Keto chicken parmesan with no breading, yet the same Italian feel you have always known. A homemade marinara topped with toasted fresh mozzarella cheese!
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
- 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.
- 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.
- 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.
- 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.
- Lastly, top with cheese. Place in oven on broil and watch closely. You simply want to brown the cheese not burn it.
Helpful Recipe Tips
- Skip the homemade marina and buy a store bought jar. You can simply pour it in the pan, bring to a boil, then lower the heat until it thickens. Skipping the steps before that since the sauce is already seasoned and prepared.
- You can use shredded mozzarella or get whole and slice it up.
- Used fresh herbs over dried. This does make a difference. Anything with fresh ingredients is better especially that you're making a keto chicken parmesan.
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
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!
Equipment
- non-stick skillet
Ingredients
- 1 pound split chicken breast
- 1 tablespoon minced garlic
- 3/4 cup chicken bone broth or chicken stock
- 2 cup crushed tomatoes
- chopped basil
- chopped oregano
Instructions
- Season chicken breast with salt and pepper or an italian herb blend
- On a high heat sauté chicken breast, brownig on both sides. Don't try to cook it all the way through.
- Remove chicken then add in minced garlic. Brown it a little but becareful not to burn so lower the heat to medium
- Pour in chicken broth after its brown. Bring to a boil then reduce by half.
- Pour in crushed tomatoes. Add salt and pepper as well if the tomatoes aren't seasoned already. Place chicken back in. Bring to a boil then lower to a simmer.
- Add in chopped herbs now. If using dried herbs and in 1/2 TB of each. If fresh simply chop up a small handful of both as in the video.
- After the sauce has thickened pull off the stove then top the chicken with cheese. Place in the oven on broil and simply melt and brown the cheese. When that's done serve.
Video
Notes
Helpful Recipe Tips
- Skip the homemade marina and buy a store bought jar. You can simply pour it in the pan, bring to a boil, then lower the heat until it thickens. Skipping the steps before that since the sauce is already seasoned and prepared.
- You can use shredded mozzarella or get whole and slice it up.
- Used fresh herbs over dried. This does make a difference.
