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Parmesan Crusted Chicken with Lemon Cream Sauce

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Jump to Recipe·Print Recipe· 5 from 74 reviews

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken.

a white pan with parmesan crusted chicken breasts and a velvety lemon cream sauce, garnished with parsley
Table of Contents show

Ingredients in Parmesan Crusted Chicken

ingredients to make parmesan crusted chicken - chicken, parmesan cheese, heavy cream, lemon juice, lemon pepper seasoning

Ingredient Notes

  • Chicken: For this Parmesan Crusted Chicken Recipe I used thinly sliced boneless, skinless chicken breast. You can buy chicken cutlets, or you can take a chicken breast and slice it lengthwise into 2 to 3 thin pieces. Alternatively, you can place a chicken breast between two pieces of plastic wrap and pound it thin. (More keto chicken recipes)
  • Parmesan cheese: For this keto chicken parmesan recipe you want to use a finely grated parmesan. Fresh is best, but the green can variety will also work. (Try this Keto Chicken Parmesan Dip Recipe)
  • Dried Italian seasoning: Dried Italian seasoning is usually comprised of dried basil, oregano, rosemary, thyme, and marjoram. If you do not have any on hand, just use any combination of those dried herbs in the same amount as the recipe calls for. (I use this brand of spices) Code KYNDRA10 for 10% off
  • Egg: The egg wash is what helps the parmesan coating stick to the chicken during the cooking process. You could also spread a little mayo on the chicken before coating it in the parmesan instead of using eggs.
  • Heavy cream: The heavy cream is the base of the lemon cream sauce. You could also use half and half but the sauce will not be as thick. If using half and half, I recommend adding a little extra parmesan cheese to the sauce.
  • Fresh lemon juice: Fresh is always best, but you can also use bottled lemon juice.
  • Garlic: If you do not have fresh garlic on hand, you can substitute 2 teaspoons of jarred minced garlic, or 1 teaspoon of garlic powder.
  • Lemon pepper seasoning: If the lemon pepper seasoning you are using does not have salt in it, you may want to add a pinch of sea salt to the sauce. (This is the lemon pepper seasoning I use) code peace for 20% off.

How to Make the Best Parmesan Crusted Chicken

two bowls, one with egg wash and a fork and the other with parmesan breading

Step by Step Instructions

STEP 1: Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning.

a white sauce pan with a lemon cream sauce inside and a whisk

STEP 2: In a small saucepan over medium heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.

a white bowl with a raw chicken breast being coated in parmesan cheese and herbs

STEP 3: Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken. 

a white skillet with crispy parmesan breaded chicken

STEP 4: Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)

a white pan with parmesan crusted chicken breasts and a velvety lemon cream sauce, garnished with parsley

STEP 5: Top the chicken with the sauce and garnish with fresh parsley before serving.

Recipe Tips and Variations

  • Storage: Store leftover keto chicken parmesan in an airtight container in the fridge for up to 5 days. I recommend storing the leftover sauce and chicken separately. (These are my favorite food storage and meal prep containers)
  • Reheating: I recommend reheating the leftover parmesan crusted chicken in a skillet with a little bit of olive oil, in an air-fryer, or in the oven on broil for a few minutes. All of these methods will ensure that the chicken is nice and crispy again.
  • Make ahead: You can bread the chicken in advance and freeze it raw to cook later. Alternatively, you can cook the chicken and then freeze it for reheating later. If you cook the chicken before freezing, I recommend slightly undercooking it so that when you reheat it later it does not dry out.
  • Serve it with red sauce: For a more traditional keto chicken parmesan variation, try serving this with my Pesto Marinara Sauce or even this Three Cheese Garlic Marinara Sauce
  • Make it with pork: This parmesan crusted chicken is also delicious made as a parmesan crusted pork. Use thinly sliced pork chops in place of the chicken
  • Bread it: For a crispy gluten free chicken parmesan breading, try coating the chicken in my Nut Free Keto Breading Mix. It's a texture like traditional breadcrumbs or panko and flour, only it's low carb and gluten free.

