Keto Stuffed Chicken Parmesan
Juicy chicken breasts stuffed with cheesy goodness and topped with marinara for a low-carb take on classic chicken Parmesan.
Equipment
- Oven-safe skillet or baking dish
- Sharp Knife
- Mixing Bowl
- Measuring cups and spoons
- toothpicks (optional)
- instant-read thermometer (optional)
Ingredients
- 4 small chicken breasts about 1 pound total
- 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 to taste
- pepper to taste
- 1 tbsp olive oil
- 1 cup marinara sauce or pasta sauce
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the shredded mozzarella and grated Parmesan; set aside.
- Trim any excess fat from the chicken breasts and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut through.
- Season both sides of each chicken breast with Italian seasoning, garlic powder, salt, and pepper.
- Stuff about 1/4 cup of the cheese mixture into each chicken pocket and fold closed; secure with toothpicks if desired.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts 3–4 minutes per side until golden brown.
- Remove the skillet from heat, spoon marinara sauce over each chicken breast, and top each with a few tablespoons of the reserved cheese.
- Bake uncovered at 375°F (190°C) for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Let the chicken rest a few minutes, remove any toothpicks, and serve.
Notes
- To make unstuffed: slice breasts in half, sear, then top with sauce and cheese.
- For more garlic flavor: add 3–4 chopped garlic cloves to the pan 30 seconds before adding marinara.