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    Home » Recipes » Keto Dinner Recipes

    Keto Chicken Parmesan

    Published: Aug 20, 2022 · Modified: Aug 19, 2024 by Dane & Becky · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Our Keto Chicken Parmesan is crispy breaded chicken cutlets topped with marinara sauce and melty mozzarella to create an irresistible comfort food dish.

    a dinner plate of keto chicken parmesan and zucchini noodles. The chicken is sliced and a bite is held with a fork.

    Enjoy with our garlic parmesan zucchini noodles to create an amazing low-carb Italian meal. Also, try our keto pizza recipe.

    Jump to:
    • Why you'll love it
    • Key ingredients
    • Substitutions
    • How to make keto chicken parmesan
    • Expert tip
    • FAQs
    • Storage Instructions
    • Pairing suggestions
    • 📖 Recipe

    Why you'll love it

    While pasta can be tricky on keto, this recipe is super easy to transform into this low-carb variation with all the flavors of a traditional chicken parmesan.

    For other low carb Italian recipes, check out our keto eggplant parmesan or keto shrimp scampi.

    Key ingredients

    Individual bowls of the ingredients needed to make keto chicken parmesan.

    Boneless, Skinless Chicken Breasts - This recipe creates four servings from two large chicken breasts. Slice each of them in half to create thin cutlets, and pound them if needed to be sure that they are all an even thickness.

    Almond Flour - To get a really nice crust, we'll use a three-part breading station.

    Crushed Pork Rinds - This is the secret to making the crispiest, crunchiest keto breading for all types of foods! I like to add pork rinds to a ziplock bag and crush them with a rolling pin or a heavy kitchen tool.

    Keto Marinara Sauce - Make your own - it's great to have on hand for pizzas and zoodles - or use your favorite low-carb store-bought sauce.

    Mozzarella Cheese - Shredded mozzarella is the final touch and a must for chicken parmesan. Shred your own cheese if you can - the bagged versions can have fillers that add carbs to the dish.

    If you have any questions, please leave a comment below and I will get back to you.

    Substitutions

    Chicken - If you don't feel like making your own cutlets, purchase precut ones from the store. You can also make this recipe with chicken thighs, which do not need to be sliced.

    Pork rinds - Some people prefer not use pork. You can replace with the equal amount of almond flour. The result won't be as crispy, but it will still be delicious.

    Mozzarella - This is what is typically used, but you can use whatever type of cheese you prefer.

    Seasonings - Feel free to experiment with what you have on hand. You can also try our Greek seasoning blend.

    How to make keto chicken parmesan

    Raw chicken cutlets on a plate seasoned with salt and pepper.

    Step 1: Preheat the oven to 400°F/200°C. Spray a 9x13 inch baking dish with cooking spray, and set it aside. Prep the chicken by slicing the breasts in half to create cutlets. Season the chicken cutlets on both sides with salt and pepper

    3 shallow bowls with the breading ingredients next to a plate of seasoned chicken cutlets.

    Step 2: Get three shallow bowls to make a breading station. In one bowl, whisk together the eggs and cream. In another shallow bowl, place the almond flour. In a third bowl, combine the pork rinds, parmesan cheese, garlic powder, onion powder, and oregano.

    Breaded chicken cutlets ready to be fried.

    Step 3: Dip each chicken piece into the almond flour, then the egg mixture, and then the pork rind crumbs coating, pressing the crumbs evenly into the chicken to coat both sides of each cutlet.

    Breaded chicken cutlets being fried in an iron skillet.

    Step 4: In a large skillet set over medium heat, heat the avocado oil. Working in batches, add the chicken pieces to the oil and cook for 2-3 minutes on each side, until golden brown and cooked through (the chicken should reach an internal temperature of 165°F).

    Baking dish with four fried chicken cutlets covered in marinara sauce and topped with shredded cheese.

    Step 5: Transfer to the prepared baking dish in a single layer. Evenly spread the marinara sauce over each cutlet, then top with mozzarella cheese. Bake as directed in the recipe until the cheese is melted.

    A baked chicken parmesan on a plate with zucchini noodles and topped with chopped basil.

    Step 6: Serve over zucchini noodles if you like, and garnish with fresh basil and parmesan cheese.

    For the complete list of ingredients and instructions, please see the printable recipe card below.

    To round out your Italian-themed meal, pair with our keto cheesecake, or a citrus-based dessert with our keto lemon bars or keto lemon cake.

