Keto Chicken Parmesan
Indulge in these tender, juicy and crispy gluten-free breaded chicken breasts baked in a low carb marinara sauce and topped with gooey mozzarella cheese with zero guilt!
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❤️ Why You’ll Love This Keto Chicken Parmesan Recipe
- Tastes just like traditional chicken parmesan
- Crispy and juicy chicken smothered in marinara and cheese
- Family friendly
- Made with gluten-free breading
Who says you can’t have good Italian food on a Keto diet? There are a number of classic Italian dishes that I’ve given a Keto makeover to, in order to continue enjoying them like Baked Italian Meatballs, Instant Pot Chicken Marsala, Shrimp alla Vodka, Italian Bread Sticks and Chicken Cacciatore to name a few.
Gooey mozzarella cheese over perfectly breaded chicken breast, all baked in delicious low carb marinara makes this one irresistible Keto Italian recipe!
What’s in Keto Chicken Parmesan
- Boneless skinless chicken breasts
- Low carb marinara sauce
- Almond flour
- Mozzarella cheese
- Pork rinds
- Grated parmesan cheese
- Garlic salt
- Dried parsley
- Dried basil
- Dried Oregano
- Ground pepper
- Egg
*Exact measurements are listed in the recipe card below.
How to Make Keto Chicken Parmesan
Preheat oven to 400°F.
Grind your pork rinds in a food processor or mini chopper. Remove and set aside. Add cubes of parmesan cheese and grind till you get a granular consistency, like the pork rinds.
Add all the dry ingredients in a bowl and mix using a hand whisk or fork, until well combined.
Set up your breading station with the chicken, beaten eggs and breading mixture. Dip each piece of chicken into the egg and then into the breading mixture.
Add some extra virgin olive oil to a skillet and lightly fry the chicken on medium heat.
Cook for just a few minutes on each side (will continue cooking in the oven).
Brush some olive oil on the bottom of a ceramic or glass baking casserole. Add 1/2 cup or so of the marinara sauce to coat the bottom, then add the chicken.
Add the remaining marinara sauce over the top of each chicken breast.
Then top with the mozzarella cheese.
Bake for 15 minutes at 375°F, then increase the temperature to 450°F and cook 5 more minutes, or until the cheese is golden brown.
Allow to cool slightly and serve with your favorite Keto-friendly vegetable. Or serve over Palmini “linguine” low carb pasta substitute that’s made from hearts of palm.
Leftovers can be kept in the fridge for a few days or freeze.
This Keto Chicken Parmesan is absolutely perfect for meal prep. I portioned it out in these glass containers, with Palmini Noodles and extra Low Carb Marinara sauce!
If you’re looking for additional meal prep ideas, this article, “ 25+ Meal Prepping Ideas,” may give you some inspiration.
What are the Carbs in Marinara Sauce?
We all know that authentic Italian cooks add a dash of this and a dash of that to their marinara sauce. A lot of times those dashes may be sugar or spices that have ingredients not recommended for Keto or low carb diets.
By making a few healthy substitutions, the low carb marinara used in this Keto Chicken Parmesan only has 3 net carbs per serving.
Since traditional chicken parmesan uses bread crumbs, no. But this recipes uses a blend of Keto friendly ingredients, making it perfect for a Keto diet. There are only 5 net carbs in this Keto Chicken Parmesan recipe, which is significantly less than the traditional version.
How to Make Chicken Parmesan without Bread Crumbs?
The traditional recipe typically dredges chicken breasts in regular breadcrumbs, typically Italian seasoned. But this recipes uses pork rinds, almond flour and parmesan cheese instead, making it a delicious and low carb breading.
What is Chicken Parmesan Topped With?
Classic chicken parmesan is typically topped with both parmesan cheese and mozzarella cheese. But because of the great texture grated parmesan cheese gives to the Keto friendly breading, I choose to use it in the breading instead of over the top of the chicken.
Can I Freeze Leftover Keto Parmesan Chicken?
Yes! This recipe freezes beautifully. Just place the leftovers in an airtight container and place in the freezer for up to a couple of months. To reheat, thaw in the fridge over night then reheat in the oven on 350°F until it is heated through.
Tips for the Best Keto Chicken Parmesan
- If you need to save a little time, you can use pork panko instead of grinding whole pork rinds.
- To reheat this chicken parmesan, tent it with foil and heat on 350°F until warm.
- If you don’t have chicken breasts, you can use chicken tenders. Just make sure you adjust your cooking time.
- Nothing beats the flavor of freshly grated parmesan, but if you’re in pinch for time, you can use the kind that is already grated. Just make sure you read to labels to make sure they do not include anti-caking ingredients.
More Keto Chicken Recipes
- Chicken Parmesan
- Creamy Tuscan Chicken
- Chicken Francese
- Creamy Poblano Chicken
- Spinach Artichoke Chicken Casserole
- Buffalo Chicken Casserole
- Jalapeno Popper Chicken Casserole
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Keto Chicken Parmesan
RECIPE VIDEO
Ingredients
- 1 pound organic boneless skinless chicken breasts (cut into 4 – 4 ounce cutlets)
- 1 cup low carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1/4 cup ground pork rinds, plain
- 1/4 cup grated parmesan cheese
- 2 teaspoons garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/2 teaspoon fresh ground pepper
- 1 egg, beaten
Instructions
- Preheat oven to 400F.
- Grind your pork rinds in a food processor or mini chopper. Remove and set aside. Add cubes of parmesan cheese and grind till you get a granular consistency, like the pork rinds.
- Add all the dry ingredients in a bowl and mix using a hand whisk or fork, until well combined.
- Set up your breading station with the chicken, beaten eggs and breading mixture. Dip each piece of chicken into the egg and then into the breading mixture.
- Add some extra virgin olive oil to a skillet and lightly fry the chicken on medium heat for just a few minutes on each side (will continue cooking in the oven).
- Brush some olive oil on the bottom of a ceramic or glass baking casserole. Add 1/4 cup or so of the marinara sauce to coat the bottom, then add the chicken. Top each piece of the chicken with the remaining marinara sauce and the mozzarella cheese.
- Bake for 15 minutes at 375F, then increase the temperature to 450F and cook 5 more minutes, or until the cheese is golden brown. Allow to cool slightly and serve with your favorite Keto-friendly vegetable. Enjoy!
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Thank-you for the delicious recipe and the verse!❤️
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I made this today. It was wonderful! My husband loved it as well. Thanks for the recipe!
Glad you both loved it!
I couldn’t get the desert recipes to download. How do I get that link again please? Thank you
You can download it directly from the email you were sent 🙂