regular chicken parmesan without the carb overload.
2. Protein-packed meal: The chicken provides filling protein that keeps you full longer.
3. Quick preparation: From start to finish, this dish takes just 30 minutes, making it perfect for busy weeknights.
4. Family-friendly: Kids and adults love this dish equally, solving the “what’s for dinner” problem.
5. Crispy texture: The almond flour and parmesan coating creates a genuinely crispy exterior that doesn’t get soggy.
6. Versatile pairing options: Works with zucchini noodles, cauliflower rice, or on its own for a complete meal.

Where did Chicken Parmesan come from?

Chicken Parmesan, also known as “Chicken Parmigiana,” started in southern Italy and then evolved when Italian immigrants came to America. The original dish used eggplant, not chicken, and was called “melanzane alla parmigiana.” When Italians moved to America in the early 1900s, meat became more available, and chicken replaced eggplant. The classic version uses breadcrumbs for coating, but our keto version swaps those carb-heavy ingredients for low-carb alternatives. Despite these changes, the dish keeps its Italian roots with the combination of tomato sauce, melted cheese, and herbs that give it its distinctive flavor.

Ingredients Notes

• Chicken breasts: Choose thick, even-sized breasts or pound them to even thickness for consistent cooking.
• Almond flour: The base of our keto-friendly coating. Use finely ground blanched almond flour for the best texture.
• Parmesan cheese: Buy a block and grate it yourself for fresher flavor and better melting. Pre-grated often contains anti-caking agents.
• Eggs: These bind the coating to the chicken. Room temperature eggs coat more evenly.
• Marinara sauce: Look for brands with no added sugar or make your own. Check labels carefully as many store brands contain hidden sugars.
• Mozzarella cheese: Whole milk mozzarella melts better than part-skim versions. Fresh mozzarella contains more moisture, so low-moisture packaged mozzarella works better for this recipe.
• Italian herbs: Dried oregano, basil, and thyme create authentic Italian flavor. Fresh herbs work too if you have them.
• Garlic powder: Adds depth without the burn that can come from fresh garlic in the coating.
• Salt and pepper: Season each layer for the best flavor development.

How to Make Keto Chicken Parmesan

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. Pat the chicken breasts dry with paper towels. This helps the coating stick better.
3. If the chicken breasts are very thick, place them between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.
4. Set up your coating station: In one shallow bowl, beat 2 eggs. In another bowl, mix 1 cup almond flour, ½ cup grated parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Dip each chicken breast into the beaten eggs, making sure it’s fully covered.
6. Next, press the chicken into the almond flour mixture, coating both sides completely.
7. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
8. Place the coated chicken breasts in the hot skillet and cook for 3-4 minutes on each side until golden brown.
9. Spoon ¼ cup marinara sauce over each chicken breast.
10. Top each piece with ¼ cup shredded mozzarella cheese and a sprinkle of additional parmesan.
11. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and slightly browned.
12. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute throughout the meat.

What You Must Know About Keto Chicken Parmesan

• The almond flour coating burns more easily than traditional breadcrumbs. Watch the heat level when pan-frying and adjust down if needed.
• Check that your marinara sauce contains no added sugar to keep this truly keto-friendly. Many store brands add sugar.
• Don’t skip the step of patting the chicken dry. Moisture prevents the coating from getting crispy.
• Use an instant-read thermometer to check that chicken reaches 165°F (74°C) for food safety.
• The thickness of your chicken breasts affects cooking time. Thicker pieces need more time.
• If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after pan-frying.

Helpful Tips

• For extra flavor, add 1 tablespoon of grated parmesan to the beaten eggs before dipping the chicken.
• Let the coated chicken sit for 5 minutes before frying. This helps the coating stick better during cooking.
• Don’t move the chicken too much during the first few minutes of frying. This gives the coating time to set.
• If the coating starts to brown too quickly, lower the heat or cover the skillet with foil in the oven.
• For a spicy version, add ¼ teaspoon of red pepper flakes to the almond flour mixture.
• Double the recipe and freeze uncooked coated chicken breasts for quick future meals.

Variations and Substitutions

• Chicken thighs can replace chicken breasts for juicier meat with higher fat content, perfect for keto.
• Coconut flour can substitute for almond flour if you have nut allergies (use 1/3 the amount as coconut flour absorbs more moisture).
• For dairy-free options, use nutritional yeast instead of parmesan and dairy-free cheese alternatives that melt well.
• Add sliced mushrooms to the marinara sauce for extra flavor and nutrients.
• Mix Italian seasoning with dried thyme and rosemary for a different herb profile.
• Use chicken tenders instead of breasts for faster cooking time and easier portion control.
• Create a “pizza” version by adding pepperoni slices under the cheese before baking.

Serving Suggestions for Keto Chicken Parmesan

• Serve over zucchini noodles (“zoodles”) sautéed in olive oil with garlic for a complete low-carb meal.
• Pair with a simple side of roasted broccoli or asparagus tossed in olive oil, salt, and pepper.
• Add a fresh side salad with mixed greens, cucumber, and a simple olive oil and vinegar dressing.
• Cauliflower rice makes an excellent base for soaking up the extra sauce.
• For a dinner party, serve with a side of sautéed spinach with garlic and a sprinkle of red pepper flakes.
• A simple slice of lemon on the side adds brightness when squeezed over the dish just before eating.

Storage/Reheating

Storage: Let the chicken parmesan cool completely before storing. Place in an airtight container and keep in the refrigerator for up to 3 days.

Reheating: For best results, reheat in a 350°F (175°C) oven for about 10 minutes until warmed through. This maintains the crispiness better than microwave reheating. If you must use a microwave, place a damp paper towel over the chicken and heat in 30-second intervals until warm to prevent drying out.

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Irresistible Keto Chicken Parmesan Recipe | Low-Carb Italian Classic

Make this easy keto chicken parmesan in just 30 minutes! Our low-carb recipe delivers all the crispy, cheesy goodness without the carbs. Perfect for keto diet dinners!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 servings

Calories 420 kcal

Ingredients

  

• 4 boneless skinless chicken breasts (about 6 ounces each)
• 2 large eggs
• 1 cup almond flour
• 1/2 cup grated parmesan cheese plus more for topping
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish optional

Instructions

 

• Preheat oven to 400°F (200°C)
• Pat chicken breasts dry and pound to even thickness if needed
• Beat eggs in a shallow bowl
• Mix almond flour, parmesan, and seasonings in another bowl
• Dip chicken in eggs, then coat with almond flour mixture
• Heat olive oil in an oven-safe skillet over medium-high heat
• Cook chicken 3-4 minutes per side until golden
• Top each piece with marinara sauce and cheeses
• Bake 15-20 minutes until chicken reaches 165°F internal temperature
• Rest 5 minutes before serving

Notes

Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 38g
• Fat: 28g
• Net Carbs: 4g
• Fiber: 2g
• Total Carbs: 6g
• Sodium: 720mg
• Calcium: 320mg
• Potassium: 450mg

This keto chicken parmesan fits perfectly into a low-carb lifestyle while providing plenty of protein and healthy fats to keep you satisfied.

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