This Keto Chicken Parmesan recipe is a classic family favorite. What's not to love about a parmesan crusted chicken that's incredibly juicy, then covered with a delicious tomato sauce and sprinkled generously with shredded cheese?
Even better, this chicken parmesan recipe is grain-free, gluten-free, kid-approved, and besides that is quick, easy to make, and delicious!
Prep the chicken - Trim chicken breast and slice in half lengthwise using a sharp knife to end up with 4-6 similar thickens cutlets. Season with Italian Seasoning, salt, and pepper on both sides.
Make the egg wash - In a shallow bowl, stir together the eggs, minced garlic, Italian Seasoning, a pinch of salt and pepper. Place the chicken into the egg mixture.
For the Coating - Combine the parmesan cheese and almond flour in a different shallow bowl.
Make the tomato sauce - Place a medium-sized pot over medium heat and fry the onion until translucent and fragrant. Add the tomato puree, herbs, salt, and pepper. Simmer for about 5 minutes, stirring occasionally until the sauce looks thickened.
Cook - Use a fork or tongs to dredge the chicken in the parmesan mixture to coat on both sides. Shake off the excess and repeat with the remaining chicken cutlets.
Fry - Place a non-stick pan over medium heat and add olive oil and butter. Fry 2 chicken coated with parmesan at a time for about 4 minutes. DO NOT MOVE THE CHICKEN as the coating may stick to the pan.
Carefully flip the chicken on the other side to cook until crispy and golden brown. Repeat with the remaining chicken.
Assemble the dish - Spread half of the tomato sauce on the bottom of a large greased baking dish. Sprinkle it with chili flakes and place the chicken on top. Top with the remaining sauce, add mozzarella and parmesan cheese. Broil for 5-10 minutes until the cheese is melty and bubbly. The chicken is cooked through when an instant-read temperature reads 165F.
Serve immediately with freshly chopped basil or parsley.