This easy baked keto chicken Parmesan can be ready in 30 minutes and makes a great family dinner. Chicken breasts are coated in a seasoned almond flour and parmesan mixture, then topped with a marinara sauce and mozzarella.
Traditionally, chicken Parmesan is not low carb as the coating uses breadcrumb. It's simple enough to make the recipe to low carb by just changing the coating.
How to make keto chicken parmesan
The chicken breasts should not be too thick for the chicken to cook evenly. Chicken cutlets would be a great choice. If the chicken breasts are too thick, give them a quick pounding with a rolling pin to flatten them.
First of all set up your dipping station. I use oat fiber to dip the chicken breast first as it acts like flour and helps the egg stick to the chicken breast.
Once the chicken has baked for 20 minutes, removed from the oven.
Spoon marina sauce over the chicken breasts. I use my homemade marinara sauce to ensure that there's no sugar in it.
Sprinkle with mozzarella cheese and return to the oven to bake. You want the cheese to be melted and golden.
Serve with fresh basil on top. The keto chicken parmesan can be enjoyed with a side salad or low carb noodles.
Ground pork rinds could replace the almond flour.
Oat fiber can be omitted if you don't have it. Just dip the chicken in the egg, then the almond flour mixture.
This dish freezes well. As with any frozen chicken dish, ensure that it defrosts thoroughly before reheating it.
More low carb chicken recipes to enjoy
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This recipe was originally posted in January 2012. I've updated the content and photos.
Keto Chicken Parmesan
- 4 chicken breasts skinless, boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup almond flour
- ½ cup dried Parmesan cheese
- ½ cup oat fiber
- 1 teaspoon basil dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon oregano
- 1 large egg beaten
- ½ cup marinara sauce
- ½ cup Mozzarella shredded
- Preheat the oven to 180C/350F degrees.
- Line a baking tray with silver foil and lightly spray it, so the chicken doesn't stick.
- Season the chicken breasts with salt and pepper.
- Set up your dipping station with 3 shallow bowls. One with the oat fiber, one with the beaten egg and the third with the almond flour, parmesan, basil, garlic powder, onion powder and oregano.
- Dip a chicken breast into the oat fiber, then the beaten egg and finally the Parmesan mixture.
- Place the chicken breast on the tray and repeat for all the breasts.
- Bake for 20 minutes and remove from the oven. Spoon the marinara sauce on each breast, then sprinkle with mozzarella. Return the chicken to the oven and bake for a further 5 minutes.
- Serve with chopped fresh basil.
This chicken is very tasty, especially the coating - I licked up every bit of the crumbs on the plate!! I used fresh oregano/marjoram (not sure which is which anymore as they grow wild in the garden) I only marinated the chicken for about 2 hours and served them with pan-fried asparagus, such a lovely meal! Thank you for the innovative "breadcrumb" substitute, I will definitely try this recipe again with chicken nuggets. 🙂
Glad you love it! And pan-fried asparagus...nom nom!!