This Keto Chicken Parmesan is so good, you won’t believe it’s keto! The chicken breasts are coated in crushed pork rinds instead of breadcrumbs, making for the most delicious crispy crust. Yum!
What’s in Low Carb Chicken Parmesan?
Can’t have chicken Parmesan on a keto diet? Think again! With a combination of crispy seasoned pork rinds, gooey mozzarella cheese, and low-carb marinara sauce, you won’t believe it’s not the traditional recipe. In fact, it may even be better!
- Chicken: I used boneless, skinless chicken breasts because they are high in protein and low in fat and carbs. Thighs will also work.
- Eggs + Heavy Cream: Help the ‘breading’ stick to the chicken.
- Almond Flour: A low carb alternative to traditional all-purpose flour.
- Salt + Pepper: Enhances the natural flavor of the chicken.
- Pork Rinds: A low carb alternative to traditional breadcrumbs.
- Parmesan Cheese: Add flavor and cheesiness to the ‘breadcrumbs’.
- Italian Seasoning: Adds a deliciously herbal flavor.
- Garlic + Onion Powder: Add an earthy flavor and a pungent aroma.
- Avocado Oil: A great high smoke point oil for frying.
- Low Carb Marinara Sauce: Enjoy the sweet and savory, acidic tomato sauce you love without all the carbs.
- Mozzarella Cheese: Makes this chicken gooey and cheesy.
- Low Carb Noodles: The perfect accompaniment to this low carb dish.
Pro Tip: Slice your chicken breasts to an even thickness to allow for more even cooking!
Variations on Keto Parmesan Crusted Chicken
If you’re not a fan of pork rind breadcrumbs, you can make this chicken with coconut breadcrumbs, fried chicken skins, more Parmesan cheese, or crumbled keto crackers. If you cannot have almonds or aren’t a fan, try coconut flour, chia flour, or flaxseed meal.
Yes, they are regional names for the same dish. You may also see chicken parmesan referred to as chicken parm!
The name chicken parmesan actually refers to the city of Parma in Italy, not the cheese (although the cheese is also named for the city!).
Absolutely! You can use boneless, skinless chicken thighs instead of breasts.
In a typical breaded chicken parmesan recipe with pasta, there are 70 grams of carbs or more! This recipe has just 11 grams!
Typically, jarred marinara sauce is not keto. If you look for a low carb marinara sauce or make your own, it is easy to keep it keto by not adding any sugar.
You sure can! Follow the recipe through step 4, preheating an air fryer instead of an oven to 400°F. Spray the chicken pieces with avocado oil cooking spray, then air fry for 15 minutes, flipping halfway through. Spoon the sauce over top, add the cheese, and broil for 1-3 minutes, until gooey.
How to Store and Reheat
Store leftover keto chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or until warmed through.
How to Freeze
Freeze keto chicken parmesan in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve keto chicken parmesan with zucchini noodles, hearts of palm pasta, or chickpea pasta! You could also serve it with a salad dressed with oil and vinegar!
More Keto-Friendly Chicken Recipes We Love
- Egg Drop Soup
- Buffalo Chicken Casserole
- Romesco Chicken
- Crockpot Crack Chicken
- Chimichurri Chicken
- Whole Roast Chicken
- Yogurt Marinated Chicken
- Chicken Saltimbocca
Keto Chicken Parmesan Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 2 large eggs beaten
- 3 tablespoons heavy cream
- ⅔ cup almond flour
- Kosher salt and freshly ground black pepper to taste
- 2 cups crushed pork rinds
- ½ cup freshly grated Parmesan cheese plus more for serving
- 2 teaspoons Italian seasoning store-bought or homemade
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons avocado oil
- ¾ cup low carb marinara sauce such as Primal Kitchen
- 1 cup freshly shredded mozzarella cheese
- 12 ounces zucchini noodles or low carb noodles (such as Impastable), for serving
- Fresh parsley for garnish
Equipment
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Using a sharp knife, cut the chicken breasts in half horizontally to make 4 equally-sized thin breasts in total.2 boneless, skinless chicken breasts
- In a shallow bowl, whisk the eggs with the cream. In a second bowl, whisk together almond flour, salt, and pepper. In a third bowl, combine pork rinds, Parmesan, Italian seasoning, garlic powder, and onion powder.2 large eggs, 3 tablespoons heavy cream, ⅔ cup almond flour, Kosher salt and freshly ground black pepper, 2 cups crushed pork rinds, ½ cup freshly grated Parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Dredge chicken 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 2-3 minutes on each side, until golden and cooked through.2 tablespoons avocado oil
- Transfer the fried cutlets to the prepared baking sheet. Evenly spread the marinara sauce on each cutlet, then top with mozzarella.¾ cup low carb marinara sauce, 1 cup freshly shredded mozzarella cheese
- Bake for 10-12 minutes, or until the cheese is melted.
- If desired, broil 1-3 minutes until the cheese is golden brown.
- Serve over zucchini noodles, garnished with parsley and more Parmesan.Fresh parsley, 12 ounces zucchini noodles
Notes
- If the chicken breasts are sticking to the pan when you try to flip them, wait a few more minutes and they will naturally release.
- To avoid having to move the chicken from the pan to the baking sheet, make this dish in a cast iron or oven-safe pan!
- If broiling, watch the chicken carefully to ensure it doesn’t burn!
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