Keto Parmesan Crusted Chicken

I make this easy keto parmesan crusted chicken whenever I want a high protein low carb dinner that's crispy and satisfying but comes together fast.

You'll love that this recipe is keto friendly, gluten free, and made without almond flour. It delivers a golden parmesan crust, juicy chicken, and bold Italian flavor in just 25 minutes, making it perfect for weeknights or simple family dinners.

Things to Know Before Making Easy Keto Parmesan Crusted Chicken

• Pound thicker cutlets to about half an inch so the chicken cooks through before the parmesan browns too much.
• Use freshly shredded parmesan for the best crisp texture. Pre-shredded cheese may not melt and crisp as evenly.
• Cook over medium high heat and do not flip too early. The crust needs time to set and brown.
• It's keto, low carb, and without breading, this also works well for gluten-free diets.

I've been creating easy high protein low carb recipes since 2018, and this parmesan crusted chicken is one of the most reliable skillet dinners on the site.

If you love simple keto chicken recipes, try my Chicken Cordon Bleu (No Breading), Spinach Stuffed Chicken Breast Recipe, and Chicken with Alfredo Sauce (No Pasta) next.

Grab our FREE 150 no carb foods list here OR Snag our Keto Binder HERE!

Ingredients Overview

• Chicken breast cutlets: Thin cutlets cook quickly and evenly while staying juicy inside.
• Eggs: Help the parmesan stick to the chicken and create structure for the crust.
• Olive oil: Ensures the crust browns beautifully and prevents sticking.
• Italian seasoning: Adds classic herb flavor to the coating.
• Garlic salt: Enhances overall savory flavor.
• Black pepper: Balances the richness of the cheese.
• Shredded Parmesan: The star ingredient that forms the crispy low carb crust without almond flour.

Full ingredient measurements are listed in the recipe card below.

A large non stick skillet is important to help the parmesan cheese stick.

How to Cook Easy Keto Parmesan Crusted Chicken

Step 1: Cut chicken breasts into cutlets lengthwise if needed. If thicker than half an inch, pound them thinner so they cook evenly and the parmesan does not burn before the center is done.

Step 2: Preheat a large skillet over medium high heat and add 1 tablespoon of olive oil. While it heats, set up two shallow dishes, one with beaten eggs mixed with seasoning and one with shredded parmesan.

Step 3: Dip each cutlet into the egg mixture first, shaking off excess, then press into the parmesan to coat both sides. The coating may not fully cover the chicken but it will melt and spread while cooking.

Step 4: Cook two cutlets at a time for 3 to 4 minutes per side until golden brown and crispy. Do not flip early or the crust may slide off. The cheese must crisp before turning.

Step 5: Repeat with remaining cutlets, adding the second tablespoon of olive oil if needed. Keep finished pieces warm in the oven until ready to serve.

Recipe Tips

• Pound cutlets to ½ inch thickness so they cook evenly and reach 165°F without burning the parmesan.
• Cook only 2 pieces at a time to prevent overcrowding. Keep finished cutlets warm in a low oven.
• It's important that you let the chicken cook 3 to 4 minutes per side before flipping so the parmesan crust turns golden and sticks properly.

Substitutions and Variations

• Use chicken tenders instead of cutlets for smaller portions.
• Add red pepper flakes to the egg mixture for heat.
• Top with marinara and mozzarella to turn it into keto chicken parmesan.
• Use grated pecorino Romano for a sharper flavor twist.

What to Serve with Easy Keto Parmesan Crusted Chicken

Serve this parmesan crusted chicken with Italian baked zucchini and squash, pan fried asparagus, or microwave steamed broccoli. It also pairs well with a simple side salad or roasted broccoli.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or air fryer.

To freeze, cool completely and store in a freezer safe container for up to 2 months.

FAQs

Can I make parmesan crusted chicken without almond flour?

Yes. This recipe uses shredded parmesan only, making it completely low carb and gluten free without almond flour.

How do you keep parmesan crusted chicken crispy?

Cook over medium high heat and avoid flipping too early. Reheat in a skillet or air fryer instead of the microwave.

Is parmesan crusted chicken keto friendly?

Yes. It is high protein, low carb, and made without breadcrumbs or flour.

Can I bake this instead of pan frying?

Pan frying gives the best crisp crust. Baking works but the texture will be less crispy.

More Keto Chicken Recipes

• Keto Buffalo Chicken Dip with Canned Chicken
• Crock Pot Butter Chicken
• Easy Keto Chicken Enchiladas
• Crock Pot Crack Chicken Recipe (Keto)
• Easy Chicken with Mushroom Sauce
• 50 Simple Keto Chicken Breast Recipes

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Recipe

Parmesan Crusted Chicken (Easy Low Carb Recipe)

Jenni Cole

Quick and easy parmesan crusted chicken without breading that's keto, low carb, and gluten free. Serve as is, with sauce, or use as a base to make chicken parm.

5 from 6 votes

Print Recipe Pin Recipe Email recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Chicken

Cuisine Italian

Servings 4

Calories 396 kcal

Equipment

• Rao's Homemade All Natural Marinara Sauce 24oz - Walmart.com
• Lodge L10SK3ASHH41B Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-Inch

Ingredients

  

1x2x3x

• 4 chicken breast cutlets
• 2 eggs beaten
• 2 tablespoon olive oil divided
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic salt
• ¼ teaspoon black pepper
• 1 ½ cup shredded Parmesan

Instructions

 

• Cut chicken breasts into cutlets lengthwise if you didn't buy cutlets. If the chicken pieces are more than ½", pound them with a kitchen mallet to make them thinner. If they're too thick the chicken won't be cooked in time before the parmesan could start burning.
• Preheat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan.
• In one small flat dish or plate add the shredded parmesan. In a second small flat rimmed dish add the beaten eggs, Italian seasoning, salt, and pepper. Stir to combine.
• Using a fork or tongs, take the chicken cutlets one at a time and first dip them on both sides in the eggwash mix, making sure to gently shake off the extra egg. Next, dip the chicken breast into the parmesan making sure to coat both sides. The chicken won't be completely covered but the cheese will melt and spread to cover the chicken.
• Cooking just two of the chicken cutlets at a time, brown them for 3-4 minutes per side. Do not try to flip them early because the cheese won't be crisped enough and will fall off. 
• Cook 3-4 mins per side to brown. Don't flip early because the cheese won't be crisp and could just slide off. It's got to crisp and not just melt. After 3 minutes it is ok to carefully peak and lift one corner slightly to make sure the parmesan is browned and crispy.
• Continue cooking the remaining chicken cutlets, you can keep the others warm in the oven until all are cooked and ready to serve.

Video

Notes

We used 2 large chicken breasts weighing a total of 1.6 lb and cut them lengthwise into 4 chicken cutlets. You can also purchase chicken breast cutlets at many grocery stores.

Use a meat mallet to pound the cutlets to ½" thick to make sure they cook quickly.

The recipe was tested with shredded parmesan, not grated, we do not know how grated parmesan would work for this recipe.

A non-stick skillet must be used for the recipe, we tested this in other types of skillets like cast iron and it did not work.

Nutrition

Serving: 1servingCalories: 396kcalCarbohydrates: 1gProtein: 47gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 12gCholesterol: 205mgSodium: 722mg

Keyword easy, no breading, stovetop, without breadcrumbs. healthy

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