Low Carb Chicken Parmesan

This Low Carb Chicken Parmesan is golden, crisp on the outside, juicy inside, and loaded with melted cheese and savory marinara. It’s a one-pan keto-friendly chicken recipe that comes together in under 30 minutes—perfect for busy weeknights or when you’re craving comfort food without the carbs.

Save

If you’re a fan of Italian flavors, make sure to try Low Carb Eggplant Parmesan next—it’s another hearty, cheesy, guilt-free favorite.

❤️ Why You’ll Love This Recipe

• Quick & Easy: Ready in less than 30 minutes, making it perfect for weeknight dinners.
• Low Carb & Keto Friendly: No breadcrumbs or flour—only wholesome, simple ingredients.
• Naturally Gluten-Free: Ideal for anyone following a gluten-free diet.
• Family Approved: Crispy, cheesy, and flavorful—both kids and adults love it.
• No Fancy Ingredients: You don’t need almond flour or pork rinds to get that golden crust.

This dish is a family favorite in our home—everyone from kids to grandparents loves it. It’s comforting, satisfying, and so simple to prepare.

📝 Ingredients You’ll Need

• Chicken tenderloins or thin-sliced chicken breasts – they cook evenly and stay juicy.
• Grated Parmesan cheese – creates the crispy golden crust.
• Mozzarella cheese – gives that irresistible cheesy top.
• Eggs – help the Parmesan stick to the chicken.
• Low carb marinara sauce – choose one with no added sugar.
• Olive oil & butter – for frying the chicken to perfection.
• Garlic powder, salt, and black pepper – simple seasonings that make all the difference.
• Fresh basil – for garnish and extra aroma.

🥣 Equipment You’ll Need

• A good non-stick skillet to prevent the Parmesan coating from sticking.
• A cheese grater (if using a Parmesan wedge). Avoid the very finely grated cheese—it won’t coat well.
• An oven-safe casserole dish (if your skillet doesn’t go in the oven).

🥄 Step-by-Step Instructions (Overview)

1. Prepare the chicken:
   Slice chicken tenders open (if needed) and place between two sheets of plastic wrap. Pound lightly to make them even in thickness. Season generously with garlic powder, salt, and pepper.
2. Set up coating station:
   In one shallow dish, beat the eggs lightly. In another, add the Parmesan cheese. Dip chicken into the egg, then coat with Parmesan, pressing it on so it sticks well. Shake off excess cheese and refrigerate the coated chicken for 10–15 minutes to firm up.
3. Cook the chicken:
   Heat olive oil and butter in a non-stick skillet over medium heat. Add the chicken and cook for about 4–5 minutes per side until golden brown and crisp

💡 Tips for the Best Results

• Choose the right cut: Chicken tenders cook faster and stay moist, but thin chicken breasts work just as well.
• Don’t overcrowd the pan: Give each piece space to brown evenly; overcrowding makes the crust soggy.
• Use quality Parmesan: Skip the powdered kind—freshly grated Parmesan gives better texture and flavor.
• Watch your timing: Every stovetop varies. Aim for about 4–5 minutes per side until golden.
• Ventilate your kitchen: Parmesan can give off a strong smell as it melts, so open a window or turn on the fan.
• Add extra flavor: A dash of onion powder or Italian seasoning elevates the dish even more.

💬 FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly and stay even juicier.

Can I make this recipe without eggs?
You can replace the egg dip with a little heavy cream—it helps the Parmesan stick.

What if I don’t have marinara sauce?
Use your favorite tomato sauce or make a quick version with crushed tomatoes, olive oil, and Italian herbs.

Can I air fry this recipe?
Yes! Cook the coated chicken in an air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through. Add sauce and cheese afterward, then air fry for another 2–3 minutes.

🍽️ What to Serve With

Pair your Low Carb Chicken Parmesan with:

• Zoodles (zucchini noodles) or spaghetti squash for a keto-friendly pasta feel.
• Cauliflower rice or shirataki noodles for extra lightness.
• A fresh green salad or roasted veggies (skip the potatoes if keeping it low carb).

⏳ Make Ahead & Storage

• Make ahead: Coat the chicken with Parmesan and refrigerate up to 24 hours before cooking.
• Freeze: Freeze coated uncooked chicken for up to 2 months. Thaw in the fridge overnight before frying.
• Reheat: Warm leftovers in the oven at 350°F (175°C) for 10–12 minutes or in the air fryer for 5–6 minutes

Print