Keto chicken parmesan is a quick, easy, and delicious recipe to make for dinner. Thin chicken breasts are crusted in parmesan cheese, pan fried until golden brown, then topped with marinara and melty mozzarella cheese!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
I don’t know why, but I always consider dinners like chicken parmesan better left up to restaurants. I love it, but only if someone else is making it. Come to find out, it really is easy to prepare…especially the keto way!
This Keto Chicken Parmesan is super easy! It requires just 6 ingredients (if you use store bought marinara) and a little over 30 minutes to make! Lets go!
SIDE DISHES FOR THIS KETO CHICKEN PARMESAN:
- Air Fryer Brussels Sprouts
- Blistered Green Beans with Bacon
- Zucchini Noodles
- Parmesan Zucchini and Corn Skillet
- Easy Stuffed Mushrooms
To get started with this keto chicken parmesan, I first cut my thick chicken breasts in half, lengthwise. My chicken breasts were really thick, but only the size of my palm. I ended up with 6 chicken breast cutlets that were about 3/4 of an inch thick.
Once your chicken is prepped, get your dredging stations set up. I had one bowl with 2 beaten eggs and 1/2 teaspoon of Italian seasoning. Then in a shallow bowl, I had 1 cup of shredded parmesan. The perfect parmesan for this recipe is the pre-shredded kind. I used Kraft brand.
Now we need to get our frying pan ready. I used a large non-stick skillet that I also sprayed with cooking spray (avocado oil works too). I tried to use a cast iron skillet with oil, but as the parmesan cheese melted, it stuck to the pan and made a mess.
Time to cook the chicken! Coat each chicken breast with the egg mixture, then dredge them in the parmesan cheese, really making sure to get a good coating. Finally, lay the chicken in the skillet and cook for 3 minutes on each side. A gorgeous golden crust will form.
Place each cooked chicken breast in a baking dish. Spoon 2 tablespoons of marinara on each piece, followed by 2 slices of fresh mozzarella cheese (shredded works too). Time to bake until the cheese melts!
I use a jarred marinara sauce but you can make your own with my recipe for keto marinara sauce.
The result? Perfectly cooked chicken breast with flavorful parmesan “breading” and lots of gooey cheese. A weeknight keto dinner that will make your families eyes light up!
⭐ Did you make this Keto Chicken Parmesan recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Chicken Parmesan - 4 Net Carbs!
INGREDIENTS
- 3 Chicken Breast, cut in half lengthwise
- 2 Eggs, beaten
- 1/2 teaspoon Italian seasoning
- 1 Cup Parmesan Cheese, Pre-shredded
- 3/4 Cup Marinara sauce
- 12 Ounces Fresh Mozzarella, sliced into 12 slices
INSTRUCTIONS
- 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
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- You can use shredded mozzarella for the topping. Use 2 tablespoons per breast.
- The perfect parmesan for this recipe is the pre-shredded kind. I used Kraft brand.
NUTRITION
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
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…
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.