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Parmesan Crusted Chicken Parm

parmesan crusted chicken breasts covered in marinara and cheese
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup of freshly grated parmesan cheese
  • ½ teaspoon of salt
  • ¾ teaspoon of no salt added Italian seasoning
  • ⅛ teaspoon of freshly ground black pepper
  • ¼ of oil for frying olive oil works great
  • 1 large egg whisked
  • 4 chicken breasts 6ish ounces each pounded to ½ inch thickness
  • 1 ½ cups of marinara sauce
  • 6 ounces of grated mozzarella cheese
  • fresh basil or parsley for garnish chopped

Method
 

  1. Sprinkle both sides of your chicken breasts Italian seasoning, salt and pepper. Place your grated parmesan on a shallow dish. In another shallow dish beat the egg.
  2. In a large saute pan, heat the oil over medium heat until hot. Dip each piece of chicken in the egg so that it's fully covered and then dip it in the breading so that it is fully covered.
  3. Fry the chicken in the hot oil for 3 minutes on each side or until a nice golden grown. Don't worry about whether or not the chicken is fully cooked as it will finish cooking in the oven. Once done, place the chicken on plate lined with paper towels.
  4. Spread ½ cup of the marinara sauce on the bottom of a casserole dish. Place the chicken in the dish and then spread the remaining marinara sauce evenly on top of the chicken. Place the shredded mozzarella on top of the chicken and bake for 20 minutes until it’s a nice golden brown. Garnish with fresh herbs and serve hot.

Notes

Variations and substitutions for cheesy chicken parmesan

Cheese Variations

  • Mozzarella → Provolone or Monterey Jack for a different melt and flavor
  • Parmesan → Asiago or Pecorino Romano for a sharper, saltier bite
  • Add ricotta on top for a creamy, layered texture

Coating Substitutions

  • Use crushed pork rinds for a crispier, ultra keto-friendly crust
  • Coconut flour (in small amounts) for a finer coating texture

Sauce Options

  • Marinara → Homemade tomato sauce to control sweetness and carbs
  • Spicy arrabbiata sauce for added heat
  • Alfredo sauce for a creamy twist instead of tomato-based

Protein Swaps

  • Chicken breasts → Chicken thighs for juicier, more flavorful meat
  • Turkey cutlets for a lean alternative
  • Eggplant slices for a vegetarian, low carb version

Cooking Method Variations

  • Oven-baked (classic method) for easy cleanup
  • Air fryer for extra crispiness with less oil
  • Pan-fried then baked for the crispiest crust

Flavor Enhancements

  • Add Italian seasoning, garlic powder, or onion powder to the coating
  • Sprinkle fresh basil or parsley before serving
  • Add red pepper flakes for a spicy kick

Storage instructions needed for this chicken parm

Refrigerating Leftovers

Steps to Store

  1. Cool completely
    Let the chicken cool at room temperature for about 20–30 minutes (no longer than 2 hours).
  2. Use airtight containers
    Store in sealed containers to maintain freshness and prevent sogginess.
  3. Separate if possible
    If you can, store the chicken and sauce separately to help keep the coating crisp.

Shelf Life

  • Stays fresh for 3 to 4 days in the refrigerator.

Freezing Instructions

How to Freeze

  • Wrap individual pieces tightly in foil or plastic wrap
  • Place in a freezer-safe container or bag
  • Label with the date

Shelf Life

  • Best used within 2 to 3 months for best quality

Tip

For best texture, freeze the chicken without sauce, then add fresh sauce when reheating.

Reheating Instructions

Oven (Best Method)

  • Preheat to 350°F (175°C)
  • Place chicken in an oven-safe dish
  • Cover loosely with foil and heat for 15–20 minutes
  • Remove foil for the last few minutes to re-crisp the top

Microwave (Quick Option)

  • Heat in short intervals (1 minute at a time)
  • Texture may be softer, but still вкусный and satisfying

Air Fryer (For Crispiness)

  • Heat at 350°F for 5–7 minutes
  • Helps bring back that crispy coating