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Keto Parmesan Chicken Recipe

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4.2 from 9 reviews

This Keto Parmesan Chicken recipe features crispy, Parmesan-crusted chicken cutlets topped with marinara sauce and melted mozzarella cheese. Perfectly cooked in a skillet and finished in the oven, it's a flavorful, low-carb dish that’s ideal for a satisfying dinner.

Ingredients

Chicken and Coating

  • 2 lb chicken cutlets (or boneless skinless chicken breasts cut in half lengthwise)
  • 2 large eggs (beaten)
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 2 cups shredded Parmesan cheese (divided)
  • 2 Tbsp olive oil (divided)

Toppings

  • 1 1/2 cups marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the chicken cutlets: Cut two large chicken breasts lengthwise to create thin cutlets, ensuring even cooking.
  2. Prepare egg wash and Parmesan: In a small bowl, whisk the eggs with sea salt, ground black pepper, and Italian seasoning until well combined. In a separate bowl, place the shredded Parmesan cheese for coating.
  3. Heat skillet and oil: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat to prepare for cooking the chicken cutlets.
  4. Coat the chicken: Using tongs, dip each chicken cutlet first into the egg wash on both sides, then press into the shredded Parmesan cheese to coat thoroughly.
  5. Cook chicken cutlets: Place two coated chicken cutlets into the hot skillet. Cook for 3-4 minutes on each side, until the crust is brown and crisp but not melted off. Avoid flipping too early to maintain the crust.
  6. Add more oil for second batch: Before cooking the remaining cutlets, add the second tablespoon of olive oil to the skillet to ensure even cooking and prevent sticking.
  7. Prepare baking dish with marinara: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish to create a flavorful base.
  8. Transfer cutlets and add sauce: Place cooked chicken cutlets on top of the marinara sauce in the dish. Continue cooking and adding all cutlets similarly.
  9. Add remaining sauce and cheese: Cover the chicken with the remaining 1/2 cup of marinara sauce. Then, sprinkle shredded mozzarella cheese evenly over the chicken, or add fresh Parmesan slices as preferred.
  10. Bake to finish: Bake the dish in a preheated oven at 375°F (190°C) for 10 minutes, or until the cheese is melted, lightly browned, and the chicken reaches an internal temperature of 165°F (74°C). Optionally, broil for 1 minute to crisp the cheese topping further.

Notes

  • Use boneless skinless chicken breasts split thinly if cutlets are unavailable.
  • Be careful not to flip the chicken too early to keep the Parmesan crust intact.
  • Fresh grated Parmesan yields better crust adherence than pre-shredded.
  • Baking times may vary slightly depending on your oven; ensure chicken reaches safe internal temperature.
  • For extra crispiness, broil the cheese topping briefly but watch closely to avoid burning.
  • This recipe is keto-friendly and low in carbohydrates, making it suitable for low-carb diets.

Find it online: https://glowcooks.com/keto-parmesan-chicken-recipe/