Crispy on the outside and juicy on the inside, this keto Parmesan Crusted Chicken Breast is an easy low-carb recipe that your whole family will devour.
Plus, it’s perfect for busy weeknights! You can get dinner on the table in less than 20 minutes with this delicious, low-carb parmesan chicken recipe.
EASY KETO PARMESAN CHICKEN Breast RECIPE
This crispy crunchy Parmesan Crusted Chicken is a total gem of a recipe. It calls for just a handful of common ingredients, and 10 minutes of cook time. Plus, it’s keto, low-carb, and just happens to be gluten-free.
In this recipe, shredded parmesan melts, turns golden, and transforms into an ultra-crispy crust for chicken breast.
You can serve this crispy chicken on top of a salad, on top of zucchini noodles, or alongside some roasted veggies. Or, go the extra step and top it with a spoonful of tomato sauce and a few slices of fresh mozzarella for a keto-twist on Chicken Parmesan.
And, use enough oil to coat the bottom of the pan. It’s okay if you need to use a little bit more than I call for in this recipe — it’s more important that the bottom of the skillet is coated to prevent the chicken from sticking.
Important: Once you place the chicken cutlets down into the hot oil, do not move them around until the Parmesan cheese has had enough time to turn golden and crispy — about 5 minutes. Then, use a spatula or tongs to flip the chicken over gently and cook on the other side — about 5 minutes longer.
Keto Parmesan Chicken Breast
- 1 lb chicken breasts (2 large pieces)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tsp Italian herb seasoning
- 1/2 t garlic powder
- 2-3 tbsp vegetable oil
- 1/2 cup shredded Parmesan cheese
- 1 Large egg
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Place the chicken breasts out on a cutting board, and cut in half horizontally into two thin pieces. Season both sides with garlic powder, herbs, salt, and pepper; Set aside.
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In a shallow plate, whisk the egg. In another shallow plate, place the Parmesan.
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Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat. Turn and coat the other side. Repeat with the remaining chicken pieces.
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Heat the oil in a large NON-STICK skillet over medium-high heat. Place the chicken cutlets in the pan in a single layer, and DO NOT move them around.
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Cook for 5-6 minutes on each side, flipping just once, until golden and crispy.
This recipe works best with shredded Parmesan that you can find in bags or plastic tubs at the grocery store. It does not work as well with the sandy-textured Parmesan that you find in the green cans.
For best results, use a heavy-duty nonstick pan, and be careful not to move the chicken pieces around in the pan until the Parmesan is golden and crispy — otherwise, the crust will slide right off!