Keto Approved – Chicken Parmesan With A Twist

I am always looking for new recipes that are keto friendly, but still just as tasty as the original.

Monday, I came up with my own version of Chicken Parmesan but with a twist!

After coming to the realization that I needed to cut out sugar and all the unhealthy junk I had been consuming, I decided to turn to a keto lifestyle to help detox from it all.

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Although I feel being able to eat as much cheese as I want, freeing, eating the same meals all the time can get boring.

My husband loves any pasta related and chicken parmesan is always a hit here. So, when my Instacart order had a bit of a mix up with the kind of chicken I ordered, I decided to make the best of it and make a stuffed chicken parmesan!

I’m so glad I did because it was delicious!

Keto Approved Stuffed Chicken Parmesan

Originally, when I received the thin sliced chicken breasts instead of the regular, I had considered making this Bacon Wrapped Cream Cheese Stuffed Chicken. It is so good and I have been making it for years, the whole family loves it!

The above recipe is where I was inspired to stuff the chicken parmesan instead of simply adding sauce and cheese to the top.

Now, this recipe came together quite nicely and I will for sure be making it again in the future. However, I may make some adjustments or even do a casserole of some sorts but with boneless, skinless chicken thighs.

Chicken thigh – bone in or less, are my absolute favorite cut of chicken. Thighs just have so much more flavor and definitely don’t dry out if cooked a tad too long.

Lets Get Down To Business

Alright, so I started this by mixing together all the cheeses – cream cheese, parmesan cheese, and an Italian blend of sprinkle cheese by Happy Farms. I also added garlic powder, salt, italian seasoning, and pepper.

It would be helpful if you let your cream cheese soften just a bit before trying to mix it up together.

Once the cheese was well combined, I simply took the chicken breast and laid them out of a plate and added a scoop of cheese on each one, about 1 – 2 tablespoons I would say.

I then added a few spinach leaves to each breast and folded in half. Now, mine stayed folded but if yours does not, a toothpick would help hold them together.

Next, I had mixed up the dry ingredients in a shallow pie dish. The ingredients are almond flour, Italian seasonings, garlic powder, salt, pepper, onion powder and some paprika.

In a separate shallow pie dish I added 4 eggs and about a fourth cup heavy whipping cream.

I then heated olive oil and butter in a pan on medium.

Once the oil was heated, I took one of the stuffed chicken breast and coated it in the dry breading ingredients on all sides. Then dipped and coated it in the wet and then back to the dry. Once that was done I placed the stuffed chicken breast into the pan and cooked for about 5 minutes.

Once both sides were browned and crisp, I placed all 4 chicken breast into a oven save dish, topped with spaghetti sauce and cheese, and baked them at 375 until done, about 20 minutes.

On The Side

Since I am doing keto/low carb, I chose to pair this dish with some spaghetti squash, while I served rigatoni noodles on the side for my family.

This dinner will definitely be going into rotation as it was a hit with my family. Everyone loved it!

Maybe next time I will be able to get some better pictures! 😉

If you do a lot of cooking, I HIGHLY recommend checking out this cooking set on Amazon! I got them for Christmas and they are AMAZING! Dishwasher safe, and NOTHING sticks to them! Super, super impressed!