Unbelievably Easy Keto Parmesan-Crusted Chicken Recipe You Have to Try!

Looking for a must-try chicken dinner that is anything but boring? This keto parmesan-crusted chicken recipe is an easy and delicious way to enjoy a low-carb meal. Easy dinners like this will never go out of style! The marriage of a mayonnaise-based marinade topped with a crispy cheese coating is simple but shockingly delicious. This recipe is perfect for busy weeknights because of the easy prep - just mix, spread, and bake.

Why You'll Love This Recipe

This mayo parmesan chicken bakes up into the most tender, juicy chicken with a savory, crispy, cheesy crust! Here's why you'll love it:

Unbelievably Juicy & Tender: This chicken is seriously so juicy and tender.
Easy Peasy: There are really just 3 main ingredients here: chicken, mayo, and parm. Season with whatever your heart desires.
Low Carb & Family Friendly: This recipe is naturally low carb with no funky ingredients or swaps.
Versatile: This easy dinner recipe is great for those who are low carb, gluten-free, or keto. Even picky eaters will like it!
Quick and Easy: This recipe only takes about 20 minutes.

Ingredients

Here's what you'll need to make this delicious keto parmesan-crusted chicken:

Chicken: We’re starting with boneless, skinless chicken breasts for this recipe. Always pound out your chicken to an even thickness so that it cooks evenly. You will need 4 boneless, skinless chicken breasts. Those that are a bit smaller work better than larger, thicker ones. If yours are large, just place them between two layers of plastic wrap and pound them with a meat mallet until they are flattened. You can even pound chicken if you have thick chicken breasts to make it more tender. Use boneless, skinless chicken thighs if you’d like as well.
Mayonnaise: The mayo seals in all the moisture in the chicken, adds some needed fat to keep things juicy and flavorful, and helps make the chicken tender. Mayonnaise creates a delicious texture and is a key recipe element! Homemade mayo is excellent if you have time. I'm a Kraft brand mayo girl for life, but use whatever you like best. This creates a creamy coating on top of the chicken and adds a saucy element. I’m a Hellman’s lover myself.
Parmesan Cheese: I’m using shredded Parmesan here as it will form a flavorful crust on the top of the chicken when combined with the mayo. A sharp cheese that melts beautifully. I recommend using freshly grated Parmigiano Reggiano, but you could use pre-shredded if you're in a pinch. Finely grated fresh parmesan cheese is best here. It adds to the flavor of this low carb parmesan-crusted chicken. I recommend using the best quality you can.
Seasoning: This mayo parmesan chicken is also seasoned with some smoked paprika, cracked pepper, salt, garlic powder, and onion powder. The paprika will add great smoky flavor to the chicken! A mix of dried seasonings keeps this recipe super simple. You'll need basil, oregano, thyme, garlic powder, and black pepper. I recommend always 1 teaspoon of salt per pound of meat. I still taste before serving and sprinkle with a pinch of salt if necessary.
Oil: Avocado Oil - Any keto-friendly oil that is safe at higher temperatures will work here.
Optional: Breadcrumbs: Add a little sprinkle of panko or Italian bread crumbs on top for a touch of crunchiness. Low carb/keto/gluten-free: If you're doing low carb, try a sprinkle of crushed pork rinds or a light sprinkle of almond flour mixed with parmesan cheese.

Equipment

Sheet pan: You'll want it big enough to space the chicken breasts by at least an inch or so. I used a quarter-size USA sheet pan, but normally use a half-size USA sheet pan. If you can, using a metal baking rack will elevate the chicken and prevent it from getting soggy.
Meat thermometer: This is an indispensable tool in the home kitchen! The best way to know if your chicken is fully cooked is to check the internal temperature. Anything 165ºF (74ºC) and above is good to go!
Baking dish: Lightly spray a 9×13 baking dish with nonstick spray.
Oven-safe wire rack: Put an oven-safe wire rack over a baking sheet.
Heavy-duty skillet: Heat oil in a heavy-duty skillet to 350°F.
Air fryer: Preheat your air fryer and line the air fryer basted with an air fryer liner.
Two shallow bowls

Instructions

Here's how to make this easy keto parmesan-crusted chicken:

Preparing the Chicken

Prep Your Chicken: Pound the chicken breasts to an even thickness. If you buy thin cut chicken breast you don’t need to pound them thin but if you are using regular ones you will. Mine were very large so I cut mine in half. Place them in a plastic baggie or use plastic wrap and use a meat mallet to pound them thin. You want all the pieces to be of uniform thinness. If you are using thin sliced chicken breast you will not need to pound them but if you have regular ones cut in half like you would a bagel. Place pieces in a plastic baggie or between two pieces of plastic wrap. Use a meat mallot to pound into thin cutlets. It's best if they all have uniform thickness. Place all of them on a plate and sprinkle with salt and black pepper.
Season the Chicken: To get started you’ll season the chicken breast on both sides with the paprika, salt, and pepper. Season the chicken on both sides with the paprika, salt, and pepper.

