Delicious Keto Chicken Parmesan Recipe

Golden, crispy chicken coated in a savory pork rind crust, topped with bubbling mozzarella and tangy marinara. This Keto Chicken Parmesan tastes like you ordered it from your favorite Italian restaurant, but it’s completely low-carb and ready in just 35 minutes. I started making this version after my friend Lucas couldn’t have the breaded kind anymore, and honestly, I think I like this one better.

If you’re looking for more quick Keto Chicken Parmesan ideas, you’ll also love these dinner recipes or try this Healthy Salmon Bowl Recipe for another protein-packed meal. And for a lighter side, this Healthy Orange Avocado Salad Recipe or Easy Ditalini Pasta Recipe
pairs beautifully.

Why You’ll Love This Keto Chicken Parmesan

This Keto Chicken Parmesan gives you all the comfort of classic Italian cooking without the carbs. The pork rind coating gets incredibly crispy in the skillet, and the Parmesan adds a rich, nutty flavor that regular breadcrumbs just can’t match.

It’s quick enough for busy weeknights but fancy enough to serve guests. Plus, you probably already have most of the ingredients in your kitchen. Whether you’re fully committed to low-Keto Chicken Parmesan or just trying to cut back a little, this one delivers real flavor.

Keto Chicken Parmesan Ingredients

Here’s everything you need to make this easy Keto Chicken Parmesan.

See Recipe Card Below This Post For Ingredient Quantities

For the Chicken:

• Boneless skinless chicken breasts or tenderloins : The base of the dish. Thinner cuts cook faster and stay tender.
• Egg: Helps the coating stick to the chicken.
• Cream : Adds richness to the egg wash and makes the coating extra crispy.

For the Coating:

• Crushed pork rinds: Replaces traditional breadcrumbs with a crispy, zero-carb alternative that gets beautifully golden.
• Grated Parmesan cheese : Adds nutty, savory flavor and helps form a crispy keto cheese crust.
• Garlic powder : Brings warmth and depth to the coating.
• Italian seasonings : A blend of herbs like oregano, basil, and thyme that give this dish its classic Italian flavor.
• Salt : Enhances all the other flavors.
• Crushed red pepper : Adds a little heat if you like a tiny kick.
• Ghee, avocado oil, or olive oil : For pan-frying the chicken to crispy perfection.

For Topping:

• Marinara sauce : Choose a low-carb marinara sauce like Rao’s to keep the carbs down. The tomato base adds tangy sweetness.
• Shredded mozzarella cheese : Melts into gooey, stretchy perfection under the broiler.

How To Make Keto Chicken Parmesan

Follow these simple steps to make perfectly crispy, cheesy keto chicken parmesan.

Preheat the broiler: Turn your oven to the broil setting so it’s hot and ready when the chicken finishes cooking.

Prep the chicken: If you’re using thick chicken breasts, slice them lengthwise to get thinner pieces, or use a meat mallet to pound them to an even thickness. This helps them cook faster and more evenly.

Make the egg wash: In a medium bowl, whisk together the egg and cream until they’re smooth and well-combined.

Prepare the coating: In a separate bowl, mix the crushed pork rinds, grated Parmesan cheese, garlic powder, Italian seasonings, salt, and crushed red pepper if you’re using it. Stir everything together until it’s evenly blended.

Cook the chicken: Heat the ghee or oil in a large skillet over medium-high heat. Once it’s shimmering, add the coated chicken pieces. Cook for 3-5 minutes per side until the coating turns golden brown and crispy, and the chicken is fully cooked through with no pink remaining.

Add toppings: Transfer the cooked chicken to a baking sheet. Spoon marinara sauce over each piece, then sprinkle the shredded mozzarella cheese on top.

Broil: Place the baking sheet under the broiler for 2-3 minutes, just until the cheese melts and gets bubbly and lightly golden.

Serve: Remove from the oven and serve hot while the cheese is still gooey.

Substitutions and Variations

You can easily adapt this Keto Chicken Parmesan to fit what you have on hand.

For the chicken: Chicken tenderloins work great and cook even faster. You can also use boneless thighs if you prefer darker meat.

For the coating: If you don’t have pork rinds, almond flour mixed with Parmesan makes a good substitute, though it won’t be quite as crispy. Some people like adding a tablespoon of coconut flour for extra crunch.

For the cheese: Any melty cheese works in place of mozzarella. Try provolone, fontina, or even a Italian cheese blend.

For the sauce: Use whatever low-sugar marinara you like. You can also make your own with crushed tomatoes, garlic, and herbs.

