Keto Chicken Parmesan Casserole

Keto Chicken Parmesan Casserole

Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!

As I most recently have a little time, I was surfing on the web the other day. In search of new, stirring tips, inspirational recipes that We have never tried before, to surprise my loved ones with. Looking for a while unfortunately couldn’t come across any interesting things. Right before I wanted to give up on it, I discovered this tempting and simple treat simply by chance. It looked so delicious on its photos, it required quick action.

It had been not difficult to imagine the way it is made, its taste and how much my husband will probably like it. Mind you, it is extremely easy to delight the man in terms of cakes. Anyhow, I got into the page: Suncakemom and simply used the precise instuctions that have been accompanied by superb snap shots of the method. It really makes life faster and easier. I can imagine that it’s a slight hassle to take photographs in the midst of baking in the kitchen as you normally have gross hands so that i seriously appreciate the time and effort she placed in to make this blogpost .

That being said I am empowered presenting my very own formulas in the same way. Many thanks the idea.

I had been fine tuning the original formula create it for the taste of my family. Need to mention it was an awesome success. They loved the flavor, the thickness and loved having a delicacy like this during a hectic week. They quite simply wanted more, a lot more. So the next time I’m not going to make the same mistake. I’m likely to multiply the volume to get them delighted.

This Chicken Parmesan is from SunCakeMom.

Marinara sauce

Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.

Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.

10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.

Breaded chicken

Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.

Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.

Flour both sides of the chicken breast by laying one side then the other into the flour.

Transfer the floured chicken breast into the beaten eggs.

Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.

Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.

Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.


Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.

Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.

Spread the other half of the marinara sauce on top then add the Mozarella.

Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.