By Kim Hardesty
This low carb Chicken Parmesan tastes like it came from a restaurant. It cooks in a skillet instead of a sheet pan and the low carb breading stays crispy and delicious.
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This recipe for low carb chicken Parmesan promises great Italian flavor with minimal effort!
Chicken Parmesan is on the menu of almost every Italian restaurants I have ever frequented. It's one of those iconic dishes that everyone loves. Since my mother is second generation Italian American, chicken Parm was a dish she would make at home for the family.
How to Make Traditional Chicken Parmesan:
- Pound chicken breast cutlets to even thickness for even cooking and season with salt and pepper.
- Dip chicken cutlets into an egg wash, then coat with seasoned bread crumbs.
- Fry chicken in a hot pan with oil until the coating is browned and crisp, and the chicken is almost cooked through.
- Place the chicken on a sheet pan, top with tomato sauce and cheese and bake in a 350 degree F oven until the chicken is cooked through and the cheese melts.
Traditional Chicken Parmesan is absolutely delicious, but takes quite a bit of time to make. It's also quite carby! I decided to simplify the recipe a little and lower the carbs.
Low Carb Chicken Parmesan:
Making Chicken Parmesan low carb is easy to do. Since most of the carbs are in the coating and sauce, finding replacements is easy.
LOW CARB BREAD CRUMBS
In the past, I made low carb bread crumb coating for chicken with almond flour or coconut flour. It was simple to do and good enough for me. Later, I added Parmesan cheese to the mix and noticed an improvement in taste and texture.
Nowadays, I use a combination of crushed pork rinds (it has to be a dust without large pieces) and Parmesan cheese seasoned with Italian seasoning, garlic and onion powder. The texture when cooked is very much like panko bread crumbs and tastes amazing. It's crispy and delicious.
Some of you don't eat pork. That's okay. I have seen recipes that use whey protein isolate as a coating for chicken - like Mira does in her Keto fried chicken recipe. It has a bit of a crystalline texture if used on its own, but I'm sure that combining it with Parmesan cheese will mitigate some of the texture.
How to Cook Low Carb Chicken Parmesan:
You can cook this low carb chicken Parmesan recipe just like you do a traditional recipe. It can be browned in the pan and then finished on a sheet pan in the oven. I decided to skip the sheet pan and place the whole skillet into the oven, instead. The residual heat from the pan continues to cook the bottom of the chicken, keeping the coating crisp, while the radiant heat of the oven cooks the chicken through.
The result is a crispy, well seasoned coating topped with flavorful Marinara and melty cheese. It's delicious and tastes just as good as any restaurant chicken Parmesan.
NOTE: If it’s Summertime and you don’t want to use your oven here’s an Easy Caprese Chicken Mozzarellarecipe you can cook entirely on your stove top. Because the chicken isn’t breaded, it takes even less time to make. It’s super fast and easy.
This great Low Carb Chicken Parmesan in a skillet is 6 net carbs per serving.
[This post/recipe may contain affiliate links. Purchasing through a link may result in my earning a small consideration at no additional cost to you.]
Low Carb Chicken Parmesan in a Skillet
This Low Carb Chicken Parmesan is fast & easy to prepare. Because the magic happens in one pan, clean-up is a breeze.
4.82 from 32 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: Low Carb Chicken Parmesan
Prep Time: 7 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 350kcal
Author: lowcarbmaven.com
Ingredients
- 1 ½ pounds boneless-skinless chicken breasts about 3-4 large breast halves
- salt and pepper
- 2 tablespoons olive oil
Seasoned Crumb / Breading Mixture
- ½ cup grated Parmesan cheese (1 oz)
- 1 cup crushed pork rinds (1 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large beaten eggs
Finishing Ingredients
- 2 cups low carb Marinara Sauce (I use Rao's)
- 6 ounces fresh mozzarella cheese
- ½ cup grated Parmesan cheese (1 oz)
Instructions
Preparation:
Let the chicken rest on the counter for 20-30 minutes before beginning. This takes the chill off and helps it cook more evenly. Then, dry the chicken with paper towels and pound to an even thickness. Season with salt and pepper.
Preheat the oven to 350 F and place the rack in the middle position. Place the cast iron skillet over medium heat and let it begin heating.
Mix the dry ingredients for the crumb mixture on a dinner plate. Beat the eggs in a bowl large and shallow enough to accommodate a piece of chicken.
When the skillet is hot, add the oil, swirling to coat and begin...
Breading Procedure:
Starting with the largest to smallest chicken breast, pick up a piece of chicken with a fork and place into the egg mixture, coating both sides. Let the excess drip off, then place it on top of the crumb mixture, evenly coating all sides. Using the fork, gently place the coated cutlet it into the skillet. Repeat the process for all of the chicken.
