This keto chicken parmesan has all the flavors of the classic version without the breadcrumbs or extra carbs. The parmesan crust gets golden and crispy in the skillet, then it finishes in the oven with marinara and melty mozzarella on top. I love making this on busy weeknights because it feels like comfort food, but it's still simple enough to get on the table fast. It also works really well for families because you can serve it with pasta for everyone else while keeping yours low carb.
Why You'll Love This Keto Chicken Parmesan
Chicken parmesan always felt like one of those restaurant dinners to me. It seemed like too much work to make at home, so I usually just ordered it when we went out to eat. But once I started making this keto chicken parmesan, I realized it's actually really simple.
This recipe comes together with just a few basic ingredients and takes a little over 30 minutes from start to finish. There are no breadcrumbs or almond flour needed, which keeps it naturally gluten free and easy to make. The parmesan crust gets crispy in the skillet, then it's topped with marinara and melted mozzarella for a dinner that honestly tastes like comfort food without all the carbs.
What you'll need
You only need a few simple ingredients to make this keto chicken parmesan. I love that there's no complicated breading or specialty ingredients involved.
Chicken Breasts - I like to use boneless skinless chicken breasts sliced in half lengthwise to make thinner chicken cutlets. They cook faster and stay tender.
Eggs - The beaten eggs help the parmesan coating stick to the chicken and give it that crispy crust.
Italian Seasoning - Just a little Italian seasoning adds flavor to the coating and gives the chicken that classic chicken parmesan taste.
Parmesan Cheese - Pre-shredded parmesan works great here and creates a crispy, golden crust without breadcrumbs or almond flour.
Marinara Sauce - Use your favorite low carb marinara sauce. Store-bought keeps this recipe quick and easy for busy nights.
Fresh Mozzarella - Fresh mozzarella melts beautifully over the top and gives this keto chicken parmesan that classic cheesy finish. Shredded mozzarella also works if that's what you have on hand.
How to make it
- Step 1: Slice the chicken breasts in half lengthwise to create thinner chicken cutlets for faster, more even cooking.
- Step 2: Dip each chicken cutlet into the beaten egg mixture, then coat both sides well with the parmesan cheese mixture.
- Step 3: Heat a non-stick skillet over medium heat and cook the chicken for about 3 minutes per side until the parmesan coating is golden brown.
- Step 4: Transfer the chicken to an oven-safe skillet or baking dish, then spoon marinara sauce over each piece of chicken.
- Step 5: Top each chicken cutlet with mozzarella cheese, covering the sauce completely.
- Step 6: Bake at 375F until the cheese is melted and the chicken reaches an internal temperature of 165F. Serve hot with extra marinara sauce if desired.
Tips from Jennifer's Kitchen
- Slice the chicken evenly - Cutting the chicken breasts in half lengthwise helps them cook faster and more evenly. Thicker pieces can dry out before the center is fully cooked.
- Press the parmesan coating onto the chicken - After dipping the chicken into the egg mixture, gently press the parmesan onto both sides so it sticks well and creates a crispier crust.
- Use a non-stick or well-seasoned skillet - The parmesan crust can stick if your pan is not properly heated or coated. A non-stick skillet works best for getting that golden crust.
- Don't overcrowd the pan - Cook the chicken in batches if needed so the cutlets brown properly instead of steaming.
- Use a meat thermometer - Chicken breasts can dry out quickly, so I always recommend checking for an internal temperature of 165F.
- Choose a low carb marinara sauce - Some store-bought sauces have a lot of added sugar, so check the label if you are keeping this recipe keto.
- Fresh mozzarella melts best - Fresh mozzarella gives this keto chicken parmesan that classic cheesy, melty texture, but shredded mozzarella works great for convenience too.
- Make it family friendly - Serve yours with roasted broccoli or a side salad while the rest of the family can enjoy theirs with pasta or garlic bread.
Serving Suggestions
This keto chicken parmesan is easy to pair with simple sides depending on whether you want to keep things low carb or make it work for the whole family.
For a low carb option, I love serving it with air fryer broccoli or sautéed zucchini. The fresh vegetables balance out the rich parmesan crust and melty cheese really well.
When I'm feeding my whole family, I usually keep mine low carb and make pasta or garlic bread for everyone else so I don't have to cook completely separate dinners. This recipe works really well with that "base meal plus modify" approach because everyone can build their own plate.
Frequently Asked Questions
Look for a marinara sauce with no added sugar and lower carbs per serving. Rao's is a popular option for keto recipes.
Yes, boneless skinless chicken thighs work well in this recipe too. They may need a little extra cooking time depending on thickness.
Use a non-stick skillet or a well-seasoned pan and make sure the skillet is fully heated before adding the chicken.
You can bread and cook the chicken ahead of time, then add the marinara and mozzarella before baking when ready to serve.
