Keto Skillet Chicken Parmesan
Keto Skillet Chicken Parmesan Recipe + Video – 6 net carbs! A low carb crispy, cheesy skillet chicken parmesan that only needs 1 skillet and is ready in 30 minutes! Paleo, gluten free, grain free, sugar free, clean eating, real food.
Introducing the absolutely flawless keto skillet chicken parmesan. This dinner will satisfy all of your Italian cravings at just a fraction of the carbs and a ton more veggies!
Just 6 net carbs and ready in 30 minutes! It really doesn’t get any better!
Keto Chicken with Pork Rind Panko
The keto chicken parmesan coating is a combination of pork rind panko and grated parmesan cheese.
The pork rind panko is the BEST keto friendly bread coating. It’s zero carbs, and really brings the crunch. Adding in grated parmesan cheese adds tons of flavor, and helps the chicken get even more flavorful and golden brown.
Keto Friendly Spaghetti
After the chicken is crispy and golden brown, I transfer it to a plate and add in my new favorite keto friendly spaghetti swap out. Hearts of palm pasta! Have you tried it yet? I love this hearts of palm pasta by Natural Heaven (use code TASTESLOVELY for 10% off!). After adding the pasta to your sauce, it tastes just like pasta! Has an al dente bite and a very neutral flavor.
I love how convenient it is. The Natural Heaven hearts of palm pasta doesn’t even need to be rinsed. Plus, it’s precooked! Just add straight to your sauce and warm through in the skillet. Nestle the chicken back in, top with more marinara sauce and cheese then broil until the cheese is melted and golden brown.
I garnished mine with fresh basil from my garden. Adds tons of brightness and freshness!
Watch Keto Skillet Chicken Parmesan Recipe Demo
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Keto Skillet Chicken Parmesan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- (2) 8-ounce chicken breasts, sliced in half horizontally
- kosher salt + pepper
- 1 egg, beaten
- 1/3 cup pork panko
- 1/3 cup grated parmesan cheese
- 2 tablespoons avocado oil
- 1.25 cups jarred marinara sauce, divided
- (2) 9-ounce packages hearts of palm pasta (use code TASTESLOVELY for 10% off!) or zucchini noodles
- 1/2 shredded mozzarella cheese
- Finely chopped basil for garnish (optional)
Instructions
- Prep: Heat your cast iron skillet on your stove over medium heat. Season the chicken breasts with kosher salt and pepper.
- Dredge: set up your dredging station. In a bowl, add the beaten egg. On a plate, combine the pork panko and grated parmesan, stirring to combine. Dip each breast in the egg wash, then coat on both sides in the pork panko and parmesan mixture, pressing lightly to help it adhere.
- Pan Fry: After your skillet has been heating up for 5 minutes, add in the avocado oil. Add in the coated chicken breasts, and pan fry for about 3-5 minutes per side until crispy and golden brown. Transfer the chicken to a plate. Turn your oven on to BROIL.
- Assemble: In the same skillet, pour out all but 1 tablespoon of the cooking oil (all the browned bits can stay in!). Turn the heat off. Add 1 cup of the marinara sauce and hearts of palm pasta. Stir to coat the noodles. The residual heat in the skillet will warm the noodles and pasta. Add the chicken back into the skillet and nestle it into the pasta. Top the chicken breasts with the remaining 1/4 cup marinara sauce. Then, sprinkle the mozzarella cheese on top of the chicken.
- Bake: Add the skillet to your oven and BROIL until the cheese is melted and bubbling, about 1-3 minutes minutes.
- Serve: Serve warm, topped with finely chopped basil.
- Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months. (It doesn’t reheat as crispy, this dish is ideal eaten right away. Wouldn’t highly recommend as a meal prep or freezer meal)
Notes
Pork Panko Substitute: If you don’t eat pork, you could substitute almond flour. It doesn’t get nearly as crispy, but works! If you don’t need it to be keto, regular panko or breadcrumbs would work.
Dairy Free: If you need this to be dairy free, check out my Whole30 + Keto Chicken No-Parmesan recipe!
Nutrition: Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary.
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4 Comments on “Keto Skillet Chicken Parmesan”
love this recipe Naetalie, will try tonight but wanted to know where to buy the Heart of Palm pasta ?
FYI your cauliflower/egg whites are the bomb !!!! seriously use them for many other dishes and I don’t feel deprived at all,
Rhonda
So glad you loved the chicken parmesan recipe Rhonda. Here is where you buy the hearts of palm pasta:
https://eatnaturalheaven.com/collections/all?ref=TASTESLOVELY
use TASTESLOVELY promo code for 10% off.
So happy you are enjoying the cauliflower/egg whites. Isn’t it wonderful to not feel deprived?
Yet again another killer recipe! Super easy and delicious. I will tell you that I used regular and zucchini noodles together.
This was a last minute decision to make this and the grocery store did not have the noodles as mentioned above, so I just cooked the noodles according to the package and fried up the zucchini noodles so they were slightly cooked and put them off to the side till I was ready for them.
Natalie makes healthy eating super easy and I really appreciate it! Even my 3 year old couldn’t get enough of this one!
Make sure to use the broiler to melt the cheese – seriously the best part!!
★★★★★
I love that you combined regular and zucchini noodles together Liz. That is a genius idea! So glad that your 3 year old could not get enough. That is such a mom win! You’re right, the melted cheese is the best part!