Keto Sour Cream “Panko” Chicken!

This is so creamy, crunchy and delicious, the whole family will eat it up!

Let’s cook!


  • 1 1/2 pound chicken breast, pounded thin
  • 8oz sour cream
  • 1 cup keto pork panko (I use Bacon’s Heir – not a sponsor!)
  • 1/2 cup grated parmesan cheese
  • 2tbs Italian seasoning
  • 1tsp garlic powder
  • 1/8tsp black pepper


  • Pre-heat oven to 350 degrees.
  • Pound the chicken breast thin-ish and pat dry.
  • Arrange chicken on an oiled sheet pan with a little space in between each one.
  • Slather the tops and sides of each chicken breast with sour cream. (Important – If you’re using a large container of sour cream, scoop it into a separate bowl so you don’t contaminate your container!)
  • In a separate mixing bowl, stir together the keto pork panko, parmesan cheese, garlic powder, Italian seasoning and black pepper. 
  • Generously sprinkle dry mixture on the tops and sides of each piece of chicken. 
  • Bake chicken for 20-25 minutes until internal temp is at least 165 degrees and panko is golden brown.
  • Let chicken rest for 5-10 minutes and serve with your favorite vegetable!

Comments are closed.