Making the Mayo Parmesan Mixture

Combine Ingredients: In a small bowl, combine the mayonnaise, mustard, thyme, salt, and pepper. Add the mayonnaise, ½ cup of Parmesan, garlic powder, and onion powder to a bowl and stir to combine. Add the mayonnaise, parmesan cheese, oregano, basil, thyme, garlic powder, salt, and black pepper to a small bowl.
Mix Well: Mix the mayo, parmesan, and seasonings together until well combined.
Coat the Chicken: Coat the chicken with the mayonnaise mixture. Spread each of the chicken breasts with ¼th of the mayo and parmesan mixture. Spread the mayo and parmesan mixture on top of each of the chicken breasts in an even layer.
Rest: Allow the chicken to sit for at least 15 minutes- If possible, do this up to one day ahead of time. Let it sit for at least 15 minutes.

Baking Instructions

There are several ways to cook this chicken, each offering a slightly different result.

Read also: Easy Low-Carb Cheese Crackers

Oven Method

Preheat: Preheat the oven to 450°F. Preheat oven to 425 degrees. Preheat the oven to 350ºF and line a sheet pan or baking dish with parchment paper.
Prepare Baking Sheet: Put an oven-safe wire rack over a baking sheet. Place the chicken breasts on the prepared sheet pan, leaving an inch or more of space in between each one. Set aside.
Arrange Chicken: Arrange in an even layer in the prepared baking dish. Place the chicken breasts on a sheet pan, making sure they do not touch.
Spray with Oil: Spray the chicken with oil.
Bake: Arrange the chicken on the wire rack and bake for 18 to 22 minutes, flipping halfway through, until the chicken is cooked through and an instant-read thermometer registers 160° F. Bake the chicken in the preheated oven for 40-45 minutes, or until the juices run clear and the internal temperature reaches a minimum of 165ºF at the thickest part. Set it to 400°F and cook for 10-13 minutes depending on how thick your chicken pieces are.
Broil (Optional): For an ultra-crispy topping, finish by broiling for 1-2 minutes.
Rest: Allow to rest for 10 minutes before serving. When done place on a serving platter and let rest for a few minutes then serve.

Stove Top Method

Heat Oil: Heat oil in a heavy-duty skillet to 350°F.
Add Chicken: Add the chicken, and cook for 10 to 12 minutes, flipping when a parmesan crust is golden brown.
Cook to Temperature: Remove from the pan when an instant-read thermometer registers 160° F.
Rest: Allow to rest for 10 minutes prior to serving.

Air Fryer Method

Preheat: Preheat the air fryer to 375° F. Preheat the air fryer to 325ºF (163ºC) for at least 3 minutes, or according to your manufacturer's instructions.
Prepare Air Fryer: Preheat your air fryer and line the air fryer basted with an air fryer liner.
Arrange Chicken: Place the chicken in the air fryer basket. Working in batches if needed, spread each chicken breast with ¼th of the mayo and parmesan mixture. Place the chicken breasts in the air fryer, maintaining space around each one (my air fryer only fits two at a time).
Cook: Add the chicken and cook, flipping only after a golden crust has formed. The total cooking time will vary depending on the size of your chicken and its thickness. Working in batches, cook the coated chicken in an air fryer that has been preheated to 325ºF for at least 3 minutes. Place in a single layer in the air fryer.
Remove and Repeat: Remove from the air fryer, and repeat with the remaining chicken breasts.

Pan Frying Method

Preheat oven to 350°F You may not need to use the oven it depends how thin your chicken cutlets are.
Pounding: If you buy thin cut chicken breast you don’t need to pound them thin but if you are using regular ones you will. Mine were very large so I cut mine in half. Place them in a plastic baggie or use plastic wrap and use a meat mallet to pound them thin. You want all the pieces to be of uniform thinness. If you are using thin sliced chicken breast you will not need to pound them but if you have regular ones cut in half like you would a bagel. Place pieces in a plastic baggie or between two pieces of plastic wrap. Use a meat mallot to pound into thin cutlets. It's best if they all have uniform thickness. Place all of them on a plate and sprinkle with salt and black pepper.
Wash and Breading: Get out two shallow bowls. In one, mix the mayonnaise and water to make the wash. In the other mix the parmesan cheese and spices to make the breading mixture.
Dip the chicken breast into the wash and then the parmesan breading.
Get out a large non-stick skillet and heat to medium high heat. Add the olive oil and when it hot, add the chicken pieces and turn the heat down to medium heat.
Fry the chicken for about 4-5 minutes on each side. They should end up being golden brown with a crispy crust and cooked through. The internal temperature should be 165°F when using an internal meat thermometer. If you have thicker pieces of chicken and they are browned on both sides but not cooked inside, you can place them in a baking dish or baking sheet that has been sprayed with nonstick cooking spray.
Rest: When the chicken is done, transfer to a plate and let rest for a few minutes and then serve. Store leftovers in an airtight container. They keto parmesan crusted chicken breast can be a main dish but leftovers are great for topping a big salad.

