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+ servings

Chicken Parm

Course Casseroles, Main Dishes
Cuisine Keto, Low Carb, NSNG
Servings 4


  • Marinara
  • 2 tablespoons of olive oil
  • 1 tsp. minced garlic
  • Bunch of basil leaves, 7-10 leaves-chopped
  • 2 14 oz. cans of tomatoes, puréed
  • 1/2 can tomato paste
  • 1 teaspoon salt, plus more for seasoning
  • Pepper
  • 1 tablespoon butter
  • Chicken
  • 1 pound boneless chicken breasts, trimmed and pounded to a 1/2 inch thickness
  • salt and pepper
  • 1 cup almond flour for breading
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan


  • Preheat oven to 350 degrees.  In a medium saucepan, heat olive oil to medium high heat and sauté garlic and basil for 2-3 minutes.  Add in pureed tomatoes, tomato paste, 1 teaspoon of salt, and a twist of fresh pepper.  Bring the tomatoes to a boil while stirring in butter with a wooden spoon.  Turn the heat down low, and let the sauce simmer while prepping the chicken, seasoning with a little extra salt and pepper every 10 minutes.
  • Season chicken breasts with salt and pepper.  In a shallow bowl, spread out almond flour.  Dredge the chicken breasts in the almond flour to coat.  Heat olive oil on medium high heat in a sauté pan until it shimmers.  Cook the coated chicken breasts for 6-7 minutes per side.  Transfer to a casserole pan.
  • Sprinkle half of the mozzarella on the chicken breasts.  Ladle sauce over the chicken, covering it, but reserving some for serving.  Sprinkle remaining mozzarella cheese and parmesan over sauce and chicken.  Bake in oven for 10 minutes, or until cheese is melted and bubbly.  Serve with additional reserved sauce, if desired.


  • If you want to save a step, use a jar of Eat Happy Kitchen Tomato Basil Marinara in place of the two cans of tomatoes and tomato paste.
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