keto chicken parmesan

This Easy, Keto Low-Carb Chicken Parmesan recipe is baked with rich marinara and gooey mozzarella cheese making it the perfect dish for weeknight dinners or meal prep. These breasts are encrusted with Italian seasoning and loaded with flavor

Easy, Keto Low-Carb Chicken Parmesan

chicken breasts (about 16-20 ounces total)

almond meal

tsp Italian Seasoning

salt and pepper

cooking oil (I use olive oil)

mozzarella cheese shredded (I buy block cheese and grate.)

Raos marinara sauce

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.&nbsp;

Slice the chicken breasts in half horizontally to create 4 thinner chicken breasts. Place the chicken breasts on a hard surface and pound them to completely flatten.

Combine the almond meal, parmesan cheese, Italian Seasoning, salt and pepper in a bowl large enough to dip the chicken breasts. Stir to combine.

Place the egg in a bowl large enough to dip the chicken.

Dip the chicken in the egg and then the almond meal mixture.

Place the chicken on the parchment paper and repeat for the remaining chicken. Your hands will get sticky. You may want to keep a moist towel nearby and wipe your hands after breading each.

Spray the top of each breast with cooking oil.  Bake for 15 minutes. Use a meat thermometer to test if the internal temperature of the chicken has reached 165 degrees.

Remove from oven, spoon the marinara sauce over each piece of chicken and top each with shredded mozzarella cheese.

Bake for 5-8 more minutes or until cheese is melted

Allow the chicken to cool before serving.

https://embed.mediavine.com/videos/s23zl3nafg7pm1uolisq

Easy, Keto Low-Carb Almond Crusted Chicken Parmesan with Marinara is a quick recipe with no pork rinds that uses almond flour meal, mozzarella cheese, and Italian seasoning for immense flavor. You can also use your air fryer for this recipe for extra crunchy chicken. Feel free to pair this dish with zucchini noodles (zoodles). This recipe has 3 net carbs per serving.

Keto Low Carb Chicken Parmesan

Keto chicken parmesan with no breading, yet the same Italian feel you have always known. A homemade marinara topped with toasted fresh mozzarella cheese!

Keto Chicken Parmesan

chicken breast

mozzarella

marinara sauce

almond flour

parmean cheese

salt

black pepper

italian seasoning

garlic powder

eggs

buttermilk

Cut chicken breast in half or buy thinly cut chicken breast. You don&#039;t want them to be thick at all.

Combine almond flour, grated parmesan, salt, black pepper, italian seasoning and garlic powder

In a bowl, beat 2 eggs and buttermilk together

It is best to use a cast iron pan to fry. Place oil in a pan on medium/high heat. Preheat oven to 400°F

Dip chicken into egg wash then dip into breading mix. Pat down the breading on the chicken. This helps but you will still lose some breading in the cooking process.

Place chicken in oil. You should see a light sizzle or frying action. Too high and the breading will burn in seconds. Leave the chicken alone until it&#039;s time to flip it. When time to flip take a spatula and in a scraping motion lift the chicken from the pan. This will preserve almost all of your breading if done correctly. Breading should be a golden brown but chicken will not be done. You&#039;ll finish it in a oven.

Use a fork to support the chicken during the flip to avoid splashing oil on yourself. DO NOT USE A FORK TO TURN CHICKEN! The spatula is what flips the chicken. Don&#039;t pierce the chicken and try to flip it that way, you&#039;ll loose all your breading!

Place the chicken that&#039;s done frying in a casserole dish or baking sheet. Place in preheated oven for 20 minutes to finish cooking. Breading will stay crispy, no worries

After 20 minutes is up, top chicken with marinara sauce and cheese then place back in oven on broil for 1-2 minutes so that the cheese will brown and melt. Serve.

Air Fryer Panko Breaded Chicken Parmesan with Marinara Sauce is a quick and easy low-calorie, low-fat recipe with mozzarella cheese.

Air Fryer Panko Breaded Chicken Parmesan with Marinara Sauce

chicken breasts (sliced in half to make 4 breasts)

panko bread crumbs

parmesan cheese (grated)

mozzarella cheese (shredded)

egg (beaten)

Italian Seasoning

cooking oil (I use olive oil.)

Spray the air fryer basket with cooking oil.

Slice the chicken breasts in half horizontally to create 4 thinner chicken breasts.&nbsp;Place the chicken breasts on a hard surface and pound them to completely flatten.

Combine the panko breadcrumbs, parmesan cheese, and Italian Seasoning, salt, and pepper to taste in a bowl large enough to dip the chicken breasts. Stir to combine.

Dip the chicken in the egg and then the breadcrumbs mixture.

Place in the chicken breasts in the air fryer. Spray the top of the chicken with cooking oil.

Cook for 7 minutes on 370 degrees.

Open the air fryer. Top each of the breasts with marinara sauce and then the shredded mozzarella.

Cook for an additional 3 minutes or until cheese has melted. Every air fryer brand will cook at varying speeds. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 degrees.

An easy, no-fuss way to make Chicken Parmesan.  Adapted from The Family Table Slow Cooker. 

Crock-Pot Chicken Parmesan

boneless, skinless chicken breasts

tsp salt

tsp pepper

Italian seasoning mix

C Parmesan cheese, grated

C prepared marinara sauce (your favorite)

oz mozzarella cheese, shredded

Lay the chicken breasts in the slow cooker. ...

Lay the chicken breasts in the slow cooker.  Mix the garlic powder, salt, pepper, and Italian seasoning mix together in a small bowl.  Sprinkle the mixture evenly over the chicken breasts, patting lightly so it will stick to the chicken.

Sprinkle the Parmesan cheese evenly over the chicken,...

Sprinkle the Parmesan cheese evenly over the chicken, then pour the marinara sauce on top, covering the tops and sides of the chicken.

Cover and cook on low, checking after 3...

Cover and cook on low, checking after 3 1/2 hours.  (Or cook on high, checking after 1 1/2 hrs.)

Uncover and sprinkle the mozzarella evenly over the...

Uncover and sprinkle the mozzarella evenly over the chicken.  Cover and cook on low for about 15 more minutes, until cheese is completely melted.

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken. 

Parmesan Crusted Chicken with Lemon Cream Sauce

heavy cream

garlic,

lemon juice

lemon pepper seasoning

Parmesan cheese

Italian seasoning

olive oil (I use this brand) code kyndraholley

chicken breasts, thinly sliced

In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken. 

Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken. 

Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)

Remove the chicken from the pan and top with the sauce. 

This recipe was pretty good but I think I messed up by using solid pecorino Romano that I grated with a microplane. It didn’t brown at all like the pictures and I’m thinking I probably should have used the green cap parmesan cheese cause that browns a lot more evenly.

Normally I wanna user fresher and less processed ingredients, but in this cause I think the processed parmesan would have worked to this recipe’s benefit

"Store leftovers in the refrigorator for up to 4 days" What leftovers?!

This recipe is amazing! The chicken comes out so juicy and the Parmesan gets crispy just like regular fried chicken. My husband and I have been making it every week! Great keto staple.

So easy and SO good! Has anyone done the macros on this recipe?

https://content.jwplatform.com/videos/HB56Tl1U.mp4

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken.

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Top 5 keto chicken parmesan recipes from across the web

The most viewed keto chicken parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy, Keto Low-Carb Chicken Parmesa...

Keto Chicken Parmesan

Air Fryer Panko Breaded Chicken Par...

Crock-Pot Chicken Parmesan

Parmesan Crusted Chicken with Lemon...

The most viewed keto chicken parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine