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This Keto Chicken Parmesan is a low-carb twist on a classic comfort food, bursting with rich, satisfying flavors. Each bite combines tender, juicy chicken with a golden, crispy coating, perfectly balanced by tangy marinara and gooey melted cheese. It’s proof that healthy eating doesn’t mean sacrificing indulgence.
In under an hour, you can create this restaurant-worthy dish that’s both nutritious and delicious. The savory Parmesan crust adds crunch, while the tomato sauce and melted mozzarella create a comforting, cheesy finish. Ideal for weeknight dinners or impressing guests, this recipe delivers big taste without the guilt.
What You’ll Need for Keto Chicken Parmesan
- 2 boneless, skinless chicken breasts (cut horizontally for thinner cutlets)
- Kosher salt and freshly ground black pepper (to taste)
- ¾ cup almond flour (or substitute with coconut flour for a nut-free option)
- 2 large eggs, beaten
- ¼ cup heavy cream (or unsweetened almond milk for a lighter option)
- 2 cups crushed pork rinds (or use keto-friendly breadcrumbs if preferred)
- ½ cup shredded or grated Parmesan, plus extra for serving
- 2 teaspoons dried oregano
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons avocado oil (or olive oil as an alternative)
- ¾ cup keto marinara sauce (check for no added sugars)
- 1½ cups shredded mozzarella
- Fresh basil, for topping
- Zucchini noodles, for serving (or spaghetti squash if preferred)
How to Make Keto Chicken Parmesan
- Preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
- Prepare the chicken: Cut the chicken breasts in half horizontally to create thinner cutlets. Season both sides generously with salt and pepper.
- Set up your coating station: In a shallow bowl, whisk together the eggs and heavy cream. In a second bowl, place the almond flour. In a third bowl, combine the crushed pork rinds, Parmesan, garlic powder, onion powder, and oregano.
- Coat the chicken: Dip each chicken piece first into the almond flour, then into the egg mixture, and finally into the pork rind mixture, pressing gently to ensure an even coating. Place the coated chicken on a plate and repeat with the remaining pieces.
- Cook the chicken: Heat the avocado oil in a large skillet over medium heat. Working in batches, cook the chicken for 2-3 minutes per side, or until golden brown and cooked through.
- Assemble and bake: Transfer the cooked chicken cutlets to the prepared baking dish. Spread the marinara sauce evenly over each cutlet, then top with shredded mozzarella.
- Bake: Place the dish in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for an additional 1-3 minutes, watching closely to avoid burning.
- Serve: Plate the chicken over zucchini noodles, garnish with fresh basil and extra Parmesan, and enjoy!
Sauce and Topping Ideas to Elevate Your Dish
While the keto marinara sauce is a classic choice, you can experiment with other low-carb options like a creamy Alfredo sauce or a spicy arrabbiata. For toppings, try adding a sprinkle of crumbled bacon or a drizzle of basil pesto for extra flavor. Fresh herbs like parsley or thyme also make a vibrant garnish.
Serving Suggestions for a Complete Meal
Pair your Keto Chicken Parmesan with zucchini noodles or a crisp side salad for a light, low-carb meal. If you’re craving something heartier, roasted cauliflower or sautéed spinach are excellent options. Don’t forget to sprinkle extra Parmesan and fresh basil on top for a finishing touch!
Storage and Reheating Tips for Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving to keep the coating crispy. For longer storage, freeze individual portions for up to 2 months.
Recipe Variations to Keep It Fresh
Swap the chicken for thinly sliced eggplant for a vegetarian twist, or use turkey cutlets for a leaner option. If you’re out of pork rinds, try crushed flaxseed meal or chia seeds for a crunchy coating. You can also mix in a bit of Italian seasoning for a more robust flavor profile.
Time-Saving Tips for Busy Cooks
Prep the chicken cutlets ahead of time and store them in the fridge for up to 24 hours before cooking. Use pre-crushed pork rinds or pre-shredded cheese to cut down on prep work. If you’re in a rush, skip the pan-frying step and bake the coated chicken directly for a slightly lighter version.
Keto Chicken Parmesan
Ingredients
- 2 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3/4 cup almond flour
- 2 large eggs beaten
- 1/4 cup heavy cream
- 2 cups crushed pork rinds
- 1/2 cup shredded or grated Parmesan plus more for serving
- 2 teaspoon dried oregano
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 T avocado oil
- 3/4 cup keto marinara sauce
- 1 1/2 cups shredded mozzarella
- Fresh basil for topping
- Zucchini noodles for serving
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray and set aside.
- Using a sharp knife, cut chicken breasts in half horizontally. Season chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the eggs with the cream. In a second bowl, place almond flour. In a third bowl, combine pork rinds, Parmesan, garlic powder, onion powder, and oregano.
- Dip a chicken piece into the almond flour, then the eggs, and then the pork rind mixture, pressing to coat. Place the chicken on a plate and repeat with the remaining pieces.
- In a large skillet set over medium heat, heat avocado oil. Working in batches, add the chicken pieces and cook for 2-3 minutes on each side, until golden and cooked through.
- Transfer the fried cutlets to the prepared baking dish. Evenly spread the marinara sauce on each cutlet, then top with mozzarella. Bake for 10-12 minutes, or until the cheese is melted. If desired, broil for 1-3 minutes until the cheese is golden brown.
- Serve over zucchini noodles, garnished with basil and more Parmesan.