Air fryer version: Skip the skillet and cook the coated chicken in an air fryer at 400°F for about 12 minutes, flipping halfway. Then add the toppings and broil as directed.

Equipment For Keto Chicken Parmesan

• Large skillet: For getting that golden, crispy coating on the stovetop.
• Baking sheet: To hold the chicken under the broiler.
• Medium bowls: One for the egg wash, one for the coating mixture.
• Whisk: To blend the egg and cream smoothly.

Storage and Reheating

Store any leftover Keto Chicken Parmesan in an airtight container in the fridge for up to 3 days. The coating won’t stay quite as crispy after refrigeration, but it’s still delicious.

To reheat, place the chicken on a baking sheet and warm it in a 350°F oven for about 10 minutes until heated through. You can also reheat individual pieces in the microwave for about 1-2 minutes, though the oven method keeps the texture better.

This dish doesn’t freeze as well because the cheese and coating can get soggy when thawed, so I recommend making just what you’ll eat within a few days.

Serving Suggestions

This Keto Chicken Parmesan is hearty on its own, but here are some cozy ways to round out the meal:

With zucchini noodles: Spiralized zucchini makes a perfect low-carb pasta alternative. Toss them with a little butter and garlic, then serve the chicken on top.

Over cauliflower rice: A simple side that soaks up the extra marinara sauce beautifully.

With roasted vegetables: Brussels sprouts, broccoli, or green beans roasted with olive oil and Parmesan complement the rich, cheesy chicken.

Alongside a Caesar salad: Crisp romaine with creamy dressing and shaved Parmesan makes this feel like a real Italian restaurant meal.

A Little Kitchen Story

Last Tuesday, my coworker James came over for dinner. He’s been eating keto for a few months, and I wanted to surprise him with something that felt indulgent. I’d made this parmesan crusted chicken a few times before, but I got a little distracted while coating the pieces and accidentally used way too much of the pork rind mixture on one piece.

When it came out of the oven, that super-thick crust was so golden and crunchy it looked like a cheese-covered nugget.

James took one bite and said, “Wait, this is keto? Are you sure?”

I laughed and told him about my coating mishap. He grinned and said, “Make that mistake every time.” Even Isabella, who usually turns her nose up at anything “diet food,” grabbed a second piece before I could put the leftovers away.

FAQ

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Keto Chicken Parmesan

Keto Chicken Parmesan

A deliciously crispy Keto Chicken Parmesan topped with savory marinara sauce and melted mozzarella.

Ingredients  

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• 1 ½ lbs boneless skinless chicken breasts or tenderloins (trimmed and sliced thin, or pounded)
• 1 large egg beaten
• 1 tablespoon heavy cream for egg mixture

COATING:

• 1 cup crushed pork rinds for breading, or substitute with almond flour for a nut-free option
• ½ cup grated Parmesan cheese for breading
• 1 teaspoon garlic powder adds flavor to the breading
• 1 teaspoon Italian seasoning adds a savory, herby flavor to the breading
• ½ teaspoon salt to taste
• ½ teaspoon crushed red pepper optional, adds a spicy kick
• 1 tablespoon ghee avocado oil, or olive oil (for frying, choose your preferred fat)
• 1 cup marinara sauce use a low-sugar marinara like Rao’s for a keto-friendly option
• ¾ cup shredded mozzarella cheese for topping

Method 

1. Preheat the oven to the broil setting.

2. Slice thick chicken breasts lengthwise to create thinner pieces, or gently pound them flat for even cooking.

3. In a medium bowl, whisk together the egg and cream until smooth.

4. In a separate bowl, combine crushed pork rinds, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and crushed red pepper if using. Whisk to blend.

5. Heat ghee or oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken and cook for 3-5 minutes per side, until the coating is golden brown and the chicken is cooked through.

6. Transfer the cooked chicken to a baking sheet. Spoon marinara sauce over each piece, then sprinkle with mozzarella cheese.

7. Broil the chicken in the oven for 2-3 minutes, or until the cheese is melted and bubbly.

8. Remove the chicken from the oven and serve immediately.

Nutrition

Serving: 200gCalories: 412kcalCarbohydrates: 6gProtein: 50gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 157mgSodium: 1259mgPotassium: 870mgFiber: 1gSugar: 3gVitamin A: 638IUVitamin C: 7mgCalcium: 247mgIron: 2mg

Notes

Make sure to choose a low-sugar marinara sauce like Rao’s to keep this dish keto-friendly and delicious.