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    Home » Recipes » Keto Friendly » Low Carb Keto Chicken Parmesan

    Published: Mar 10, 2020 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Low Carb Keto Chicken Parmesan

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    When I was really into the Keto diet, this chicken parmesan recipe was a staple in my house. I'm not longer on a strict low carb diet, but I still LOVE this version of chicken parmesan. It's basically parmesan cheese crusted chicken breast, what's not to love?

    keto chicken parmesan

    What makes this recipe keto-friendly?

    To make this low carb chicken parmesan, we switch out the traditional bread crumbs from parmesan cheese. Making this parmesan crusted chicken and honestly, this is the only way I eat chicken parmesan now.

    keto chicken parmesan

    How do you make this dish?

    • Sprinkle both sides of your chicken breasts Italian seasoning, salt and pepper. Place your grated parmesan on a shallow dish. In another shallow dish beat the egg.
    • In a large saute pan, heat the oil over medium heat until hot. Dip each piece of chicken in the egg so that it's fully covered and then dip it in the breading so that it is fully covered.
    • Fry the chicken in the hot oil for 3 minutes on each side or until a nice golden grown. Don't worry about whether or not the chicken is fully cooked as it will finish cooking in the oven. Once done, place the chicken on plate lined with paper towels.
    • Spread ½ cup of the marinara sauce on the bottom of a casserole dish. Place the chicken in the dish and then spread the remaining marinara sauce evenly on top of the chicken. Place the shredded mozzarella on top of the chicken and bake for 20 minutes until it’s a nice golden brown. Garnish with fresh herbs and serve hot.
    keto chicken parmesan

    Looking for more keto-friendly recipes?

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      Keto-Friendly Spaghetti Squash Alfredo Recipe
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      Keto Brussel Sprouts With Bacon
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      Keto Cauliflower Soup
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    keto chicken parmesan
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    Low Carb Keto Chicken Parmesan

    parmesan crusted chicken breasts covered in marinara and cheese
    Prep Time14 mins
    Cook Time30 mins
    Total Time44 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 523kcal
    Author: Cari

    Ingredients

    • 1 cup of grated parmesan cheese go for the parmesan kept at your grocery's refrigerated section!
    • ½ teaspoon of salt
    • ¾ teaspoon of no salt added Italian seasoning
    • ⅛ teaspoon of freshly ground black pepper
    • ¼ of oil for frying olive oil works great
    • 1 large egg whisked
    • 4 chicken breasts 6ish ounces each, pounded to ½ inch thickness
    • 1 ½ cups of marinara sauce
    • 6 ounces of grated mozzarella cheese
    • fresh basil or parsley for garnish chopped

    Instructions

    • Preheat the oven to 375 degrees F. Line a plate with paper towels to place the fried chicken on and set aside.
    • Sprinkle the salt, Italian seasoning and pepper onto both sides of the chicken breasts. Place your grated parmesan on a shallow dish. In another shallow dish beat the egg.
    • In a large saute pan, heat the oil over medium heat until hot. Dip each piece of chicken in the egg so that it's fully covered and then dip it in the breading so that it is fully covered.
    • Fry the chicken in the hot oil for 3 minutes on each side or until a nice golden grown. Don't worry about whether or not the chicken is fully cooked as it will finish cooking in the oven. Once done, place the chicken on plate lined with paper towels.
    • Spread ½ cup of the marinara sauce on the bottom of a casserole dish. Place the chicken in the dish and then spread the remaining marinara sauce evenly on top of the chicken. Place the shredded mozzarella on top of the chicken and bake for 20 minutes until it’s a nice golden brown. Garnish with fresh herbs and serve hot.

    Nutrition

    Serving: 1chicken breast | Calories: 523kcal | Carbohydrates: 7g | Protein: 69g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1717mg | Potassium: 1216mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1014IU | Vitamin C: 9mg | Calcium: 547mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

    « Candied Bacon Blondie Recipe
    Low Carb Keto Artichoke Spinach Dip »

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    Categories: Keto Friendly

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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