This recipe for Keto Chicken Parmesan is straightforward but incredibly flavorful, making it the ideal evening supper. Baked to perfection, these tender and juicy chicken breasts are topped with mozzarella and parmesan cheeses, homemade marinara sauce, and a crispy low-carb breading mix. The best part is that it takes less than 30 minutes to put together.
INGREDIENTS KETO CHICKEN PARMESAN
How to Make Low-Carb Chicken Parmesan
Dredging and breading the chicken
Crack the eggs into a small basin and whisk them with a fork. Place the breading in a separate, shallow bowl.
Coat a piece of chicken with egg wash, then generously coat with the breading mixture. Repeat the process for each piece of chicken.
Keto Chicken Parmesan: Pan-frying and Baking
Over medium-high heat, warm the olive oil in a big skillet. Add the breaded chicken to the pan after the oil has heated up. Don't overcrowd the pan when cooking the chicken, cooking 3 to 4 pieces at a time. Cook the breading for 4 minutes on each side, flipping only once, or until it is nicely crispy and deep golden brown.
The marinara sauce should be heated while the chicken is frying. Lightly broil in the oven. Peel and stick parchment paper to the rim of a baking sheet. Put the crispy chicken breasts in an arrangement on the paper. Dredge enough of sauce over each one.
Place some freshly sliced mozzarella cheese on top of the sauce, followed by sprinkling some parmesan cheese. For two to three minutes, or until the cheese is browned and bubbling, broil. Sprinkle some basil on top before serving. Add more sauce and parmesan cheese to the side and serve.
TIPS AND VARIATIONS FOR RECIPE
- Protein Variations: For a delectable twist, try thin pork cutlets or veal cutlets in instead of the chicken.
- Turn it vegetarian: Slices of egg plant or portobello mushrooms can be used in place of the chicken in this vegetarian variation.
- Double Coating: Before frying, coat the breaded chicken in another coat of breading mixture and egg wash for an even crispier coating.
- Employ a Non-Stick Skillet: When frying chicken, using a non-stick skillet can help keep the chicken from sticking to the pan.
- Creamy Alfredo: For a new flavor profile, consider topping the chicken with a blend of Italian cheeses and a creamy Alfredo sauce instead of marinara sauce.
- Pesto Parmesan: For a savory twist, swap out the marinara sauce for pesto sauce and sprinkle Parmesan over top.
- Add Mushrooms: This dish tastes great with sautéed mushrooms and garlic. Just heap them atop the chicken before sprinkling on the cheese.
- Low-Carb Veggie Base: For an added serving of vegetables, serve the chicken Parmesan over cauliflower rice, rainbow vegetable noodles, or sautéed spinach.
QUESTIONS ASKED REGULARLY
Could you make this in the air fryer?
In case you want to make this in an air fryer, follow the directions for breading the chicken and air fry it at 375°F for 10 to 12 minutes, rotating it halfway through, until it becomes crispy and thoroughly cooked. Add cheese and marinara sauce on top, and air fried for a further two to three minutes, or until the cheese melts and begins to brown.
Can you make this in advance?
The breaded chicken can be made ahead of time and frozen or refrigerated, however it's best eaten fresh. When it's time to serve, just follow the cooking directions, adding a little more time if they were frozen.
How can I keep the chicken's breading from slipping off while it's frying?
Make sure the oil is heated before adding the chicken, fill the pan no more than halfway, and flip the chicken only once while it's frying to ensure the breading stays on the bird.
KETO CHICKEN PARMESAN STORING, FREEZING, AND REHEATING
- Storage: For up to four days, keep any leftover chicken parmesan in the refrigerator in an airtight container. If at all feasible, store the chicken and sauce apart to preserve the breading's crunch.
- Freezing: It's preferable to freeze the breaded chicken before adding the cheese and sauce if you want to freeze Chicken Parmesan. Freeze the breaded chicken until it solidifies by placing it on a baking sheet. Next, move the chicken to a freezer-safe bag or an airtight container, being sure to sandwich parchment paper between the layers to keep them from adhering. For up to two or three months, freeze.
- Reheating: Set the oven's temperature to 350°F. After putting the chicken on a baking pan, loosely cover it with foil. Reheat for a full ten minutes, or until well heated.Cook the chicken for ten minutes at 350°F in an air fryer, or until it's crispy and well cooked.In the microwave, put the chicken on a plate that is safe to use, cover it loosely with a cover that is suitable to use in the microwave, and cook it for 30 seconds at a time until it is thoroughly heated.
INGREDIENTS
- 4 total 1 ½ pounds of chicken breasts.
- Nut Free Keto Breading Mix, one batch.
- Two big eggs.
- Three tablespoons of extra virgin olive oil.
- Four cups sauce marinara.
- 12 ounces of freshly sliced mozzarella.
- Grate ½ cup of parmesan cheese finely.
- Six freshly chopped basil leaves.
- To serve, shirataki noodles.
- Crushed red pepper, optional as a garnish.
INSTRUCTIONS
- Slice each piece of chicken in half lengthwise to make two thin chicken breasts out of each piece.
- To a shallow bowl add the eggs and whisk.
- Prepare the breading mixture in a separate shallow bowl.
- Coat a piece of chicken with the egg wash and then liberally coat with the breading mixture. Repeat this process with each piece of chicken.
- Heat the olive oil in a large skillet, over medium-high heat.
- Once the oil is hot, add the breaded chicken to the pan. Cook the chicken 3 to 4 pieces at a time, being careful not to overcrowd the pan. Flipping only once, cook for 4 minutes on each side or until breading is a deep golden brown and nice and crispy. Be careful not to move the chicken around in the pan or flip more than necessary or the breading may fall off.
- While the chicken is frying, heat the marinara sauce.
- Preheat the oven to broil. Line a rimmed baking sheet with parchment paper. Arrange the crispy chicken breasts on the parchment paper. Top each one with a generous amount of sauce. Do not take the sauce all the way to the edges, as you want to keep those nice crispy edges.
- On top of the sauce, layer on some of the sliced fresh mozzarella cheese and then sprinkle the parmesan cheese over top. Broil for 2 to 3 minutes, or until the cheese is bubbly and browned.
- Garnish with basil before serving. Serve with extra sauce and parmesan cheese on the side.
NOTES
- Net carbs per serving: 2g
- Storing: Place leftover Chicken Parmesan in an airtight container and store in the refrigerator for up to 4 days. Store the chicken and sauce separately, if possible, to maintain the crispiness of the breading
- Freezing: If you want to freeze Chicken Parmesan, it's best to freeze the breaded chicken before adding the sauce and cheese. Lay the breaded chicken on a baking sheet and freeze until solid. Then, transfer the chicken to an airtight container or freezer-safe bag, placing parchment paper between layers to prevent sticking. Freeze for up to 2 to 3 months.
- Reheating: To reheat in the oven, preheat to 350°F Place the chicken on a baking sheet and cover it loosely with aluminum foil. Reheat for 10 minutes or until it's heated through.In an air fryer, air fry the chicken at 350°F for 10 minutes or until it's crispy and warmed through.For the microwave, place the chicken on a microwave-safe plate, cover it loosely with a microwave-safe cover and heat in 30-second intervals, until it's heated through.
NUTRITION
- Calories: 363
- Fat: 13g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 52g
