15 Minute Keto Chicken Parmesan (Print)

Golden chicken with melted mozzarella and marinara, ready in 15 minutes

# What You Need:

→ Chicken

01 - 2 small boneless, skinless chicken breasts (about 5 ounces 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)

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder, pressing the spices into the meat 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, reaching an internal temperature of 165°F.
03 - Reduce heat to low. Spoon marinara sauce evenly over each chicken breast. Sprinkle shredded mozzarella and grated Parmesan cheese on top of the sauce.
04 - Cover the skillet with a lid and cook for 2-3 minutes until cheese is completely melted and bubbly. Watch closely to prevent burning.
05 - Remove from heat. Sprinkle with dried Italian herbs and fresh basil if desired. Serve immediately while hot and cheese is melted.

# Expert Advice:

01 -
  • You get all the comfort of classic chicken parmesan without the heavy breading or carb coma
  • The whole dinner hits the table in 15 minutes flat, making it perfect for hectic weeknights
  • Each serving packs 41g of protein while keeping carbs at just 4g
02 -
  • A meat thermometer is your best friend here—165°F is the difference between juicy chicken and dry disappointment
  • Don't crowd the pan or you'll steam instead of sear, which means no crispy edges
  • Let the chicken rest for just 2 minutes after cooking so the juices redistribute
03 -
  • Don't move the chicken around while searing—let it develop that crust undisturbed
  • Grate your own Parmesan from a wedge instead of using pre-grated for way better melting

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