Prep the Chicken

Butterfly chicken breasts and pound them to even thickness.

Season both sides with salt and pepper.

This step ensures juicy, evenly cooked keto chicken parm.

Make the Low-Carb Coating

In a bowl, whisk eggs.

In another bowl, mix parmesan, almond flour, garlic powder, Italian seasoning, and paprika.

This mixture replaces breadcrumbs, making a gluten free chicken parmesan crust that’s crispy and flavorful.

Coat the Chicken

Dip each chicken piece in egg wash.

Press firmly into the parmesan-almond mixture.

Shake off excess coating.

Pan-Fry for Maximum Crispiness

Heat olive oil in a pan over medium heat.

Cook chicken for 3–4 minutes per side until golden brown.

Transfer to a baking tray.

(For a healthier version, bake chicken at 400°F for 18–20 minutes.)

Add Sauce & Cheese

Spoon marinara over each chicken piece.

Add mozzarella and extra parmesan.

This layer makes it the best chicken parmesan recipe but still keto-friendly.

Bake

Bake at 425°F (220°C) for 8–10 minutes until cheese is melted and bubbling.

You can broil for 1–2 minutes to get that perfect crispy chicken parmesan top.

Serve

Garnish with fresh basil and enjoy with zucchini noodles, spaghetti squash, or a simple salad.