This Keto Garlic Parmesan Chicken is creamy, garlicky, and has a crisp, golden top with a tender, juicy interior. The Parmesan and mayonnaise form a rich crust that locks in moisture while the garlic and Italian seasoning bring bright, savory notes. The texture is creamy on the surface and tender under the crust, with a mild crunch from the baked cheese. It’s easy to make in one bowl and one baking sheet, so it’s a low-effort weeknight favorite that feels a little special. Serve it with roasted broccoli or cauliflower rice for a simple low-carb plate, or compare it to a similar take like this creamy garlic parmesan chicken breast for a different creamy finish.
Why You’ll Love This Keto Garlic Parmesan Chicken
- Hands-off baking: mix the topping, spread it on, and bake—minimal active time.
- High protein, low carb: fits easily into keto or low-carb plans.
- Creamy, cheesy crust: Parmesan and mayo make a flavorful, golden coating.
- Bold garlic flavor: fresh minced garlic plus garlic powder for depth.
- Flexible sides: pairs with roasted broccoli, cauliflower rice, or sautéed spinach.
- Quick cook time: ready in about 30–35 minutes from start to table.
- Simple pantry ingredients: you likely have most items on hand.
- Great for meal prep: reheats well and stays tasty for several days.
What Is Keto Garlic Parmesan Chicken?
Keto Garlic Parmesan Chicken is a baked chicken breast coated with a thick paste of grated Parmesan, mayonnaise, minced garlic, garlic powder, and Italian seasoning. The mixture browns in the oven to form a savory, slightly crisp crust while sealing in juices. It tastes rich, garlicky, and cheesy with a simple herb note from Italian seasoning. The cooking method is straightforward baking, which makes it ideal for weeknights, casual dinners, or low-carb meal prep. The vibe is comfortable and satisfying—comfort food that’s still keto-friendly.
Ingredients for Keto Garlic Parmesan Chicken
For the Base
- 4 chicken breasts
For the Sauce
- 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
- Olive oil (for drizzling)
To Serve
- Low-carb vegetables for serving (roasted broccoli, sautéed spinach, cauliflower rice, etc.)
Ingredient Notes (Substitutions, Healthy Swaps)
- Parmesan: Use freshly grated Parmesan for the best melt and browning. Pre-grated can work but may not brown as evenly.
- Mayonnaise: Full-fat mayo gives the best texture and is keto-friendly. For a lighter option, try an avocado oil mayo, but expect slightly different richness.
- Garlic: Fresh minced garlic gives the brightest flavor. If using jarred minced garlic, use about 1/2 teaspoon per clove.
- Italian seasoning: If you don’t have a blend, use 1/2 teaspoon dried basil + 1/2 teaspoon dried oregano.
- Salt and pepper: Adjust salt carefully—Parmesan adds saltiness. Start light and taste a small amount of the mixture if you want to be precise.
- Olive oil: Just a light drizzle helps browning. If you prefer, use a neutral oil but olive oil adds a pleasant flavor.
- Vegetables: Stick to low-carb vegetables for keto — broccoli, Brussels sprouts, spinach, green beans, and cauliflower are great choices.
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. This helps the topping stick and promotes even browning.
Visual cue: The chicken surface should look matte and dry, not glossy from moisture.
Step 2 – Make the Parmesan-garlic paste
In a medium bowl, mix together the Parmesan, mayonnaise, minced garlic, garlic powder, Italian seasoning, and salt and pepper until combined into a thick paste. Use a spoon or spatula to press out any lumps so it spreads smoothly.
Step 3 – Coat the chicken
Spread the mixture evenly over each chicken breast, pressing lightly so it adheres. Place the coated breasts on the prepared baking sheet in a single layer with a little space between each.
Step 4 – Drizzle and bake
Drizzle olive oil over the coated chicken to encourage browning. Bake for 25–30 minutes, or until cooked through and golden brown. Check the color after 20 minutes; if the topping browns too fast, loosely tent with foil.
Pro cue: Check doneness with an instant-read thermometer — the internal temperature should reach 165°F (74°C) at the thickest part.
Step 5 – Rest and serve
Let the chicken rest for 5 minutes before serving. Resting helps the juices redistribute and keeps the meat tender. Serve immediately with your choice of low-carb vegetables.
Pro Tips for Success
- Pat chicken dry: Removing surface moisture helps the topping stick and crisp.
- Even thickness: If breasts are uneven, gently pound thicker parts to even thickness for uniform cooking.
- Don’t skimp on mayo: It’s the binding and moistening agent; using less can make the topping crumbly.
- Fresh garlic boost: Use fresh minced garlic for the best bright flavor—garlic powder is a backup.
- Watch the oven: Parmesan browns quickly; check at the 20-minute mark and tent with foil if needed.
- Use an instant-read thermometer to avoid overcooking—165°F (74°C) is the safe target.
- Let it rest: Five minutes makes a big difference in juiciness.
Flavor Variations
- Optional: Lemon-parmesan — add 1 teaspoon lemon zest to the paste for a fresh zing.
- Optional: Spicy kick — mix 1/4 to 1/2 teaspoon red pepper flakes into the Parmesan mix for heat.
- Optional: Herb-forward — fold 1 tablespoon chopped fresh parsley or basil into the paste before spreading.
- Optional: Sun-dried tomato — finely chop 2 tablespoons sun-dried tomatoes (dry-packed) and mix in for a tangy twist.
