Keto Chicken Parm quick tasty parm dinner with easy skillet steps craveworthy crust and lowcarb comfort for busy weeknights Fast tasty
Ingredients
Scale
2 large chicken breasts, boneless and skinless — pounded to an even 1/2-inch thickness for fast, uniform browning
1/2 cup almond flour — fine texture helps a crispy crust; swap in crushed pork rinds for a dairy-free option
1/2 cup grated Parmesan cheese — adds savory saltiness and browning; skip if you need dairy-free, and use nutritional yeast as a flavor boost
1 teaspoon Italian seasoning — a quick herb boost; substitute with 1/2 tsp oregano and 1/2 tsp dried basil if needed
1/2 teaspoon garlic powder — a punch of aroma; for more depth, add 1 clove minced garlic to the egg wash
1/2 teaspoon salt and 1/4 teaspoon black pepper — season evenly; sauces often bring salt, so taste as you go
2 large eggs, beaten — helps the crust cling and stay intact during cooking
1 cup sugar-free marinara sauce — no-added-sugar variety or homemade sauce with crushed tomatoes and herbs
1 cup shredded mozzarella cheese — melt-ready gooey goodness for that classic cheesy finish
2 tablespoons olive oil — for searing; can substitute with avocado oil for a higher smoke point
Fresh basil leaves, for garnish (optional)
Zucchini noodles or spaghetti squash (optional) — a low-carb bed to twirl the chicken on
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet or heatproof skillet if you’re finishing in the oven.
Prep the chicken: place the breasts between parchment and gently pound to about 1/2 inch thickness for even cooking and crisper crust.
Set up a dredging station: whisk eggs in one bowl; in another, mix almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dip each chicken breast into the egg wash, letting excess drip off, then coat thoroughly with the almond-flour mixture. Pat gently to help the crust adhere.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the breaded chicken about 2–3 minutes per side until the crust is golden and set. Don’t move it too aggressively—you want a good crust.
Top each piece with sugar-free marinara, then sprinkle generously with mozzarella. Transfer the skillet to the oven and bake 10–15 minutes, or until the chicken reaches 165°F (74°C) and the cheese is bubbling and melted.
Optional: Broil on high for 1–2 minutes to achieve extra bubbly, lightly browned tops. Remove from heat and let rest 3–5 minutes before serving.
Prep Time:0 hours 15 minutes
Cook Time:0 hours 25 minutes
Category:Dinner
Cuisine:Italian
Nutrition
Serving Size:4 servings
Calories:520 kcal
Sugar:3 g
Fat:28 g
Carbohydrates:9 g
Fiber:3 g
Protein:42 g
Keywords: keto, keto chicken parmesan, low carb, Italian dinner, dairy-free options, gluten-free, weeknight dinner, high protein
