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Crispy keto chicken parmesan topped with melted mozzarella and marinara sauce served on a white plate

Keto Chicken Parmesan

A crispy, low-carb Chicken Parmesan made with an almond flour and Parmesan crust, pan-seared until golden, then baked with marinara and bubbly mozzarella. All the comfort food satisfaction without the carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even half-inch thickness
  • 1 cup blanched almond flour for coating
  • 1/2 cup grated Parmesan cheese for coating, freshly grated preferred
  • 2 large eggs whisked
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • 2 tbsp olive oil for searing
  • 1 cup low-carb marinara sauce look for 5g carbs or less per serving
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese for topping

Equipment

  • Large skillet
  • Baking sheet
  • Shallow dishes for dredging
  • Meat mallet or rolling pin
  • Instant read meat thermometer

Method
 

  1. Preheat your oven to 400°F and lightly grease a baking sheet.
  2. Pound each chicken breast to an even half-inch thickness. Season lightly with salt and pepper on both sides.
  3. Set up your dredging station: whisk eggs in one shallow dish. In a second dish, combine almond flour, 1/2 cup Parmesan, garlic powder, and dried oregano. Mix well.
  4. Dip each chicken cutlet into the egg mixture and let the excess drip off. Press firmly into the almond flour mixture, coating both sides completely.
  5. Heat olive oil in a large skillet over medium-high heat. Sear each coated cutlet for 2 to 3 minutes per side until golden brown. Do not move the cutlets while searing so the crust sets properly.
  6. Transfer the browned cutlets to your prepared baking sheet. Spoon marinara sauce over each piece, then top with shredded mozzarella and the remaining Parmesan.
  7. Bake for 12 to 14 minutes until the cheese is bubbly and the internal temperature of the chicken reaches 165°F.
  8. For extra golden cheese, broil for the final 1 minute. Watch closely to prevent burning. Serve immediately.

Notes

Use freshly grated Parmesan for the best flavor and texture in the crust. Check your marinara sauce label and look for 5g carbs or less per serving. Serve with zucchini noodles, steamed broccoli, or a simple green salad. Reheat leftovers in the oven at 350°F to keep the crust crispy.