Keto parmesan chicken bake combines all the classic Italian flavors you love, but without the carbs. This is an easy comforting low carb dinner that is made without breading.
Keto Chicken Parmesan is so easy!
We are starting with our keto parmesan crusted chicken, covered in Italian seasoning and fresh parmesan cheese, and topping it with marinara and mozzarella to create a low carb chicken parmesan that will definitely become a family favorite!
You won't miss the breading in our unbreaded chicken parmesan recipe that makes a fantastic high protein low carb, gluten free, or keto friendly meal.
If you love Italian-inspired chicken bakes as much as we do, be sure to check out our Caprese chicken bake, keto cordon bleu. and keto chicken parmesan casserole.
Ingredient Notes
- chicken breast cutlets - you can buy thinly sliced chicken breasts at the store or take full size and cut them in half lengthwise
- large eggs
- Italian seasoning
- garlic salt
- black pepper
- shredded Parmesan
- olive oil, divided
- marinara sauce, sugar-free like Rao's (I buy it online in bulk from Walmart)
- fresh mozzarella OR 2 cups shredded mozzarella cheese
- garnish with fresh basil, more parm, and red pepper flakes if you prefer a kick
How to make unbreaded chicken parmesan bake
This is a two part recipe. First you'll make the parmesan crusted chicken breasts. Then you'll top those to finish with mozarella cheese, marinara sauce, and seasoning to finish baking in the oven.
Crack the eggs into a small low bowl, whisk, and then add the garlic salt, ground black pepper, and Italian seasoning. Combine well.
Put the shredded parmesan in another small low bowl.
Make the parmesan crusted cutlets
- In a large non-stick skillet on medium-high heat, heat 1 tablespoon olive oil.
- Using tongs, dip each chicken cutlet on both sides first into the egg wash and then into the parmesan.
- Cook two chicken cutlets at a time for 3-4 mins per side until brown. Don't flip early or the cheese will fall off. It's got to crisp and not just melt or the cheese won't become a crust.
- Add 1 more tablespoon of olive oil to the pan before cooking the 2nd batch of cutlets.
Assemble
- Spread 1 cup of the marinara sauce in the bottom of the baking dish.
- Transfer the first two chicken pieces into the sauce while you continue cooking the other cutlets. Add the other parmesan-crusted chicken to a baking dish and lay on top of the marinara sauce.
- Cover with the other cup of sauce and then add 2 slices of fresh mozzarella to each chicken breast. If you're using shredded mozzarella cheese, sprinkle ¼ cup-½ cup per chicken breast cutlet.
- Sprinkle with another ½ cup of shredded parmesan cheese.
- Bake 10 mins on 375F until the cheese is melted and starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.
- Makes 4 servings. Garnish with more fresh parmesan and chopped basil. Serve and enjoy!
Recipe Tips
- To properly create the parmesan crust on your chicken cutlets, make sure you use a non-stick pan! We tested several other types of pans and found that the non-stick pan was the only one that allowed the parmesan crust to stay on the chicken.
- Speaking of non-stick pans, do not use non-stick spray in them. The spray will ruin the finish on the pans. Always use oil when cooking in a non-stick pan.
- Overcrowding your pan will not allow the chicken to cook enough or the parmesan to stick to the chicken. Cook in batches for best results.
FAQ's
How Do You Store Leftovers?
Store any leftover keto parmesan chicken in the fridge in a covered dish for 3-4 days. Just know that left-overs, when reheated, will not be crispy (but they still will be tasty!).
What to Serve with Chicken Parmesan?
Keto parmesan chicken can be served as-is; however, if you would like to add some additional items to your table consider these choices:
- Serve over zoodles for a low-carb noodle option
- Italian baked zucchini and squash
- Pan fried asparagus
- Spinach salad with bacon
- Oven roasted herbed broccoli
More Keto Chicken Bake Recipes
- Keto chicken cordon bleu
- Sour cream chicken enchilada skillet
- Keto parmesan chicken
- Green chili chicken bake
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Recipe
Keto Parmesan Chicken
Ingredients
- 2 lb chicken cutlets or boneless skinless chicken breasts you cut in half lengthwise
- 2 large eggs beaten
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- 2 cups shredded Parmesan divided
- 2 tablespoon olive oil divided
- 1 ½ C marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Cut two large chicken breasts lengthwise to make chicken breast cutlets.
- Crack the eggs into a small low bowl, whisk, and then add the sea salt, ground black pepper, and Italian seasoning. Combine well. Put the shredded parmesan in another small low bowl.
- In a large non-stick skillet on medium-high heat, heat 1 tablespoon olive oil.
- Using tongs, dip each chicken cutlet on both sides first into the egg wash and then into the parmesan.
- Cook two chicken cutlets at a time for 3-4 mins per side until brown. Don't flip early or the cheese will fall off. It's got to crisp and not just melt or the cheese won't become a crust.
- Add 1 more tablespoon of olive oil to the pan before cooking the 2nd batch of cutlets.
- Spread 1 cup of the marinara sauce in the bottom of the baking dish.
- Transfer the first two chicken pieces into the sauce while you continue cooking the other cutlets. Add the other parmesan crusted chicken to a baking dish and lay on top of the marinara sauce.
- Cover with the other cup of sauce and then add 2 slices of fresh parmesan to each chicken breast. If you're using shredded mozzarella cheese, sprinkle ¼ cup-½ cup per chicken breast cutlet.
- Bake 10 mins on 375F until the cheese is melted, starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.
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