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Low Carb Chicken Parmesan with a golden, crispy keto coating tastes just like the classic Parmigiana you know and love: only lighter and guilt-free. Every bite brings that perfect balance of juicy chicken, rich homemade tomato sauce, and gooey melted mozzarella, all while staying true to your keto lifestyle.
If you’ve been craving comfort food without the carbs, this keto chicken parmesan recipe will quickly become a weeknight favorite. With simple ingredients, a family-friendly flavor, and even an easy air fryer option, this low carb chicken parmesan recipe proves that healthier swaps don’t mean sacrificing taste.
What Makes This Recipe Work
This Low Carb Chicken Parmesan has all the flavor of the traditional dish without the heavy carbs. The crispy keto coating locks in juicy chicken, while the rich tomato sauce and melted mozzarella bring comfort food satisfaction in every bite. It’s the perfect way to enjoy your favorite Italian classic while keeping things light.
You’ll love how this keto parmesan chicken comes together quickly for a weeknight dinner yet feels special enough for guests. Whether baked or made with the air fryer method, this keto chicken parmesan recipe delivers the crunch, flavor, and cheesiness you crave. It’s a healthy swap that never tastes like one.
What Goes Into Low Carb Chicken Parmesan
Making Low Carb Chicken Parmesan is easier than you’d think, and it only takes a handful of everyday ingredients to create that irresistible crispy coating and gooey, cheesy topping. Here are the key players that make this dish shine:
- Chicken Breasts: Tender, juicy chicken is the star of the recipe, creating the perfect base for all the flavors to layer on.
- Parmesan Cheese: Freshly grated parmesan brings a salty, nutty crunch to the keto coating, making it taste just like the real thing.
- Almond Flour: A low carb substitute for breadcrumbs that keeps the crust golden and crisp without adding extra carbs.
- Marinara Sauce: A rich tomato sauce ties everything together, adding tangy, savory flavor under that melted mozzarella topping.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Low Carb Chicken Parmesan
- Prep the Chicken: Slice each chicken breast in half horizontally to make four fillets. Season well with Italian seasoning, onion powder, salt, and pepper, then set aside.
- Make the Egg Wash: In a shallow bowl, whisk together eggs, garlic, and Italian seasoning. Add a pinch of salt and pepper, then place the chicken in the mixture to marinate briefly.
- Mix the Coating: In another shallow bowl, combine the grated parmesan cheese and almond flour. This mixture will give the chicken its crispy, keto-friendly crust.
- Coat the Chicken: Lift each chicken piece from the egg wash, letting the excess drip off. Dredge in the parmesan mixture, pressing gently on both sides so the coating sticks.
- Fry Until Golden: Heat olive oil and butter in a large non-stick skillet over medium-high heat. Cook two pieces at a time for about 4 minutes per side until the crust is golden and crisp.
- Repeat Cooking: Transfer the cooked chicken to a plate and continue frying the remaining pieces. Avoid moving them around in the pan to keep the coating intact.
- Assemble the Dish: Preheat the oven broiler to 400°F (200°C) and lightly grease a baking dish. Spread half the marinara on the base, sprinkle with chili flakes if using, and layer the chicken on top before adding remaining sauce.
- Melt the Cheese: Sprinkle mozzarella and a little extra parmesan over the chicken. Broil for 5–10 minutes until the cheese is bubbling and melted, then finish with fresh basil or parsley to serve.
Brighten up the meal with Grilled Bruschetta Portobello Mushrooms, a hearty yet low carb side that brings juicy tomato, garlic, and basil flavors to the table. Their earthy richness pairs beautifully with the crispy chicken coating while keeping the whole plate light and fresh. It’s a smart swap for bread without sacrificing flavor.
For something cozy and satisfying, serve alongside Cilantro Lime Cauliflower Rice and finish with Strawberry Rhubarb Crisp for dessert. The citrusy cauliflower rice cuts through the cheesy layers with freshness, while the warm fruit crisp gives a sweet-tart finale that feels indulgent but still balanced. Together, these sides turn your keto chicken parmesan recipe into a full, memorable meal.
