I’m excited to share a recipe that’s sure to become a staple in your low carb meal rotation: Low Carb Chicken Parmesan. This dish takes all the flavors of the traditional Italian favorite and gives it a healthy, low carb makeover.
The star of this recipe is the chicken, coated in pork rind crumbs instead of breadcrumbs. This clever swap not only keeps the carb count low and makes it gluten-free, but also adds an incredible crunch that rivals any classic Chicken Parmesan. Trust me, you won’t miss the breadcrumbs one bit!
I use Rao’s low carb pasta sauce, a game-changer for anyone looking to cut back on carbs without sacrificing flavor. This sauce is rich, savory, and perfectly seasoned, making it the ideal companion for our crispy chicken.
Serve this delicious Low Carb Chicken Parmesan with my Garlic Parmesan Zoodles. Made with fresh zucchini noodles, garlic, and a generous sprinkle of Parmesan cheese, these zoodles are a perfect low carb substitute for traditional pasta. They pair wonderfully with the chicken, bringing the flavors of Italy to your table without the carbs.
For a complete and classic Italian meal, pair with a Low Carb Garlic Bread Chaffle. These chaffles deliver the delicious flavor and texture of traditional garlic bread, making them perfect for sopping up that extra sauce on your plate!
I hope you enjoy this Low Carb Chicken Parmesan as much as I do. It’s a wonderful way to indulge in a classic favorite while staying true to your low carb lifestyle.
Low Carb Chicken Parmesan
Ingredients
- 1 Egg
- 4 Skinless, boneless chicken breasts about 1 pound
- ½ cup Pork rind crumbs
- 2 tbsp Butter
- 2 cups Rao's pasta sauce or other low carb sauce
- ½ cup Mozzarella cheese shredded, about 2 ounces
- 2 tbsp Parmesan cheese grated
Instructions
- In a shallow dish, beat egg. Dip chicken into egg and coat with pork rind crumbs.
- In a skillet over medium heat, melt butter. Add chicken and cook 10 minutes or until browned on both sides. Remove chicken and set aside.
- In same skillet, heat pasta sauce to boiling. Return chicken to skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is no longer pink, stirring occasionally.
- Sprinkle with mozzarella and Parmesan cheeses. Cover and cook until cheese is melted.
