Our Keto Chicken Parmesan is crispy breaded chicken cutlets topped with marinara sauce and melty mozzarella to create an irresistible comfort food dish.
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
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
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
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
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.
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.
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).
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.
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
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.
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.
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.
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:
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this Keto Chicken Parmesan Recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Chicken Parmesan
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
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.
Leave a Question or Comment