Description
A low-carb twist on a classic dish, this keto chicken parmesan combines crispy baked chicken with rich cheese, tender mushrooms, and fresh spinach. Perfect for a high-protein, keto-friendly meal.
Ingredients
4 boneless, skinless chicken breasts (4 oz each)
2 cups shredded mozzarella
1 cup grated Parmesan
2 cups sliced mushrooms
4 cups fresh spinach
1/3 cup flaxseed meal
2 large eggs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Instructions
Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels.
In a bowl, combine flaxseed meal, garlic powder, salt, and oregano.
In a separate shallow dish, whisk the eggs.
Dredge each chicken breast in the flaxseed mixture, dip into the egg, then coat with Parmesan.
Place the coated chicken on a parchment-lined baking sheet and set aside.
Heat olive oil in an oven-safe skillet over medium-high heat. Add mushrooms and sauté until golden and most of their moisture evaporates.
Stir in fresh spinach and cook for 3-4 minutes, or until wilted and fragrant. Remove from heat and set aside.
Evenly distribute the sautéed mushrooms and spinach mixture over the top of each chicken breast, then sprinkle with shredded mozzarella.
Bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted and golden.
Let rest for a few minutes, then serve warm.
Notes
Use thick-cut chicken breasts for even cooking.
For a vegan version, substitute Parmesan with nutritional yeast.
Ensure chicken is fully cooked before serving by checking the internal temperature with a meat thermometer.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg