Low-carb chicken Parmesan is baked instead of fried and on the table in no time.
Chicken cutlets in a crispy Italian breading are baked with pasta sauce and loads of melty cheese for an elegantly easy dinner everyone will love.
Holly’s Light Chicken Parm Highlights
- Flavor: This recipe has all the rich and zesty Italian flavors of classic chicken parm, but made into a guilt-free, keto-friendly dish.
- Recommended Tools: A meat thermometer is the best way to determine the proper doneness for chicken.
- Serving Suggestions: Serve with a bright and tangy cucumber radish salad and a side of cheesy baked zucchini while the oven is hot. Finish with decadent cheesecake fluff for the perfect meal.
Low Carb Ingredients
- Chicken: Boneless cutlets are the perfect size for this recipe, but breasts can be used. Cut chicken breasts in half and pound them with a mallet to make your own cutlets.
- Breading: Keep some keto breadcrumbs and Italian seasoning on hand for quick keto switches in your favorite recipes. Eggs and Parmesan work as binders for the breading to adhere to the chicken.
- Sauce: Use your favorite low-carb pasta or marinara sauce.
- Cheese: Mozzarella is the classic cheese to melt on top of chicken Parmesan, and of course…Parmesan!
Parm Possibilities
- Bake chicken parmesan with sliced mushrooms, black olives, chopped spinach, or kale for a bump in flavor and nutrition.
- Add some red pepper flakes to the sauce for a spicy kick.
- You can use Monterey Jack, provolone, a Mexican blend, crumbled feta, or a combo of cheeses on hand.
How to Make Baked Chicken Parmesan
- Process bread into crumbs and place in a shallow dish with seasonings and cheese.
- Whisk the egg in a small bowl.
- Dip seasoned cutlets into the egg mixture, followed by the breadcrumbs.
- Bake, then top with pasta sauce, mozzarella, and Parmesan. (Full recipe below.)
- Broil if desired to make the cheese golden brown
Chicken Parmesan Pointers
No keto breadcrumbs? No problem! Just use the same amount of crushed pork rinds or almond flour.
Press the coating into the chicken to ensure an overall crust.
Next Day Solutions
- Keep leftover oven baked chicken Parmesan in a covered container (separate from the pasta sauce) for up to 4 days.
- Reheat portions on the stovetop with extra sauce. Sprinkle on some fresh cheese and pop it under the broiler to make it hot and crispy again.
- Freeze portions in zippered bags, or between sheets of parchment paper, for up to one month and thaw overnight before reheating. The chicken won’t be as crispy once thawed, but it will taste delish sliced on a salad or in a low-carb wrap for an energizing workday lunch.
Keto Chicken Favorites
Did you enjoy this Oven Baked Chicken Recipe? Leave a comment and rating below.
Oven Baked Chicken Parmesan
Oven baked chicken Parmesan is ready in no time, with a crispy keto coating and plenty of cheese.
Ingredients
- 4 chicken cutlets
- 1 egg
- ½ cup Parmesan cheese divided
- 2 slices keto bread* or low carb bread
- 1 teaspoon Italian seasoning
- 1 ⅓ cup low carb pasta sauce more for serving
- 1 cup mozzarella cheese
- fresh parsley or basil for garnish optional
Instructions
- Preheat the oven to 400°F.
- Rip the bread and place it in a food processor or blender for a few seconds to make fresh bread crumbs.
- Beat the egg in a small dish.
- Pour breadcrumbs into a shallow dish and add ½ of the Parmesan cheese and Italian seasoning.
- Season chicken cutlets with salt & pepper, then dip into the egg mixture, followed by the breadcrumb mixture.
- Place on a large greased baking sheet and spray with cooking spray. Bake for 10 minutes. Top each chicken cutlet with ⅓ cup pasta sauce, ¼ mozzarella cheese, and sprinkle with the remaining Parmesan cheese.
- Bake an additional 5-6 minutes or until the chicken reaches 165°F. Do not overcook.
- Broil 1 minute to brown the cheese, if desired.
Notes
- Note: Chicken cutlets are thin and cook quickly, so watch them closely to check when they are done. A digital meat thermometer works best for this.
- If using full chicken breasts, cut them in half horizontally to make thin cutlets.
- Low carb or keto bread gives the best results, but if unavailable, use crushed pork rinds instead. Or replace with ¼ cup almond flour.
Nutrition Information
Calories: 396kcal | Carbohydrates: 9g | Protein: 52g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 1053mg | Potassium: 928mg | Fiber: 3g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 8mg | Calcium: 324mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Oven Baked Chicken Parmesan
This is pretty similar to the way I make my alfredo, and it’s probably my favorite dinner that I have ever posted! I haven’t done it without scraping the cooked squash though–I will definitely have to give it a try!
You will have to let us know what you think Hannah! Enjoy 🙂
I like the way you put your food in those vegetables. They look cool, thanks for sharing. your chicken is excellent, thanks for sharing
Thanks Hannah!