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Keto Chicken Parmesan

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A delightful blend of crispy chicken, flavorful spices, and rich cheeses that brings a taste of Italy to your keto-friendly table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese (for coating)
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)
  • 1 cup low-carb marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Pound the chicken breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
  3. Set up your dredging station: whisk the eggs in one shallow dish. In another, mix together almond flour, 1/2 cup Parmesan cheese, garlic powder, and oregano.
  4. Dip each chicken cutlet into the egg mixture, letting the excess drip off. Press into the almond flour mixture, coating well.
  5. In a large skillet, heat olive oil over medium-high heat. Sear the coated chicken for 2-3 minutes on each side until golden brown.
  6. Transfer the browned chicken to the prepared baking sheet. Top each piece with low-carb marinara sauce, mozzarella, and the remaining Parmesan cheese.
  7. Bake for 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
  8. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Nutrition

Find it online: https://www.tastysavvy.com/keto-chicken-parmesan-3/