Description
A delicious and satisfying keto chicken parmesan that can be made in just 15 minutes, perfect for busy weeknights and family gatherings.
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
- 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