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Grain Free & Keto Chicken Parmesan

This Grain Free & Keto Chicken Parmesan is a delicious healthier version of the classic Italian dish! It is gluten free and you can omit cheese for a Whole30 version.
5 from 4 votes
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  • 2 lbs chicken breasts, I cut 3 chicken breasts in half to create 6 thinner breasts- pounded to 1/2 inch thickness.
  • 2 eggs, beaten
  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 tbsp ghee
  • 1 tbsp olive oil or avocado oil
  • 2 cups sugar free marinara sauce
  • 6 pieces mozzarella cheese, sub vegan cheese for dairy free or omit for Whole30
  • fresh basil, chopped, for garnish


  • Preheat the oven to 425. Spray a 9x13 inch casserole dish with cooking spray.
  • Pound your halved chicken breasts to 1/2 inch thickness. Crack the eggs in a shallow bowl and beat using a fork. Add the almond flour, coconut flour, Italian seasoning, salt, and garlic powder to a separate shallow bowl and mix well.
  • Heat the ghee and oil together in a large skillet over medium high heat. Dip each piece of chicken first in the egg, then in the almond flour mixture to coat. Cook the chicken breasts for 2-3 minutes on each side until golden brown, then place into the casserole dish. You may need to do this in 2 batches depending on the size of your chicken breasts.
  • Once all 6 pieces of chicken are in the casserole dish, add 1/3 cup of marinara sauce to the top of each piece. Add a piece of mozzarella on top of the sauce. Bake for 15 minutes until the chicken is cooked through and the cheese is melted. Serve topped with chopped basil and enjoy!


I served my chicken parmesan with Palmini - linguini made from hearts of palm! They are linked here! :)


Serving: 2pieces, Calories: 618kcal, Carbohydrates: 10g, Protein: 62g, Fat: 34g, Fiber: 3g