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.
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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!
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!
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!
- 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
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. Serve
Nutrition per serving: 333 calories/21g fat / 4g carbs / 33g protein
- 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.
⭐ Did you make this Keto Chicken Parmesan recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
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.
Do you salt the chicken before putting it in the egg ??
no, the parmesan is salty so I don’t add any additional salt
My chicken didn’t cook all of the way even after baking. Suggestions? I used medium heat for 3 minutes each side.
How thin were your chicken breasts? They should be about 1 inch thick after they are cut in half.
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!
I only have grated Parmesan in the house. Do you think this will still work for the crust?
I don’t think it would work very well
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.
So glad you liked it!
My family would love this! It has my mouth watering!
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!
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 😀
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 😀
Yes, pasta sauce would be a perfect substitute
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?
I haven’t run into that problem. Maybe wait a little longer before trying to turn them so they can develop a crust.