Indulge in a flavorful and low-carb dinner with this Keto Chicken Parmesan recipe. This dish features tender chicken breasts coated in a crispy Parmesan crust, baked to perfection and smothered in a rich homemade marinara sauce. With only a few ingredients and simple steps, you can enjoy a classic Italian favorite while sticking to your keto lifestyle. Serve it alongside zucchini noodles or a side salad for a satisfying and guilt-free meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, combine the almond flour, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper.
- Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing gently to adhere.
- Place the coated chicken breasts on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
- While the chicken is baking, heat the marinara sauce in a saucepan over medium heat.
- Once the chicken is done, remove it from the oven and spoon a generous amount of marinara sauce over each breast.
- Sprinkle shredded mozzarella cheese over the sauce.
- Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
