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Keto Chicken Parmesan Recipe

This Keto Chicken Parmesan delivers all the rich, crispy, cheesy goodness of the classic Italian dish—without the carbs. With a golden almond flour coating, sugar-free marinara, and melted mozzarella, it’s the perfect comfort food for your keto lifestyle.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 large boneless skinless chicken breasts halved lengthwise
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan cheese for breading
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg beaten
  • 1 tbsp olive oil
  • 1 cup sugar-free marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated parmesan cheese for topping
  • Fresh basil or parsley for garnish (optional)

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a shallow bowl, mix almond flour, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
  • Dip each chicken cutlet into the beaten egg, then dredge in the almond flour mixture, pressing to coat well.
  • Heat olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side until golden and crisp.
  • Transfer seared chicken to a baking dish.
  • Spoon marinara sauce over each piece, then sprinkle with mozzarella and remaining parmesan.
  • Bake for 15 minutes, or until chicken is cooked through and cheese is melted and bubbly.
  • Garnish with fresh basil or parsley if desired, and serve hot.

Notes

  • Use thin chicken cutlets for quicker cooking and better crisp.
  • Don’t skip the sear—it gives the breading that essential crunch.
  • Make your own sugar-free marinara or use a trusted store-bought brand.
  • Try air frying the chicken for a quicker, crispier alternative.
  • Add layers of sautéed spinach or mushrooms under the sauce for extra flavor.