When I first started my keto journey, I thought I’d have to say goodbye to all my favorite comfort foods—until I discovered the magic of Keto Stuffed Chicken Parmesan. This recipe is my go-to when I’m craving something cheesy, saucy and satisfying without the guilt. It’s packed with flavor, incredibly easy to make, and comes in at just 4 net carbs per serving! As a self-taught cook and keto enthusiast, I’ve spent years perfecting recipes that are both delicious and diet-friendly. Trust me, this one’s a game-changer for anyone looking to enjoy a low-carb, high-flavor dinner.
Why You’ll Love This Keto Stuffed Chicken Parmesan
This recipe is a winner for so many reasons. Here’s why it’s become one of my all-time favorites:
- Quick and easy: Ready in just 30 minutes, it’s perfect for busy weeknights when you need something fast but delicious.
- Flavor-packed: The combination of melty mozzarella, savory parmesan, and tangy marinara sauce is downright irresistible.
- Healthy and filling: With only 4 net carbs per serving, it’s a guilt-free way to satisfy those comfort food cravings.
- Keto-friendly: It’s designed to fit perfectly into your low-carb lifestyle without sacrificing taste.
- Versatile: Customize it with your favorite cheeses or spices to make it your own.
Trust me, once you try it, you’ll be hooked!
Ingredients for Keto Stuffed Chicken Parmesan
Here’s everything you’ll need to make this cheesy, keto-friendly masterpiece. Trust me, it’s simple and worth every bite:
- 4 small chicken breasts (or about 1 pound) – Make sure they’re evenly sized for even cooking.
- 1 cup shredded mozzarella cheese – Feel free to swap in provolone or cheddar if you prefer.
- 1/2 cup grated parmesan cheese – Freshly grated works best for that rich, nutty flavor.
- 1 tsp Italian seasoning – A blend of herbs that brings in that classic Italian vibe.
- 1 tsp garlic powder – For a punch of savory goodness.
- Salt and pepper to taste – Don’t skip this; it’s essential for seasoning the chicken.
- 1 tbsp olive oil – For that perfect golden sear.
- 1 cup marinara sauce – Look for a low-carb option or make your own for full control over the ingredients.
That’s it! Simple, right? Now let’s get cooking.
How to Make Keto Stuffed Chicken Parmesan
Alright, let’s dive into the fun part—making this cheesy, saucy masterpiece! Don’t worry, it’s easier than it looks, and I’ll walk you through each step so you end up with perfectly cooked, flavor-packed chicken every time.
Preparing the Chicken
First things first: grab those chicken breasts and lay them flat on your cutting board. Take a sharp knife (seriously, sharp is safer!) and make a deep horizontal slice along the thickest side—think of it like cutting a pocket. Don’t go all the way through! You’re creating a little cheese cave inside.
Now, mix your mozzarella and parmesan together in a bowl—this is your gooey filling. Generously season both sides of each chicken breast with Italian seasoning, garlic powder, salt, and pepper. Then, stuff about ¼ cup of that cheesy goodness into each pocket. If your chicken won’t stay closed, no stress—just secure it with a toothpick or two.
Searing the Chicken
Heat your olive oil in a large, heavy-duty pan over medium-high heat until it shimmers—that’s how you know it’s ready. Carefully add your stuffed chicken breasts (listen for that satisfying sizzle!). Sear them for about 3-4 minutes per side until they’re golden brown and crispy. Don’t rush this step—that crust locks in all the juicy flavor!
Pro tip: Don’t overcrowd the pan, or the chicken will steam instead of sear. If needed, cook in batches.
Baking the Chicken
Once your chicken is beautifully seared, transfer it to a baking dish. Spoon marinara sauce over each breast—be generous here! Then, sprinkle the remaining cheese on top like a delicious blanket.
Pop it in your preheated 375°F oven for 15-20 minutes, until the cheese is bubbly and golden, and the chicken reaches 165°F inside (use an instant-read thermometer—it’s a game-changer!). Let it rest for just a minute or two before serving—trust me, it’s worth the wait.
Tips for Perfect Keto Stuffed Chicken Parmesan
After making this dish dozens of times (yes, my family requests it weekly!), I’ve picked up some foolproof tricks to ensure your stuffed chicken turns out amazing every single time:
- Chicken thickness matters: If your breasts are uneven, pound them gently to an even thickness—about ¾ inch works best for even cooking.
- Don’t overstuff: As tempting as it is to pack in extra cheese, leave room for the filling to melt without bursting out.
- Rest your meat: Let the stuffed chicken sit at room temperature for 10 minutes before cooking—it helps everything cook evenly.
- Sauce timing: Wait until after searing to add marinara so it doesn’t burn in the pan.
- Broiler finish: For extra bubbly cheese, pop it under the broiler for the last minute—just watch closely!