- Optional: Mushroom topping — sauté sliced mushrooms with a little butter, then spoon over the baked chicken before serving (adds carbs if not careful).
- Optional: Pesto swap — replace half the mayo with 2 tablespoons pesto for a basil-forward crust.
Serving Suggestions
- Roasted broccoli and a squeeze of lemon for brightness.
- Cauliflower rice tossed with parsley and butter for a low-carb bed.
- Sautéed spinach with garlic for a quick green side.
- Serve alongside a crisp green salad with olive oil vinaigrette for contrast.
- Plate on top of mashed cauliflower for a comforting, low-carb take.
- For a casual meal, slice the chicken and serve over zucchini noodles with extra Parmesan.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the Parmesan topping and store in an airtight container up to 24 hours in the fridge. Pat chicken dry and keep separate; assemble and bake when ready.
- Cooked storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 350°F oven for 10–12 minutes to re-crisp the topping. Microwave will warm faster but can soften the crust.
- Texture changes: The crust will soften slightly after refrigeration. Reheating in the oven helps restore some crispness.
Storage and Freezing Instructions
- Fridge: Keep leftovers covered for 3–4 days. Use within that time for best texture and safety.
- Freezing: You can freeze cooked chicken, but the Parmesan-mayo crust may change texture after thawing and reheating. Freeze in individual portions wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- If freezing raw assembled chicken, expect some separation of mayo and cheese after thawing; bake from thawed for best results.
- If freezing is not preferred: Cook and refrigerate portions for 3–4 days instead of freezing to preserve texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
590 kcal | 55 g | 2 g | 38 g | 0 g | 780 mg
Estimates vary by brands and portions.
FAQ About Keto Garlic Parmesan Chicken
Q: My topping is too runny — what happened?
A: You may have used too much mayo or very moist Parmesan. Chill the mixture for 10 minutes to firm it, or add a little more grated Parmesan to thicken before spreading.
Q: How do I know when the chicken is done without a thermometer?
A: Cut into the thickest part; juices should run clear and the center should be white, not pink. A thermometer to 165°F (74°C) is best.
Q: The top is browning too quickly — what should I do?
A: Tent the chicken loosely with foil and continue baking until the internal temperature reaches 165°F (74°C).
Q: Can I use bone-in chicken?
A: You can, but bone-in cuts need longer baking (add 10–20 minutes) and may need a lower oven tent to avoid over-browning.
Q: Is this safe for keto?
A: Yes. The recipe uses low-carb ingredients—Parmesan and mayonnaise—and pairs well with low-carb sides.
Q: Can I reduce the salt?
A: Yes. Parmesan is salty, so reduce or skip added salt in the paste and season lightly after tasting.
Notes
- For even browning, use freshly grated Parmesan and spread the paste in an even layer.
- If breasts are thick, slice them horizontally into cutlets for faster cooking and more surface area for crust.
- Serve with a wedge of lemon on the side to brighten the flavors.
- Use a rimmed baking sheet to catch any drips and make clean-up easier.
- Leftovers make great salad toppers—slice cold over greens for an easy lunch.
Troubleshooting
- Bland flavor: Add a bit more garlic or a pinch more salt; fresh garlic tastes brighter than dried.
- Overcooked chicken: Reduce oven time slightly and check with a thermometer; pound to even thickness to avoid this.
- Watery topping: Use less mayo or more Parmesan; chill the mixture before spreading to firm it up.
- Burning crust: Oven running hot? Lower temperature to 350°F and bake longer, or tent with foil when browning too quickly.
- Topping falling off: Press the paste firmly onto dry chicken and chill briefly before baking to help it adhere.
Final Thoughts
This Keto Garlic Parmesan Chicken is simple, flavorful, and reliable for busy nights or meal prep. The creamy Parmesan crust gives great flavor and keeps the chicken juicy, while the low-carb sides make it a complete meal that fits keto and low-carb plans.
Conclusion
If you want another low-carb take or more inspiration, see a similar variation at Garlic Parmesan Chicken – Easy Family Recipes.
Keto Garlic Parmesan Chicken
Ingredients
For the Base
- 4 pieces chicken breasts Pat dry for better topping adhesion.
For the Sauce
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 1/2 cup mayonnaise Full-fat for best texture.
- 4 cloves garlic, minced Fresh garlic preferred for best flavor.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning Or 1/2 tsp dried basil + 1/2 tsp dried oregano.
- to taste salt Parmesan is salty—use sparingly.
- to taste pepper
- Olive oil (for drizzling) For better browning.
To Serve
- Low-carb vegetables Roasted broccoli, sautéed spinach, or cauliflower rice.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Pat the chicken breasts dry with paper towels.
Making the Sauce
- In a medium bowl, mix together the Parmesan, mayonnaise, minced garlic, garlic powder, Italian seasoning, and salt and pepper until a thick paste forms.
Coating the Chicken
- Spread the mixture evenly over each chicken breast and place on the prepared baking sheet.
Baking
- Drizzle olive oil over the coated chicken and bake for 25–30 minutes, or until cooked through and golden brown.
- Check for doneness at 20 minutes, tenting with foil if the topping browns too quickly.
Resting and Serving
- Let the chicken rest for 5 minutes before serving.
- Serve with your choice of low-carb vegetables.