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Close-up shot of the finished Keto Chicken Parmesan on a white plate, placed on the white marble cooktop. The chicken is topped with golden, melted cheese and marinara sauce, garnished with fresh herbs, ready to be enjoyed.

Keto Chicken Parmesan Recipe

This crispy and cheesy Keto Chicken Parmesan is a low-carb twist on the classic Italian dish, featuring golden fried chicken topped with marinara, gooey mozzarella, and parmesan. Pure comfort food!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Equipment

  • Meat mallet or rolling pin (for pounding chicken)
  • Mixing bowls (2-3)
  • Non-stick frying pan
  • Baking sheet
  • Parchment paper
  • Whisk
  • Spatula

Ingredients
  

  • 6 small chicken breasts 1 1/2 pounds
  • 1/2 teaspoon salt
  • 2 cups almond flour
  • 3 large eggs
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoon oil to fry
  • For the toppings
  • 2 cups keto marinara sauce
  • 1 1/2 cups mozzarella cheese freshly sliced
  • 1/3 cup parmesan cheese

Instructions
 

  • Prepare Chicken: Pound chicken breasts to ¼-inch thickness, sprinkle with salt, and coat lightly in almond flour.
    Close-up shot of raw chicken breasts on a wooden cutting board, being pounded to ¼-inch thickness with a meat mallet, over the white marble cooktop. The chicken is uniformly flattened and lightly sprinkled with salt, ready to be coated.
  • Make Coating: Whisk eggs in one bowl. Mix parmesan, garlic powder, onion powder, and remaining almond flour in another bowl.
    Close-up shot of two mixing bowls on the white marble cooktop. One bowl contains whisked eggs, smooth and frothy. The other bowl holds a mixture of almond flour, parmesan cheese, garlic powder, and onion powder, combined into a textured coating.
  • Coat Chicken: Dip chicken in whisked eggs, let excess drip, then coat in parmesan-almond flour mixture.
    Close-up shot of chicken breasts being dipped in the bowl of whisked eggs, with the excess dripping off, and then coated in the parmesan-almond flour mixture, evenly covering the surface of the chicken.
  • Fry Chicken: Heat oil in a pan over medium heat. Fry chicken for 2-3 minutes per side until golden. Place on paper towels to drain.
    Close-up shot of a non-stick frying pan on the white marble cooktop with golden-coated chicken breasts frying in hot oil. The chicken sizzles as it cooks, with edges crisping to a perfect golden brown.
  • Preheat Oven: Set oven to 200°C/400°F. Line a baking sheet with parchment paper.
  • Assemble Chicken Parmesan: Place chicken on the baking sheet. Top with marinara sauce, mozzarella slices, and parmesan cheese.
    Close-up shot of golden-fried chicken breasts on the lined baking sheet, each topped with a layer of keto marinara sauce, fresh mozzarella slices, and a sprinkle of parmesan cheese, creating a vibrant and appetizing display.
  • Bake: Bake for 10-15 minutes until cheese is melted and slightly golden.
  • Serve: Remove from oven and serve hot.
    Close-up shot of the finished Keto Chicken Parmesan on a white plate, placed on the white marble cooktop. The chicken is topped with golden, melted cheese and marinara sauce, garnished with fresh herbs, ready to be enjoyed.