Yes. Let the chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Air Fryer Instructions
To make this keto chicken parmesan in the air fryer, prepare the chicken as directed by coating each cutlet in the egg mixture and parmesan cheese.
Preheat your air fryer to 400F for a few minutes. Spray the air fryer basket with cooking spray, then place the chicken cutlets in a single layer. Depending on the size of your air fryer, you may need to cook them in batches.
Air fry for 8 minutes, then carefully flip the chicken and cook for another 3 to 4 minutes until the coating is golden and crispy.
Top each piece of chicken with marinara sauce and mozzarella cheese, then return to the air fryer for 2 to 3 more minutes or until the cheese is melted and the chicken reaches an internal temperature of 165F.
Recipe Card
Easy Keto Chicken Parmesan with Crispy Parmesan Crust
Ingredients
- 3 Chicken Breast, cut in half lengthwise
- 2 Eggs, beaten
- ½ teaspoon Italian seasoning
- 1 Cup Parmesan Cheese, Pre-shredded
- ¾ Cup Marinara sauce
- 12 Ounces Fresh Mozzarella, sliced into 12 slices You can also use shredded mozzarella
Method
- Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
- Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
- Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
- Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
- Bake in the pre-heated oven for 10 minutes or until the cheese melts and the chicken is cooked through. Use an internal meat thermometer to insure the internal temperature should be 165F. Serve
Notes
- Slice the chicken breasts evenly so they cook at the same rate and stay juicy.
- Fresh mozzarella melts best, but shredded mozzarella works well for convenience.
- Use a low carb marinara sauce with no added sugar to keep this recipe keto friendly.
- A meat thermometer is the easiest way to avoid overcooking the chicken. The internal temperature should reach 165F.
- If the parmesan coating starts sticking to the skillet, let the chicken cook a little longer before flipping.
- This recipe is naturally gluten free since there are no breadcrumbs or flour in the coating.
- For a family-friendly meal, serve with pasta or garlic bread for everyone else while keeping yours low carb.
- Leftovers reheat best in the oven or air fryer to help keep the parmesan crust crisp.
Did you make this recipe?
Leave a comment or rating below!
Lin says
If using an air fryer, do I line the bottom of the basket, or, place the liner on top of the removable tray, and place chicken on it?
Jennifer Banz says
Either will work!
Carol says
Made as written. Absolutely delicious!
Kristin says
I initially was a little bit disappointed as despite following all of the instructions, my cheese did stick. BUT I noticed that the hotter the pan got, the less sticking happened so I think I just put the chicken in too early. I could not believe how delicious this came out! I think the Parmesan really adds some thing special to the flavor. It just absolutely was bang-on with flavor and my whole family loved it! Thank you!
Meghan says
I did not stray from the instructions at all, I cannot believe how delicious and incredibly easy it is to make this recipe! I used a non stick skillet and let the chicken cook for the full 3 minutes that you suggested before I moved it at all, allowing the parmesan cheese to crispify, and I had no issues with it sticking to the pan. I feel confident that I would be able to use my cast iron for this recipe next time.
Cassie says
I have made this several times and it’s always a big hit with the family! I eat mine with zucchini noodles and the kids eat theirs with regular pasta. Definitely recommend trying if you haven’t already!
Kiki says
This was delicious! I used chicken thighs instead and did have to cook a bit longer (not sure why). My picky teenage son had seconds!
Rob says
This would probably be good if the cheese didn’t stick to the bottom of the skillet.
jenniferbanz says
That's why I suggest a non-stick skillet
Kim says
You must have a magic nonstick skillet
B L says
Good answer!
It would be really nice if people read the instructions.
I don't like reading comments with questions that we're already answered in the directions. Love your sight, great food.I'm getting real food for a change. Thank you very much. I appreciate
B laws
Jennifer says
I can smell the heart attack coming from a while away.
jenniferbanz says
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2716748/
Research is your friend. This is a much better use of your time than leaving broad un-researched comments on peoples blogs.
Have a good day!
Cindy says
I'm making this tonight, I so agree with your comment. I have so many friends tell me how bad the Keto diet is, however my blood work has never been so good. My doctor is pleased with my cholesterol numbers. Thank you for this recipe looking forward to dinner.
Danni says
Thanks Jennifer! My family is always worried about the amount of fat I'm eating on keto (out of love). Now I have an NIH article I can share with them.
I've lost 35 lbs, have been at my new normal weight for about a month, cholesterol at 170 and HDL at 70 (really good!). Have gone off some of my type 1.5 Diabetes (LADA type--for those who are diabetic) medications.
Now I'm just trying to figure out how to maintain without losing more...
