This keto chicken parmesan is a game-changer! It’s crispy on the outside, juicy on the inside, and covered in tomato sauce and heaps of cheese – all baked to golden perfection. And guess what? It’s totally low-carb. Fast, easy, and scrumptious – get ready to make this on repeat!
No need for a long list of ingredients; with just some chicken breast, eggs, and shredded mozzarella, you’ll turn out the most deliciously crispy oven-baked chicken breast. It’s perfect for those nights when you want a family dinner that doesn’t take forever to prepare.
Trust me, you’re going to fall head over heels for this recipe. Ready in just under 30 minutes, it serves up a tender chicken breast with a golden, crunchy exterior, all smothered in a rich marinara sauce and generously topped with shredded mozzarella. It’s the kind of meal that makes everyone at the table happy.
Ingredients Needed
Another great thing about this chicken parmesan recipe is that it is made with just a few ingredients that you can find in almost any grocery store. Here is a list of everything you will need:
- Chicken Breast – Choose good quality, boneless, skinless chicken breasts or thighs for best results. Thighs are juicier!
- Italian Seasoning – Try mixing your own Italian seasoning at home to avoid those from the store that contain other preservatives between dried herbs.
- Garlic Powder – used to infuse the chicken with aromatic flavors.
- Paprika – Add a subtle smokiness and a touch of color to the coating.
- Sal&Pepper – to taste. Used to enhance all the flavors from the recipe.
- Mustard – Use mustard as a binding ingredient before coating the chicken. It helps the almond flour mixture stick to the chicken, providing a crispier texture.
- Mayonnaise – add moisture to the chicken and contribute to the coating’s sticking.
- Parmesan Cheese – use freshly grated parmesan cheese for the best results.
- Almond Flour – It provides a crunchy coating while keeping the dish keto-friendly.
- Marinara Sauce – use a sugar-free marinara sauce to avoid adding extra carbs. You can also make marinara sauce at home.
- Mozzarella Cheese – Top the chicken with shredded mozzarella for that gooey, melty goodness.
- Olive Oil – drizzle olive oil over the chicken before baking to enhance the crispiness.
How To Make Keto Chicken Parmesan
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare chicken by slicing each breast in half lengthwise.
- Mix wet ingredients: Combine mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add chicken, coating evenly.
- Mix dry ingredients: In a separate bowl, combine almond or coconut flour, Parmesan cheese, Italian seasoning, garlic powder, paprika, salt, and pepper.
- Dredge chicken in the dry mixture, pressing to adhere.
- Arrange the chicken on the prepared baking sheet. Brush with olive oil.
- Bake for 20-25 minutes until golden and cooked through.
- Top chicken with marinara sauce and mozzarella cheese.
- Broil for 5 minutes until cheese is melted and bubbly.
Tips For Making The Best Recipe
- Even chicken thickness. Ensure uniform cooking by slicing chicken breasts in half lengthwise, creating even thickness for consistent results.
- Toss chicken evenly in the mayo mixture, ensuring each piece is evenly coated on all sides for maximum flavor.
- Gently press coating. When dredging the chicken in the dry mixture, gently press the coating onto the chicken to stick better and obtain a crispier texture.
- Brush with olive oil. Before baking, brush the coated chicken with olive oil cooking spray to enhance crispiness and add a rich flavor.
Serving Ideas
- Serve Keto Chicken Parmesan over spiralized zucchini noodles for a low-carb alternative to traditional pasta.
- Cauliflower Rice. Pair the chicken with cauliflower rice for a keto-friendly and satisfying side.
- With a Side Salad. Create a fresh and crisp side salad with leafy greens, cherry tomatoes, and cucumber, drizzled with a keto-friendly dressing.
- Wrapped in Lettuce. Enjoy a low-carb twist by wrapping the Chicken Parmesan in large lettuce leaves for a tasty, handheld option.
- Cauliflower Mash. Replace traditional mashed potatoes with creamy cauliflower mash as a satisfying and keto-friendly base.
Storing Ideas
- Fridge: Store any leftover Keto Chicken Parmesan in an airtight container in the fridge for up to 5 days.
- Freezer: If you need to store it longer, consider freezing. Wrap individual pieces in plastic wrap and aluminum foil before placing them in a freezer-safe bag. Label it with the date and store it for up to 3 months.
- To Reheat: When reheating, use an oven or toaster oven to help restore the crispiness of the coating. Microwaving may compromise the texture.
Frequently Asked Questions
Can I swap chicken breasts for thighs?
Absolutely! Chicken thighs are a great substitute for breasts in this recipe. Just keep an eye on the cooking time, as it might need a bit of adjusting to make sure the chicken is cooked all the way through.
What if I want to use a different cheese than mozzarella?
Go for it! There are plenty of keto-friendly cheeses out there that would taste fantastic on top of this dish. Try cheddar, provolone, or even a mix of your favorites to switch things up.
Is it okay to make this keto chicken parmesan ahead of time?
Definitely! Although it’s at its best when fresh, this dish can be prepared ahead. It’s perfect for those moments when you need a delicious meal but are short on time.
More Chicken Recipes
- Cream Cheese Spinach Stuffed Chicken Breast
- BEST Oven-Baked Chicken Breast
- Cajun Stuffed Chicken Breast
- The Best Bruschetta Chicken Recipe
Keto Chicken Parmesan
Description
Ingredients
- 1 1/2 lb chicken breasts sliced lengthwise
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tsp paprika
- Salt and pepper to taste
- 1 tsp Dijon mustard
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese freshly grated
- 3/4 cup almond flour or 3/4 cup coconut flour
- 2 tbsp olive oil
- 1 cup marinara sauce
- 1 cup mozzarella cheese sliced or shredded
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the chicken breasts by slicing them in half lengthwise to make two thinner pieces.
- In a large bowl, create the wet mixture by combining the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Add the sliced chicken to this bowl, ensuring each piece is evenly coated on all sides.
- In a separate large bowl, mix together the almond or coconut flour, freshly grated Parmesan cheese, Italian seasoning, garlic powder, paprika, and additional salt and pepper for the dry mixture.
- Dredge each piece of chicken in the dry mixture, pressing gently to ensure the coating sticks well.
- Arrange the coated chicken pieces on the prepared baking sheet. Drizzle or brush the chicken with olive oil to help achieve a golden color and crispy texture.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating has turned a dark golden brown.
- Remove the baking sheet from the oven, and evenly spoon the marinara sauce over the cooked chicken. Top each piece with mozzarella cheese.
- Return the pan to the oven and broil for 4-5 minutes, or until the cheese has melted and is bubbly, watching carefully to prevent burning.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.