This delightfully flavorful keto chicken parmesan elevates the humble chicken breast into a true delicacy. Ready in about 30 minutes, this easy recipe is made with a coating of almond meal. It's just as good as the traditional recipe!
"It's like pizza on a chicken breast!" declared the Picky Eater, delighted. Why yes, it is. Chicken breast is coated with almond meal and parmesan, baked until cooked through, then topped with marinara sauce and cheese and baked briefly to melt the cheese. It's as good as it sounds, and the way it combines simple ingredients into a culinary delight is genius.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Olive oil spray: To coat the chicken before baking.
- Chicken breasts: Boneless and skinless. Try to pick relatively small pieces, 6-7 ounces each.
- Almond meal: This is the almond meal I use. Blanched almond flour works too.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
- Marinara sauce: Try to use a sugar-free brand such as Rao's.
- Provolone cheese: Mozzarella works too.
Variations
- I usually use slices of provolone cheese, but shredded (or sliced) mozzarella will work too.
- You can also use different herbs instead of basil, including thyme and oregano leaves. I especially like thyme. Parsley is milder but is an acceptable substitute.
- While fresh herbs greatly elevate this dish, if you don't have any on hand, it's OK to skip them. In this case, I like to add a generous pinch of a dried herb, such as dried oregano, when seasoning the chicken breasts.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Season the chicken breasts. Dip them in an egg wash and then in a mixture of almond meal and parmesan. Arrange them on a rimmed baking sheet and spray them with oil.
Bake the chicken pieces for 15 minutes. Top them with marinara sauce and cheese.
Bake for 5 more minutes, garnish with chopped basil (or parsley), and serve.
Expert Tip
To keep this recipe truly easy, I don't slice the chicken breasts or pound them thin, and I don't saute them.
Instead, I bake them in the oven in two stages. The first stage is intended to cook them through and brown the almond meal coating. The second stage is meant to melt the cheese.
Recipe FAQs
You simply need to replace the traditionally used breadcrumbs with a low-carb alternative such as almond meal.
You could, but be sure to use plenty of oil and a nonstick pan, or the almond meal coating could fall apart. That's one of the reasons I prefer baking to frying when making this recipe.
The small ones will be ready faster. Bigger ones will need more time in the oven, and then you run the risk of burning the coating.
If you do use bigger ones, you'll need to bake them for 20-25 minutes (their internal temperature should reach 165°F). If that's the case, loosely cover them with foil after the first 15 minutes to protect them from burning.
Serving Suggestions
I like to serve keto chicken parmesan with a side of microwave broccoli or steamed broccoli, drizzled with olive oil.
In the summer, I often serve it with grilled zucchini. It's also good with arugula salad or cucumber tomato salad.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them on a rack in a 350°F oven until heated through. Reheating in the oven is better than using the microwave because it helps re-crisp the almond meal.
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Recipe Card
Keto Chicken Parmesan
Video
Ingredients
- Olive oil spray
- 4 chicken breasts - small, 6-7 ounces each
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large egg
- 1 cup almond meal
- ½ cup parmesan - grated
- ½ cup marinara sauce
- 4 slices provolone - 1 ounce each
- 2 tablespoons basil - or parsley, chopped
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the rack with oil.
- Pat the chicken breasts dry. Season them on both sides with kosher salt, black pepper, and garlic powder.
- In a shallow bowl or a Pyrex baking dish, whisk the egg with a tablespoon of water.
- In another shallow bowl, mix together the almond meal and parmesan.
- Dip each chicken breast in the egg, then dredge it in the almond meal mixture. To avoid a sticky mess, use one hand for the egg mixture and one hand for the almond meal mixture.
- Transfer the coated chicken breasts to the prepared wire rack. Spray their tops with olive oil. Bake them for 15 minutes.
- Remove the pan from the oven but keep the oven on. Top each chicken breast with 2 tablespoons of marinara sauce and one slice of provolone.
- Return the chicken breasts to the oven for 5 more minutes, until they are cooked through, their internal temperature reaches 165°F, and the cheese is melted.
- Transfer the chicken to plates, top it with chopped basil or parsley, and serve.
Notes
- If your chicken breasts are larger, you'll need to bake them for 20-25 minutes (their internal temperature should reach 165°F). If that's the case, loosely cover them with foil after the first 15 minutes to protect them from burning.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them on a rack in a 350°F oven until heated through. Reheating in the oven is better than using the microwave because it helps re-crisp the almond meal.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
