Crispy, golden Parmesan Crusted Chicken breasts taste just like schnitzel without the carb-loaded guilt!
Parmesan Crusted Chicken is an incredible low carb, Keto approved and gluten free recipe. Skinless and boneless chicken breasts are dipped in a flavourful egg wash for the ultimate taste explosion before being coated in a Parmesan mixture.
The cheese sticks and melts onto your chicken, creating the perfect, golden, crispy cheesy crust! Serve with our popular buttery cauliflower mash for the ultimate low carb meal!
PARMESAN CRUSTED CHICKEN
Tender on the inside and ultra crispy on the outside, this parmesan crusted chicken has to make it onto your dinner table/weekly menu plan asap! Ready in under 10 minutes, the low-carb and keto answer to your schnitzel loving prayers. At only 1g of net carbs per serving, this really is a winner of a chicken dinner (insert applause).
I’m ALL about this cheesy crust! Packed with the natural flavour of parmesan and perfectly seasoned chicken with a delicious Italian edge, this chicken recipe is a favourite dinner in our house. The kids love it, the husband devours it… it tastes like something you would eat at a fine Italian restaurant.
No flour + no breadcrumbs = 100% gluten free.
Even non low-carbers love Parmesan Crusted Chicken! Serve it to them with pasta or over mashed potatoes and they won’t know the difference.
WHAT YOU NEED FOR PARMESAN CRUSTED CHICKEN
PARMESAN CHEESE: Use fresh grated or store-bought shredded parmesan. Please, for the love of all things tasty, do not use the tinned grated parmesan stuff (aka powdery sand). You need fresh cheese that will melt onto your chicken. Don’t feel like shredding it yourself? Use a food processor and it’s done in seconds.
ALMOND FLOUR: Not to be confused with almond meal (the grainy brown stuff), almond flour is super fine and pale yellow. It helps coat the chicken where the parmesan cheese won’t cover. A great low-carb alternative to breadcrumbs.
CHICKEN: Use boneless, skinless chicken breasts OR chicken thighs for this Parmesan Crusted Chicken recipe. If using thighs, you will need to pound your fillets to 1/2-inch thickness and make sure the surface on both sides is flat. Thighs will also need longer to cook (about 7-8 minutes each side), whereas chicken breasts cook faster.
HOW TO MAKE PARMESAN CRUSTED CHICKEN
- Slice chicken breasts in half: makes them thinner without pounding them so they cook fast.
- Season to start the flavour-romance: I use Italian seasoning but you can use whatever you have — just make sure you love it.
- Dip in a garlicky egg wash: fresh garlic is best but you CAN sub with garlic powder. Use 1 teaspoon.
- Coat in parmesan/almond flour mixture.
- Fry to crispy, golden heaven for 4 minutes each side. Cook in an olive oil/butter mixture. You can use either or both together as we always do. I find the butter/oil mixture yields perfect golden-crust results.
- Temperature should be set to medium-high to prevent the cheese from burning and leaving you with under-cooked chicken on the inside.
A super quick dinner done in minutes! The End.
Since you’re cooking chicken breasts coated with parmesan cheese, you need to use a non-stick frying pan (or skillet). Please don’t use any other pan as the chicken may stick to it and ruin your dinner.
To check if your chicken is golden on the underside, give it a gentle push with a spatula after 3 minutes of cooking. If it moves or slides in the grease, use nonstick tongs to lift a corner of the breast to check. If golden, flip and cook until done all the way through.
TO MAKE AHEAD
If time allows, marinate chicken overnight in the egg wash for a deeper flavour. Cover with wrap and refrigerate, then take it out at least 15 minutes before cooking to help get the chill out. Parmesan Crusted Chicken tastes even better when prepared the day before.
SIDES TO SERVE WITH PARMESAN CRUSTED CHICKEN
For low-carb options, go with cauliflower mash, zucchini noodles, creamy broccoli, garlic mushrooms, cauliflower rice, sautéed green beans, steamed veggies or roasted veggies.
For carb loving readers, serve with mashed potatoes, pasta, rice, garlic bread, scalloped potatoes, roasted carrots, roasted sweet potatoes. You can also use this recipe with breadcrumbs.
MORE CHICKEN BREAST RECIPES
Creamy Garlic Chicken Breasts
Juicy Oven Baked Chicken Breasts
Cajun Butter Chicken Breasts
Balsamic Baked Chicken Breast With Mozzarella Cheese
Spinach Artichoke Stuffed Chicken Breast
- 1 pound 500g chicken breasts, (2 large breasts)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- Salt and pepper, to season
- 2 eggs
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup fresh grated parmesan cheese
- 1/2 cup almond flour, (not almond meal)
- 2 tablespoons olive oil
- 1 tablespoon butter
Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt and pepper. Set aside.
In a shallow bowl, whisk together eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.*
Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off. Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.
Heat oil and butter in a large NON-STICK skillet or frying pan over medium-high heat. Fry 2 chicken pieces at a time UNTOUCHED for (about 4 minutes). Do not move chicken around as the coating may peel off of the surface of the chicken before it gets a chance to stick!
Once the coating is crispy, golden and set, flip and continue frying on other side until golden and cooked through.
Repeat with remaining chicken breast.
Serve with our popular buttery cauliflower mash for the ultimate low carb meal!
Calories: 364kcal | Carbohydrates: 3g | Protein: 39g | Fat: 22g | Saturated Fat: 8g | Fiber: 2g