Chicken Parmesan is a classic Italian-American favorite that you’ll find on the menu at just about any Italian restaurant, but you don’t have to go out to enjoy this comforting dish at home! My Low-Carb Parmesan Chicken has all the crispy, cheesy goodness you love while keeping the carbs in check.
I use tender chicken cutlets coated in a combination of homemade Keto breadcrumbs and Carbquik to create a crispy, flavorful crust. The chicken is then topped with sugar-free spaghetti sauce and plenty of melted mozzarella cheese. The result is a deliciously satisfying meal that’s every bit as comforting as the restaurant version.
Serve it with low-carb fettuccine or your favorite low-carb noodles, and you’ve got a hearty Italian-inspired comfort food meal that’s perfect for a weeknight. Best of all, this Parmesan Chicken is easy to prepare, so you can enjoy a restaurant-style dinner without spending hours in the kitchen.
Ingredients
2 eggs, beaten
1 Tbsp. water
1 cup Carbquik
1 tsp. salt
1/2 tsp. pepper
1-1/2 tsp. season salt
1-1/4 cups breadcrumbs
1/2 cup Parmesan
Fresh basil, chopped
4-6 chicken breasts cutlets
Butter and extra rolive oil
1 cup sugar-free marinara or spaghetti sauce
1-1/2 cups mozzarella, shredded
Instructions
In a shallow plate or pie plate, add the eggs and water. In another plate, add the Carbquik, salt, pepper and season salt. In a third plate, add the breadcrumbs mixed with Paremsan and fresh basil.
Lightly dust the chicken with the Carbquik mixture. Then, coat with the egg. Lastly, cover the chicken with breadcrumbs. Place the chicken on a baking sheet. Repeat with the rest of the chicken.
Heat the butter and oil in a large skillet. Fry the chicken breasts on each side for 2 – 3 minutes. Drain on paper towels.
Transfer the chicken to a baking dish. Spoon the marinara sauce over the top and sprinkle with cheese.
Bake in a 350 degree oven until the cheese is melted about 10 minutes. Serve with low-carb spaghetti or fettuccine mixed with some of the marinara sauce. Alternatively, you could use an Alfredo sauce that complements the chicken equally well.
If you like this recipe, you may also like the following recipe:
Air-Fried Garlic Parmesan Fries
Low-Carb Parmesan Chicken
Equipment
- 1 Small bowl
- 1 whisk
- 1 measuring cup
- Measuring spoons
- 1 large pot
- 1 colander
- 3 pie plates or shallow dishes
- 1 baking sheet
- 1 large skillet
- 1 casserole dish
- Paper towels
Ingredients
- 2 eggs beaten
- 1 Tbsp. water
- 1 cup Carbquik
- 1 tsp. salt
- 1/2 tsp. pepper
- 1-1/2 tsp. season salt
- 1-1/4 cups breadcrumbs
- 1/2 cup Parmesan
- Fresh basil chopped
- 4-6 chicken breasts cutlets
- Butter and extra virgin olive oil
- 1 cup sugar-free marinara or spaghetti sauce
- 1-1/2 cups mozzarella shredded
- 1 pkg. low-carb pasta cooked according to package directions
Instructions
- In a shallow plate or pie plate, add the eggs and water.
- In another plate, add the Carbquik, salt, pepper and season salt.
- In a third plate, add the breadcrumbs.
- Lightly dust the chicken with the Carbquik mixture.
- Then, coat with the egg.
- Lastly, cover the chicken with breadcrumbs.
- Place the chicken on a baking sheet.
- Repeat with the remaining chicken.
- Heat the butter and oil in a large skillet.
- Fry the chicken breasts on each side for 2 – 3 minutes until the chicken is cooked through.
- Drain on paper towels.
- Transfer the chicken to a baking dish.
- Spoon the marinara sauce over the top and sprinkle with cheese.
- Bake in a 350-degree oven until the cheese is melted, about 10 minutes.
- Serve with low-carb spaghetti or fettuccine mixed with some of the marinara sauce. Alternatively, you could use an Alfredo sauce that complements the chicken equally well.