Skillet:
Set the timer for 3 minutes and let the chicken cook undisturbed. Then, starting with the largest chicken breast, flip all of the chicken over. Turn off the heat and top the Chicken Parmesan with any remaining crumb mixture. Then spoon the sauce over each chicken breast.
Bake:
Place the skillet in the oven, uncovered for 15-20 minutes. Remove and top the skillet chicken parmesan with the cheeses and place an oiled piece of aluminum foil over the top. Return to the oven for 5 more minutes until the cheese has melted.
Let rest for several minutes before serving.
Notes
Cooking time will vary based on the initial temperature of your chicken and how thick it is. Please use your best judgement. This is how I cooked my chicken and it was perfect for me. I am using a 20 year old, full-size gas oven.
Nutrition Facts Low Carb Chicken Parmesan in a Skillet Amount Per Serving Calories 350Calories from Fat 171 % Daily Value* Fat 19g29% Saturated Fat 8g50% Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 156mg52% Sodium 870mg38% Potassium 588mg17% Carbohydrates 7g2% Fiber 1g4% Protein 37g74% Vitamin A 1250IU25% Vitamin C 8.3mg10% Calcium 320mg32% Iron 1.8mg10% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 350kcal | Carbohydrates: 7g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 156mg | Sodium: 870mg | Potassium: 588mg | Fiber: 1g | Vitamin A: 1250IU | Vitamin C: 8.3mg | Calcium: 320mg | Iron: 1.8mg
More Low Carb Keto Dinner Recipes
- Keto Teriyaki Salmon
- Keto Teriyaki Shrimp Skewers (Kabobs)
- Keto Eggplant Parmesan Stacks
- Keto Chicken Broccoli Alfredo
How to Love Your Low Carb Keto Diet
Secrets, tips & recipes to keep you on track!
Reader Interactions
Comments
Diana
I do my chicken Parmesan almost exactly like this and it is amazing (can't beat Parmesan cheese and Pork rinds for breading chicken). The only thing I do differently is to wait until the chicken is fully cooked before adding the sauce and cheese. Right before serving it, I heat the sauce up, pour it over the super crispy chicken, top with cheeses, and stick it under the broiler to get the cheese all melty and bubbly. That way the chicken stays really crispy. And I also love using my cast iron pan to do the whole shebang.
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Marrian
Is there something I can substitute the pork rinds for, for someone who doesn’t eat pork? I have many keto “flours” - almond, coconut, sunflower seed and lupin, as well as psyllium husk powder and unflavoured protein powder. Would any of those be a good enough substitute?
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Kim Hardesty
Hi Marrian. I think almond flour would taste the best, but it may burn in the skillet. Try pounding the chicken a little thinner for a quicker cooking time. -Kim
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Sherry
Can this be frozen?
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Kim Hardesty
Yes, Sherry, but the pork rinds soften. -Kim
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Sherry
Thank you. I still think this is a good option for some much needed meal prep when I will be recovering from surgery. My husband isn't great in the kitchen😉
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Kim Hardesty
Oh my goodness. Wishing you a safe surgery and a speedy recovery. -Kim
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Jenny
This was a delicious meal! I always loved chicken parm and it has been quite some time. Thanks so much for sharing your recipe.
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Joy
The portions are huge for just the two of us. Could the extra chicken be cooked and then frozen?
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Kim Hardesty
Sure Joy. Just freeze half of the recipe or you can scale it back by half. -Kim
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Peggy
It was really a very delicious receipe. The pork rinds are great as a substitute for bread crumbs. Thanks
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April
This was just wonderful! I am so impressed with the depth of flavor! Thank you so much for posting!! Made as written. Hubby and mine first diet and this is the bomb!!
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Janett
Recipe was wonderful
, thank you for posting itReply
Andrea Laine
I never imagined that a dish so traditionally based on a bread crumb coating could be so tasty without the bread crumbs!! But this dish is exactly that. Whatever you do, don’t skip or even skimp on the crushed pork rinds. They hold the crumb together long enough for everything to melt together during cooking. My husband generally prefers chicken thighs over breasts when he is staying true to a keto diet, but this recipe for chicken parm is so delicious that he doesn’t squawk at all. It is juicy and very tasty. This recipe is now my standard for making chicken parm — and I am not hardcore keto or low carb, I just think it tastes better than the traditional recipe. My cast iron skillet is not large enough to hold the full recipe, so I follow the first part of the skillet recipe, cooking the chicken in batches, and transfer it all to one baking sheet to finish cooking.
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Louis Raduly
We live on our catamaran in the Caribbean, we offer charters full time, while we have no clients we always do Keto diets, but, this recepy is going into our client meal plan! Thanks!
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Tamara
Made this tonight. I ran out of mozzarella so I just mixed shredded parmesan. I also used avocado oil because that’s what I had. It was quick, easy and delicious!!! I cooked it all in the cast iron skillet and was impressed by how well the coating stuck to the chicken. I came home from work, cooked this and still made it to my daughters 6:30 swim class. I will make this again! Thank you!
