Keto Chicken Parmesan – Easy, Cheesy, and Low-Carb
This Keto Chicken Parmesan is a low-carb twist on the Italian classic – juicy chicken breasts coated in garlic and Parmesan, baked with marinara and melted mozzarella. It’s comfort food made easy and keto-friendly, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 2.5–3 lb chicken breasts (about 6 large breasts, boneless and skinless)
- 1 egg (beaten)
- 1 cup grated Parmesan cheese
- 0.5 tbsp dried minced garlic
- 0.5 tbsp dried minced onion
- 0.5 tbsp dried oregano
- 0.5 tbsp dried basil
- 0.5 tbsp dried parsley
- 0.25 tsp freshly ground black pepper
- 1 pinch salt (to taste)
- 1 cup marinara sauce (sugar-free or low-sugar for keto)
- 6 oz shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with foil or parchment and lightly spray with cooking spray.
- In a shallow bowl, beat the egg. In a second bowl, combine Parmesan, garlic, onion, oregano, basil, parsley, pepper, and salt. Mix well.
- Dip each chicken breast into the egg, then coat in the Parmesan mixture. Place coated chicken on the prepared baking sheet.
- Bake for 20–30 minutes, until the internal temperature reaches about 145–150°F.
- Remove from oven. Spoon marinara sauce over each piece, top with mozzarella, and bake for another 5–10 minutes until bubbly and golden. For extra crispiness, broil for 1–2 minutes.
- Let rest 3–5 minutes before serving to keep the chicken juicy. Serve warm with fresh basil or a squeeze of lemon if desired.
Notes
For best results, use freshly grated Parmesan and let the chicken rest before serving. Leftovers reheat well in an oven or air fryer for a crispy texture. Great for meal prep or next-day lunches!