Name: Keto Chicken Parmesan (Standard)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian American
Ingredients: 2 large Boneless, skinless chicken breasts; 1 cup Almond flour; 1/2 cup Grated Parmesan cheese; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Dried Italian seasoning; To taste Salt; To taste Black pepper; 2 large Eggs; 1 (15 ounce) can Crushed tomatoes (no sugar added); 2 tbsp Olive oil; 2 cloves Garlic-minced; 1/2 tsp Dried oregano; 1/2 tsp Dried basil; To taste Salt; To taste Black pepper; 1.5 cups Shredded mozzarella cheese; 1/4 cup Grated Parmesan cheese; 1/4 cup Olive oil (for frying); Optional, to garnish Fresh basil leaves

Recipe tier

A classic low-carb chicken parmesan recipe made easy for everyday home cooking, featuring crispy almond flour-crusted chicken, sugar-free marinara, and melted mozzarella.

Total 50 min

Serves 4 servings

Steps 9

Ingredients 20

Soundtrack the cook

Dinner party · 66 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 20m Cook 30m Plate 5m Reset 10m

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Chicken
2 large 680 g Boneless, skinless chicken breasts
Breading
1 cup 120 g Almond flour
cup 50 g Grated Parmesan cheese
1 tsp 5 g Garlic powder
1 tsp 5 g Onion powder
tsp 2.5 g Dried Italian seasoning
To taste To taste Salt
To taste To taste Black pepper
2 large 2 large Eggs
Sauce
1 (15 ounce) can 425 g Crushed tomatoes (no sugar added)
2 tbsp 30 mL Olive oil
2 cloves 10 g Garlic-minced
tsp 2.5 g Dried oregano
tsp 2.5 g Dried basil
To taste To taste Salt
To taste To taste Black pepper
Topping & Frying
1.5 cups 170 g Shredded mozzarella cheese
cup 25 g Grated Parmesan cheese
cup 60 mL Olive oil (for frying)
Optional, to garnish Optional, to garnish Fresh basil leaves

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap and pound to about -inch thickness using a meat mallet or rolling pin. Cut into 4 equal cutlets.
Set up Breading Station: In one shallow dish, whisk the Eggs. In another shallow dish, combine the Almond flour, cup Grated Parmesan cheese, Garlic powder, Onion powder, Dried Italian seasoning, Salt, and Black pepper from the Breading group.
Bread the Chicken: Dip each chicken cutlet first into the Egg wash, allowing excess to drip off, then dredge thoroughly in the dry Breading mixture, pressing to ensure full coverage.
Pan-fry Chicken: Heat cup Olive oil in a large skillet over medium-high heat. Add breaded chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Make the Sauce: In the same skillet (or a separate saucepan), heat 2 tbsp Olive oil over medium heat. Add Garlic-minced and sauté for 1 minute until fragrant. Pour in Crushed tomatoes, Dried oregano, Dried basil, Salt, and Black pepper from the Sauce group. Simmer for 5-7 minutes, stirring occasionally.
Assemble and Bake: Spread half of the Sauce in the bottom of the prepared baking dish. Arrange the cooked chicken cutlets over the sauce. Top each cutlet with the remaining Sauce, then sprinkle generously with Shredded mozzarella cheese and cup Grated Parmesan cheese.
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. If desired, broil for the last 1-2 minutes for extra browning.
Garnish with Fresh basil leaves (if using) and serve hot.