Name: Keto Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces chicken breasts (Use boneless, skinless chicken breasts.); 1 cup grated Parmesan cheese (Freshly grated for best results.); 1/2 cup mayonnaise (Full-fat mayo preferred; can substitute with a low-carb Greek yogurt mayo blend.); 4 cloves garlic, minced (Fresh minced garlic recommended.); 1 teaspoon garlic powder; 1 teaspoon Italian seasoning (Can substitute with dried basil, oregano, and thyme.); Salt to taste Salt and pepper (Parmesan is salty, start with a small pinch.); Pepper to taste Salt and pepper; Olive oil (For drizzling.); Low-carb vegetables (For serving (suggestions: roasted broccoli, sautéed spinach, cauliflower rice).)

This Keto Garlic Parmesan Chicken is creamy, garlicky, and crisp on the outside with a tender, juicy center. The parmesan forms a savory crust when baked and the mayonnaise keeps the chicken moist and glossy. Flavors are bold but simple: bright garlic, salty parmesan, and Italian herbs. It’s an easy one-pan weeknight main that comes together fast and pairs beautifully with roasted broccoli or a fresh green salad. If you want a low-carb comfort dinner that feels special without fuss, this is it — and if you like similar flavors, try the pasta twist in this chicken garlic parmesan pasta for another take.

Why You’ll Love This Keto Garlic Parmesan Chicken

Fast and hands-off: mix the topping, coat chicken, and bake — minimal active time.
Rich, creamy texture from mayonnaise that keeps the chicken moist.
Crispy, golden parmesan crust adds savory crunch in every bite.
Strong garlic flavor without being overpowering — balanced by Italian seasoning.
Keto and low-carb friendly, perfect with leafy greens or roasted veg.
Uses pantry staples you likely already have (Parmesan, mayo, garlic, herbs).
Flexible: easy to scale up for guests or batch-cook for meal prep.
Mild ingredients let you customize heat or herbs without breaking the base recipe.

What Is Keto Garlic Parmesan Chicken?

Keto Garlic Parmesan Chicken is a baked chicken breast recipe coated in a creamy parmesan-garlic mixture that bakes into a golden, savory crust. The taste is rich and garlicky with salty, nutty notes from the cheese and a subtle herb finish from Italian seasoning. Texture contrasts are key: a crunchy outer layer and a juicy interior. The cooking method is simple oven baking at a moderate temperature, making it ideal for weeknight dinners, casual family meals, or a low-carb brunch plate when paired with a light salad. It gives comfort-food vibes while staying keto-friendly.

Ingredients for Keto Garlic Parmesan Chicken

For the Chicken

4 chicken breasts

For the Parmesan-Garlic Coating

1 cup grated Parmesan cheese
1/2 cup mayonnaise
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

To Finish & Serve

Olive oil (for drizzling)
Low-carb vegetables for serving (roasted broccoli, sautéed spinach, cauliflower rice, etc.)

Ingredient Notes (Substitutions, Healthy Swaps)

Parmesan cheese: Use freshly grated Parmesan for the best crust; pre-grated works but may be slightly drier. Pecorino Romano can substitute for a sharper flavor (optional).
Mayonnaise: Full-fat mayo gives the creamiest result and helps keep this keto. For a lighter option, use a low-carb Greek yogurt mayo blend, but expect a tangier taste and slightly less golden crust. (Optional.)
Garlic: Fresh minced garlic gives the brightest flavor. If you only have jarred minced garlic, use about 1 teaspoon per clove as a swap.
Italian seasoning: If you don’t have a mix, use a blend of dried basil, oregano, and thyme. Fresh herbs can be folded in after baking for a fresher finish (optional).
Salt and pepper: Adjust to taste; Parmesan is salty, so start with a small pinch and add more if needed.
Olive oil: Use a light drizzle of olive oil to help browning. A neutral oil with a high smoke point (avocado) can also be used if preferred.

Step-by-Step Instructions

Step 1 – Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment for easier cleanup. Pat the chicken breasts dry with paper towels so the coating sticks well.
Visual cue: Dry chicken will look matte and will take the coating better.

Step 2 – Make the parmesan-garlic mix
In a medium bowl, mix together 1 cup grated Parmesan, 1/2 cup mayonnaise, minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper to taste until combined into a thick paste. The mayo should bind the cheese into a spreadable coating.
Visual cue: The mixture will be thick and sticky, not runny.

Step 3 – Coat the chicken
Spread the parmesan-garlic mixture evenly over each chicken breast, pressing lightly so it adheres. Make sure each breast has a good, even layer for the best crust. Place the coated breasts on the greased baking sheet.
Pro cue: Use a spatula or the back of a spoon to get an even, thin layer — thick clumps can prevent even browning.

Step 4 – Drizzle with oil and bake
Drizzle a little olive oil over the coated chicken (this helps the top brown). Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and golden brown on top. Cooking time may vary based on breast thickness.
Pro cue: Aim for an internal temperature of 165°F (74°C) measured at the thickest part for safe doneness.

Step 5 – Rest before serving
Remove the chicken from the oven and let it rest for 5 minutes. Resting helps juices redistribute so the chicken stays moist when sliced.
Visual cue: The coating will set and slightly firm as it cools.

Step 6 – Serve
Serve immediately with your favorite low-carb vegetables. Spoon any pan juices onto the chicken if desired. Enjoy warm.
Visual cue: The crust should be golden and slightly crisp, with a creamy layer beneath.

