Keto Chicken Parmesan

By Wendy Polisi

Dish Info

Few foods comfort like juicy, crispy chicken! This Keto Chicken Parmesan is my idea of dinner bliss. All of the flavor of traditional Chicken Parm, minus those pesky carbs. (Without sacrificing a smidgen of flavor.) This dish is absolutely magical and one of my favorite meals - I think you will love it too!


– 2 pounds Boneless Skinless Chicken Breast – ¼ cup sea salt optional – 1 cup almond flour – 1 cup parmesan cheese grated – 1 teaspoon Italian Seasoning – ½ teaspoon sea salt – ½ teaspoon fresh ground pepper – 2 eggs – Avocado Oil Spray – ⅓ cup sugar-free marinara – 4 ounces fresh mozzarella – Fresh Basil for garnish

Step 1

– Place chicken breasts in a plastic bag and pound to a uniform thickness with a meat mallet. (About ½”.). Alternatively, place the chicken breasts on a plastic cutting board. Carefully slice horizontally into two thin pieces. – Optional step: Heat 1 cup of water over medium heat and stir in salt until the salt dissolves. Transfer to a medium bowl and fill the bowl with cold water. Add chicken breasts and allow to brine in the refrigerator for 45 minutes.

Step 2

– Preheat an Air Fryer to 390 degrees or the oven to 425. – Place the almond flour, parmesan cheese, Italian Seasoning, salt, and pepper in a large bowl.

Step 3

– Place the eggs in a separate bowl and beat well.

– Drain the chicken and pat dry with paper towels. Coat with the egg mixture and then dredge in the almond flour mixture.

Step 5

– Repeat with remaining pieces.

Step 6

– Spray both sides of the chicken well will oil. – Add the chicken to the air fryer and cook for 10 minutes or until golden brown. (Cooking times can vary by air fryer brand.) – Carefully flip with a spatula. Re-spray and cook for an additional 5 minutes, until cooked through.

Step 6

– Top each chicken piece with pasta sauce and fresh mozzarella. – Return to the air fryer or oven and cook for two more minutes, until the chicken is cooked through and the cheese is melted.