7 Delicious Keto Chicken Parmesan Recipes to Try

As a missionary dad in the Dominican Republic juggling life with four kids (two keep me exceptionally busy at home) and managing my type 2 diabetes, I lean on comforting, low-carb meals that bring everyone to the table. These 7 Keto Chicken Parmesan recipes are my go-to when I crave that classic Italian feel—without the sugar crash. Whether you need a quick skillet fix before baseball practice or a baked dish after a long outreach day, there’s a version here that feels just right.

Creamy Spinach and Artichoke Chicken

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This Creamy Spinach and Artichoke Chicken recipe takes the classic flavors of a beloved dip and transforms them into a satisfying main dish. The combination of tender chicken, rich creaminess, and savory artichokes creates a delightful meal that is both comforting and indulgent.

Not only is this dish packed with flavor, but it’s also simple to prepare, making it a perfect option for a weeknight dinner. With a short list of ingredients and minimal prep time, you’ll have a delicious meal on the table in no time.

Once the pantry ran low on cream cheese, I swapped in Greek yogurt for the Creamy Spinach and Artichoke version. It still felt indulgent but cut the fat just enough to keep my blood sugar steady.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant. Mix in the chopped spinach and artichokes, cooking until spinach is wilted.
4. In a bowl, combine cream cheese, Parmesan, and Italian seasoning. Fold in the spinach and artichoke mixture until well combined.
5. Place the chicken breasts in a baking dish and spoon the cream cheese mixture over the top. Sprinkle mozzarella cheese on top.
6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden.

Mushroom and Garlic Chicken Parmesan

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Mushroom and Garlic Chicken Parmesan combines tender chicken with rich, savory flavors. The earthiness of the mushrooms pairs beautifully with garlic, creating a dish that feels both comforting and satisfying. Plus, it’s simple to whip up, making it a great choice for busy weeknights or a cozy gathering.

This dish is not only delicious but also fits perfectly into a keto lifestyle, allowing you to indulge without the carbs. The gooey melted cheese on top adds a creamy finish to every bite. I remember rushing home to throw together the Mushroom and Garlic Chicken Parmesan. The aroma of sautéed mushrooms filled the kitchen and calmed my mind before the chaos of evening homework began.

Let’s dive into the ingredients and instructions for this delightful recipe!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and minced garlic, sautéing until the mushrooms are softened.
3. Season chicken breasts with salt, pepper, and oregano. Place them in a baking dish and cover with the sautéed mushrooms and garlic.
4. Pour the marinara sauce evenly over the chicken, then sprinkle mozzarella and Parmesan cheese on top.
5. Bake for 25-30 minutes until the chicken is cooked through and the cheese is bubbly and golden.
6. Let it cool for a few minutes, then serve hot and enjoy!

Classic Keto Chicken Parmesan

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This Classic Keto Chicken Parmesan is a delightful twist on a beloved favorite. It combines tender chicken breasts with a rich marinara sauce and bubbling cheese, all while keeping it low-carb. The flavors are savory and comforting, making it a great choice for a family dinner or a cozy night in.

The best part? It’s simple to whip up. With just a few ingredients and straightforward steps, you can have a delicious meal on the table in no time. Pair it with zucchini noodles for a low-carb side, and you’re in for a treat!

Once I improvised the Classic Keto version on our charcoal grill—the slightly smoky crust turned out to be a family favorite.

Ingredients

• 2 large chicken breasts
• 1 cup marinara sauce (sugar-free)
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for about 4-5 minutes on each side until golden brown.
4. Transfer the chicken to a baking dish. Pour the marinara sauce over the top, then sprinkle mozzarella and parmesan cheese evenly.
5. Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.
6. Garnish with fresh basil leaves before serving. Enjoy!

Pesto Chicken Parmesan Bake

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Pesto Chicken Parmesan Bake is a delightful twist on the classic chicken parmesan dish. This recipe combines juicy chicken breasts with a rich pesto sauce and a crispy topping, creating a meal that is both comforting and packed with flavor. The nutty aroma of basil and garlic from the pesto pairs beautifully with the savory chicken, making it a hit at the dinner table.

