Description
A keto-friendly twist on the classic Chicken Parmesan, featuring juicy chicken breasts coated in a crispy parmesan crust, topped with rich marinara sauce and melted mozzarella cheese for a comforting low-carb meal.
Ingredients
2.5 – 3 lb (1.1 – 1.4 kg) chicken breast
1 egg
1 cup (100 g) grated parmesan cheese
1/2 tbsp dried minced garlic
1/2 tbsp dried minced onion
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp dried parsley
1/4 tbsp freshly ground black pepper
Pinch of salt
1 cup (240 ml) marinara sauce (low-sugar, keto-friendly)
6 oz (170 g) shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with foil. Lightly spray with cooking spray.
- In a small wide bowl, beat the egg. In another bowl, mix parmesan cheese with garlic, onion, oregano, basil, parsley, pepper, and salt.
- Dip each chicken breast into the egg, then coat in the cheese mixture on both sides.
- Place chicken on the prepared baking sheet and bake for 20–30 minutes, or until internal temperature reaches 145–150°F (63–66°C).
- Spoon marinara sauce over each chicken piece and sprinkle with shredded mozzarella.
- Return to oven for another 5–10 minutes, until chicken reaches 160°F (71°C) and cheese is melted and bubbly.
- Optional: Broil for 1–2 minutes for a golden-brown top.
Notes
Use low-sugar marinara to keep the recipe keto-friendly.
Swap mozzarella with provolone for a smokier flavor.
Mix crushed pork rinds with parmesan for extra crunch.
Chicken thighs can be used but may cook faster.
Leftovers keep up to 3 days in the fridge; reheat in oven for best texture.
Freeze cooked chicken without sauce for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg