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Keto Chicken Parmesan

Keto Chicken Parmesan

Don't skip this classic dish because you're following a keto diet. This recipe will let you enjoy it without the guilt.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch, Main Course, main meals
Cuisine Italian
Servings 4 servings

what you'll need
  

  • 2 chicken breasts
  • 1 egg
  • 2/3 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tbsp dried parsley
  • 1/4 tsp pepper
  • 1 cup marinara sauce
  • 4 oz fresh mozzarella cheese sliced into 4 even pieces
  • 1 tbsp avocado oil
  • Basil to garnish

let's do it
 

  • Preheat the oven to 400 degrees fahrenheit and line a deep baking sheet or pan with parchment paper.
  • Carefully cut each chicken breast lengthwise in half, resulting in 4 thinner chicken breasts. Set aside.
  • Prepare a dredging station with 2 large shallow bowls or plates.
  • Whisk the egg into one of the bowls.
  • In the second bowl, combine the almond flour, salt, garlic powder, parsley, and pepper. Stir to combine.
  • Dredge the chicken by taking a breast and covering it in the egg. Let any excess egg drip off. Next, place the egg-coated chicken into the dry mixture and coat completely. Set aside and repeat with the remaining 3 chicken breasts.
  • Heat a large skillet over medium high heat and add the avocado oil. Once the oil is heated, add the coated chicken and cook for about 2 minutes per side until golden brown.
  • Place the browned chicken onto the baking sheet and bake for 10 minutes.
  • Remove from the oven and pour ¼ cup marinara sauce over each chicken breast. Top with 1 oz fresh mozzarella cheese.
  • Place the chicken back into the oven and cook for an additional 5-10 minutes until the cheese is melted and bubbly.
  • Garnish with fresh basil and serve!
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