Not only is this recipe delicious, but it’s also simple to whip up. With just a few ingredients and minimal prep time, you can have a satisfying meal ready in no time. Perfect for busy nights or when you want to impress guests without spending all day in the kitchen!

During a sea‑level baking glitch, I learned that adding an extra minute under the broiler gives the Pesto Chicken Parmesan Bake the perfect golden crisp without drying out.

Ingredients

• 4 chicken breasts
• 1 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and garlic powder. Place them in a greased baking dish.
3. Spread the basil pesto evenly over each chicken breast, ensuring they are well coated.
4. Sprinkle shredded mozzarella and grated Parmesan cheese on top of the pesto.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
6. Garnish with cherry tomatoes before serving, if desired. Enjoy your flavorful Pesto Chicken Parmesan Bake!

Zucchini Noodle Chicken Parmesan

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Zucchini Noodle Chicken Parmesan is a delightful twist on the classic dish, perfect for those following a keto diet. Instead of traditional pasta, this recipe uses spiralized zucchini, making it lighter yet still satisfying. The flavors are rich and comforting, thanks to the savory marinara sauce and melted cheese that blanket the tender chicken.

This recipe is not only delicious but also simple to prepare, making it a great choice for a weeknight dinner. With just a few steps, you can have a nutritious meal that feels indulgent without the carbs. Let’s dive into the recipe!

Ingredients

• 2 medium zucchinis, spiralized
• 2 boneless, skinless chicken breasts
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and Italian seasoning. In a skillet, heat olive oil over medium heat and cook the chicken for about 5-7 minutes on each side until golden brown. Remove from heat and set aside.
2. Prepare the Zucchini: While the chicken is cooking, spiralize the zucchinis. In the same skillet, sauté the zucchini noodles for 2-3 minutes until they become slightly tender. Remove from heat and set aside.
3. Assemble the Dish: In a baking dish, place the zucchini noodles at the bottom. Top with the cooked chicken breasts, then pour marinara sauce over each piece. Sprinkle mozzarella and Parmesan cheeses on top.
4. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
5. Serve: Remove from the oven, let cool for a few minutes, and garnish with fresh basil leaves before serving.

Buffalo Chicken Parmesan Delight

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If you’re looking for a flavorful twist on a classic dish, Buffalo Chicken Parmesan is a delicious option that combines the heat of Buffalo sauce with the comforting flavors of chicken parmesan. This recipe is simple to whip up and perfect for a weeknight dinner. With a crispy coating, tangy sauce, and a sprinkle of cheese, every bite is sure to satisfy your cravings.

This dish offers a delightful blend of spicy and savory elements, making it a fun and tasty meal option. Plus, it’s keto-friendly, so you can enjoy it without the carbs. Pair it with a fresh side salad for a complete meal that feels indulgent but is still healthy.

One rainy Sunday morning, I prepped the Buffalo Chicken Parmesan Delight in muffin tins for grab-n-go portions—great fuel before our afternoon small group.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup Buffalo sauce
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish
• Mixed greens for serving

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. In another bowl, beat the eggs until well combined.
4. Dip each chicken breast into the egg mixture, then coat thoroughly with the almond flour mixture. Place on the prepared baking sheet.
5. Bake the chicken for 20 minutes or until the internal temperature reaches 165°F (75°C).
6. Remove the chicken from the oven and brush each piece generously with Buffalo sauce. Top with shredded mozzarella cheese.
7. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve over mixed greens for a tasty meal.

Crispy Almond Flour Chicken Parmesan

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If you’re looking for a delicious twist on a classic Italian dish, crispy almond flour chicken parmesan is a great choice! This recipe offers all the flavor of traditional chicken parmesan but with a crunchy, low-carb coating that keeps your keto diet on track. The combination of almond flour and spices creates a delightful crust that is both crispy and full of savory flavor.

This dish is simple to make, perfect for a weeknight dinner or a cozy weekend meal. Serve it with a side salad or some steamed veggies, and you’re in for a treat!

