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Keto Chicken Parmesan Recipe Easy Homemade Zucchini Noodles Meal

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A low-carb twist on classic chicken Parmesan featuring a crunchy almond flour and Parmesan crust paired with buttery zucchini noodles, perfect for keto diets and quick weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), pounded to even thickness
  • ½ cup (50 g) almond flour
  • ½ cup (50 g) grated Parmesan cheese, freshly grated preferred
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (240 ml) low-carb marinara sauce (sugar-free brand like Rao’s or homemade)
  • 3 medium zucchinis (about 600 g), spiralized into noodles
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • A few fresh basil leaves, chopped (optional)

Instructions

  1. Pat dry 2 large chicken breasts. Using a meat mallet or rolling pin, gently pound each breast to about ½ inch (1.3 cm) thickness for even cooking. Season both sides with salt and pepper.
  2. In a shallow bowl, combine ½ cup almond flour, ½ cup grated Parmesan, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder. Mix well.
  3. In another bowl, beat 2 large eggs until smooth.
  4. Dip each chicken breast first into the egg wash, letting excess drip off, then dredge thoroughly in the almond flour mixture. Press gently so the coating sticks well. Set aside on a plate.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. When hot, add the chicken breasts. Cook for 4–5 minutes on each side, or until golden brown and cooked through (internal temp 165°F / 74°C). Avoid overcrowding the pan; cook in batches if needed.
  6. Preheat your oven to 400°F (200°C).
  7. Transfer cooked chicken breasts to a baking dish. Spoon ½ cup marinara sauce evenly over each piece. Sprinkle ½ cup shredded mozzarella cheese on top. Bake for 8–10 minutes until cheese is bubbly and slightly browned.
  8. While chicken bakes, heat 1 tablespoon butter and 1 tablespoon olive oil in another skillet over medium heat. Add spiralized zucchini noodles and sauté gently for 2–3 minutes until just tender but still crisp. Season lightly with salt and pepper. Avoid overcooking to prevent sogginess.
  9. Serve chicken breasts over a bed of warm zucchini noodles. Spoon extra marinara sauce from the baking dish over top if desired. Garnish with chopped fresh basil.
  10. Enjoy immediately for best texture.

Notes

Make sure chicken is dry before coating to get a crispy crust. Avoid overcrowding the pan when frying to prevent steaming. Cook zucchini noodles briefly to keep them crisp and avoid sogginess. Baking the chicken with sauce and cheese finishes cooking and melts cheese perfectly. For dairy-free, swap cheeses and use coconut oil instead of butter. Store chicken and noodles separately to maintain texture.

Nutrition

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