What’s the best way to impress your family on a busy weeknight? With just 15 minutes of your time, you can whip up a delicious and satisfying meal that has everyone raving. I’m talking about a delightful keto chicken parmesan that tastes just as heavenly as it sounds. This meal quickly became a family favorite at our house; it’s so good that my kids even ask for it on the weekends! Simple yet packed with flavor, this chicken parmesan is a hit for gatherings, even if you’re following a low-carb lifestyle.
Why make this recipe?
You might wonder why you should add this chicken parmesan to your meal rotation. First and foremost, the flavors are absolutely indulgent—the crispy almond flour coating, the rich marinara sauce, and the gooey melted mozzarella cheese combine to create a delightful dish that you’ll crave again and again. It’s also incredibly easy to prepare, making it perfect for those who think they can’t cook or are short on time. With clear, straightforward steps, even beginner cooks will find success here.
Plus, let’s talk budget! The ingredients won’t break the bank and are mostly pantry staples. You also get to skip the carbs without sacrificing taste—what’s not to love? And let’s face it, kids adore anything they can dip, so letting them help in the kitchen can make it even more fun for everyone!
How to make Amazing 15-Minute Keto Chicken Parmesan
You’ll be amazed at just how quickly you can put this meal together. In under 30 minutes, you’ll have a restaurant-quality dish on your table, leaving you with plenty of time to relax afterwards. The prep time is about 15 minutes, and then it simmers in the oven while you tidy up or spend time with your family. You don’t need any fancy tools either—a couple of shallow dishes, a skillet, and a baking sheet are all that’s necessary.
Ingredients
- 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)
Step-by-step directions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
- Set up a dredging station. In the first shallow dish, whisk the eggs. In the second dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, and oregano.
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Next, press the chicken firmly into the almond flour mixture, coating both sides completely.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the crusted chicken for 2-3 minutes per side until golden brown. You are just browning the crust, not cooking through.
- Transfer the browned chicken to the prepared baking sheet.
- Top each piece of chicken with a spoonful of low-carb marinara sauce, followed by the mozzarella and remaining Parmesan cheese.
- Bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Serve immediately.
How to serve Amazing 15-Minute Keto Chicken Parmesan?
When it comes to serving this gorgeous dish, the sky’s the limit. My favorite ways include serving it alongside a fresh green salad drizzled with a simple vinaigrette, or you can pair it with roasted vegetables like zucchini or asparagus for a nutritious side. If you’re feeling really indulgent, consider preparing a cauliflower mash or zucchini noodles to mimic a traditional pasta side—yum! A sprinkle of fresh basil or parsley on top adds a lovely finishing touch, making your dish photo-worthy (though it might disappear before you get the chance!).
How to store Amazing 15-Minute Keto Chicken Parmesan?
Like many delicious dishes, chicken parmesan is excellent for leftovers. Store any uneaten chicken in an airtight container in the fridge, and it will stay fresh for about 3-4 days. If you want to save it for later, place it in the freezer for up to 2-3 months. To reheat, pop it in the oven until warmed through, or microwave it if you’re in a rush. Just be cautious to not overcook it, as it can dry out quickly.
Tips for perfect Amazing 15-Minute Keto Chicken Parmesan
- Pound Uniformly: Even thickness ensures that the chicken cooks evenly.
- Don’t Skip the Browning: Searing adds flavor. You want that lovely golden crust!
- Check Your Temperature: Use a meat thermometer to confirm doneness for safety and juiciness.
- Experiment with Cheese: Use a blend of cheeses for extra flavor.
- Follow the Dredging: Coat thoroughly for a satisfying crunch.
Variations
- Spinach and Artichoke Style: Mix chopped artichokes and steamed spinach into your marinara sauce for a twist.
- Spicy Option: Add crushed red pepper flakes to the almond flour mix for some heat.
- Make It Vegetarian: Use eggplant or mushrooms instead of chicken. Follow the same coating and baking process, but adjust cooking times accordingly for the vegetable chosen.
FAQs about Amazing 15-Minute Keto Chicken Parmesan
Can I substitute almond flour?
Absolutely! If you have a nut allergy, try using crushed pork rinds or a low-carb breadcrumb alternative for that crunchy texture.
Why did my breading fall off?
Breading can fall off if the chicken is too wet before dredging. Make sure to let the excess egg wash drip off before pressing the chicken into the almond flour mixture.
Will it work if I reduce the cheese?
You can reduce cheese if you’re looking to make it lighter, but the dish will miss some of that wonderfully rich flavor. Try to keep at least some cheese for optimal taste.
With all these tips, tricks, and variations, you’ll never get bored of making this yummy keto chicken parmesan! Enjoy the ease of preparing a flavorful dinner that keeps your family coming back for more!
Print
Amazing 15-Minute Keto Chicken Parmesan
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A delicious and satisfying keto chicken parmesan that can be made in just 15 minutes, perfect for busy weeknights and family gatherings.
Ingredients
- 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
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
- Set up a dredging station: In the first shallow dish, whisk the eggs. In the second dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, and oregano.
- Dip each chicken cutlet first into the egg mixture, letting excess drip off, then press firmly into the almond flour mixture, coating both sides completely.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the crusted chicken for 2-3 minutes per side until golden brown.
- Transfer the browned chicken to the prepared baking sheet.
- Top each piece of chicken with a spoonful of low-carb marinara sauce, followed by mozzarella and remaining Parmesan cheese.
- Bake for 12-15 minutes, or until internal temperature reaches 165°F (74°C) and cheese is bubbly.
- Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat in the oven or microwave carefully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: keto, chicken parmesan, low-carb, quick dinner, weeknight meal