A Simple Way to Cook: Keto Chicken Parmesan

Late summer means tomatoes are everywhere. If you grow your own or buy them from a local farm stand, you know the season doesn’t last long. Around here, we try to take full advantage by cooking down fresh tomatoes into a simple marinara. It’s a small way to make use of the season while it lasts—and it pairs perfectly with pasture-raised chicken.

At our farm, most of our focus is on the animals, the pastures, and the soil. But how food is prepared in the kitchen matters just as much as how it’s raised in the field. That’s why we’ve been sharing some of our favorite ways to use the beef, chicken, and pork that come from farms like ours.

This week, I tried making chicken parmesan at home using our pasture-raised chicken breasts and raw milk cheese. It was my first effort, but it turned out surprisingly easy—and it was delicious. I followed a keto-friendly version that uses ground pork rinds instead of breadcrumbs.

Keto Chicken Parmesan Recipe

Ingredients

• 2 Tyner Pond Farm chicken breasts, pounded thin

• 1 cup ground pork rinds (as breading)

• 1 egg, beaten

• 1 cup fresh marinara (recipe below, or store-bought no-sugar option)

• 1 cup shredded mozzarella (raw milk cheese if you have it)

• ½ cup grated parmesan

• Salt and pepper

Steps

1. Preheat oven to 375°F.

2. Dip each chicken breast into the beaten egg, then coat with ground pork rinds.

3. Heat a skillet with butter or olive oil, and pan-fry the chicken for about 3–4 minutes on each side until golden brown.

4. Place chicken in a baking dish, top with marinara, mozzarella, and parmesan.

5. Bake uncovered for 15–20 minutes, until the cheese is bubbling and slightly browned.

Fresh Summer Marinara

Ingredients

• 3–4 pounds ripe tomatoes, peeled and chopped

• 2 tablespoons butter

• 1 medium onion, diced

• 3 garlic cloves, minced

• Handful of fresh basil leaves

• Salt and pepper

Steps

1. In a heavy pot, melt butter and sauté onion until soft. Add garlic and cook another minute.

2. Add chopped tomatoes with a pinch of salt. Bring to a simmer.

3. Cook uncovered on low for several hours, stirring occasionally, until thickened.

4. Blend with an immersion blender for a smoother sauce, or leave chunky if preferred.

5. Stir in fresh basil at the end and adjust seasoning with more salt and pepper.

Why It Matters

Pasture-raised chicken isn’t just about taste—it’s about the system behind it. Our birds spend their lives outside on grass, rotated daily, and never given antibiotics or vaccines. When food begins with healthy soil and animals raised in a natural way, the end result is better nutrition on the plate.

Cooking at home connects these two worlds—the farm and the kitchen. It’s a reminder that a simple, honest meal can be both nourishing and satisfying without needing anything artificial.

Try It Yourself

If this recipe sounds like something you’d like to make, you can order our pasture-raised chicken breasts online. We deliver across Indiana every week, right to your door.

Order Chicken Breasts Here