Save In the realm of comfort food makeovers, few dishes shine as brilliantly as this Keto Baked Chicken Parmesan. This Italian-American classic has been thoughtfully reimagined for those embracing a low-carb lifestyle, without sacrificing an ounce of flavor or satisfaction. The secret lies in the almond flour and Parmesan coating that creates a golden, crispy exterior while keeping carbs to a minimum.
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This dish brings together the juicy tenderness of perfectly baked chicken with the rich, comforting flavors of Italian cuisine. The marriage of tangy sugar-free marinara and melty mozzarella creates that classic chicken parmesan experience, while keeping everything low-carb and keto-friendly. It's the kind of recipe that makes you forget you're on any special diet at all.
Ingredients
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- 4 boneless, skinless chicken breasts (about 150g each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- 2 large eggs
- 1 cup sugar-free marinara sauce
- 1 1/4 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (optional)
- 2 tablespoons olive oil (for greasing the baking dish)
Instructions
- Prepare the oven and baking dish
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.
- Season the chicken
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Prepare the coating mixture
- In a shallow bowl, combine almond flour, Parmesan cheese, and Italian herbs.
- Prepare the egg wash
- In another bowl, whisk the eggs.
- Coat the chicken
- Dip each chicken breast first into the eggs, then coat thoroughly in the almond-Parmesan mixture, pressing gently to adhere.
- Arrange for baking
- Arrange the coated chicken breasts in the prepared baking dish.
- Initial bake
- Bake for 20 minutes, or until the coating is golden and the chicken is nearly cooked through.
- Add toppings
- Remove the dish from the oven. Spoon marinara sauce evenly over each chicken breast, then sprinkle mozzarella cheese on top.
- Final bake
- Return to the oven and bake for an additional 8–10 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve
- Garnish with fresh basil before serving, if desired.
Zusatztipps für die Zubereitung
Für eine besonders knusprige Kruste können Sie das Hähnchen nach dem Hinzufügen des Käses für 1-2 Minuten unter den Grill schieben. Achten Sie darauf, dass die Hähnchenbrust gleichmäßig dick ist - bei Bedarf können Sie die dickeren Stücke leicht flachklopfen, damit sie gleichmäßig garen. Um Feuchtigkeit im Hähnchen zu bewahren, können Sie die Brust vor dem Panieren 30 Minuten in Salzlake einlegen.
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Varianten und Anpassungen
Für eine noch kohlenhydratärmere Version können Sie anstelle von Mandelmehl gemahlene Schweinekrusten verwenden. Hähnchenschenkel eignen sich hervorragend als Alternative zu Hähnchenbrust und bleiben besonders saftig. Wenn Sie es schärfer mögen, geben Sie der Marinara-Sauce etwas roten Pfefferflocken hinzu oder mischen Sie etwas scharfen Paprika in die Mandelmehl-Mischung. Vegetarier können anstelle von Hähnchen dicke Scheiben Aubergine verwenden.
Serviervorschläge
Dieses Keto-Hähnchen-Parmesan schmeckt besonders gut mit Zucchini-Nudeln oder einem knackigen grünen Salat. Für diejenigen, die kein strenges Keto-Programm befolgen, ist eine kleine Portion Vollkornpasta oder Quinoa eine gute Beilage. Frisch gehackter Basiliko und ein Spritzer hochwertiges Olivenöl vor dem Servieren verleihen dem Gericht zusätzliche Frische. Für ein komplettes italienisches Erlebnis servieren Sie dazu gedämpftes Gemüse mit Knoblauchbutter.
Save This Keto Chicken Parmesan brings together the comfort of Italian classics with the benefits of a low-carb lifestyle. With its golden almond flour crust, tangy marinara, and bubbling mozzarella topping, it satisfies those comfort food cravings without derailing your dietary goals. Perfect for family dinners or entertaining friends, this dish proves that eating keto doesn't mean sacrificing the dishes you love – it just means reimagining them in clever, delicious ways.
Recipe Q&A
- → What makes the coating crispy?
The almond flour mixed with Parmesan cheese creates a crunchy texture when baked, giving a satisfying crisp crust without traditional breadcrumbs.
- → Can I use chicken thighs instead?
Yes, chicken thighs work well and provide a juicier result while maintaining the almond-Parmesan coating's crispiness.
- → How do I ensure the chicken stays moist?
Coating the chicken and baking at the right temperature seals in juices, while topping with marinara and cheese adds moisture and flavor.
- → Is it necessary to use sugar-free marinara?
Using sugar-free marinara keeps carbs low and complements the keto-friendly profile of the dish, but any tomato sauce without added sugars works.
- → Can I broil the dish for extra crispiness?
Yes, broiling for 1-2 minutes after baking melts the cheese and crisps the coating further for added texture.
