BEST KETO Chicken Parmesan

BEST KETO Chicken Parmesan


For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup almond flour
  • 2 large eggs, beaten
  • 1 cup grated Parmesan cheese (make sure it’s finely grated)

For the Marinara Sauce:

  • 1 can (14 oz) crushed tomatoes (check for low-carb content)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the Cheese Topping:

  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)


1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

2. Prep the Chicken:

  • Season each chicken breast with salt and pepper.
  • In separate bowls, place almond flour, beaten eggs, and grated Parmesan cheese.
  • Dip each chicken breast first into the almond flour, then the eggs, and finally coat with the Parmesan cheese. Press the coating onto the chicken to adhere.

3. Pan-Fry the Chicken:

  • In an oven-safe skillet, heat olive oil over medium-high heat.
  • Add the coated chicken breasts and cook for 2-3 minutes on each side until golden brown.

4. Make the Marinara Sauce:

  • In a bowl, mix together crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper.
  • Spoon the marinara sauce over each chicken breast.

5. Add Cheese Topping:

  • Sprinkle shredded mozzarella and grated Parmesan cheese on top of each chicken breast.

6. Bake:

  • Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through, and the cheese is melted and bubbly.

7. Garnish and Serve:

  • Garnish with fresh basil or parsley if desired before serving.