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5 from 1 vote

Creamy Keto Parmesan Crusted Chicken

This keto chicken recipe combines a melt-in-your-mouth parmesan crust with a rich and creamy sauce.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: chicken
Servings: 4
Calories: 555kcal



Parmesan Crust

  • 1/4 cup finely grated parmesan
  • 2 tbsp crushed pork rinds
  • 2 tbsp almond flour blanched recommended
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Garlic Parmesan Sauce

  • 2 tbsp red onion diced
  • 4 cloves garlic minced
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup half and half or additional heavy cream
  • 2 ounces fresh parmesan shredded or grated
  • 1 tsp dried parsely
  • 1/2 tsp crushed red pepper flakes
  • salt and pepper to taste


Prep the Chicken

  • Halve the chicken breasts horizontally to make four portions. In a small bowl, combine the parmesan crust ingredients.
  • Coat the chicken portions with the parmesan crust mixture on both sides.
  • In a large skillet over medium high heat, heat the olive oil and butter.
  • When the butter is melted and the oil is hot, add coated chicken to pan. Fry for 4-5 minutes per side, or until golden brown and cooked through. Set chicken aside, but leave the remaining oil/butter in the pan.

Make the Sauce

  • Add onion to the same skillet you used for the chicken. Saute until softened, 1-2 minutes. Add garlic to pan and cook with the onion until fragrant, about 1-2 minutes.
  • Add chicken broth to deglaze the pan, scraping up any browned bits at the bottom. Simmer until reduced, about 5 minutes.
  • Reduce heat to medium low. Add cream and half & half to pan. Stir to combine, and simmer until heated through, 2-3 minutes.
  • Add shredded parmesan and continue simmering until melted, about 2-3 minutes, stirring regularly.
  • Finally, add parsley and red pepper. Season with salt and pepper to taste.

Creamy Keto Parmesan Crusted Chicken

  • Return chicken to pan and simmer for a final 2-3 minutes, or until chicken is heated through again and sauce is slightly thickened.
  • Optionally, garnish with fresh chopped basil or parsley. Best served with a veggie side like zucchini noodles, spaghetti squash, or steamed broccoli.


  • For the chicken crust, use either the shelf-stable grated parmesan or very finely grated fresh parmesan. Shredded or grated fresh parmesan works best for the sauce.
  • You can store/reheat the keto parmesan crusted chicken together or separately depending on your preferences. If storing together, reheat in the microwave or oven. If storing separately, the chicken can be reheated in a microwave, oven, or air fryer. Reheat the sauce gently using the microwave or stovetop.
  • You can use all cream for a slightly richer sauce, or all half and half for a lighter option.


Calories: 555kcal | Carbohydrates: 3g | Protein: 47g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 189mg | Sodium: 538mg | Potassium: 50mg | Fiber: 0.8g | Sugar: 1.6g | Vitamin A: 16% | Vitamin C: 1% | Calcium: 33% | Iron: 4%