Amazing 410 Calorie Baked Chicken Parmesan with Mozzarella

Oh, you simply cannot beat that feeling when everyone gathers around the table for some seriously satisfying, cheesy comfort food, right? For years, I thought meals like traditional Chicken Parmesan were completely off the table once I switched to keto, but trust me on this one—that is absolutely not true anymore!

I’m Sarah Johnson, The Keto Performance Chef, and I’m here to tell you how we make the most incredible Baked Chicken Parmesan with Mozzarella right in our own home, without all the heavy carbs. I’ll never forget the first time I made this for my family after transitioning to a ketogenic diet. It was a rainy Saturday afternoon, and I wanted to create a comforting meal that wouldn’t derail my newfound nutrition plan. As I layered the chicken with marinara sauce and ooey-gooey mozzarella, I could hear my kids’ laughter and their anticipation wafting through the kitchen.

That dish turned out to be a hit; they devoured it in no time! It reminded me that even on a keto diet, you can create family favorites that don’t compromise on flavor or joy. This is my go-to recipe for a healthy, crispy, and supremely cheesy dinner that your whole crew will love. Let’s get baking!

Why You Will Love This Baked Chicken Parmesan with Mozzarella

I know you’re busy, so I keep the selling points quick and sweet. This recipe isn’t just about being low-carb; it’s about making dinner *easy* and delicious. Seriously, you are going to look forward to making this one again and again!

• It’s surprisingly light! We skip the deep frying but keep all the crunch.
• Perfect for those hectic evenings when you need a full meal on the table fast.
• It tastes exactly like the classic you remember, but it fits right into modern healthy eating plans.

Quick Prep and Cook Time

We’re talking 15 minutes of prep time, tops. Seriously, if you rush, you might even do it in 12! And then it only spends about 25 minutes in the oven. That means this entire flavor-packed dinner can be ready in under an hour. That makes it a total weeknight superstar, don’t you think?

Cheesy Comfort Food Without the Guilt

This is where the magic really happens. We get that rich, melty texture that makes every bite feel like a hug. If you love that classic, gooey experience, this one delivers big time. Serving up this cheesy comfort food means you don’t have to miss out on your favorite Italian dishes just because you are watching your macros. It’s pure satisfaction!

Essential Ingredients for Perfect Baked Chicken Parmesan with Mozzarella

Okay, listen up! When we’re making something this good, you absolutely cannot swap out the core components willy-nilly. I looked through my family’s process for every single Italian dinner, and the quality of these few ingredients makes all the difference. Don’t worry, you probably have most of this on hand already!

For the Chicken Cutlets

You need two large boneless, skinless chicken breasts to start. Now, here’s the first critical step: don’t try to cook them whole! You absolutely have to slice those breasts horizontally to get thinner cutlets. This ensures they cook evenly and become tender quickly without drying out while the breading gets golden.

For the Flour Dredge and Egg Wash

For the dredge, we mix up 1/2 cup of flour with 1.5 teaspoons of seasoned salt and some pepper. Don’t skip the seasoned salt, okay? For the egg wash, just beat two eggs until they get nice and frothy—that means you’ve whipped enough air in there to help the coating stick beautifully. Whisk in 1/2 teaspoon of garlic powder right into that foamy egg mixture.

For the Panko Breading

This is where the crunch comes from! Grab 1.5 cups of Panko breadcrumbs—they make everything crispier than regular crumbs, trust me. Mix the Panko with 1/3 cup of Parmesan cheese. And listen, it needs to be freshly grated Parmesan; the pre-grated stuff just melts weirdly. Then flavor it up with 1 teaspoon each of dried parsley and dried oregano.

For the Topping

Keep it simple here. We need about 1 cup of good marinara sauce—make sure it’s low-sugar if you’re sticking to keto! And then we need a mountain of mozzarella, about 1.5 cups, all shredded. Remember that 1 cup of sauce should cover the two pieces of chicken, so plan for about 1/4 cup per breast once you top them.

