Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! It’s made in under 10 minutes and is low-carb and keto at only 1 carb per serving!!
Winner winner chicken dinner! This crispy parmesan chicken is a favorite in our home because of how crispy and flavorful it is. The kids love it on pasta and I enjoy it on a salad. It tastes like something you would order from a fine Italian restaurant without the expenses price tag.
The secret to the delicious “Italian” flavor, crispy crust and gorgeous color is (obviously) parmesan cheese. The cheese adheres to the chicken and when melted in the pan, gives the chicken a beautiful golden and crispy crust that is to die for. 
What you will need for Keto Parmesan Crusted Chicken
To get started you will need just a few basic ingredients and a little patience. Here’s what you’ll need
Parmesan cheese: please skip the pre-grated dr parmesan (aka the sandy stuff) since that type of parmesan will not work as well with this recipe. It will yield a thin crust (similar to Italian breadcrumbs). For this gorgeous golden crust, you will want to get your hands on some freshly grated parmesan or the store-bought kind that is grated into little strips (see photo above).
Almond flour: Almond flour helps coat the chicken and cover any missed spots the parmesan didn’t cover. This is a low carb alternative and great if you are on the keto diet. If you’d like a super crispy crust, opt-in for panko breadcrumbs (note, they are not low-carb).
Chicken breasts: This recipe will not work with another cut of chicken as chicken breasts are flat and cook quickly. The chicken breasts are sliced in half horizontally to make them thinner and cook quickly. Slicing them in half also helps the parmesan and almond flour stick to the chicken. If the chicken breast is super thick, I’d go ahead and slice it into 3 slices if you can.
Seasoning: This is where you can get really creative and make this recipe your own. Since this recipe has lots of parmesan cheese, I like to stick with Italian seasoning, garlic powder, and salt & pepper. A dash of red chili flakes is great too. Adding a teaspoon Cajun, taco, or your favorite seasoning will also work!
The next step is cooking the chicken. You can cook it in olive oil, butter or a mixture of both. Alternatively, you can opt-in for your favorite type of oil for cooking.
Since the chicken breasts are coated with parmesan, you will need a non-stick skillet. Please don’t skip this step because you will risk the chicken sticking to the pan. 
Crispy Parmesan Crusted Chicken
Ingredients
- 1 pound chicken breasts, 2-3 chicken breasts
- 1 teaspoon Italian seasoning, or seasoning of choice
- 1/2 teaspoon garlic powder
- Pinch of salt and pepper
- 1 cup grated or zested parmesan cheese
- 1/2 cup almond flour, or panko breadcrumbs*
- 2 eggs
- 3 tablespoons olive oil, or butter or oil of choice
Instructions
- Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
- Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
- Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
- Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to serve/ side options
There are so so many ways you can serve this chicken and it all depends on your preference and the type of diet your on.
If you’re not on a low-carb diet: This chicken goes great in a melt, in a wrap, on mashed potatoes or rice.
For keto/low-carb diets: Serve on a salad, with a side of cauliflower mash, steamed veggies, or with dipping sauces.
Keto sides options:
Made this last night. My husband and I are in love with this recipe. Thanks.
I reviewed this already but wanted to add that it also freezes beautifully and turns out just as great as freshly made. Make a batch up through step 3 then lay the uncooked breaded pieces on a parchment-lined cookie sheet and flash freeze. When frozen, carefully place them in a freezer bag or container. When I am ready to have it again, I take out however many pieces needed and let them defrost overnight in the fridge. Then follow the rest of the recipe. So good and definitely one of my favorites!
This is my go to recipe for an easy, delicious dinner. I love that it’s keto friendly too.
Very good! I did use my air fryer and they turned out beautifully. 375 degrees for 10-12 mins (watch them though…my second batch took longer than my first because I put more tenders in my basket).
Oh and I gave them a quick spray of avocado oil spray in basket and on top before firing the air fryer up.
I make this at least twice a week. It goes well with pasta, rice and even thousand island dressing. I’ve done it using all purpose flour or panko and almond flour and they both taste identical. So if you’re on a low carb diet, go with the almond flour. Having a nonstick pan also helps with the cleanup.
I can’t believe how truly this turned out!
I made six cutlets. I made myself finish 3.
Hubby asleep.
Any ideas how to warm these up. Maybe just nuke them a minute?
I’m sure my husband will love these also.
I will be making these once a week!
Unbelievably delicious!!
Thank you!!