Keto chicken parmesan

Small round plate with parmesan chicken and cauliflower rice garnished with fresh basilone more plate with chicken on the background.

Juicy, with crispy edges and tons of flavors from parmesan cheese and marinara sauce, this low carb keto chicken parmesan recipe is your ultimate lunch or dinner dish that is gluten-free, delicious, and extremely easy to make.

Prep Time10

Cook Time30

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Gluten-free chicken dinner, Keto chicken recipes, Keto dinner, Parmesan chicken

Servings: servings

Calories: 467kcal

Author: Anna

Equipment

Large (11-inch/28cm) non-stick skillet

Ingredients

1.5 lb. 700g chicken breasts, sliced in half horizontally
Salt to taste
Black pepper to taste
2 tablespoon unflavored protein powder I use whey protein powder
2 tablespoon almond flour
½ cup 55g grated parmesan cheese optionally pulsed in a food processor for fine crumb
1 teaspoon dried oregano
½ teaspoon garlic powder

Toppings

½ cup 65g shredded mozzarella cheese
½ cup 130g unsweetened marinara sauce

Serving ideas

Instructions

Preheat the oven to 400F (205C) and line the baking sheet with parchment paper.
Season the chicken with salt and pepper on both sides. Set aside.
On a large plate, combine the parmesan cheese, protein powder, almond flour, dried oregano, and salt with black pepper to taste.
Add olive oil to a large non-stick skillet so it covers the bottom with a thin layer. Heat over a medium heat.
Bread the chicken on both sides. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown. Work in batches and add extra oil when needed.
When done, place the chicken on the prepared baking sheet, spread the marinara sauce and cheese evenly on top of each piece, and bake for 10 -15 minutes until the cheese has melted and is slightly bubbly. The inner temperature of fully cooked chicken should be 165F (75C).

Notes

NET CARBS: 4g

Nutrition