Keto Chicken Parmesan with Keto Marinara Sauce Recipe

For the Chicken:

4 boneless, skinless chicken breasts

1 cup almond flour

1 teaspoon Italian seasoning

Salt and pepper, to taste

2 large eggs

1/4 cup olive oil, for frying

For the Keto Marinara Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes (no sugar added)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

For Topping:

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Prepare the Chicken:

Flatten the chicken breasts to an even thickness. In a shallow bowl, mix almond flour, Italian seasoning, salt, and pepper. In another bowl, beat the eggs.

Dip each chicken breast first in the egg mixture, then coat it with the almond flour mixture.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.

Make the Keto Marinara Sauce:

In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.

Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.

Assemble and Bake:

Preheat the oven to 400°F (200°C).

Place the cooked chicken breasts in a baking dish. Spoon the keto marinara sauce over each breast, then top with shredded mozzarella and grated Parmesan cheese.

Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil leaves before serving.

Enjoy your Keto Chicken Parmesan with Keto Marinara Sauce alongside a green salad or steamed vegetables for a complete meal. This dish offers all the flavors of traditional Chicken Parmesan without the carbs, making it perfect for a keto-friendly dinner option.