Keto chicken parmesan doesn’t get any easier than this! Crispy coated chicken, delicious tomato sauce, and plenty of melty cheese!
When Chad and I first married, I was happy to try out new recipes.
I had literally never even heard of chicken Parmesan the first time he requested it for dinner, but I jumped right in and it’s been a favorite dinner of his ever since.
This keto chicken Parmesan is actually super easy and quick to throw together and the chicken comes out so crispy and crunchy on the outside and juicy on the inside!
You’re going to love my easy chicken parmesan recipe! My entire family requests this one often!
How to make chicken Parmesan:
First, we’re going to need to coat our chicken in the crunchy coating.
Traditionally, chicken Parmesan is coated in bread crumbs, but you’re going to love my hack: Pork rinds!
They add the perfect amount of crunch, zero carbs, and the perfect flavor! It doesn’t get much easier than this either.
Crush the pork rinds and mix them with a bit of the powdery Parmesan cheese.
Dip your chicken in some beaten egg and then dip the chicken in the pork rinds.
Make sure you really press the pork rinds into the chicken so the crust adheres to the meat.
Pop that on a greased cookie sheet and bake the chicken for about 20 minutes.
Remove the chicken from the oven and spoon your favorite marinara over the top.
I’m a total sucker for Rao’s marinara (affiliate link) and use it pretty exclusively. It’s so delicious and fresh tasting and it’s also low in carbs.
Sprinkle some freshly grated mozzarella over the top and pop the dish back in the oven for another 5 minutes.
You can serve this chicken as is, with a side salad or my Italian cauliflower salad, or you could pop it over some zucchini noodles (affiliate link).
More low carb Italian recipes to try:
Lasagna Stuffed Chicken: Hard to go wrong with this cheesy chicken!
Chicken Alfredo: Oh yeah, you can definitely have Alfredo on a low carb diet!
Pork Tenderloin: So easy and it’s seasoned with garlic butter!
Spaghetti Squash Recipe: It’s like a spaghetti casserole but with squash!
Garlic Shrimp: Ready in no time!
Easy Baked Chicken Parmesan
Ingredients
- 4 thin sliced chicken breasts
- 2 large eggs beaten
- 2 cups crushed pork rinds
- ½ cup powdered Parmesan
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup marinara
- 1 cup grated mozzarella
- 1 tablespoon minced basil or parsley
Instructions
- Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick spray.
- Add the eggs to a shallow dish.
- Add the pork rinds, Parmesan, garlic powder, and onion powder to a second shallow dish and stir to combine.
- Dip each chicken breast into the egg and then the pork rinds. Be sure to press the pork rinds into the chicken so that the crust adheres to the meat.
- Place the chicken on the prepared baking dish and bake for 15-20 minutes or until the chicken reaches 160 degrees.
- Remove the chicken from the oven and spread the marinara evenly over each piece of chicken.
- Sprinkle with the mozzarella.
- Return the chicken to the oven for 5 more minutes or until the temperature reaches 165 degrees and the cheese has melted.
- Sprinkle with minced basil or parsley before serving.
Debra says
A big hit!!
My family loved this!! I used boneless, skinless chicken thighs from Costco and I used regular Parmesan cheese instead of powdered. For those that have asked, you can’t taste the pork rinds, it just makes it crispy. I also broiled the chicken for about 2 mins at the end to brown the cheese.
Terri Larimore says
What I use for breading besides the pork rinds? I am sorry but I just don’t like them.
Karly Campbell says
I don’t have another option for this recipe.
Rita says
Hi, Terri:
I, too, hate pork rinds, and just the thought of eating them makes me feel nauseous. HOWEVER, I purchased a jar of “Pork King Good, Pork Rind Crumbs” (see above), and I’ve been using it instead of any type of flour or breadcrumbs for the past 2 years. I season them with whatever spices are called for with whichever particular dish I want to make, and the meals always turn out great. You might want to give it a go. Good luck!
Harold Burton says
Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try!
Molly says
Oh my gosh this is THE BEST tasting Parmesan Chicken! Very easy to make and is delicious! My whole family loved it! It’s a WINNER!
Karly Campbell says
Love to hear that! Thanks, Molly!
Rebecca says
Could you use the crispy French onions?
Karly Campbell says
As the breading? I’ve never tried. They’ll add more carbs and will definitely add a stronger flavor to the chicken if you do.
Dawn Seevers says
Do you know if you can bread the chicken ahead of time and refrigerate to cook at a later time?
Karly Campbell says
Hi Dawn! I’m not sure…I think the breading might get a bit soggy, but I’ve never tried.
Tanya says
I’ve made this a couple times now and found a marinara at Walmart that is only 5 net carbs per half cup. Victoria Trading Company tomato basil and it’s pretty good.
Hannah Flack says
Those meatballs sound so delicious!! White chicken chili sounds good, too. It’s funny how the week that I can’t meal plan (due to traveling) I’m itching to do so!!
Karly Campbell says
Same here!! When I can’t cook, I want to. When I have to cook, I’d rather die. 🙂
Patricia says
Made this before my husband raves about it He ♥️ It making again tonight
Karly Campbell says
Love to hear that!
Vanda Hart says
I made this today and my husband and children who don’t eat low carb loved it, they didn’t realize it wasn’t breadcrumbs! I used pork panko so I didn’t need to crush my own.
Gail says
Is it store bought marinara or do you give a recipe for that as well?
Karly Campbell says
I use store bought. Haven’t been able to create one that is better than Rao’s with the same amount or less carbs yet. 🙂
Sally says
What is a thin sliced chicken breast? Do you purchase this way or have to slice yourself? Also wondering if you you pound the chicken into thin pieces?
Thanks in advance!
Karly Campbell says
Hi Sally! You can purchase it sliced thin or just slice it thin yourself. Either works! I just take a regular sized chicken breast and basically butterfly it, but cut all the way through to form two thinner pieces. It cooks quicker and more evenly that way. You could also just pound it out if you prefer.
Rubi Kaur says
Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks