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Keto Chicken Parmigiana Recipe

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A low-carb twist on the classic chicken parm, this keto-friendly version uses almond flour for a crispy coating and sugar-free marinara for that rich, saucy flavor. Easy to make and packed with cheesy goodness.

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts

  • 1/2 cup almond flour

  • 1/4 cup grated Parmesan cheese

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 large eggs

  • 3 tbsp olive oil or avocado oil (for frying)

For the Sauce:

  • 1 1/4 cups sugar-free marinara sauce

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1 clove garlic, minced

  • 1 tbsp olive oil

For the Topping:

  • 1 1/2 cups shredded mozzarella cheese

  • Extra grated Parmesan for topping

  • Fresh basil (optional)

Instructions

  • Slice chicken breasts in half lengthwise to make 4 cutlets. Pat dry.

  • In one bowl, mix almond flour, Parmesan, and seasonings. In another, beat eggs.

  • Dip each cutlet in egg, then press into the flour mixture. Set aside.

  • Heat oil in a pan on medium. Fry chicken 3–4 minutes per side until golden.

  • In a small pot, heat olive oil and garlic. Add marinara, oregano, and basil. Simmer for 5 mins.

  • Preheat oven to 400°F (200°C).

  • Spoon a little sauce in a baking dish. Place fried chicken on top. Spoon more sauce over each piece.

  • Sprinkle with mozzarella and Parmesan. Bake 10–12 mins. Broil for 1–2 mins for extra browning.

  • Serve hot, with optional fresh basil.

Notes

  • Dry chicken well before coating.

  • Don’t over-sauce or it gets soggy.

  • Rao’s or homemade sauce works best.

  • Leftovers keep for 3 days in the fridge or freeze well.

  • Want crispier? Use crushed pork rinds instead of almond flour.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chicken-parmigiana-recipe/