    Also, try our low carb carrot cake bars.

    Expert tip

    To ensure your chicken stays juicy and tender, slice your chicken breast in half to make thinner cutlets.

    You can also use a meat mallet to pound the chicken breasts to tenderize and decrease the thickness. This will speed up the cooking time and result in a tender cutlet.

    If you love chicken, check out our 21 delicious chicken recipes.

    FAQs

    How do you make chicken cutlets?

    I often see pre-sliced chicken cutlets in the grocery store, but they are a bit overpriced when you consider how easy it is to slice them yourself.
    To slice a chicken breast into two cutlets, hold the breast down flat on a cutting board with one hand. With your other hand, cut the chicken in half, holding the knife horizontally, and slicing in between your hand and the cutting board.
    You should end up with two flat pieces of chicken! If needed, pound them out so that they are even in thickness.

    Can I bake this recipe instead of frying it?

    Frying in oil is really the best way to get it crispy. You can cook the chicken in the oven at 350F degrees for 20 minutes, but it won't be as crispy.

    Can I make this keto chicken parmesan ahead of time?

    This recipe is perfect to make ahead. Simply fry the chicken a day or two before and stored in the fridge. When ready, place your chicken on the counter for 15 minutes to take some of the chill off. Then assemble with sauce and cheese in your baking dish and bake as directed.

    a keto chicken parmesan cutlet garnished with cut basil leaves, with a size of zoodles.

    Storage Instructions

    Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months.

    Thaw in the fridge overnight and then reheat in the oven at 350 F for 25-20 minutes or in your air fryer at 325 F for 3-4 minutes .

    Pairing suggestions

    This chicken parm goes great with:

    • Rounds of sauteed zucchini in a cast iron pan with white bowls of lemon wedges and grated parmesan cheese.
      Sauteed Zucchini Recipe
    • A burrata caprese with burrata cheese, sliced red tomatoes, sliced yellow Roma tomatoes, fresh basil, drizzled with oil and balsamic vinegar and sprinkled with fresh herbs on a blue plate.
      Burrata Caprese
    • a close up of Parmesan Roasted Brussels Sprouts in a white bowl.
      Parmesan Crusted Brussels Sprouts
    • keto coleslaw in a white bowl.
      Easy Keto Coleslaw

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    Did you make this Keto Chicken Parmesan Recipe? Please leave a comment below letting me know what you thought.

    📖 Recipe

    a dinner plate of keto chicken parmesan and zucchini noodles. The chicken is sliced and a bite is held with a fork.

    Keto Chicken Parmesan

    Dane & Becky
    Keto Chicken Parmesan is tender chicken cutlets, breaded with keto crumbs and pan-fried before being baked to perfection with mozzarella cheese and marinara sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Main Dishes
    Cuisine Italian
    Servings 4 servings
    Calories 645 kcal

    Ingredients
      

    • 2 boneless skinless chicken breasts
    • Kosher salt
    • Freshly ground black pepper
    • ¾ cup almond flour
    • 2 large eggs beaten
    • ¼ cup heavy cream
    • 2 cups crushed pork rinds
    • ½ cup shredded or grated Parmesan plus more for serving
    • 2 teaspoon dried oregano
    • 1 ½ teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 T avocado oil
    • ¾ cup keto marinara sauce
    • 1 ½ cups shredded mozzarella
    • Fresh basil for topping
    • Zucchini noodles for serving
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    Instructions
     

    • Preheat the oven to 400 degrees F. Spray a 9x13 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.

    Notes

    • To ensure your chicken stays juicy and tender, make sure you slice your chicken breast in half to make thinner cutlets. You can also use meat mallet and pound them thin. This will speed up the cooking time and result in a softer chew.
    • To slice a chicken breast into two cutlets, hold the breast down flat on a cutting board with one hand. With your other hand, cut the chicken in half, holding the knife horizontally, and slicing in between your hand and the cutting board.
    • You can use chicken tenders or boneless chicken thighs to make this recipe if you prefer.
    • Ensure that your chicken cutlets are fully cooked using a thermometer to check that they are at least 165°F in the middle.
    • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer for best results.

    Nutrition

    Serving: 1Calories: 645kcalCarbohydrates: 16gProtein: 49gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 26gTrans Fat: 1gCholesterol: 209mgSodium: 1119mgFiber: 4gSugar: 5g
    Tried this recipe?Let us know how it was!
    Thanks for sharing!

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