Crispy Parmesan Crusted Chicken

Crispy Parmesan crusted chicken is a keto-friendly twist on classic breaded cutlets, using finely grated Parmesan cheese and eggs instead of breadcrumbs for a golden, low-carb crust. Boneless, skinless chicken breasts are pounded thin, seasoned well, and coated in a savory mixture of Parmesan, garlic powder, paprika, and Italian herbs before being pan-fried in avocado or light olive oil until deeply golden and crunchy outside while staying juicy inside. The cheese crisps into a flavorful shell that delivers satisfying crunch without flour or starch, and any stray cheese in the pan turns into delicious crispy bits. This quick, weeknight-ready dish reheats beautifully in an oven or air fryer and pairs perfectly with simple sides like green salad, roasted low-carb veggies, zoodles, or cauliflower mash for a complete, protein-rich keto meal.

Course Dinner, Main Course

Cuisine American, Italian-Inspired

Keyword Chicken, gluten free, keto, low-carb, one pan, parmesan crusted chicken, quick dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 410kcal

Equipment

meat mallet or rolling pin
shallow bowls
large skillet
Tongs
Instant-read thermometer
Paper towels

Ingredients

For the chicken

1 1/2 pounds boneless, skinless chicken breasts pounded to an even thickness
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 large eggs beaten

For the Parmesan crust

1 1/2 cups finely grated Parmesan cheese grated to a sand-like texture, not shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika or sweet paprika

For cooking

1/4 cup avocado oil or light olive oil plus more as needed for the pan
2 tablespoons unsalted butter optional, for extra flavor

Optional garnish and serving ideas

2 tablespoons fresh parsley chopped, for garnish
1 tablespoon lemon juice squeezed over the chicken before serving

Instructions

Pat the chicken breasts very dry with paper towels and, if thick, slice them horizontally or pound between sheets of parchment until they are an even thickness of about 1/2 inch.
Season both sides of the chicken evenly with the salt and black pepper, then set aside while you prepare the coating.
Add the eggs to a shallow bowl and beat until smooth, then set the bowl near your stovetop for easy breading.
In a separate shallow dish, combine the finely grated Parmesan, garlic powder, onion powder, dried Italian seasoning, and smoked paprika, mixing until the seasonings are evenly distributed throughout the cheese.
Dip each piece of chicken into the beaten egg, letting any excess drip off, then press it firmly into the Parmesan mixture, coating both sides and gently pressing so the cheese adheres well.
Place the coated chicken on a plate or baking sheet and let it rest for a few minutes to help the cheesy crust stick while you heat the pan.
Heat the avocado oil and butter in a large skillet over medium to medium-high heat until the fat is hot and shimmering but not smoking.
Add the Parmesan-coated chicken to the skillet in a single layer without crowding and cook undisturbed until the underside is deeply golden and crisp, about 4 to 6 minutes depending on thickness.
Carefully flip each piece with tongs and continue cooking until the second side is golden and the chicken reaches an internal temperature of 165°F, about 3 to 5 minutes more.
Transfer the cooked chicken to a paper towel lined plate or wire rack to rest for a few minutes, and sprinkle with chopped parsley and a squeeze of lemon juice if using.
Serve the crispy Parmesan crusted chicken hot with your choice of keto-friendly sides such as green salad, roasted low-carb vegetables, zoodles, or cauliflower mash.

Notes

For the best crisp crust, use finely grated Parmesan that resembles sand rather than long shreds so it packs and browns evenly. Avoid moving the chicken too early in the pan, since the cheese releases naturally once it has crisped and will stick if flipped before it is golden. If your skillet is smaller, cook the chicken in batches and add a little more oil between batches as needed. Leftovers keep well in an airtight container in the refrigerator for up to three days and reheat best in a 375°F oven or air fryer until warmed through and re-crisped. This recipe stays strictly keto by skipping all flours and breadcrumbs while still delivering a satisfying, crunchy coating.

Nutrition