What to serve with Parmesan Crusted Chicken

a ceramic bowl with crispy Brussels sprouts topped with crispy chicken and lemon cream sauce

This Parmesan Crusted Chicken with Lemon Cream Sauce pairs so well with just about any side dish. Obviously my favorite choice would be mashed potatoes, but alas, those are not low carb. So here are some of my favorite keto-friendly side dishes to pair with this dish.

a ceramic bowl with crispy Brussels sprouts topped with crispy chicken and lemon cream sauce

Frequently Asked Questions

How do you make chicken parmesan in an air fryer?

To air fry this parmesan crusted chicken, coat the chicken in the egg wash and parmesan breading, spray the air fryer basket or tray with cooking spray, and then put it in the air fryer at 350°F until cooked all the way through and crispy. About 12 minutes.

How to make Longhorn Parmesan Crusted Chicken

It is a grilled chicken breast topped with a creamy parmesan and garlic cheese crust.

How do you make a baked parmesan crusted chicken?

After breading the chicken, place it on a cooling rack on top of a baking sheet. Bake it at 350°F until the chicken has reached an internal temperature of 165°F. Then broil for 2 to 3 minutes to crisp up the breading.

Can you make parmesan crusted chicken without breadcrumbs?

The best thing about the breading in this recipe is that it only calls for grated parmesan cheese and a little Italian seasoning. No need for breadcrumbs.

a white pan with parmesan crusted chicken breasts and a velvety lemon cream sauce, garnished with parsley

More Keto Chicken Recipes

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a white pan with crispy chicken breasts and a velvety cream sauce, garnished with parsley

Parmesan Crusted Chicken with Lemon Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 74 reviews

  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Diabetic
Print Recipe

Description

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken. 

Ingredients

Units Scale

For the sauce:

(Order the Groceries to Make this HERE)

  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon pepper seasoning
  • ½ cup finely grated Parmesan cheese

For the chicken:

  • 1 large egg
  • ½ cup finely grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 1 pound chicken breasts, thinly sliced

Instructions

  1. In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken. 
  2. Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken. 
  3. Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
  4. Remove the chicken from the pan and top with the sauce. 

Notes

  • Total carbs per serving: 1g
  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Reheating: I recommend reheating the chicken in a skillet or in an air-fryer to get it nice and crispy again. I recommend reheating the sauce on the stovetop. 
  • Make ahead: You can bread the chicken in advance and freeze it raw to cook later. Alternatively, you can cook the chicken and then freeze it for reheating later. If you cook the chicken before freezing, I recommend slightly undercooking it so that when you reheat it later it does not dry out. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Chicken Recipes
  • Method: Pan-Searing
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 pieces of chicken
  • Calories: 450

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Reader Interactions

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  1. Teresa says

    This is one of my favorite recipes. The chicken comes out perfect, and the sauce...YUM!! Thank you, Kyndra, for sharing all your recipes.



    Reply

  2. Mary says

    You didn’t indicate to use half the parmesan in the sauce and half mixed with Italian seasoning in the recipe I found on Pinterest. Glad I found it here. I knew I did not want the Italian seasoning in the sauce.

    Reply

    • Kyndra Holley says

      Did you read the actual recipe at the bottom of the post or just the ingredient notes at the top of the post?

      Reply

  3. Katie says

    So easy and SO good! Has anyone done the macros on this recipe?



    Reply

  4. Jackie says

    This recipe is amazing! The chicken comes out so juicy and the Parmesan gets crispy just like regular fried chicken. My husband and I have been making it every week! Great keto staple.



    Reply

  5. Sylvia K, says

    Really quick and easy. Family loved it!



    Reply

  6. Denney says

    "Store leftovers in the refrigorator for up to 4 days" What leftovers?!



    Reply

  7. Danielle says

    DELICIOUS!!



    Reply

  8. Carissa says

    This recipe was pretty good but I think I messed up by using solid pecorino Romano that I grated with a microplane. It didn’t brown at all like the pictures and I’m thinking I probably should have used the green cap parmesan cheese cause that browns a lot more evenly.

    Normally I wanna user fresher and less processed ingredients, but in this cause I think the processed parmesan would have worked to this recipe’s benefit



    Reply

  9. Carrie says

    Can you cook this in the air fryer?

    Reply

    • Kyndra Holley says

      I'm sure that would work out fine, but I have not personally tried it.

      Reply

  10. Lynne says

    Very Good. Husband ate the leftover sauce out of the pan with a spoon!

    Reply