Skillet Keto Chicken Parmesan with Zucchini Noodles
Get your spaghetti fix with this easy Skillet Keto Chicken Parmesan. It will blow your mind with it’s crispy chicken and slurpable pasta-like deliciousness!
Servings 4 servings
Calories 318.6kcal
Ingredients
- 2 boneless skinless chicken breasts *see note 1
- ½ cup parmesan *see note 2
- ¼ cup almond flour
- ¼ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 egg
- 2 tsp water
- 1 tbsp avocado or olive oil
- 2 zucchinis
- 2 cups Keto Marinara Sauce or 1 x jar keto friendly pasta sauce *see note 3
Optional Toppings
- Freshly grated parmesan
- Fresh parsley
Instructions
Equipment Needed
- 2 x Bowls
Directions
- In a medium bowl combine parmesan with the almond flour, garlic powder, sea salt and pepper. Whisk to combine and break up any clumps. In a separate bowl whisk the egg and water until fully combined.
- Carefully slice the chicken breasts in half, horizontally, so that you end up with 4 chicken cutlets.
- Using one hand only for the egg wash and the other hand only for the breading, dip a chicken cutlet in egg wash, then in the breading *see note 4. Repeat for each chicken cutlet, and then repeat until all of the breading has been used up *see note 5.
- Heat oil in a skillet on medium low heat. Once hot, fry the chicken until cooked through, flipping halfway. An internal thermometer should read 180° to make sure the chicken is fully cooked *see note 6.
- While the chicken is frying make the sauce and zucchini noodles *see notes 6 & 7.
- Divide the zucchini noodles between 4 bowls, top with about ½ cup of the hot sauce, then place one cooked cutlet on top. Sprinkle extra parmesan over top and some freshly minced parsley, if desired. Serve the Keto Chicken Parmesan hot and enjoy!
Video
Notes
- Chicken - Buy boneless skinless chicken breasts to save some time, or spend the few extra minutes to skin and debone the chicken to save some money (usually boneless skinless is more expensive, unless it's on sale).
- Parmesan - Use the shelf stable parmesan in the plastic shaker. It works perfectly to create a delicious crust for your chicken!
- Marinara - I love to make my own Keto Marinara Sauce because it not only saves money. It's so much tastier than store bought and can be made in as little as 10 minutes!
- Try not to mix your hands up while breading the chicken, otherwise you’ll end up wasting a lot of the breading.
- If you only have a small amount of breading left after the cutlets have been dipped for the first time, re-dip only the top of each cutlet.
- Use a digital meat thermometer to ensure the chicken has been fully cooked to a safe internal temperature of 180°.
- Use a vegetable spiralizer to make the zucchini noodles. If you don't have one, there are other ways to turn zucchini into zoodles.
- My family and I prefer zucchini noodles that have a firmer texture. The heat from the sauce will cook it slightly, which is perfect for us. If you like a softer ‘zoodle’, simply fry the zucchini noodles in a hot skillet for a minute or two before dishing. Alternatively, the zucchini noodles can be tossed around in the sauce for a minute or two before serving - keep in mind they will turn soggy if over cooked, and this happens very quickly!
Nutrition
Serving: 1dish | Calories: 318.6kcal | Carbohydrates: 9.8g | Protein: 27.6g | Fat: 18.5g | Sodium: 1097mg | Fiber: 3g | Net Carbs: 6.8g