Step-by-Step Instructions for Baked Italian Chicken

This isn’t hard, I promise! Following these exact steps is how we get that fantastic, restaurant-quality crust without having a big mess of oil splattering everywhere. When you follow this method for your baked italian chicken, you get the best of both worlds: a crispy outside and juicy inside. It all comes down to prep and time management. For a super classic take that inspired my testing, you can check out this wonderful chicken parmesan recipe for comparison!

Preheating and Preparing the Chicken

First things first: get that oven ready to go! You need to preheat to a nice hot 400°F (200°C). While it heats up, grab your baking sheet and give it a light grease or a quick spray of cooking oil. Now, back to those chicken breasts. If they are thick—and I mean really thick—you need to take a sharp knife and slice them horizontally to make two thinner cutlets. This ensures they cook evenly and become tender quickly without drying out while the breading gets golden. Then, just pat them dry and season both sides liberally with salt and pepper. Don’t be shy with that seasoning!

Setting Up the Breading Stations

Get your three shallow bowls lined up right next to your chicken. Bowl number one gets your flour mixture. Bowl two is for your frothy, garlicky eggs. And bowl three? That bowl holds the flavor powerhouse: your Panko, Parmesan, parsley, and oregano all mixed up. You want everything ready to go before the chicken touches anything so the process remains slick and fast.

Now, dredge them sequentially. Flour first—give it a little shake so only a thin coat stays on. Then it’s a quick dunk in the egg, letting the excess fall back into the bowl. Finally, press that cutlet firmly into the Panko mix. You need to press hard so the breading really adheres. This coating is what keeps the inside moist!

Browning the Chicken Cutlets

Heat up that vegetable oil in a large skillet over medium-high heat. I usually wait until the oil just starts to shimmer a little bit before I drop the chicken in. Sear them gently for about 2 to 3 minutes on each side. Stop right there! You are only doing this to get beautiful golden color; you aren’t cooking them all the way through yet. Searing locks in the flavor and sets that crust perfectly before the oven does the heavy lifting.

Once they look golden and gorgeous, carefully move those browned gems over to your prepared baking sheet. Next, spoon about 1/4 cup of your rich marinara sauce right over the top of each cutlet. Then, dump that shredded mozzarella right on top of the sauce.

The Final Bake for Baked Chicken Parmesan with Mozzarella

Slide that sheet pan right into that hot 400°F oven. You want to bake these babies for about 15 to 20 minutes total. We are waiting for two things: for that cheese to be totally melted and bubbly—the bubbling is key!—and for the chicken to hit a safe internal temperature of 165°F or 74°C at the very thickest part. For all my tips on getting temperatures spot on, you can look at my guide on ingredients, temps, and tips!

Once they’re done, pull them out, sprinkle with a little fresh parsley—because presentation matters, even on a Tuesday night—and serve immediately. Trust me, that combination of seared crust and melted cheese is just heavenly.

Expert Tips for Perfect Baked Chicken Parmesan with Mozzarella

Even though this is a simple recipe, those little tricks make the difference between good chicken parm and amazing, restaurant-quality Baked Chicken Parmesan with Mozzarella. Since we are baking instead of frying, we have to be a little more intentional about keeping that crust nice and shatteringly crisp. You can find more of my favorite ways to keep baked coatings crunchy over at my collection of crispy baked perfection tips!

Achieving Maximum Crunch in the Breading

This is crucial, so listen closely! When you’re coating the chicken in that Panko mixture, you can’t just gently lay it down. You need to press the breadcrumbs right into the meat. Use the flat of your hand, pressing firmly but carefully, especially on the sides. This mechanical action is what locks that breading onto the chicken so it doesn’t fall off in the oven or turn soggy under the sauce. Remember, Panko leaves the lightest, airiest texture, which is exactly what we want for maximum crunch when baking!

Keto-Friendly Ingredient Substitutions

Since we are focused on keeping this meal low-carb and keto-friendly, we need to talk substitutions for that flour dredge you saw earlier. Instead of regular all-purpose flour, I highly recommend swapping it out for almond flour in that first bowl. It browns beautifully and keeps things compliant.