Ingredients

• 2 large chicken breasts, halved
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 large eggs, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the almond flour with garlic powder, onion powder, Italian seasoning, salt, and pepper.
3. Dip each chicken breast first in the beaten eggs, then coat in the almond flour mixture, pressing to adhere well.
4. Place the coated chicken breasts on the prepared baking sheet and bake for 20 minutes.
5. After 20 minutes, remove the chicken from the oven and spoon marinara sauce over each piece. Top with mozzarella cheese.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving. Enjoy your delicious, crispy almond flour chicken parmesan!

Pro Tips

1. Before searing, pat chicken dry and let it sit at room temperature for 15 minutes—this ensures an even golden crust.
2. Always preheat your baking dish in the oven—hot dish meets room-temp chicken better, reducing baking time and preserving juiciness. 
3. Use parchment paper for baked versions—saves cleanup and helps maintain crust integrity.
4. Stir cheeses gently in creamy mixes—overmixing can lead to separation. 
5. Rest your chicken after baking for 5 minutes under foil—this redistributes juices so each bite is moist.

Ingredient Substitutions

• Cream cheese → full-fat Greek yogurt: keeps tangy creaminess while cutting saturated fat.
• Sugar‑free marinara → homemade tomato basil sauce: ideal when store‑bought brands vary in carb count.
• Almond flour → pork rind crumbs: for the Crispy Almond Flour version—gives extra crunch without carbs.
• Spinach → kale in Creamy Chicken: heartier, more iron-rich option that holds up better in heat.
• Buffalo sauce → keto BBQ sauce: swaps spice for smoky-sweet, great if buffalo is too fiery.

Tip from Grammie Shirley

Store leftover chicken in airtight containers with a dab of sauce—this keeps it from drying out, so it reheats like fresh next-day.

Q&A

Q1: Can I freeze these dishes?

A1: Yes—cool completely, wrap in foil, and freeze up to 3 months. Thaw overnight in fridge and reheat with a splash of water or sauce to refresh.

Q2: Do I need to defrost zucchini noodles before baking?

A2: No: spiralize, sauté lightly, and bake immediately. Over‑soft zucchini loses structure.

Q3: How do I check chicken is done without a thermometer?

A3: Pierce the thickest part—juices should run clear. No pink means you’re safe.

Q4: Can I prep ahead for a crowd?

A4: Absolutely—assemble dishes the night before (without cheese). Cover and refrigerate, then bake fresh when guests arrive.

Q5: What’s a good keto side for these recipes?

A5: Try sautéed green beans with garlic and olive oil—quick, low‑carb, and crowd-pleasing.

Nutrition & Serving Info

Creamy Spinach & Artichoke Chicken (serves 4)

• Approx. per serving: 520 kcal · 34 g protein · 8 g net carbs · 40 g fat

Mushroom & Garlic Chicken Parmesan (serves 4)

• Approx. per serving: 480 kcal · 32 g protein · 10 g net carbs · 34 g fat

Classic Keto Chicken Parmesan (serves 2)

• Approx. per serving: 600 kcal · 45 g protein · 7 g net carbs · 36 g fat

Pesto Chicken Parmesan Bake (serves 4)

• Approx. per serving: 550 kcal · 38 g protein · 6 g net carbs · 40 g fat

Zucchini Noodle Chicken Parmesan (serves 2)

• Approx. per serving: 420 kcal · 30 g protein · 9 g net carbs · 28 g fat

Buffalo Chicken Parmesan Delight (serves 2)

• Approx. per serving: 530 kcal · 40 g protein · 5 g net carbs · 36 g fat

Crispy Almond Flour Chicken Parmesan (serves 2)

• Approx. per serving: 580 kcal · 42 g protein · 6 g net carbs · 38 g fat

Whether you’re facing ingredient shortages in a small-town market or just trying to keep dinner low-carb and high-flavor, these keto Chicken Parmesan recipes have been real lifesavers in my kitchen. They’ve helped me feed my family well—even on nights when the power flickers or the spinach wilts too fast in the tropical heat. I hope they bring your table the same comfort, flavor, and ease they’ve brought mine. Happy cooking, from our home in the Dominican Republic to yours!