15 Minute Keto Chicken Parmesan (Printer-friendly)
Crispy chicken topped with melted mozzarella and zesty marinara—ready in 15 minutes for a satisfying low-carb Italian dinner.
# What You'll Need:
→ Chicken
01 - 2 small boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce & Cheese
06 - 1/2 cup sugar-free marinara sauce
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 1/4 teaspoon dried Italian herbs
10 - 1 tablespoon fresh basil leaves, chopped
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
03 - Reduce heat to low. Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella and Parmesan cheese generously on top of the sauce.
04 - Cover skillet with lid and cook for 2-3 minutes until cheese is fully melted and bubbly. Watch closely to prevent burning.
05 - Remove from heat. Sprinkle with dried Italian herbs and fresh basil if desired. Serve immediately while hot and cheese is melty.
# Expert Advice:
01 -
- The cheese gets perfectly bubbly without any waiting around for oven preheating nonsense
- Everything happens in one pan which means zero cleanup drama
02 -
- Pounding the chicken slightly helps it cook evenly and prevents those frustrating thick centers
- Letting the oil get properly hot before adding the meat prevents sticking and improves the sear
03 -
- Almond flour sprinkled on before the sauce adds a surprising crunch without breaking keto
- Spiralized zucchini noodles make the perfect low-carb base if you miss the pasta experience