Follow these simple pointers, and you’ll get restaurant-quality results right at home!
Variations for Keto Stuffed Chicken Parmesan
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved) over the years:
- Cheese swap: Try provolone for extra smokiness or pepper jack if you like a little kick. My neighbor swears by adding cream cheese to the stuffing mix—it makes the filling extra creamy!
- Herb boost: Fresh basil or oregano mixed into the cheese filling takes the flavor to another level. Sometimes I’ll add a pinch of red pepper flakes too.
- Unstuffed version: If stuffing feels tricky, simply butterfly the breasts, pan-sear them flat, then top with sauce and cheese—still delicious!
- Bacon lover’s dream: Wrap the stuffed chicken in bacon before baking—the crispy, salty addition is incredible.
The possibilities are endless—have fun making it your own!
Serving Suggestions for Keto Stuffed Chicken Parmesan
This dish is a star on its own, but pairing it with the right sides takes it to the next level. My go-to is a crisp Caesar salad—just skip the croutons for a keto-friendly version. Roasted asparagus or zucchini noodles tossed in olive oil and garlic are also fantastic. If you’re craving something heartier, cauliflower rice sautéed with a bit of butter and Parmesan is pure comfort. Trust me, these combos make it a complete, satisfying meal!
Storage and Reheating Instructions for Keto Stuffed Chicken Parmesan
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days—just make sure they’re cooled first. When reheating, I’ve found the oven works best (350°F for about 10-15 minutes) to keep the chicken juicy and the cheese melty. If you’re in a hurry, the microwave works too—just cover with a damp paper towel to prevent drying out. Pro tip: Add a splash of marinara before reheating for extra moisture!
Nutritional Information for Keto Stuffed Chicken Parmesan
While I’m all about keeping things keto-friendly, remember that nutritional values can vary based on your specific ingredients and brands. This recipe averages about 316 calories and 4 net carbs per serving, but always check your labels if you’re tracking macros closely. Enjoy every cheesy, guilt-free bite!
FAQs About Keto Stuffed Chicken Parmesan
Can I use chicken thighs instead of breasts?
Absolutely! Thighs work great—they’re juicier and more forgiving if you’re new to stuffing chicken. Just adjust cooking time since they’re smaller (about 5 minutes less baking time). The cheese gets extra melty in those little thigh pockets—so good!
What if my cheese leaks out while cooking?
Don’t panic—happens to me too! First, make sure you’re not overstuffing. If some cheese escapes during baking, just scoop it up and plop it back on top before serving. It’ll still taste amazing, promise.
Can I make this dairy-free?
You sure can! Swap the cheeses for dairy-free alternatives (I like almond milk mozzarella) and use nutritional yeast instead of parmesan. The texture changes slightly, but you still get that comforting flavor.
How do I know when the chicken is done?
Invest in an instant-read thermometer—it’s a keto cook’s best friend! Chicken needs to hit 165°F internally. If you don’t have one, cut into the thickest part—no pink should remain, and juices should run clear.
Is store-bought marinara sauce keto-friendly?
Some are, some aren’t—always check labels for added sugars. Rao’s is my go-to brand, or whip up a quick homemade version with canned tomatoes, garlic, and Italian herbs.
Keto Stuffed Chicken Parmesan Recipe – Just 4 Net Carbs!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Juicy cheese-stuffed chicken breasts seared in olive oil and topped with marinara sauce and a mixture of parmesan and mozzarella cheese. This delicious keto-friendly stuffed Parmesan chicken is healthier, filling, and only 4 net carbs per serving!
Ingredients
- 4 small chicken breasts (or about 1 pound)
- 1 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup marinara sauce (pasta sauce)
Instructions
- Preheat oven to 375°F.
- Combine mozzarella and parmesan cheese in a small bowl and set aside.
- Use a sharp knife to cut a pocket into the side of each chicken breast.
- Generously season both sides of the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Stuff about ¼ cup of cheese into each chicken breast and fold or seal with toothpicks if available.
- Heat 1 tablespoon olive oil in a large heavy-duty pan over medium-high heat.
- Add the chicken breasts to the pan and sear for 3-4 minutes per side or until golden.
- Remove from heat and spoon sauce on chicken breasts.
- Top each chicken breast with a few tablespoons of cheese.
- Bake uncovered at 375°F for 15-20 minutes, or until an instant-read thermometer reads 165°F.
Notes
- To make unstuffed: If you are not comfortable stuffing chicken breasts, simply slice them in half, pan-sear (without stuffing), then top with marinara sauce and cheese.
- To add more garlic flavor: Toss 3-4 cloves of chopped garlic into the pan 30 seconds before adding the marinara sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Pan-Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (1/4 lb)
- Calories: 316 kcal
- Sugar: 3 g
- Sodium: 819 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg