Easy Keto Chicken Parmesan made that turns out perfectly crispy on the outside, tender on the inside, and is enveloped in delicious melted mozzarella cheese and amazing tomato sauce. This grain-free chicken parmesan recipe comes together quickly and requires few ingredients for a lovely evening in!
Ever feel like you want restaurant-quality food minus the hassle to actually go to the restaurant and minus the hassle to…well…cook?
Well, this recipe nails one of those prerequisites, as this does require actual effort, albeit not very much! In fact, you can whip it out quick-like on any evening of your choosing.
This grain-free keto chicken parmesan is low-carb and has a fancy date-night dinner appeal with minimal effort.
Enjoy cooking in bulk or serving a big family? Double or triple the recipe!
Ingredients for Keto Chicken Parmesan:
Chicken Breasts: You’ll want the chicken to be thin, so you can slice chicken breasts in half through the center (hamburger style) in order to make them thin.
As an alternative, buy either thin cut chicken cutlets or chicken tenders, both of which will already be sliced thin. If you have a meat tenderizer, feel free to put it to action here.
Pounding the meat is not necessary as long as your chicken is cut thin, but does help tenderize the meat!
Egg: You’ll need to whisk up one egg to help the almond flour mixture stick to the chicken for breading and pan frying.
Almond Flour: Instead of using all-purpose flour, we keep it grain-free and low-carb by using almond flour. You can also use gluten-free all-purpose flour, cassava flour, or hazelnut flour.
Parmesan Cheese: To add flavor to the breading, we use grated parmesan cheese for that iconic “chicken parmesan” flavor.
Garlic Powder: Also adds flavor to the breading mixture to boost the palatability of the chicken.
Sea Salt: Always necessary to bring out the flavor of the full dish.
Marinara Sauce: Use any of your favorite no sugar-added store-bought red sauces, or use a homemade keto red sauce. Note that many store-bought sauces contain sugar, so be sure you read the ingredients before making your selection.
Fresh Mozzarella Cheese: The ooey gooey cheese factor here! I like using fresh mozzarella, which is typically in the deli section of the grocery store, but you can also use regular mozzarella.
Avocado Oil: You’ll need a high temperature cooking oil to pan-fry the chicken in order to make it nice and crispy. I use avocado oil because it has a high smoke point, but you can also go with algae oil or a different high temp cooking oil.
Let’s hop to it!
How to Make Baked Keto Chicken Parmesan:
Slice the chicken breasts length-wise to create thinner chicken cutlets.
Whisk 1 egg and 1 tablespoon of water together in a bowl.
Stir together almond flour, parmesan cheese, garlic powder, and sea salt until well-combined, then transfer to a plate.
Preheat the oven to 425 degrees F.
Dredge each of the chicken cutlets in the egg mixture, then the almond flour mixture, coating each cutlet very liberally in the flour mixture.
Heat 2 to 3 tablespoons of avocado oil in a large non-stick skillet over medium-high heat.
Transfer the chicken to the skillet and cook 2 to 3 minutes per side, until both sides of each fillet are golden-brown.
Transfer chicken to a casserole dish.
Slice the fresh mozzarella cheese into ¼-inch slices and place slices on top of the pan-fried chicken.
Pour the marinara sauce on and/or around the chicken.
Transfer casserole dish to the preheated oven and bake for 15 minutes, or until chicken is cooked through. The internal temperature should read 165 degrees F for it to be fully cooked.
Serve with grated parmesan and chopped chives along with side dishes of choice.
Cauliflower rice, zucchini noodles, spaghetti squash, and/or roasted vegetables are my top low-carb side dish recommendations. If you aren’t keto, you can serve with choice of pasta noodles or rice!
Suggested Side Dishes:
- Cauliflower Rice
- Roasted Celery Root and Carrots
- Spaghetti Squash Stir Fry
- My Easy Go-To Stir Fry Vegetables Recipe
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Chicken Parmesan
Ingredients
- 1 to 1.5 lbs chicken breasts sliced into 1/2-inch cutlets
- 1 egg well-beaten
- 1 cup superfine almond flour
- 1/2 cup Parmesan cheese grated
- 2 tsp garlic powder
- 3/4 tsp sea salt
- 1 24-ounce jar marinara sauce, no sugar added
- 8 ounces fresh mozzarella sliced
- 3 Tbsp avocado oil for pan frying
Instructions
- Slice the chicken breasts length-wise to create thinner chicken cutlets about 1/2-inch thick.
- Whisk 1 egg and 1 tablespoon of water together in a bowl.
- Stir together almond flour, parmesan cheese, garlic powder, and sea salt until well-combined, then transfer to a plate.
- Preheat the oven to 425 degrees F.
- Dredge each of the chicken cutlets in the egg mixture, then the almond flour mixture, coating each cutlet very liberally in the flour mixture.
- Heat 2 to 3 tablespoons of avocado oil in a large non-stick skillet over medium-high heat.
- Transfer the chicken to the skillet and cook 2 to 3 minutes per side, until both sides of each fillet are golden-brown.
- Transfer chicken to a casserole dish.
- Slice the fresh mozzarella cheese into ¼-inch slices and place slices on top of the pan-fried chicken.
- Pour the marinara sauce on and/or around the chicken.
- Transfer casserole dish to the preheated oven and bake for 15 minutes, or until chicken is cooked through. The internal temperature should read 165 degrees F for it to be fully cooked.
- Serve with grated parmesan and chopped chives along with side dishes of choice. Cauliflower rice, zucchini noodles, spaghetti squash, and/or roasted vegetables are my top low-carb side dish recommendations. If you aren’t keto, you can serve with choice of pasta noodles or rice!
Nutrition