Now for the breading—since Panko technically contains wheat (though it’s lighter than regular breadcrumbs), if you are following a strict keto plan, you might want to substitute the Panko entirely. You can blitz up pork rinds until they have a coarse crumb texture, or you can buy certified keto breadcrumbs. Just use the same measurement, 1.5 cups, and add your Parmesan and herbs right in there. It works like a charm and keeps the whole dish high in fat and low in net carbs!

Serving Suggestions for Your Baked Chicken Parmesan with Mozzarella

This baked chicken parm is the star of the show, but what are we going to serve with it? Since we’re keto lifers here, we’ve got to get creative with our pairings so we can still enjoy a full, satisfying dinner experience. This dish is so rich and savory, it pairs perfectly with something light and bright to cut through the cheese!

Low-Carb ‘Pasta Night Ideas’

The number one question I get is, “How do I make this a full pasta night ideas meal without the pasta?” Easy peasy! You can absolutely stick to the spirit of Italian night, just with a low-carb twist. My absolute favorite replacement is zucchini noodles—or zoodles, as we lovingly call them. They soak up the extra marinara sauce beautifully! If you skip the noodles entirely and use a big bed of wilted spinach, it’s also amazing.

Another fantastic option is spaghetti squash. When you shred that up, it has a slightly firmer texture than zoodles, which feels very substantial next to that hearty chicken cutlet. Trust me, no one misses the traditional pasta when the chicken is this good!

Simple Vegetable Sides

If you aren’t up for making noodles, you still need a side to round out the plate. A simple, crisp green salad tossed with a sharp vinaigrette is a fantastic palate cleanser. It adds a much-needed fresh crunch that contrasts nicely with the soft cheese.

But if you want something warm, I often keep things green and simple. Steamed green beans tossed quickly with a little butter and salt are perfect. Or, if you want to make it feel a little fancier, my recipe for roasted asparagus with parmesan is the best companion—it cooks right alongside your chicken if you time it right, and who can ever say no to more parmesan?

Storing and Reheating Your Baked Chicken Parmesan with Mozzarella

Leftovers! Bless leftovers, right? Chicken Parmesan is one of the best things to have in the fridge for lunch the next day, but we have to treat the leftovers with some respect, or that beautiful Panko crust turns sad and soggy. We want to maintain the integrity of this perfect chicken parmesan recipe even on day two!

Best Practices for Storage

The very first thing you must do is let the chicken cool down completely on the baking sheet after it comes out of the oven. Don’t seal up the container while it’s still piping hot, or you’ll trap all that steam, and steam is the enemy of crispiness! Once cool, you have a choice to make. For the best long-term results, I recommend separating the components if you think you won’t eat it all in one sitting.

If you can manage it, store the chicken cutlet *without* the sauce and cheese layer. Keep them in an airtight container. Store any extra marinara sauce you might have in a separate little container. When you’re ready to eat, you can then add fresh sauce and cheese before you reheat! If you don’t want to bother with that, just sealing the whole thing up is fine, but accept that the crust will be softer.

Reheating to Restore Crispness

I need you to promise me something: do not, under any circumstances, reheat this in the microwave if you want any crunch left! The microwave is great for softening things, but terrible for restoring a crust. It just steams the breading into oblivion.

Instead, you have two fantastic options. The *best* way is popping it onto a baking sheet in a 350°F oven for about 10 to 12 minutes. This heats everything through gently and dries out the Panko just enough to bring back some of that crunch. My absolute favorite method, though, especially for just one piece, is the air fryer!

Pop your leftover piece into the air fryer at 375°F. It usually only takes about 5 to 7 minutes. It gets the cheese hot and gooey again while making the breading amazingly crispy, almost like you just made it! That little bit of extra effort is totally worth it for a fantastic second meal.

