Keto Skillet Chicken Parmesan (Crispy & Cheesy!)
Craving comfort food without the carbs? This keto chicken parmesan is a crispy, cheesy skillet dinner that’s low in carbs but high in flavor. Pan-fried to golden perfection, nestled into marinara with tender hearts of palm pasta, then broiled until the cheese is bubbling. This is your new weeknight go-to that the whole family will love.
Servings: 4
Calories: 413
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)
Video
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!
- Make ahead: Bread chicken and refrigerate raw for up to 1 day. Cook fresh when ready to serve.
- Freezer: Cooked portions can be frozen but lose crispiness when reheated.
- No hearts of palm? Swap in steamed zucchini noodles or skip the pasta entirely for a sauce-only version.
- Side dish ideas: Serve with cauliflower mash, sautéed spinach, a simple arugula salad or any of your favorite keto-friendly sides.
- Cheese swaps: Mozzarella is classic, but provolone or asiago work beautifully if you're after a deeper flavor.
Nutrition
Calories: 413 | Total Carbs: 8.7g | Protein: 39.1g | Fat: 23.6g | Fiber: 2.5g | Net Carbs: 6g