Keto Chicken Parm Skillet

The keto chicken parm skillet is a low-carb twist on classic chicken parmesan, featuring tender chicken breasts coated in a crispy blend of almond flour and parmesan cheese, then smothered in sugar-free marinara sauce and gooey melted mozzarella cheese. Cooked in a hot skillet to achieve a satisfying crunch without traditional breadcrumbs, this dish offers the familiar comfort of chicken parm without the carb overload. The result is a flavorful and indulgent meal that captures the essence of the original dish while staying strictly keto-friendly, making it a perfect option for those craving a comforting yet low-carb dinner.

Course Dinner, Main Course

Cuisine American, Italian

Keyword chicken parmesan, gluten free, keto, low-carb, skillet meal

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 520kcal

Equipment

large oven-safe skillet or cast iron skillet
meat mallet or rolling pin
shallow bowls
Tongs
Oven

Ingredients

For the chicken

1.5 pounds boneless skinless chicken breasts about 2 large breasts, pounded to even thickness
1 teaspoon fine sea salt
0.5 teaspoon black pepper
2 large eggs lightly beaten
1 tablespoon heavy cream optional, for richer egg wash
0.75 cup blanched almond flour fine grind
0.5 cup grated Parmesan cheese finely grated, not shredded
1.5 teaspoons Italian seasoning
0.5 teaspoon garlic powder
0.25 teaspoon red pepper flakes optional, for heat
3 tablespoons olive oil for frying, plus more as needed
1 tablespoon unsalted butter

For topping and sauce

1.25 cups sugar-free marinara sauce no added sugar, about 10–12g net carbs per cup or less
1.25 cups shredded mozzarella cheese low-moisture, part-skim
0.25 cup shredded Parmesan cheese for topping
2 tablespoons fresh basil thinly sliced, for garnish

Instructions

Preheat the oven to 400°F and place an oven rack in the upper third of the oven for broiling later.
Pound the chicken breasts between sheets of parchment or plastic wrap until they are an even 1/2 inch thickness, then pat dry with paper towels and season on both sides with the salt and black pepper.
In a shallow bowl whisk together the eggs and heavy cream until smooth to create the egg wash.
In a separate shallow bowl combine the almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, and red pepper flakes and mix until evenly blended.
Dip each piece of chicken into the egg wash, letting the excess drip off, then press it into the almond flour mixture on both sides until well coated, gently pressing to help the coating adhere.
Heat the olive oil and butter in a large oven-safe skillet over medium heat until the fat is hot and shimmering but not smoking.
Arrange the coated chicken breasts in a single layer in the hot skillet without crowding and cook for 4 to 5 minutes per side until golden brown and almost cooked through, adding a bit more oil if the pan looks dry.
Reduce the heat to low and spoon the sugar-free marinara sauce around and over the chicken, using just enough to lightly cover the tops without drowning the crust.
Sprinkle the shredded mozzarella and shredded Parmesan evenly over the sauced chicken, then remove the skillet from the stovetop.
Transfer the skillet to the oven and bake for 5 to 7 minutes until the cheese is melted and the chicken reaches 165°F in the thickest part.
Switch the oven to broil and broil the skillet for 1 to 2 minutes just until the cheese is bubbling and lightly browned, watching closely to prevent burning.
Remove the skillet from the oven, let the chicken rest for 5 minutes to allow the crust to set slightly, then sprinkle with fresh basil before serving hot.

Notes

To keep this dish strictly keto, choose a sugar-free marinara sauce with no added sugar and check the label for total and net carbs, aiming for about 10 to 12 grams net carbs per cup or less. If you prefer a nut-free version, you can replace the almond flour with finely crushed plain pork rinds in the same amount, which will lower the carbs even further and yield a very crispy crust. Avoid adding too much sauce directly on top of the breading to help maintain the crunch; you can always serve extra warmed marinara on the side for dipping if your macros allow. Leftovers keep well in the refrigerator for up to 3 days and reheat best in a 350°F oven for 10 to 15 minutes until heated through and the cheese is melty again.

Nutrition