This creamy parmesan chicken is crisp on the outside and moist on the inside.

Parmesan Chicken with Creamy Pesto Ranch Sauce

The perfect weeknight meal - easy to throw together in 15 minutes or less. The result is a meal bursting with flavor, crispy edges and moist interior. The creamy sauce pulls it all together with a slight Italian flare. 
Course Low Carb Main, Main Course, main dish
Cuisine American, Italian
Keyword chicken, keto, low carb, parmesan
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 4
Calories 464kcal
Author Lori Soard


  • 4 chicken breasts thin
  • 1 egg
  • 1/4 cup Parmesan cheese grated
  • 1/4 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning can sub basil and oregano
  • 1/4 cup ranch dressing
  • 1 teaspoon pesto basil
  • 1 tablespoon butter
  • 2 tablespoons avocado oil


  • Rinse thin cut chicken breasts in cool water.
  • Lightly beat egg and place on paper plate (can use a regular plate or shallow bowl).
  • Grate Parmesan cheese and mix in pepper, garlic powder and Italian seasoning. Place all on second plate.
  • Put oil and butter in skillet and heat on medium.
  • Place chicken breasts one at a time in egg, coating both sides.
  • Immediately move breast to plate of cheese mix and coat both sides lightly. Transfer into heated skillet. Repeat with other chicken breasts.
  • Cook for six minutes on one side and then flip and cook for six minutes on the second side. 
  • Breasts are done when they are golden brown and inside of chicken is thoroughly cooked. Remove immediately and place on paper towel lined plate to drain.
  • Stir pesto into ranch dressing. 
  • Put breast on a plate and top with as much creamy pesto ranch sauce as desired.
  • Eat every last bite.


Calories: 464kcal | Carbohydrates: 1g | Protein: 51g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 578mg | Potassium: 860mg | Fiber: 0g | Sugar: 0g | Vitamin A: 290IU | Vitamin C: 3.2mg | Calcium: 103mg | Iron: 1.3mg