This Parmesan Crusted Chicken is one of those recipes I lean on when I want dinner fast but still really satisfying. It comes out golden and crispy, tastes like a classic schnitzel, and just happens to be low carb and gluten free. No heavy breading, no deep frying, just simple ingredients and a skillet. I have made this more times than I can count, especially on busy nights when everyone is hungry now.
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Ingredients
Chicken
- 1 pound chicken breasts, about 2 large breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- 1 pinch salt
- 1 pinch pepper
Egg Wash
- 2 eggs
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- 1 pinch salt
- 1 pinch pepper
Coating
- 1 cup Parmesan cheese, freshly grated
- ½ cup almond flour, not almond meal
To Cook
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
Prepare The Chicken
Slice each chicken breast in half horizontally to make four fillets. Season both sides generously with Italian seasoning, onion powder, salt, and pepper. Set aside.
Make The Egg Wash
In a shallow bowl, whisk together the eggs, garlic, and Italian seasoning. Season with a pinch of salt and pepper. Add the chicken to the egg wash and let it sit while you prepare the coating.
Prepare The Coating
In a separate shallow bowl, combine the Parmesan cheese and almond flour until evenly mixed.
Cook The Chicken
Using tongs or a fork, lift one piece of chicken from the egg wash and let the excess drip off. Dredge it in the Parmesan mixture, pressing gently so the coating sticks. Shake off any excess and repeat with the remaining chicken.
Heat the olive oil and butter in a large non stick skillet over medium high heat. Cook two pieces of chicken at a time, leaving them untouched for about 4 minutes. Do not move them around, this helps the coating stay intact.
Once the underside is golden and crisp, flip and cook the other side until golden and the chicken is cooked through. Repeat with the remaining chicken pieces.
Notes And Tips
- To check if the chicken is ready to flip, gently nudge it with a spatula after about 3 minutes. If it slides easily, lift a corner to check the color.
- Use freshly grated Parmesan for the best crisp and flavor. Pre grated cheese does not melt or brown the same way.
- Keep the heat at medium high but not smoking hot to avoid burning the cheese.
Make Ahead Option
If you have time, you can marinate the chicken in the egg wash overnight. Cover and refrigerate, then remove it about 15 minutes before cooking so it is not ice cold.
Serving Suggestions
Serve this Parmesan crusted chicken with buttery cauliflower mash for a cozy low carb meal. It also pairs well with a simple salad, roasted vegetables, or even zucchini noodles.
Nutrition
Calories: 429
Carbohydrates: 5g
Protein: 39g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 179mg
Sodium: 606mg
Fiber: 2g
Sugar: 1g
Nutrition information is an estimate and should be used as a guide only.
FAQs
Yes, but it will not be quite as crispy. Bake on a wire rack at 400 degrees F for about 18 to 20 minutes, flipping halfway.
Boneless skinless thighs work well, just adjust the cooking time slightly since they are thicker
Yes, this Parmesan crusted chicken is low carb and keto friendly when made as written.
📖 Recipe
Crispy Parmesan Crusted Chicken
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Description
Golden, crispy Parmesan Crusted Chicken Breasts taste just like schnitzel without the carb-loaded guilt! A Keto approved, gluten free recipe for skinless and boneless chicken breasts.
Ingredients
- 1 pound chicken breasts (2 large breasts)
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 eggs
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 cup fresh grated parmesan cheese
- ½ cup almond flour (not almond meal)
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Slice each chicken breast in half horizontally to make 4 fillets. Season with Italian seasoning, onion powder, salt, and pepper. Set aside.
- In a shallow bowl, whisk together eggs, garlic, and Italian seasoning. Season with salt and pepper. Place chicken in egg wash and let marinate.
- In a separate shallow bowl, combine the parmesan cheese and almond flour.
- Using tongs, remove chicken from egg wash and let excess drip off. Dredge in the parmesan mixture, pressing to coat well. Shake off excess and repeat for all pieces.
- Heat olive oil and butter in a large non-stick skillet over medium-high heat. Fry 2 pieces of chicken at a time, untouched, for about 4 minutes.
- Once golden and crispy, flip and fry the other side until cooked through. Repeat with remaining chicken breasts.
Notes
- To check doneness, gently push with a spatula after 3 minutes. If it slides, use tongs to lift and check underside for golden color.
- Marinate chicken in egg wash overnight for deeper flavor. Refrigerate covered and remove 15 minutes before cooking.
- Air Fryer Option: Preheat to 400°F (200°C), spray chicken with oil, cook 7 minutes per side until internal temp hits 165°F (74°C).
- Serve with buttery cauliflower mash for a delicious low-carb meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 429
- Sugar: 1g
- Sodium: 606mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 179mg
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