Keto Baked Chicken Parmesan
A classic Italian dish loaded with flavor. This easy Chicken Parmesan recipe is keto and low carb with an almond flour breading.
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
- 2 large chicken breasts about 1 ½ pounds
- 1 cup fine almond flour
- ½ cup shredded Parmesan cheese divided
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt plus ground pepper to taste
- 2 eggs
- 1 tablespoon light olive oil
- 24 ounces marinara sauce divided (look for a brand with no sugar added)
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Preheat oven to 400° F. Cut chicken breasts in half lengthwise. Place one half in a large Ziploc bag and seal. Pound with the flat side of a meat mallet until about ⅓-inch thick and 3 to 4 inches wide. Remove from bag and repeat for remaining breast halves.
In a large bowl, stir together almond flour, ⅛-cup Parmesan cheese, Italian seasoning, and salt. Set aside.
Lightly beat eggs in a medium bowl. Dip and coat both sides of a chicken breast, then dredge into almond flour mixture until both sides are evenly coated. Repeat for remaining chicken breasts.
Heat oil in a large oven-safe non-stick pan over medium-high heat. Add breaded chicken breasts and cook 3 minutes, or until bottoms are golden brown. Rotate and brown other sides. Remove pan from heat.
Reserve 1-cup of marinara sauce. Pour remaining sauce into the pan, lifting up chicken breasts so they are resting above the sauce.
Spoon remaining marinara sauce over the centers of the chicken. Sprinkle with mozzarella and remaining Parmesan cheese.
Bake uncovered 17-20 minutes, or until the internal temperature of chicken reaches 165 °Remove from oven and cool 5 minutes on a wire rack.
Serve garnished with parsley and desired sides.
Serving: 1half breast | Calories: 526kcal | Carbohydrates: 9g | Protein: 48g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 224mg | Sodium: 1634mg | Potassium: 1280mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1520IU | Vitamin C: 19mg | Calcium: 395mg | Iron: 4.5mg