Tips for Success

Prep Your Chicken: Pound the chicken breasts to an even thickness.
Use the Right Temperature: To avoid burning the Parmesan crust, make sure the oil is 350°F.
Don’t forget to add the extra parmesan on top before baking!
Always check for doneness. The meat should no longer be pink in the middle but for accuracy, use a digital thermometer.
Rest the chicken. Before serving, allow it to sit for a few minutes.

Variations and Substitutions

There are a few simple ways you could change up the ingredients in this recipe. They’ll act well to help lock in the moisture just like the mayo would. The seasoning can be swapped up with just about anything you’d like. If you want to spice things up a bit add some cayenne pepper or red pepper flakes to the mix!

Seasoning: With Italian seasoning: If you're looking for a little bit of a shortcut, you can substitute the basil, oregano, and thyme for an equal amount of Italian seasoning (1 ¾ teaspoon). Add one tablespoon of dry ranch dressing mix to the mayonnaise mixture for the added zesty flavor. Use 1 teaspoon of garlic powder instead of freshly minced garlic. Add ½ tablespoon of Italian seasoning to the mayo mixture. For a crunchy finish, top the breasts with a mixture of Panko breadcrumbs and Parmesan cheese. Or just sprinkle bread crumbs or buttery cracker crumbs over top! Italian bread crumbs add even more flavor. If you’re a garlic lover, add more garlic!
Mayonnaise: With Greek yogurt: I haven't tested this with Greek yogurt, although I have made a version with half mayo and half Greek yogurt that worked well. I recommend a higher-fat plain Greek yogurt - about 5-8% if you can find it. With Miracle Whip: While I haven't tested a version using this popular swap for mayo, I think it would probably work pretty well. Keep in mind that it is sweet, so if you need the recipe to be low carb you should stick with mayonnaise.
Chicken: Use chicken tenders for a fun twist. The kids especially appreciate these! Reduce the bake time by 10 minutes.
Gluten-free: The recipe as written is gluten-free. If you want to include a crispy topping try using gluten-free breadcrumbs, crushed pork rinds, or a mixture of almond flour and parmesan cheese.

Serving Suggestions

There’s all kinds of great low carb sides that’d go well with this crusted chicken recipe! Pretty much any veggie is a good choice, especially the green kind. Try it with our broccoli salad for even more cheesy goodness! Roasted cauliflower rice would make another great low carb side for this chicken, and you can’t go wrong with a salad.

You can eat this dish with a simple green salad and steamed vegetables but if you want something more substantial try this keto cheesy cauliflower broccoli rice or this cauliflower rice with mushrooms and peas. Other ideas are this roasted cauliflower mash, scalloped turnips, Mediterranean brussel sprouts, spicy Asian green beans or asiago asparagus fries. This dish would also be great with a dipping sauce.

I like to pair it with roasted veggies (like my recipe for roasted potatoes and broccoli) or a refreshing salad like Swedish pizza salad. If I’m aiming for low carb, I’ll make pesto zucchini noodles or a simple side salad instead!

How to Store Leftovers

If you’ve got leftover Parmesan crusted chicken it can be stored in an airtight container in the fridge for about 2 to 3 days. You can reheat it in the oven or air fryer to crisp the cheese back up or in the microwave to keep it simple. Allow any leftovers to cool before transferring them to an airtight container (or plate wrapped with aluminum foil) and storing them in the refrigerator.

Can I freeze this chicken recipe?

Yes, you can freeze the leftover chicken in a freezer safe container or bag for up to a few months. Thaw first before reheating in the oven. This chicken freezes well for up to 3 months.

Why put mayonnaise on chicken?

It’s the secret to keeping the chicken tender and juicy! The mayo helps lock in moisture, plus it acts as a binder to keep the Parmesan and seasoning adhered to the chicken while it bakes, forming a tasty crust! The mayo does a great job of locking in the moisture and keeping it juicy, so there’s never a worry of dry chicken. You can even pound chicken if you have thick chicken breasts to make it more tender.

Don't Use Miracle Whip

Can I use miracle whip instead of mayonnaise? No! It’s sweeter than mayonnaise which isn’t exactly what we’re aiming for here. Plus, it won’t blend nicely with the Parmesan to give it a crust.

Read also: Magnesium Supplements for Keto

tags: #keto #baked #chicken #breast #recipe #mayo