Low-Carb Parmesan Crusted Chicken
When I make this for my family, everybody is happy!
I start with chicken breasts for this recipe, but you can definitely use thighs if that’s your preference. Be sure your chicken is sliced nice and thin – you can either cut a regular chicken breast in half or you can purchase thin sliced breasts.
You’ll dip your chicken breasts in some beaten egg and then in a mixture of grated Parmesan cheese, mayonnaise and spices. The chicken is crispy on the outside and juicy on the inside and best of all, they're ready in just 20 minutes.
1 pound chicken breasts thin sliced
2 large eggs
1/2 cup grated Parmesan
3/4 cup mayonnaise
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
Beat the eggs with 1 tablespoon of water and place in a shallow dish, such as a pie plate.
Add the Parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper to a second shallow dish and stir to combine.
Dredge each chicken breast into the eggs and then the Parmesan mixture to coat.
Heat the olive oil in a large skillet over medium heat.
Cook the chicken over medium heat for about 5 minutes per side or until golden brown and cooked through.
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