Parmesan-crusted chicken breasts are as delicious as schnitzel but without the guilt of carbs! You can easily make this Parmesan Crusted Chicken in the oven or air fryer!
Incredibly delicious, low-carb, Keto-friendly, and gluten-free Parmesan-crusted chicken. The skinless and boneless chicken breasts are clothed with a flavorful egg wash before being coated with a Parmesan mixture for the ultimate flavor explosion!
The cheese adheres to the chicken and melts into an irresistible, golden, and crunchy crust. For the ultimate low-carb meal, serve this with buttery cauliflower mash.
Succulent Parmesan Crusted Chicken – the best dinner option!
This Parmesan-crusted chicken, which is juicy on the inside and crisp on the surface, is a must for your next dinner party or weekly meal plan. The low-carb and keto solution to your schnitzel-loving prayers is here, and it only takes ten minutes to prepare. This dish is a knockout, with only 1g of net carbohydrates per serving.
This delicious crust is calling my name! This chicken dish is a family favorite because of the rich, savory flavor of Parmesan and the perfect balance of other flavors. Enjoy a restaurant-quality dinner at home with this easy Parmesan Crusted Chicken!
There is absolutely no gluten in these products since they include neither wheat nor breadcrumbs.
Parmesan Crusted Chicken is a hit with everyone, not just low-carb. Put it over spaghetti or mashed potatoes and they won’t be able to tell the difference.
Ingredients to make the best Chicken with a Parmesan Crust.
These are super simple ingredients that you might already have on hand.
GRATED or SHREDDED PARMESAN CHEESE: For the love of all things wonderful, please refrain from using the grated Parmesan that comes in a can (aka powdery sand). You can’t just use any old cheese; you need fresh cheese that will melt well on the chicken. Need someone else to do the shredding for you? If you use a food processor, you can finish in a flash.
ALMOND FLOUR: While the almond meal is coarse and dark, almond flour is fine and very pale yellow. As a result, it helps coat the chicken thoroughly, including the areas where Parmesan cheese can’t reach. A fantastic low-carb substitute for traditional breadcrumbs.
If you have a nut allergy, you may SUBSTITUTE crushed pig rinds or even simply more Parmesan cheese.
CHICKEN: To make this Parmesan Crusted Chicken, you may use either boneless, skinless chicken breasts or chicken thighs. If using thighs, flatten the fillets by pounding them to an even 1/2 inch in thickness. Thighs require more time in the oven (about 7-8 minutes on each side), but chicken breasts are ready much sooner.
To make Parmesan Crusted Chicken
Step 1: To make chicken breasts thinner without pounding them, cut them in half. This will help them cook more quickly.
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Step 2: To begin the flavor-romance, season. I like to use Italian seasoning, but you can use anything you have as long as you love it.
Tip: Garlic powder can be substituted, but fresh garlic is best (use 1 tsp).
Step 3: Coat in a mixture of almond flour and parmesan.
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Step 4: For four minutes on each side, fry the chicken to golden-crisp perfection. Cook with a butter and olive oil combo. You can use one or both, as we usually do. The butter and oil mixture, in my opinion, produces flawless golden-crust results.
Step 5: The oven should be set to a medium-high temperature to avoid burning the cheese and resulting in undercooked chicken.
There you go! Enjoy this super quick dinner option any time and whip this up in minutes!
Frequently Asked Questions
Tips to make sure the chicken does not stick to the bottom of the pan
To cook the chicken breasts coated with Parmesan cheese, make sure to use a non-stick frying pan or skillet.
Using a spatula, give the chicken a gentle push after 3 minutes of cooking to check if the underside of the chicken is golden. Flip the chicken if golden and continue to cook the other side until done.
Can you make this Parmesan Crusted Chicken ahead?
Yes! For a deeper flavor, marinate the chicken in the egg wash overnight. Tent with wrap and keep in the fridge. Remove chicken from the fridge 15 minutes before cooking. This Parmesan Crusted Chicken tastes awesome when prepared a day ahead.
What to serve this impressive Parmesan Crusted Chicken?
Cauliflower mash, zucchini noodles, creamy broccoli, garlic mushrooms, cauliflower rice, sauteed green beans, steaming veggies, and roasted vegetables are all good choices for those watching their carbs.
Serve with mashed potatoes, spaghetti, rice, garlic bread, scalloped potatoes, roasted carrots, or roasted sweet potatoes for your carb-loving readers. If you don’t have panko on hand, you may use breadcrumbs.
Can we make Parmesan Crusted Chicken in an Air Fryer?
Absolutely! Follow these easy step-by-step guide on how to:
- Prepare the air fryer and preheat it to 400 degrees F or 200 degrees C.
- Using olive oil spray, grease the uncooked chicken.
- In an air fryer basket, place two chicken breasts in one layer and cook for about 7 minutes.
- After 7 minutes, flip the chicken breasts and continue to cook for another 3 to 4 minutes or until the internal temperature of the chicken breasts reaches 165 degrees F or 74 degrees C.
- Set the cooked chicken breasts aside and cook the rest of the chicken breasts.
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Planning to try this recipe soon? Pin it for a quick find later!
Parmesan Crusted Chicken Recipe
Ingredients
CHICKEN:
- 1 tsp Italian seasoning
- 1 lb 500 grams chicken breasts (2 large breasts)
- Salt and pepper to season
- 1/2 tsp onion powder
EGG WASH:
- 1 clove garlic minced
- 2 eggs
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
COATING:
- 1/2 c. almond flour (not almond meal)
- 1 c. fresh grated parmesan cheese
TO COOK:
- 1 tbsp butter
- 2 tbsp olive oil
Instructions
CHICKEN:
- To make 4 fillets, cut the chicken breasts in half horizontally, then season with Italian seasoning, onion powder, salt, and pepper.
EGG WASH:
- Place the eggs, garlic, and Italian seasoning in a shallow bowl. Mix well until blended and season with salt and pepper. In the egg wash, place the chicken and set aside.
COATING:
- In another shallow bowl, whisk the parmesan cheese and almond flour.
TO COOK:
- Pick up one of the chicken breast pieces using a fork or tongs and let the excess egg wash drip off. Place the chicken in the Parmesan mixture, lightly pressing it into the coating using the back of a fork. Flip and coat the other side. Then, shake the excess off. Do the same with the rest of the chicken pieces.
- In a large non-stick skillet or frying pan, heat the oil and butter over medium-high heat. Once hot, add 2 pieces of chicken at a time and fry for about 4 minutes, undisturbed.
- Flip the chicken once the coating is crispy, golden, and set. Then, continue frying the other side until completely cooked and golden.
- Do the same with the rest of the chicken breasts.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
