Keto Chicken Parmesan
Keto Chicken Parmesan – crispy coated chicken topped with marinara and mozzarella cheese. This low-carb Italian dinner is one of our go-to meals.
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KETO CHICKEN PARMESAN RECIPE
We make this chicken parmesan all the time and even my family that isn’t eating low-carb doesn’t notice any difference between regular chicken parm.
To make these Keto you can either use almond flour or crushed pork rinds in place of the bread crumbs. I’ve tried these with almond flour but prefer pork rinds.
The pork rinds get super crispy when cooked in a skillet. They get soggy when we bake them in the oven so we only broil the chicken at the very end to melt the cheese. Add this to your regular rotation.
INGREDIENTS
- EGG
- HEAVY CREAM
- CHICKEN BREASTS OR CHICKEN TENDERLOINS – You just want to make sure they are thin so they cook evenly. Chicken cutlets would work as well.
- CRUSHED PORK RINDS – You can crush your own or buy them already crushed.
- PARMESAN CHEESE
- ITALIAN SEASONINGS
- GARLIC POWDER
- MARINARA SAUCE – You can use any tomato sauce but we like Rao’s.
- MOZZARELLA
HOW TO MAKE KETO CHICKEN PARMESAN
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Preheat oven to the broil setting.
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If chicken breasts are thick, slice lengthwise. You want a thin breast or tenderloin. You can also pound them thin.
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In a medium bowl, combine the egg and cream.
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In a separate bowl, combine the pork rinds, Parmesan cheese, garlic powder, Italian seasonings, salt, and crushed red pepper if using. Whisk together.
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Dip each piece of chicken in the egg mixture and then dredge in the pork rind mixture until well coated.
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In a large skillet, heat the ghee or oil over medium high heat. Place chicken evenly in pan and cook for 3-5 minutes per side until coating is golden brown and until chicken is no longer pink.
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Transfer chicken to a baking sheet and top with marinara sauce. Sprinkle with the mozzarella cheese.
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Broil until cheese is melted and bubbly. Remove and serve.
OTHER KETO RECIPES:
- Keto Biscuits
- Pizza Chaffle
- Baked Stuffed Avocado
- Mississippi Pot Roast
- Proscuitto Egg and Sausage Cups
- Keto Meatballs
- Cinnamon Keto Pork Rinds
- Keto Chicken Pot Pie
- Lasagna in a Bowl
- Keto Korean Short Ribs
- Stuffed Mushrooms
- Egg Drop Soup
- Keto Lava Cake
- Keto Seven Layer Dip
- Cheesy Broccoli and Bacon Chicken
- Cloud Bread
- Keto Carrot Cake Cheesecake
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
Keto Chicken Parmesan
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or tenderloins
- 1 large egg
- 1 tablespoon cream
COATING:
- 1 cup crushed pork rinds
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1/2 teaspoon salt
- 1/2 crushed red pepper, (optional)
- 1 tablespoon ghee, avocado, or olive oil
- 1 cup marinara sauce, (see note)
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat oven to the broil setting.
- If chicken breasts are thick, slice lengthwise. You want a thin breast or tenderloin. You can also pound them thin.
- In a medium bowl, combine the egg and cream.
- In a separate bowl, combine the pork rinds, Parmesan cheese, garlic powder, Italian seasonings, salt, and crushed red pepper if using. Whisk together.
- Dip each piece of chicken in the egg mixture and then in the pork rind mixture until well coated.
- In a large skillet, heat the ghee or oil over medium high heat. Place chicken evenly in pan and cook for 3-5 minutes per side until coating is golden brown and until chicken is no longer pink.
- Transfer chicken to a baking sheet and top with marinara sauce. Sprinkle with the mozzarella cheese.
- Broil until cheese is melted and bubbly. Remove and serve.
Notes
