Description
Oven Baked Low Carb Chicken Parmesan is a mouthwatering twist on the beloved Italian classic, allowing you to indulge without the guilt. This easy-to-follow recipe features juicy chicken breasts coated in a crispy Keto-friendly mixture of parmesan cheese and almond flour. Topped with rich marinara sauce and gooey mozzarella, this dish will surely impress at any dinner table. Perfect for busy weeknights or special occasions, it combines flavorful simplicity with health-conscious ingredients, making it a go-to in your low-carb meal rotation.
Ingredients
Scale
- 1 pound chicken breasts
- 2 eggs
- 1 cup grated parmesan cheese
- 1/2 cup almond flour
- 26 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- Olive oil and butter for cooking
Instructions
- Preheat oven to 400°F (200°C).
- Slice chicken breasts into thin cutlets and season with Italian seasoning, onion powder, and salt.
- Whisk eggs in one bowl; in another bowl, combine parmesan cheese and almond flour.
- Dip each cutlet into the egg mixture, then coat with the parmesan-almond mix.
- Heat olive oil and butter in a skillet; cook coated chicken for about 3–4 minutes per side until golden brown.
- Place cooked chicken on a baking sheet, top with marinara sauce and shredded mozzarella.
- Bake for 10–15 minutes until cheese is bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 360
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg