Tender, juicy chicken coated in a flavorful parmesan crust, topped with rich marinara and gooey mozzarella—this Keto Chicken Parmesan is everything I crave in a comforting dinner, without the carbs that usually come with it.

Why You’ll Love This Recipe

I love this recipe because it delivers all the classic Italian comfort food flavors while staying completely keto-friendly. The crispy parmesan coating gives the chicken a satisfying crunch, the marinara adds tangy richness, and the melted mozzarella ties everything together in pure cheesy bliss. It’s also incredibly simple to prepare, making it perfect for busy weeknights or casual dinner parties.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 – 3 lb chicken breast (1.1 – 1.4 kg)
1 egg
1 cup grated parmesan cheese (100 g)
1/2 tbsp dried minced garlic
1/2 tbsp dried minced onion
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp dried parsley
1/4 tbsp freshly ground black pepper
pinch salt
1 cup marinara sauce (240 ml)
6 oz shredded mozzarella (170 g)

directions

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with foil, giving it a light spray of cooking spray. In a small wide bowl, I beat the egg. In another bowl, I mix the parmesan cheese with all the spices.

I dip each piece of chicken into the egg first, then into the cheese mixture, making sure both sides are well coated. Once coated, I place the chicken on the prepared baking sheet and bake for 20–30 minutes, aiming for an internal temperature of 145–150°F (63–66°C).

Then I spoon marinara sauce over each piece and sprinkle generously with shredded mozzarella. I return the chicken to the oven for another 5–10 minutes, until the chicken reaches 160°F (71°C) and the cheese is melted and bubbly. For an extra golden top, I like to broil it for 1–2 minutes at the end.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap mozzarella for provolone for a smokier flavor, or use a spicy marinara for a little kick. For added texture, I mix crushed pork rinds with the parmesan for an extra crunchy crust. If I’m in the mood for a lighter version, I use chicken tenders instead of full breasts, which cook faster and make great appetizers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven at 350°F (175°C) for about 10 minutes to keep the crust crispy. The microwave works in a pinch, but it can soften the coating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless chicken thighs for a juicier result. I just adjust the cooking time slightly since they may cook faster.

Is store-bought marinara okay for keto?

I always check the label to make sure it’s low in sugar. Many store-bought sauces are keto-friendly if they have minimal carbs per serving.

Can I make this ahead of time?

I can bread the chicken and refrigerate it for up to 24 hours before baking. I just wait to add sauce and cheese until the final baking step.

How do I make it even crispier?

I broil the chicken for a minute or two at the end and avoid overloading it with sauce, which can soften the crust.

Can I freeze Keto Chicken Parmesan?

Yes, I freeze the fully cooked chicken (without sauce) for up to 2 months. When ready to eat, I thaw it in the fridge, then reheat and top with sauce and cheese.

Conclusion

This Keto Chicken Parmesan lets me enjoy one of my favorite comfort foods while keeping my low-carb goals intact. With its crispy, cheesy crust and flavorful toppings, it’s a dish I find myself making again and again—whether for a weeknight dinner or a cozy weekend meal.