Recipe FAQ’s
Choose a sugar-free marinara or make your own with fresh tomatoes, garlic, and herbs. A good sauce keeps this low carb chicken parmesan recipe keto-friendly while still rich and flavorful.
Make sure to press the chicken firmly into the parmesan mixture and avoid moving it around while frying. This helps the crispy coating stick to your keto parmesan chicken perfectly.
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Low Carb Chicken Parmesan
Ingredients
CHICKEN:
- 1 pound chicken breasts 2 large breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1 pinch salt to season
EGG WASH:
- 2 eggs
- 1 clove garlic minced
- 1/2 teaspoon Italian seasoning
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
COATING:
- 1 cup parmesan cheese fresh grated
- 1/2 cup almond flour not almond meal
TO COOK:
- 2 tablespoons olive oil
- 1 tablespoon butter
TOPPING:
- 26 ounces marinara sauce see notes to make from scratch
- 8 ounces shredded mozzarella cheese fresh
- 1 pinch red pepper flakes crushed, optional
- 2 tablespoons fresh basil or parsley
Instructions
CHICKEN:
- Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt and pepper. Set aside.
EGG WASH:
- In a shallow bowl, whisk together eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.*
COATING:
- Combine the parmesan cheese and almond flour in a separate shallow bowl.
TO COOK:
- Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off. Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.
- Heat oil and butter in a large NON-STICK skillet or frying pan over medium-high heat. Fry 2 chicken pieces at a time UNTOUCHED for (about 4 minutes). Do not move chicken around as the coating may peel off of the surface of the chicken before it gets a chance to stick!
- Once the coating is crispy, golden and set, flip and continue frying on other side until golden and cooked through.
- Repeat with remaining chicken breast.
- Arrange oven rack to the middle of your oven. Preheat oven broiler (grill) to 400°F (200°C). Lightly grease a baking dish with non stick cooking oil spray.
- Spread half of the marinara over the base of a lightly greased baking dish. Sprinkle with red chili flakes (if using) and arrange chicken over the sauce in a single layer. Spread remaining sauce over each chicken breast.
- Top with the mozzarella and parmesan cheese. Broil (or grill) for 5-10 minutes, or until cheese is bubbling and melted and the chicken is completely cooked through.Sprinkle with chopped basil or parsley to serve.
Notes
- Preheat your air fryer to 400°F (200°C).
- Spray crumbed chicken all over with olive oil spray.
- Place two chicken breasts in air fryer basket in a single layer. Cook for 7 minutes.
-
Flip the chicken breasts over. Top with marinara sauce and mozzarella cheese. Air fry for a further 3-4 minutes or until chicken reaches an internal temperature of 165°F (74°C), and cheese has melted.
-
Set aside and repeat with remaining chicken breasts.
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoons minced garlic
- 14 ounces (400 g) tomato puree (Passata)
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar substitute (optional)
- Red chili flakes
- Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
- Add the tomato puree, salt and pepper to taste, Italian herbs, sugar substitute and a pinch of red chili flakes. Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Serve with our popular buttery cauliflower mash for the ultimate low carb meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty! I used a no sugar added pasta sauce. I subbed the almond flour with pork panko. Thanks for a wonderful recipe!
Perfect! So flavorful and very easy to make. Thank you for the recipe.
Wow. So tasty. Hubby said its best chicken he ever tasted
Okay, so I only made the chicken portion of this. No tomato sauce and mozzarella. The chicken and coating is AMAZING! I will remember this even if not doing low carb. It fried up so well and didn’t get soggy like regular flower coating. So good!
Made this tonight for dinner and it was fabulous. I had never made chicken parmesan before, and my husband and I went keto about 6 weeks ago. I even used the the marinara sauce recipe you posted, but half of the parmesan cheese for the coati ng. Still came out crispy and delicious. Thank you for the recipe!
Omg I just made this and it was so delicious
It’s a hit! Better than pub parmy! Thanks!!
I had some of my own sauce and was looking for a low-carb coating for veal cutlets….what a great find! The cutlets were thin and were quick to make. The coating was crispy and so delicious! Looking forward to using chicken next time-this recipe is definitely a keeper!