Keto Chicken Parmesan Recipe
This Keto Stuffed Chicken Parmesan is the juiciest you will ever try. Jam packed with Italian sausage and fresh mozzarella keeps the chicken breast moist
Tired of overcooked dried out chicken breast in your Chicken Parmesan? This keto version is packed with fresh mozzarella and Italian sausage sure to keep this updated keto recipe juicy and delicious.
Love Chicken Parmesan? Then you will love my Baby Back Rib Parmesan Recipe
The Most Popular Italian Dish in the World
Chicken Parmesan is one of the most popular Italian dishes around the world and especially in the United States. However it’s also one of the most generic.
We have all had those over breaded, overcooked sad representations of my heritage served at restaurants and local pizzerias. I wanted to update this classic dish but still keep it familiar. Its an easy recipe that’s perfect for family style dinners any night of the week.
As a good Italian boy myself I stand behind this recipe 100% Even though I didn’t make my own Marinara I Challenge you to find a better sauce than Rao’s Homemade
Sausage Stuffed Chicken Parm Porn!!
This Recipe is stuffed with fresh mozzarella cheese and Italian sausage wrapped in prosciutto.The Prosciutto does a great job holding everything together and adds tons of flavor.
I dust the outside with grated Parmesan cheese and bake in the oven. Finish the recipe by topping it with a small amount of tomato sauce and provolone.
The stuffing really keeps the chicken moist and tender throughout the cooking process and will impress even the pickiest Paesano.
The kids seem to love this dish as much as the adults making it perfect for the whole familia. Looking for a quick side dish to go with this recipe?? try my Prosciutto Wrapped Asparagus.
I served the Keto Stuffed Chicken Parmesan with some angel hair miracle noodles simmered with some additional Rao’s Marinara. I also love to use Hearts of palm noodles that I feature in my Baked Spaghetti Recipe
If this is a romantic dinner for two I prefer to make a single diagonal cut to expose the cheesy, porky goodness.
What You’ll Need To Make Keto Stuffed Chicken Parmesan
- Boneless Skinless Chicken Breast
- Italian Sausage Links- Hot or Sweet
- Sliced Prosciutto
- Rao’s Marinara– You can make your own but Rao’s is the Best jarred sauce on the market!!
- Fresh Mozzarella- I buy the pre sliced logs to make it easy to portion
- Provolone- I prefer sharp provolone if you can find it.
- Italian Seasoning– I use a dry mix but you can use fresh herbs like Basil, oregano and thyme if you like
- Olive Oil– any neutral oil works just to coat the chicken to help the seasoning stick.
- SPG- Salt Pepper Garlic from Spiceology is my go to seasoning for just about everything.
- Miracle Angel Hair Noodles– These are a great option as well as Hearts of Palm Noodles
Instructions:
- Trim the chicken breast of any excess fat then make a slice along the side to butterfly the chicken breast open. Be careful not to cut all the way through.
- Place Chicken in a freezer bag then use a meat mallet to tenderize and flatten out the chicken. Remove the chicken from the bag and layout flat on the work surface.
- Place sliced fresh mozzarella and 1 link of italiian saucage in the middle then fold over. Season with olive oil, salt, pepper and italian seasoning.
- Layout 2 slices of prosciutto overlapping for each chicken breast then roll up tight to seal the chicken breast. Place on parchment paper and bake for 1 hour at 350 degrees F. Cook until the center reaches an internal temperature of 160 degrees F.
- Set oven to Broil then top chicken breast with a ¼ cup of rao’s marinara to each chicken breast then top with provolone and grated parmesan. Broil until cheese is melted.
- Let rest for 5 minutes befor slicing.
Updating the Classics
This recipe originally hit the website about 3 years ago and was one of my first blogs. the photography was rough and taken with an old cell phone.
I finally have a chance to go back and give some of my old recipes a makeover with new photographs and video on some. Thanks for all the support over these 3 years of Culinary Lion
More Keto Friendly Italian Recipes
- Italian Rib Parmesan
- Keto Italian Roasted Marrow Bones
- Italian Hoagie Coleslaw
- Stracciatella: Italian Egg Drop Soup
- Italian Meatloaf w/ Balsamic Ketchup and Pan Fried Brussel Sprouts
- Creamy Parmesan & Prosciutto Mushrooms
- Prosciutto Mozzarella Sticks
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Ingredients
- 1 lb Chicken Breast (Boneless) 2 large chicken breasts
- 8 oz Italian Sausage Links 2 links
- 4 slices Prosciutto
- ½ cup Rao's Marinara
- 4 oz Fresh Mozzarella
- 2 oz Provolone 4 slices
- 2 tbsp Parmesan Cheese Grated
- 1 tsp Italian Seasoning
- 1 tbsp Olive Oil
- 1 tsp Salt & Pepper
Instructions
- Trim the chicken breast of any excess fat then make a slice along the side to butterfly the chicken breast open. Be careful not to cut all the way through.
- Place Chicken in a freezer bag then use a meat mallet to tenderize and flatten out the chicken. Remove the chicken from the bag and layout flat on the work surface.
- Place sliced fresh mozzarella and 1 link of italiian saucage in the middle then fold over. Season with olive oil, salt, pepper and italian seasoning.
- Layout 2 slices of prosciutto overlapping for each chicken breast then roll up tight to seal the chicken breast. Place on parchment paper and bake for 1 hour at 350 degrees F. Cook until the center reaches an internal temperature of 160 degrees F.
- Set oven to Broil then top chicken breast with a ¼ cup of rao's marinara to each chicken breast then top with provolone and grated parmesan. Broil until cheese is melted.
- Let rest for 5 minutes befor slicing.
I’m making this tonight. A few notes I’ve seen; 1) you need 1.5 c of sauce if each breast gets 1/4c & there’s 6 breasts. 2) it looks like melted mozzarella/provolone cheese is on top of the chicken, not inside as stated in recipe?
Can’t wait to make this tonight.
There is actually fresh mozzarella inside the chicken and provolone on top. ill double check the recipe to make sure I have the correct ingredients listed. thanks for checking out the recipe!!
The only thing with the recipe is it doesn’t talk about the cheese on top after the sauce step at the end. Also the mozzarella is listed as ounces instead of slices so I thought it was shredded (I use a recipe saver that creates my shopping list).
It turned out good all the same. Very unique recipe! It’s great as leftovers too!
Thanks for checking the recipe out I appreciate the feedback!! have a great weekend!!
You forgot step 9 which i think would probably read something like this: “top chicken pieces with provolone slices and return to oven until cheese is melted”
thank you so much, that’s one of my first ever blogs and it was a bit clunky. I just fixed it up so it should make more sense. thanks so much for checking out the recipe. its delicious
What can I say this recipe is amazing. Very easy to make. Leftovers are great. Thanks frank! As always you knock it out of the park
Thank you!! that’s such a tasty recipe, So glad you enjoyed it!!