Keto Baked Chicken Parmesan is a flavorful and satisfying twist on the classic Italian dish. This recipe replaces the traditional breaded chicken with a low-carb coating, resulting in a deliciously crispy exterior while keeping it keto-friendly. Topped with marinara sauce and melted cheese, this dish is a perfect choice for those following a ketogenic or low-carb diet.
1- Baking sheet
2- Parchment paper or silicone baking mat
3- Mixing bowls
4- Whisk or fork
5- Knife
6- Cutting board
7- Meat mallet or rolling pin (for flattening chicken breasts)
Oven-safe skillet (optional)
. Calories: Approximately 350-400 calories
. Fat: Around 20-25 grams
. Carbohydrates: Roughly 5-7 grams
. Protein: Approximately 35-40 grams
Picture yourself in a cozy Italian trattoria, where the aroma of tomatoes and herbs fills the air. In the bustling kitchen, the chef carefully selects plump chicken breasts, tender and full of potential. As the chicken breasts are gently pounded to an even thickness, they become blank canvases, ready to be transformed into a keto-friendly masterpiece.
1- To keep the breading crisp, avoid overcrowding the chicken on the baking sheet. Give each piece enough space for air circulation.
2- If you prefer a more traditional cooking method, you can pan-fry the breaded chicken in an oven-safe skillet with a bit of olive oil before adding the marinara sauce and cheese, then finish it off in the oven.
3- For an extra kick of flavor, add a pinch of red pepper flakes or a sprinkle of garlic powder to the breading mixture.
4- If you're short on time, you can use store-bought low-carb marinara sauce, but be sure to check the label for added sugars or unwanted ingredients.
1- Substitute almond flour with crushed pork rinds for a unique twist and added crunch.
2- Try different cheeses like mozzarella, provolone, or a blend of Italian cheeses for the topping to customize the flavor.
3- Add a layer of sautéed mushrooms or spinach between the breaded chicken and the marinara sauce for an extra boost of veggies and flavor.
4- Experiment with different herbs and spices in the breading, such as oregano, thyme, or paprika, to create your signature seasoning blend.
Indulge in the comforting flavors of Keto Baked Chicken Parmesan, and savor each bite of this keto-friendly Italian delight that will transport you to the heart of Mediterranean cuisine.
For the chicken:
4 boneless, skinless chicken breasts
1/2 cup almond flour
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 eggs, beaten
1/4 cup olive oil
For the tomato sauce:
1 can (14 oz) diced tomatoes
1/4 cup tomato paste
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the topping:
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Preheat the oven to 400°F (200°C). Grease a baking dish with cooking spray and set aside.
In a shallow dish, mix together almond flour, grated Parmesan cheese, garlic powder, dried basil, salt, and pepper.
In another shallow dish, beat the eggs.
Dip each chicken breast into the beaten eggs, then coat with the almond flour mixture, pressing it firmly onto the chicken.
In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until browned on both sides, about 3-4 minutes per side.
Transfer the chicken to the prepared baking dish.
In a small bowl, mix together diced tomatoes, tomato paste, minced garlic, dried basil, dried oregano, salt, and pepper. Spoon the tomato sauce over the chicken.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of the chicken.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.
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