Save Indulge in a classic Italian-American favorite without the extra carbs with this Keto Baked Chicken Parmesan. This recipe transforms juicy chicken breasts into a golden-brown masterpiece using a savory coating of almond flour and Parmesan cheese, topped with tangy sugar-free marinara and gooey, melted mozzarella.
Save This dish contains eggs, milk (from the Parmesan and mozzarella), and tree nuts (from the almond flour). When selecting your ingredients, be sure to double-check store-bought marinara sauce labels for hidden sugars to maintain the keto profile of the meal.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 150 g each), 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Coating: 1 cup almond flour, 1/2 cup grated Parmesan cheese, 1 teaspoon dried Italian herbs (oregano, basil, and thyme), 2 large eggs
- Topping: 1 cup sugar-free marinara sauce, 1 1/4 cups shredded mozzarella cheese, 2 tablespoons chopped fresh basil (optional)
- For Baking: 2 tablespoons olive oil (for greasing the baking dish)
Instructions
- Step 1: Prep
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish with olive oil.
- Step 2: Season
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Step 3: Prepare Breading
- In a shallow bowl, combine the almond flour, Parmesan cheese, and Italian herbs. In a second bowl, whisk the eggs.
- Step 4: Coat
- Dip each chicken breast into the eggs, then coat thoroughly in the almond-Parmesan mixture, pressing gently to adhere.
- Step 5: First Bake
- Arrange the coated chicken in the baking dish and bake for 20 minutes until the coating is golden.
- Step 6: Layer Toppings
- Spoon marinara sauce over each breast and sprinkle with shredded mozzarella cheese.
- Step 7: Final Bake
- Return to the oven for 8–10 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Step 8: Garnish
- Sprinkle with fresh basil before serving.
Zusatztipps für die Zubereitung
To ensure the best results, always pat the chicken dry before breading; this helps the almond flour mixture stick better. For safety and the juiciest results, use a meat thermometer to confirm the chicken reaches the required internal temperature of 165°F (74°C).
Varianten und Anpassungen
For an even juicier option, you can substitute chicken breasts with boneless chicken thighs. If you prefer an extra crunchy texture, try using crushed pork rinds instead of almond flour for the breading.
Serviervorschläge
Serve this dish over a bed of zucchini noodles for a classic pasta feel without the carbs. A fresh green salad with a light vinaigrette also makes for a perfect, keto-compliant side dish.
Save With 420 calories and 45g of protein, this Keto Baked Chicken Parmesan is a robust and flavorful main dish. Enjoy a taste of Italy while staying on track with your health goals.
Recipe Questions
- → Can I make this ahead of time?
Yes, you can coat the chicken up to 24 hours in advance and store it covered in the refrigerator. Add the marinara and cheese just before baking for best results.
- → What can I use instead of almond flour?
Pork rinds crushed into crumbs make an excellent nut-free alternative that adds extra crunch. You could also use coconut flour, though the texture will be slightly different.
- → How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. The coating should be golden brown and the cheese should be bubbly and slightly browned.
- → Can I freeze this dish?
Yes, freeze the baked chicken without the cheese topping for up to 3 months. Thaw overnight in the refrigerator, add fresh marinara and mozzarella, then reheat until warmed through.
- → What sides pair well with this?
Zucchini noodles, cauliflower mash, or a crisp green salad with olive oil dressing complement the flavors perfectly while keeping the meal low-carb.
- → Is the marinara sauce keto-friendly?
Look for sugar-free marinara brands or make your own by simmering crushed tomatoes, garlic, and Italian herbs. Avoid sauces with added sugar or high-carb thickeners.