Low Carb Keto Chicken Parmesan

An easy low carb Chicken Parmesan recipe with crispy low carb breading that stays on! It's the best cheesy keto Chicken Parmesan ever, made in one pan with simple ingredients.

If you had to choose one cuisine to eat for the rest of your life, what would it be? Mine would be a tie between Italian and Mexican. And for the former, this low carb keto Chicken Parmesan recipe would top the list. It has the same authentic flavors of the original, with delicious breading that actually stays on.
Making Chicken Parmesan low carb is much easier than it sounds! And, all you need are three mixing bowls and just one pan.


You’re going to love this ingredient list for this low carb Chicken Parmesan recipe. You don’t need any special flours, and it’s nut-free!
Go ahead and grab:
· Chicken breast (obvi!)
· Sea salt
· Eggs
· Pork rinds
· Grated Parmesan cheese
· Italian seasoning
· Avocado oil
· Marinara sauce
· Mozzarella cheese
You’ll find the ingredient amounts on the recipe card below.
I like to use avocado oil for it’s neutral taste and ability to withstand high temperatures. But, feel free to use light olive oil instead if that’s what you have. Don’t use extra virgin, because it will burn.
As for the marinara sauce, pick your fave! I don’t have a separate marinara recipe yet, but eventually will post one. I often just buy it and verify that there is no sugar or artificial ingredients. So feel free to make your own or buy it, but check that label for weird stuff.
The only ingredient you won’t find at the grocery store is the protein powder, and it’s so worth it. In fact, it’s the secret to making this the best Chicken Parmesan recipe ever…


§ 4 large Chicken breast (~6 oz each)
§ Sea salt
§ 2 large Egg
§ 3 oz Pork rinds (crushed using a mallet or in a blender)
§ 1/4 cup Grated parmesan cheese
§ 2 tsp Italian seasoning
§ 1/4 cup Avocado oil (or light olive oil, for frying)
§ 3/4 cup Marinara sauce
§ 3/4 cup Mozzarella cheese (shredded)


1. Fill a large bowl with warm water and 1-2 tablespoons of sea salt. Place chicken breasts inside and set aside to brine for at least 10-20 minutes (up to an hour).

2. Preheat the oven to 450 degrees F.

3. Arrange 3 medium bowls in a line:
1) For dredging: 1/4 cup protein powder
2) For dipping: Eggs, beaten
3) For breading: Crushed pork rinds, grated Parmesan cheese, Italian seasoning, and remaining 1/4 cup protein powder, stirred together

4. When the chicken is done brining, pat dry. Use a flat meat mallet to pound the chicken breasts to even thickness, about 1/2 inch thick.

5. Dredge each chicken breast in the protein powder, then dip in the egg, and finally roll in the Parmesan breading mixture to coat. Repeat with all the chicken breasts.
6. Heat oil in a large oven-safe saute pan, over medium-high heat, until shimmery. When the oil is hot, add the chicken breasts in a single layer (they will be pretty crowded and touching, which is okay). Cook for about 2 minutes, until browned on the bottom. Carefully flip using a thin turner, and cook for 2 more minutes, until the other side is brown. Remove the pan from heat immediately.

7. Right in the pan, top each chicken breast with 3 tbsp marinara sauce, then 3 tbsp shredded mozzarella cheese.

8. Place the oven-safe pan into the preheated oven. Bake the Keto Chicken Parmesan for about 10 minutes, until the cheese starts to get golden spots and the chicken is cooked through. Garnish with fresh basil to serve, if desired.

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