Eliza says
You have to be careful to stick to Keto (super low carb) & the fat will not hurt you. If you cheat & eat carbs & then eat high fat, then your statement is correct
Teresa says
I haven’t made this yet but it looks delicious. Question: I’ve heard the
pre-shredded cheeses have a coating on them to prevent the shreds from clumping & sticking together and that the carb count is increased by that. Is your carb count based on the package numbers? Is that how the whole nutritional counts are calculated or is it an app or similar...? I’m new to this so thanks in advance for insight!
jenniferbanz says
The increased carb count is negligible. My carb count is based on the package numbers.
Jill says
This was delicious. Thank you!
Linda Baxter says
Have you tried making in the air fryer? Any suggestions? I'd like to try and make in the air fryer.
jenniferbanz says
I haven't tried it but I bet it would work!
Liz says
Wonderful! Thank you for this wholesome recipe. I was so glad to find a recipe not using pork rinds.
Terri Cull says
This was amazing! I prepared for my parents and myself for dinner last night. I took two large chicken breasts, put in a ziplock and pounded down to about 3/8 inch thick. Then cut in half. Also, I put Italian Seasoning in the parmesan cheese, not egg. Not sure it really matters. I cooked in about 2 T. Of ghee (make sure its got before adding chicken.). A definate winner, especially for my Dad who is very skeptical of anything keto friendly.
FloridaMomOf3 says
This was soooo good!
Melinda says
Delicious
Glenda says
Simply amazing taste! Thank you for sharing this recipe!
Nikki says
Loved the recipe. I combined grated and shredded parmesan cheese for the coating. I also added my seasonings to the cheese coating as well. Delicious recipe and super simple. I had all ingredients on hand. Love when that happens. Thank you for sharing a great Keto recipe with the rest of us.
Meagan says
So combine with frying plus baking, the chicken should cook fully if cut appropriately?
jenniferbanz says
Yep! If you are unsure, use a meat thermometer. You want the chicken to have an internal temperature of 165F.
Cindy says
You could also use ground pork rinds as a substitute breading instead of the parmesan cheese....or a combination of both! I found fried pork rinds to be a great replacement for bread crumbs. Love the simplicity of this recipe....not to mention the flavor!
mobasir hassan says
i am learning more about keto diet. And looking for a great keto recipe like the chicken parmesan. i hope your recipe can make a difference. Surely going to try this one . Thank you for sharing in such a nice way.
Cathy Gomez says
I used the shredded parmesan the first time and grated parmesan the second. The grated seemed to stick better. I also put the Italian seasoning in the parm instead of in the egg. I also added a little parm with the mozz. I now have to make this every week as everyone loved it.
jenniferbanz says
So glad you liked it!
Heather says
This was great. I left mine thicker so they took about 30min in the oven. I used a mix of grated shaker cheese and shaved cheese and added 2T of almond flour because I like the texture it adds. And I seasoned the cheese mixture. I needed about twice the amount of cheese, probably because it was like a flour. I also pan fried it in about a half an inch of oil to hike the fat content. Mine also stuck, but I let them be a couple extra seconds and they loosened up. I'm totally making this again!!
Dawn says
I love the simplicity of this recipe. I fried the chicken using coconut oil. Worked well. It will definitely be a part of my Keto dinners.
Marysol says
Do you salt the chicken before putting it in the egg ??
jenniferbanz says
no, the parmesan is salty so I don't add any additional salt
Maria says
My chicken didn't cook all of the way even after baking. Suggestions? I used medium heat for 3 minutes each side.
jenniferbanz says
How thin were your chicken breasts? They should be about 1 inch thick after they are cut in half.
Joan Throckmorton says
I just had the Parmesan Chicken and it was delish. The breast were huge so I cut them to make the right size portion. This was soooo yummy! I had roasted veggies with the Italian seasoning on them. Great Supper! Thank you!
allie says
I only have grated Parmesan in the house. Do you think this will still work for the crust?
jenniferbanz says
I don't think it would work very well
Mindi says
This recipe was easy and delicious, I served it with Dreamfields penne pasta and the remaining marinara. I did add some garlic powder in the egg wash just because we love garlic.
jenniferbanz says
So glad you liked it!
Jessica Formicola says
My family would love this! It has my mouth watering!
Kate Hackworthy says
You've made this look so easy. I also leave certain dishes to restaurants, but sometimes they're actually quite easy to make at home!
Claire says
Such a great dinner for the whole family. The kids loved it because it is cheesy chicken and we adults loved it because it fits in with our diet!
Thank you 😀
Shiho says
I would love to make this recipe. Is marinara sauce same or can be substitute with tomato pasta sauce? I live in Australia and have not seen marinara sauce. Thank you for sharing the recipe 😀
jenniferbanz says
Yes, pasta sauce would be a perfect substitute
Audrey says
When I made this, the cheese stuck to pan. I tried both avacado oil and cooking spray with my nonstick pan; the cooking spray worked a little bit better, but the cheese and egg wash still stuck. Any suggestions?
jenniferbanz says
I haven't run into that problem. Maybe wait a little longer before trying to turn them so they can develop a crust.