Save This streamlined version of the beloved Italian-American classic transforms simple chicken breasts into a savory, satisfying meal in under 15 minutes. Seasoned with garlic powder and black pepper, then seared to golden perfection, each cutlet gets smothered in sugar-free marinara and topped with a blend of melted mozzarella and Parmesan. The result is a rich, cheesy dish that delivers all the comfort of traditional chicken Parmesan while keeping carbs at just 4g per serving.
I was skeptical when I first tried making Chicken Parmesan without breadcrumbs. How could it possibly taste right? That first bite completely changed my mind. Now it is my go-to when the craving hits but I want to stay on track.
Last Tuesday my sister called to say she was craving Italian food but had just started keto. I invited her over and made this. She literally asked if I was sure this was diet friendly as she scraped the last bit of sauce from her plate.
Ingredients
- Chicken breasts: Go for smaller cutlets around 150g each for faster more even cooking
- Salt and pepper: Season generously since this is your main flavor base before the sauce
- Garlic powder: Gives you that savory depth without having to chop fresh garlic
- Olive oil: Use a light olive oil so it does not burn at medium-high heat
- Sugar-free marinara: Read labels carefully because many brands hide added sugar
- Shredded mozzarella: Low-moisture part-skim melts better than fresh mozzarella here
- Grated Parmesan: Adds that salty umami punch that makes Chicken Parm special
- Italian herbs and fresh basil: These turn a good dish into something that feels restaurant quality
Instructions
- Season the chicken:
- Pat the chicken completely dry with paper towels. Mix the salt pepper and garlic powder in a small bowl then press it evenly onto both sides of each breast.
- Sear to golden:
- Heat the olive oil in your skillet until it shimmers. Add the chicken and listen for that satisfying sizzle. Cook undisturbed for 3 to 4 minutes per side until you have a beautiful golden crust and the chicken reaches 165°F internally.
- Add the toppings:
- Turn the heat down to low. Spoon that marinara over each piece letting it spread naturally. Sprinkle the mozzarella and Parmesan on top while the pan is still hot.
- Melt and serve:
- Cover the pan and watch through the glass lid. In 2 to 3 minutes the cheese will transform into bubbly perfection. Top with herbs and basil right at the end so they stay bright and fresh.
Save This recipe saved me during a busy work week when I still wanted something comforting. Now it has become a regular in our rotation because it feels indulgent while keeping my energy steady.
Make It Your Own
Sometimes I sprinkle almond flour over the chicken right before adding the sauce. It creates this incredible crispiness that tricks your brain into thinking you are eating the traditional breaded version.
Perfect Pairings
Spiralized zucchini noodles tossed in a little olive oil and garlic work beautifully here. A simple arugula salad with lemon vinaigrette also cuts through the richness perfectly.
Meal Prep Magic
The leftover chicken reheats surprisingly well. I actually think the flavors get better overnight as everything melds together.
- Store each piece separately from any extra sauce
- Reheat at 350°F for about 10 minutes to keep the cheese from getting rubbery
- The sauce can be frozen for up to three months if you make a double batch
Save There is something so satisfying about creating a lighter version of a comfort food classic. Hope this becomes as beloved in your kitchen as it has in mine.
Recipe Q&A
- → Can I make this dairy-free?
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Yes, substitute the mozzarella and Parmesan with dairy-free cheese alternatives. Look for keto-compatible options that melt well to maintain the authentic texture.
- → What sides work best with this dish?
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Spiralized zucchini noodles, sautéed broccoli rabe, or a crisp arugula salad with olive oil and lemon complement the rich flavors beautifully while keeping the meal keto-friendly.
- → How do I store leftovers?
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Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the cheese from separating.
- → Can I use frozen chicken breasts?
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Thaw frozen chicken completely in the refrigerator before cooking. Pat them thoroughly dry to ensure proper searing and prevent excess moisture during cooking.
- → Is almond flour necessary for the crunch?
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Almond flour is optional but adds a pleasant texture similar to traditional breading. Simply sprinkle one tablespoon over the chicken before adding sauce for extra crispiness.
