Keto chicken parmesan

Italian Keto Chicken Parmesan

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Keto chicken parmesan with no normal breading but a gluten free and keto friendly one, yet the same Italian feel you have always known. A homemade marinara topped with toasted fresh mozzarella cheese!

Keto chicken parmesan

 

The Perfect Keto Chicken Parmesan!

  • Made in under 20 minutes.
  • An authentic feel even with no breading.
  • Everything made from scratch or easy store bought options.

How To Make Keto Chicken Parmesan

  1. First, season you chicken. You can use simply salt and pepper or use an Italian seasoning to help give the flavor that the panko crumbs normally bring.
  2. Sauté your chicken in a skillet. Just brown the chicken with some color. Don’t cook the chicken all the way through because you will add it into the sauce later.
  3. So, for making an authentic marinara sauce start with some minched garlic. Brown that a little then add in chicken stock. Bring to a boil then simmer.
  4. Next, add in a chunky tomato sauce. Without the chunks is fine, but the chunks just make it a little more hearty. Bring to boil then add chicken back in. Lower heat to simmer, then cook until thickened.
  5. Lastly, top with cheese. Place in oven on broil and watch closely. You simply want to brown the cheese not burn it.

Keto chicken parmesan

 

Helpful Recipe Tips

  • Breading falling off, you will loose some breading. If you handle the chicken by my directions you’ll save a great portion of it. All while keeping it crispy as well.
  • Chicken is raw but breading is starting to burn, the chicken won’t be cooked in the frying process. The purpose is to get the breading crispy and finish the chicken in the oven.
  • Do you add water to the casserole dish or pan? No, don’t do that. Anything you lay the chicken on while baking will soak into the breading and make it soggy. If you add anything lay it on top of a thin layer of sauce. That way the top stays crispy.
  • Can I skip the breading? Yes, you can. If you look above the original recipe didn’t have breading at all. Simply season the chicken with the spices and herbs that you find in the breading for the best flavor.

Macros

Below, the nutrition label is done via Cronometer using the homemade version. If you decide to use a store-bought sauce these numbers change. For a pound of chicken breast you should get 3 or 4 pieces. Your net carbs will come out around 8 net carbs for the dish. It’s actually less carbs depending on how much sauce you choose to eat.

 

Easy Keto Dinner Recipes You’ll Enjoy

***Recipe Revised***

Keto chicken parmesan

Keto Chicken Parmesan

Keto chicken parmesan with no breading, yet the same Italian feel you have always known. A homemade marinara topped with toasted fresh mozzarella cheese!
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 Chicken Breast
Calories 281 kcal

Ingredients
 

  • 1.5 pound split chicken breast
  • 1 cup shredded mozzarella
  • 1 cup marinara sauce

Chicken Breading

  • 1 cup blanched almond flour
  • 1 cup grated parmean cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon italian seasoning
  • 2 teaspoon garlic powder
  • 2 large eggs
  • 1/4 cup buttermilk

Instructions
 

  • Cut chicken breast in half or buy thinly cut chicken breast. You don't want them to be thick at all.
  • Combine almond flour, grated parmesan, salt, black pepper, italian seasoning and garlic powder
  • In a bowl, beat 2 eggs and buttermilk together
  • It is best to use a cast iron pan to fry. Place oil in a pan on medium/high heat. Preheat oven to 400°F
  • Dip chicken into egg wash then dip into breading mix. Pat down the breading on the chicken. This helps but you will still lose some breading in the cooking process.
  • Place chicken in oil. You should see a light sizzle or frying action. Too high and the breading will burn in seconds. Leave the chicken alone until it's time to flip it. When time to flip take a spatula and in a scraping motion lift the chicken from the pan. This will preserve almost all of your breading if done correctly. Breading should be a golden brown but chicken will not be done. You'll finish it in a oven.
  • Use a fork to support the chicken during the flip to avoid splashing oil on yourself. DO NOT USE A FORK TO TURN CHICKEN! The spatula is what flips the chicken. Don't pierce the chicken and try to flip it that way, you'll loose all your breading!
  • Place the chicken that's done frying in a casserole dish or baking sheet. Place in preheated oven for 20 minutes to finish cooking. Breading will stay crispy, no worries
  • After 20 minutes is up, top chicken with marinara sauce and cheese then place back in oven on broil for 1-2 minutes so that the cheese will brown and melt. Serve.

Notes

Helpful Recipe Tips

  • Breading falling off, you will loose some breading. If you handle the chicken by my directions you'll save a great portion of it. All while keeping it crispy as well.
  • Chicken is raw but breading is starting to burn, the chicken won't be cooked in the frying process. The purpose is to get the breading crispy and finish the chicken in the oven.
  • Do you add water to the casserole dish or pan? No, don't do that. Anything you lay the chicken on while baking will soak into the breading and make it soggy. If you add anything lay it on top of a thin layer of sauce. That way the top stays crispy.
  • Can I skip the breading? Yes, you can. If you look above the original recipe didn't have breading at all. Simply season the chicken with the spices and herbs that you find in the breading for the best flavor.

Nutrition

Nutrition Facts
Keto Chicken Parmesan
Amount Per Serving
Calories 281
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto chicken parmesan
Tried this recipe?Leave a rating and comment, thank you

2 thoughts on “Italian Keto Chicken Parmesan”

  1. I’m fairly new to Keto and this recipe was fantastic. I made it tonight and received rave reviews. Thank you!

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