Frequently Asked Questions About Baked Chicken Parmesan with Mozzarella

It happens every time I post a new dinner idea! Folks always have great questions about tweaking things, especially when they are trying to make a classic like this fit into their specific eating plan. I always try to get back to everyone because this chicken parmesan recipe deserves to be made right! Here are a few things I hear most often about this baked version.

Can I skip the searing step in this chicken parmesan recipe?

You totally can skip searing if you are in a huge rush, but I’d advise against it if you can spare those six minutes! Searing in the oil is what builds that complex, deep flavor right into the crust and sets the breading so it doesn’t get mushy under the sauce. If you must skip it, simply move the breaded chicken directly onto the pan and increase your baking time by about 8 to 10 minutes. You might not get that exact same golden crispness, but it will still cook through nicely!

What is the best way to make this a complete ‘pasta night ideas’ meal?

Oh, I just love helping people execute a full theme night! If you’re looking for full pasta night ideas that are keto-friendly, our go-to is definitely zucchini noodles—zoodles! We usually sauté them briefly with some salt and garlic powder just before serving. Another winner is spaghetti squash, which gives you that satisfying texture that really ‘holds’ the marinara sauce well. It makes the meal feel hearty and complete without any of the downside of traditional pasta!

Can I use regular breadcrumbs instead of Panko?

Yes, you absolutely can swap them out! If you only have regular, fine breadcrumbs on hand, use them up! However, you’ll notice a texture difference right away. Panko breadcrumbs are those lovely, flaky Japanese-style crumbs, and they absorb less oil and bake up much lighter and crispier during the short bake time. If you use standard breadcrumbs, they tend to pack down more densely, so your crust will be a bit heavier. But don’t fret—it will still taste amazing because of that big blanket of cheese!

If you have other questions about how to meal prep this chicken for the week or need more busy weeknight ideas, please leave a comment below! I’m always here to troubleshoot.

Estimated Nutritional Data for Baked Chicken Parmesan with Mozzarella

I always get asked about the numbers, and I totally get it! When you’re tracking macros or just trying to stay mindful of what you’re eating, knowing the estimates helps you plan the rest of your day. Because this is a baked version focusing on lean chicken and using lower-carb substitutions when possible, it manages to sneak in that amazing flavor while keeping things sensible.

These values below are calculated approximations based on the ingredients listed for two servings. Since we’re dealing with cheese amounts and the sugar content in marinara sauce can really change things, please take these figures as a helpful guide rather than gospel!

• Calories: Approximately 410 Calories per serving
• Total Fat: Around 18g per serving
• Protein: A whopping 45g per serving—packed with clean protein!
• Net Carbs: Roughly 8g per serving (This is great, but always check your sauce label to be sure!)

Remember, if you go heavy on the mozzarella or use a sweeter marinara, those carb counts will creep up slightly. But even with those minor variations, this Baked Chicken Parmesan with Mozzarella keeps us right on track for delicious, satisfying comfort food without the carb roller coaster. It’s all about making smart swaps so we can enjoy meals like this all the time!

Share Your Cheesy Comfort Food Creations

Whew! We made it through another delicious recipe together. Now, the best part of sharing these recipes, especially for something as heartwarming as this Baked Chicken Parmesan with Mozzarella, is hearing from *you*! Seriously, seeing what you cook up in your kitchen makes my whole week.

Did you try the almond flour swap? Did you go all-in on the zoodles? I want to hear every detail! Please, leave a star rating right here on the recipe card if you loved how quick and simple this was. Your feedback helps other people find simple, amazing, keto-friendly meals.

Let’s See Your Masterpiece!

If you snapped a picture of that glorious, bubbly mozzarella melting over your crispy chicken, please share it! You can tag me on social media. Mentioning how this dish fits into maintaining your healthy goals is always so inspiring for everyone else trying to enjoy hearty meals. There is nothing better than finding a new favorite cheesy comfort food that actually fits your lifestyle.

I love connecting with all of you amazing home cooks. If you want to know more about my philosophy on performance cooking or just want to browse more easy dinners, you can check out the About Page. Happy cooking, and I can’t wait to see your creations!