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Keto Sheet Pan Chicken Parmesan Recipe

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4.1 from 8 reviews

This Keto Sheet Pan Chicken Parmesan is a low-carb, gluten-free dinner option featuring crispy pork rind crusted chicken breasts baked to perfection with marinara sauce, melted mozzarella, and Parmesan cheese, garnished with fresh parsley. It’s a delicious, easy-to-make meal perfect for keto enthusiasts looking for a comforting Italian-inspired dish.

Ingredients

For the Chicken

  • Olive oil cooking spray
  • 1 1/2 cups pork rind crumbs (ground pork rinds)
  • 4 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon pink salt
  • 2 large eggs
  • 4 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (can cut 2 large breasts in half to make 4 cutlets)

For the Topping

  • 2 cups Rao’s marinara sauce
  • 8 slices whole milk mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F and place a rack in the upper third position. Lightly mist a sheet pan with olive oil cooking spray to prepare it for baking.
  2. Prepare the Pork Rind Coating: In a shallow bowl, combine the pork rind crumbs, Italian seasoning, paprika, cracked black pepper, and pink salt. Mix well to evenly distribute the spices.
  3. Whisk the Eggs: In a separate shallow bowl, whisk the two large eggs until fully blended. This will act as the adhesive for the crust.
  4. Coat the Chicken: Dip each chicken cutlet first into the whisked eggs, then into the pork rind mixture. Press the crumbs onto both sides of the chicken to ensure a thorough, even coating.
  5. Arrange and Spray: Place the coated chicken cutlets on the prepared sheet pan. Mist the tops lightly with cooking spray to help the crust crisp up during baking.
  6. Bake the Chicken: Bake the chicken in the preheated oven for about 15 minutes, or until the pork rind crust is golden brown and the chicken is nearly cooked through.
  7. Add Toppings: Remove the pan from the oven. Spoon 1/2 cup of marinara sauce over each piece of chicken, then top with two slices of mozzarella cheese and sprinkle 1 tablespoon of grated Parmesan over each.
  8. Finish Baking: Return the pan to the oven and bake for an additional 10 minutes, or until the cheese has fully melted and is bubbly.
  9. Garnish and Serve: Sprinkle freshly chopped parsley over the chicken Parmesan for a burst of color and freshness before serving.

Notes

  • This recipe is keto and gluten-free but always verify ingredient labels to ensure they meet your dietary requirements.
  • Using pork rind crumbs gives a crispy crust without traditional breading.
  • You can customize the marinara to your preference or use sugar-free options for keto adherence.
  • To speed up cooking, use thin chicken cutlets approximately ½ inch thick.
  • Spraying the chicken with olive oil helps to crisp the crust and prevent drying out.
  • Leftovers can be refrigerated for up to 3 days and reheated in an oven to restore crispness.

Find it online: https://marthatasty.com/keto-sheet-pan-chicken-parmesan-recipe/