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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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Ingredients

  • 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

Instructions
 

  • 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!

Notes

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

Nutrition

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