This low carb chicken parmesan casserole is crisp on the outside and so tender inside. A one pan keto chicken recipe that's ready in under 30 minutes.
Next time try this Low carb eggplant parmesan as well.
Jump to:
❤️ Why You'll Love It
- A very simple recipe that takes less than 30 minutes.
- Fits perfectly in low carb, gluten free and keto diet.
- No need for almond flour or special bread crumbs.
- Kid and adult friendly recipe, basically a recipe your whole family will like.
Chicken parmigiana with a crispy crust without the need for breading. Adding mozzarella on top ensures tenderness and makes it even more delicious.
This is a recipe that by far liked by all people in my house, kids, teens, adults and the elders as well. A winner that I am sure you'll like and savor every bite of.
📝 Recipe Ingredients
- Chicken tenderloins or thinly cut chicken breast.
- Grated parmesan cheese.
- Mozzarella Cheese.
- Eggs.
- Low carb marinara sauce with no added sugar.
- Olive oil and butter.
- Black pepper and garlic powder salt.
- Fresh basil for garnish.
🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- This recipe requires a good non stick pan, I tried using a well seasoned cast iron pan but the parmesan layer got stuck and fell off. Here is a highly rated non-stick pan if you need one.
- If you do not want to grate a parmesan cheese wedge make sure not to buy the finely grated parmesan cheese. You will need something like this one.
🥄 Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- If you are using chicken tenders cut them open so they are one big piece and place between two pieces of plastic wraps. Pound lightly to ensure even thickness.
- Liberally, sprinkle garlic salt and pepper on both sides.
- Lightly beat the egg in one shallow plate or container and place the Parmesan cheese in another shallow plate. Now dip the chicken in egg mixture on both sides.
- Coat with parmesan cheese pressing tightly to ensure that the cheese sticks. Shake off any excess cheese. Place chicken pieces on a plate and refrigerate for 10-15 minutes.
- In a non-stick pan melt butter, olive oil then carefully add the chicken.
- Peek after 3 minutes and if you see it has browned turn it on the other side.
- Place the pieces on an oven safe casserole dish if your skillet does not go into the oven.Top each piece of chicken with marinara sauce.
- Add the mozzarella and pop in the oven until the cheese melts and it is all hot and bubbly.
💡Amira's Tips
- Typically, most recipes call for chicken breasts but here I've used chicken tenders because it is easier for the elders in our home to chew on so it is not giving them a hard time. Of course you are more than welcome to make it with chicken breasts.
- Add some onion powder for extra flavor
- My chicken took almost 4.5-5 minutes on each side to brown nicely and for the parm layer to adhere to the chicken well.
- Do not cram the skillet though.
- Marinara sauce is traditionally used but do not be afraid to use your own homemade marinara sauce or any other tomato sauce that you like.
- This recipe requires you to open the windows in your kitchen and turn on the fan as parmesan cheese gives this weird smell when melting.
💬 FAQs
Apparantly, yes. Both consist of breaded chicken topped with sauce and mozzarella, parmesan or provolone cheese.
Well nope, not Italian I am afraid. But it is said that it was somehow inspired by the Italian dish melanzane alla parmigiana, or what we know (roughly) as “eggplant parm”.
🍽️ Serve With
Serve low carb chicken Parmesan with zoodles ( zucchini noodles), spaghetti squash, any low carb noodles like shirataki or cauliflower rice. Serve with green salad or this roasted vegetables but take omit the potatoes.
⌛ Make Ahead
You can prep the chicken, coat with parmesan cheese and refrigerate for up to a day. You can also freeze the chicken at this stage for up to 2 months.
📣 Related Recipes
- All the classic flavors without the extra carbs in this delicious saucy keto eggplant parmesan recipe.
- This air fryer tilapia is a super easy low carb dinner that takes less than 15 minutes to make.
- Easy keto cloud bread recipe with tons of variations for any sweet or salty sandwich your heart desires.
- Keto shrimp scampi in less than 20 minutes, a healthy meal for busy nights.
- Expand your low carb dinner ideas with this juicy tender Keto Stuffed Chicken Breast recipe. Serve them with a side of greens and you have a complete healthy meal.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Low Carb Chicken Parmesan
Ingredients
- 5 tenderloins (2-3 oz) each
- 1 large egg.
- 1 teaspoon garlic salt or to taste.
- 1 teaspoon pepper or to taste.
- 6 oz grated parmesan cheese.
- 1 Tablespoon butter.
- 1 Tablespoon olive oil.
- ⅓ cup marinara sauce.
- 1 cup shredded mozzarella cheese.
Instructions
- Start by laying the chicken tenderloin on the cutting board with the smooth side down.
- Using a sharp knife, with the edge parallel to the cutting board, begin cutting down the length of the side of the tenderloin. Carefully slice it in half width-wise almost to the other edge. Keep that edge intact and open the tenderloin along the "fold."
- Cover with plastic wrap and gently pound with the smooth side of a mallet or a rolling pin.
- Sprinkle each one with garlic salt and pepper on both sides.
- Whisk egg in a separate bowl, and place parmesan cheese on another shallow bowl.
- Dip chicken in egg then place in the parmesan dish to cover with cheese both sides.
- Press lightly to get it to stick as much as you can and shake off excess cheese. Place flat on a dish and refrigerate for 15 minutes.
- Preheat oven to 350F.
- On medium-high heat melt butter and oil in a non-stick pan.
- Place chicken tenders to cook about 4-5 minutes on one side, lift the chicken slightly to peek and check when it turns golden brown.
- Flip to the other side and repeat. *
- Place chickens on a baking dish, place about 1 tablespoon of the marinara sauce on each then cover with some shredded mozzarella cheese.
- Pop in the oven for 10 minutes or until the cheese melts and gets bubbly.
- Garnish with basil leaves or red pepper flakes.
Video
Notes
- Typically, most recipes call for chicken breasts but here I've used chicken tenders because it is easier for the elders in our home to chew on so it is not giving them a hard time. Of course you are more than welcome to make it with chicken breasts.
- You can season the chicken with Italian seasoning as well.
- My chicken took almost 4.5-5 minutes on each side to brown nicely and for the parm layer to adhere to the chicken well.
- Do not cram the skillet though.
- Marinara sauce is traditionally use but do not be afraid to use your own homemade marinara sauce or any other tomato-based sauce that you like.
- This recipe requires you to open the windows in your kitchen and turn on the fan as parmesan cheese gives this weird smell when melting.
- Make ahead: You can prep the chicken, coat with parmesan cheese and refrigerate for up to 1 day. You can also freeze the chicken at this stage for up to 2 months.
- Serve keto chicken parmesan with zoodles or any low carb noodles like shirataki. Serve with green salad or this roasted vegetables but take omit the potatoes.
Nutrition
Sign up and learn more about Mediterranean flavors
First published Jul 19, 2018. Last updated December 27, 2021 with important tips, clear step by step instructions and readability.
Sommer Osman
We all loved the recipe and it’s great that it’s keto friendly when you want to eat low carbs.
Maggie Gloss
Loved this dish, a new family favourite.
Amira
I’m so glad your family liked it Maggie. Thank you so much for your feedback and the picture is so delish.