15 Minute Keto Chicken Parmesan (Printable version)
Crispy, juicy chicken with marinara and melted mozzarella ready in just 15 minutes.
# 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 (optional)
10 - 1 tablespoon fresh basil leaves, chopped (optional)
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder, pressing gently to adhere.
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 (internal temperature reaches 165°F).
03 - Reduce heat to low. Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella and Parmesan cheese over the sauce.
04 - Cover skillet with lid and cook for 2-3 minutes until cheese is completely melted and bubbly.
05 - Remove from heat. Sprinkle with dried Italian herbs and fresh basil if desired. Serve immediately while hot.
# Expert Advice:
01 -
- You get all the crispy, cheesy satisfaction of traditional chicken parmesan without the carb-heavy breading or post-dinner energy crash
- The whole thing comes together in one skillet, meaning less cleanup and more time to actually enjoy your evening
02 -
- Do not be tempted to lift the lid while the cheese melts, or you will lose the steam that helps everything cook through evenly
- The chicken will continue cooking slightly after you remove it from heat, so pull it when it hits 160°F and let it rest to 165°F
03 -
- Room temperature chicken sears more evenly than cold straight from the fridge
- A splatter screen saves your stovetop from oil splatter without lowering the pan temperature