Skillet chicken parmesan (low-carb, keto) brings all the saucy, cheesy comfort of the original without a single breadcrumb. A hot sear, quick marinara, and two cheeses finish in one oven-safe pan in 30 minutes. Each serving packs 55 g of protein for just 3.3 g net carbs.
Craving classic Chicken Parmesan but want to skip the carbs and the fuss? You’ve come to the right place! This Skillet Chicken Parmesan delivers all the rich, cheesy, saucy goodness you love, but without a single breadcrumb in sight. It’s a one-pan wonder that comes together in about 30 minutes, making it a dream for busy weeknights. Plus, it’s naturally low-carb and keto-friendly, proving that comfort food can absolutely be healthy. Get ready to fall in love with this simple, yet incredibly satisfying, take on an Italian-American favorite. It’s so good, you’ll never miss the breading!
Ingredients
• 1½ pounds / 680g (24 oz) boneless, skinless chicken breasts
• Sea salt and ground black pepper, to taste
• 2 tablespoons / 30ml olive oil
• 1 cup / 240ml marinara sauce
• 1 cup / 113g (4 oz) shredded mozzarella cheese
• 1 teaspoon / 5ml (0.2 fl oz) Italian seasoning
• ¼ cup / 25g (0.88 oz) shredded Parmesan cheese
• Fresh basil, for garnish
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C.
3. Pat the chicken breasts dry and season generously on both sides with sea salt and ground black pepper.
4. Heat the olive oil in a large, oven-safe skillet (cast-iron is perfect) over medium-high heat. Once the oil is shimmering, carefully place the chicken in the skillet and sear for 4-5 minutes, until a deep golden-brown crust forms on the first side.
5. Flip the chicken over. Spoon the marinara sauce over each breast, then top with the shredded mozzarella and a sprinkle of Italian seasoning. Immediately transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the cheese is bubbly and melted.
7. Carefully remove the skillet from the oven. Sprinkle the Parmesan cheese over the top and return to the oven for 3-5 more minutes, just until the Parmesan is melted.
8. Garnish with fresh, torn basil leaves before serving hot.
Nutritional Information
• Serving Size: 1 serving | Calories: 451 | Fat: 16 g (0.56 oz) | Protein: 55 g (1.94 oz) | Total Carbs: 3.8 g (0.13 oz) | Dietary Fiber: 0.5 g (0.02 oz) | Net Carbs: 3.3 g (0.12 oz)
Pro Tips
• For even cooking, pound the chicken breasts to a uniform thickness of about ½-inch or 1.25 cm before seasoning. This ensures they cook through at the same rate.
• A good sear is key to flavor! Ensure your pan is hot before adding the chicken, and don’t move it around for the first few minutes to allow a beautiful crust to form.
• Choose a high-quality marinara sauce with no added sugar to keep this dish low-carb. Look for brands with simple like tomatoes, herbs, and spices.
• This dish is perfect for meal prep! To reheat, place it in an oven preheated to 275°F / 135°C and warm until heated through. This keeps the chicken juicy and the cheese perfectly melted.
FAQ
Q: Is this chicken parmesan recipe gluten-free
A: Yes, absolutely! Since this recipe skips the traditional breadcrumb coating, it is naturally gluten-free. Always double-check that your marinara sauce is certified gluten-free if you have a high sensitivity.
Q: What can I serve with keto chicken parmesan
A: To keep the meal low-carb and keto-friendly, serve this chicken parmesan with zucchini noodles, cauliflower rice, steamed broccoli, or a simple side salad with an olive oil vinaigrette.
Q: What if I don’t have an oven-safe skillet
A: No problem. You can sear the chicken in a regular skillet on the stovetop, then transfer the seared chicken to a baking dish. Top with the sauce and cheeses and bake as directed in the recipe.
Q: How do I get a good sear on the chicken
A: The key to a great sear is a hot pan. Make sure your olive oil is shimmering before adding the chicken. Pat the chicken completely dry before seasoning, and don’t move it for the first 4-5 minutes to allow a golden-brown crust to form.
Pro Tips
- Pound the chicken breasts to about 1/2-inch thickness before seasoning so they cook through evenly during the bake.
- Get the pan properly hot and don't move the chicken for the first few minutes — the golden crust is where the flavor lives.
- Choose a marinara with no added sugar; simple tomato-herb sauces keep the dish at 3.3 g net carbs per serving.
- Add the Parmesan in the final 3-5 minutes so it melts into the mozzarella instead of scorching.
- For meal prep, rewarm portions in a 275°F / 135°C oven until heated through — it keeps the chicken juicy and the cheese properly melted.
Frequently Asked Questions
Is chicken Parmesan keto without breadcrumbs?
Yes — this version skips the breading entirely. Each serving has 3.8 g of total carbs and 0.5 g of fiber (3.3 g net).
Can I make it ahead of time?
It reheats best in a 275°F / 135°C oven, which makes it a solid meal-prep dinner. Garnish with fresh basil just before serving.
Can I use chicken thighs instead?
Boneless thighs work with the same sear-and-top method; pull them at the same 165°F / 74°C internal temperature.
What should I look for in a keto marinara?
No added sugar: the ingredient list should read simply tomatoes, herbs, and spices. Those sauces keep the carbs where the recipe expects them.
Recipe card below.
More Recipes You’ll Love
Skillet Chicken Parmesan (Low-Carb, Keto)
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Pat the chicken breasts dry and season generously on both sides with sea salt and ground black pepper.
- Heat the olive oil in a large, oven-safe skillet (cast-iron is perfect) over medium-high heat.
- Once the oil is shimmering, carefully place the chicken in the skillet and sear for 4-5 minutes, until a deep golden-brown crust forms on the first side.
- Flip the chicken over. Spoon the marinara sauce over each breast, then top with the shredded mozzarella and a sprinkle of Italian seasoning. Immediately transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the cheese is bubbly and melted.
- Carefully remove the skillet from the oven.
- Sprinkle the Parmesan cheese over the top and return to the oven for 3-5 more minutes, just until the Parmesan is melted.
- Garnish with fresh, torn basil leaves before serving hot.
