15-Minute Skillet Chicken Parmesan (Keto-Friendly)
15 minutes of cook time and one pan is all you need for this simple and delicious Skillet Chicken Parmesan! Made with a nut crumb topping, and dairy-free cheese sauce that make it Keto-friendly.
Ingredients
For the Chicken:
- 1 cup roasted and salted almonds
- 2 tsp Italian Seasoning
- 1.5 lbs chicken breast or cutlets
- 4 tbsp melted butter or ghee
- 2 cloves garlic minced
- 2 cups marinara sauce*
For the dairy-free "cheese" sauce:
- 3/4 cup raw cashews
- 1/2 cup chicken broth
- 2 tbsp nutritional yeast
- 2 tsp dijon mustard
- 1/4 tsp sea salt
- fresh basil for serving
- zucchini noodles for serving
Instructions
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In a food processor, pulse the almonds with Italian seasoning. Pulse until it resembles a coarse mixture. Set aside in a flat bowlor plate.
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In a separate bowl, melt the butter or ghee and stir in the minced garlic.
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Ensure that the chicken breast are pounded less than 1/2 inch thick. You can cut large chicken breast in half.
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Heat a large skillet to medium high heat. Prepare the chicken by dipping the chicken in the butter mixture first, then the crumb mixture. Coat on both sides.
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Once the skillet is hot, add in 1-2 tbsp olive oil or avocado oil. Place the chicken in the pan, and cook for 4-5 minutes per side. Once heated through, pour in the marinara sauce. Heat the sauce until bubbly.
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While chicken is cooking, prepare the sauce. In a blender, blend cashews, chicken broth, dijon mustard, nutritional yeast, and salt until smooth.
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Serve chicken over zucchini noodles with marinara sauce, cheese sauce, and fresh basil.
Recipe Notes
*Use a high quality marinara sauce that is sugar free like Rao's.