Pro Tips for Success

Use room-temperature chicken so it cooks more evenly; if cold from the fridge, add a few minutes to baking time.
Pound thicker breasts slightly to an even thickness so all pieces finish at the same time.
Don’t overload the baking sheet—leave space between breasts to let heat circulate and the crust crisp.
If you want extra brown top, broil for the last 1–2 minutes while watching closely to avoid burning.
Taste the Parmesan-mayo mix before coating and adjust salt and pepper; the cheese can vary in saltiness.
For a juicier result, avoid overbaking—use a meat thermometer for accuracy.
Let it rest — skipping resting time can cause the juices to run out when cut.

Flavor Variations

Optional: Add red pepper flakes to the mix for a little heat.
Optional: Stir 1–2 tablespoons of fresh chopped parsley or basil into the mixture for a fresher herb note.
Optional: Mix in 1–2 tablespoons of cream cheese with the mayo for a richer, creamier coating.
Optional: Replace 1/4 cup of Parmesan with almond flour for a slightly drier, crunchier crust that still stays keto.
Optional: Add lemon zest to the Parmesan mixture for a bright citrus finish that cuts through richness.
Optional: Sprinkle smoked paprika on top before baking for a subtle smoky flavor.

Serving Suggestions

Pair with roasted broccoli and a squeeze of fresh lemon for a bright finish.
Serve alongside a buttery garlic green beans dish for a classic plate.
Slice and place over a bed of cauliflower rice tossed with herbs for a complete keto bowl.
Add a simple arugula salad dressed with olive oil and lemon for a light side.
Use sliced chicken on top of zucchini noodles tossed in a little olive oil for a low-carb “pasta” meal.
Plate with roasted Brussels sprouts and a sprinkle of extra Parmesan for a hearty dinner.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the Parmesan-garlic coating up to 24 hours ahead and store in the fridge. Pat chicken dry and coat just before baking. You can also assemble coated chicken on the baking sheet, cover tightly, and refrigerate up to 8 hours before baking.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through to keep crust crisp. Microwave reheating works but will soften the crust and change texture.
Texture changes: The crust is crispiest fresh from the oven. Refrigeration will firm the coating but may lose some crispness; reheating in the oven restores some crunch.

Storage and Freezing Instructions

To freeze cooked chicken: cool completely, then wrap each breast in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
To freeze before baking: you can coat the raw chicken and freeze on a tray until solid, then transfer to a bag and freeze up to 1 month. Thaw overnight and bake as directed, adding a few extra minutes if still cold.
Note: Freezing can slightly change the texture of the coating and chicken; for best texture, bake fresh when possible. If freezing is not ideal for you, prepare the coating ahead and bake just before serving.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
——-: | ——: | —-: | —: | —-: | —–:
580 | 48g | 2g | 40g | 0g | 850mg

Estimates vary by brands and portions.

FAQ About Keto Garlic Parmesan Chicken

Q: My coating is too thin and falls off. What went wrong?
A: The chicken may be wet. Pat dry before applying coating and press the mixture on firmly. Chill for 10 minutes before baking to help it set.

Q: The top browned too fast but the chicken was not done. Now what?
A: Tent the chicken loosely with foil and continue baking until internal temperature reaches 165°F (74°C).

Q: Can I make this without mayonnaise?
A: Mayonnaise helps bind and keep the chicken moist. A small amount of full-fat Greek yogurt can work as a swap, but expect a tangier flavor and less browning.

Q: How do I know when the chicken is cooked through?
A: Use an instant-read thermometer in the thickest part; 165°F (74°C) is safe. Alternatively, cut into the center—juices should run clear and meat should not be pink.

Q: Can I double the recipe for a crowd?
A: Yes. Use two baking sheets and space pieces out so they don’t steam. Bake in the same oven, rotating racks halfway through if needed.

Q: My topping turned out watery. Why?
A: If your mayonnaise is very loose or cheese is pre-shredded with anti-caking agents, the mixture can separate. Stir well and chill briefly to firm it up before coating.

TastyInspo Notes

Finish with a light grate of extra Parmesan just before serving for a fresh cheese note.
A small squeeze of lemon over the plated chicken brightens the dish and cuts richness.
For a restaurant feel, slice the chicken and fan it over a bed of greens or cauliflower mash.
Garnish with a few fresh basil leaves or chopped parsley for color and aroma.
Serve on warm plates to keep the crust crisp longer while guests eat.
Use high-quality Parmesan for the best taste — it makes a noticeable difference.

Troubleshooting

Issue: Bland flavor. Fix: Increase garlic slightly, add a pinch more salt, or mix in a touch of lemon zest. Taste the coating before applying.
Issue: Overcooked, dry chicken. Fix: Reduce baking time, pound to even thickness, and use a thermometer to stop at 165°F (74°C). Rest meat to keep juices.
Issue: Coating not browning. Fix: Drizzle a little more olive oil and broil 1–2 minutes at the end while watching closely.
Issue: Coating slides off while baking. Fix: Pat chicken dry first, press coating on firmly, and chill briefly before baking.
Issue: Burnt edges on topping. Fix: Lower oven rack one level and tent with foil if browning too fast.
Issue: Too much salt from Parmesan. Fix: Use unsalted chicken and taste the mix before applying; reduce added salt.

Final Thoughts

This Keto Garlic Parmesan Chicken delivers bold garlic flavor, a crunchy Parmesan crust, and a moist interior with very little work — perfect for busy weeknights or a low-carb dinner that still feels special. Simple swaps let you tweak it to your taste, but the basic mix is reliable and satisfying every time.

Conclusion

If you want another take on the same flavors, this Garlic Parmesan Chicken – Easy Family Recipes page has similar ideas and plating inspiration to try next.