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Andrew
Maybe i missed it but do you cook this in cast iron since it has to go into the oven? I have an electric oven so just wondering? Please answer back when you can thanks
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Kim
Hi Andrew, yes, cook in the cast iron skillet. I will come back later tonight to see if I can clarify. Enjoy the recipe. -Kim
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Tanya Morton
My new favorite!!! I followed recipe exactly and it came out wonderfully. I was worried about the pork rinds , but you would never know that's what the breading is once you taste it. My family just ate it up. I will be making this a regular meal for us. Thank you for all the great recipes.
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Kim
I'm so happy Tanya. Thank you! -Kim
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Corey
Made this over the weekend for my family and everyone loved it! Oh how I missed chicken parm!
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Kim
I'm so glad, Corey. Thanks for letting me know you guys had a great meal. Enjoy your week! -Kim
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Elayne P Creighton
Made it exactly...Had it for lunch today...Hubby loved it also.
Leftovers will be great too...Hope hubby doesn't want
any when he gets home tonight...I don't want to share..
(Kidding)Reply
Kim
I'm so glad you like the recipe, Elayne. That's okay, there are some things I just don't feel like sharing, too! Have a nice week. -Kim
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MaryPinar
Just wanted to say you have a lot of great recipes..Every time i see a recipe and check it out, it's you.
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Kim
Thanks Mary! I hope you enjoy some of them. -Kim
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brian denny
I have been doing Keto for (4) four months and needless to say, I'm sick of Salmon, eggs and avocados I stumbled across your recipe for Chicken Parm and thought it to be a Godsend to my miserable palate I .looked up many varieties for Chicken Parmesan and decided to hit the store to get the necessary ingredients. I decided to make my own Marina sauce because it looks easy and I'm working real hard to eliminate processed anything of anything. I was impatient with an online company to get Rao's Sauce quickly and at a decent price. God was with me today as I ran into the whole selection of Rao's at Kroger's. I followed your recipe to strict tolerances with my little kitchen scale. I had no powdered onion though...full speed ahead, damn the torpedos. The thought of the pork skins was unsettling at best as having never consumed one before - ever! I have a great 14" non-stick frying pan I used to brown the chicken. I heated my I Corning Ware "French White" (1.5 Qt.) Oval Casserole Baking Dish in the oven and coated the bottom with Rao's Vodka Sauce before I put the chicken in. Cooked as per instruction. Now I have a serving dish and covered dish for the fridge and leftovers. Which is a must on a Keto diet. I could have easily wiped out the entired batch. I have (1) one meal a day at 7pm and water fast the other 23 hours every day and STAY in Keto everyday. I typically stay under the 800/day calorie window and under 5 Carbs/day. Not hard to do but I did miss Italian pasta on Friday nights. Well, we got that covered now. I did run out of the Pork Rind breading before I finished my 1.5 lbs. of chicken. I'll just increase it a little for next time. The Parm was excellent, sauce was tasty and prep was as easy as a piece of low carb cucumber pie. I am 56 y.o.father of three and have lost 70 pounds in three months with another 70 to go. It can be done with will power and determination. Thank you for this delicious treat. Oh, I put fresh basil on the roof...awesome! Next time I will roast some Roma tomatoes to pile on the roof with the basil.
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Kim
Hello Brian! I'm thrilled that you have an Italian recipe to add to your low carb dinner rotation. Congratulations on your weight loss, and finding what works best for you. You're killing it! I have some great chicken recipes on the blog for those days you are tired of salmon, eggs, and avocados! Lol. Thanks for such a great comment. Have a wonderful evening. -Kim
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Paul
Made this last night. WOW Best low carb meal we've had. Only 3 weeks in and your site has given us plenty of great food to try. THANKS
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Kim
I'm absolutely thrilled, Paul! Thanks for letting me know. -Kim
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Jana Rasnick
This was hands down the worst recipe I have ever tried in my life and I have been a cook for over 40 years. VERY disappointed. And was one of the most expensive ingredients I have ever purchased for a recipe. Try at your own risk is my advice.
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Kim
Hello Jana. I'm sorry you were disappointed in the recipe. This is the first time I have had a bad comment on it so I'm very surprised. I tried to reach out to you in email to find out what exactly caused this to be "the worst recipe you have ever tried in your life", but I didn't get a response back. I would have loved to have more detailed feedback. Thanks for your comment. -Kim
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Sandy
Sorry It didnt work for you. I make this exactly the same but do not used the pork rinds. My family loves it. Give it another try and see if it is the pork rind you dislike.
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Sarah
Tastes like the real thing. I've been avoiding pork rinds for so long and I regret it!
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April
Thanx luv!
Never thought I could eat so well and love it! I’m so proud of myself! I’ve enjoyed all meals thus far.Reply
KennyDee
I look forward to trying this with only a few modifications.
I will pound the chicken semi-flat. Most parm recipes instruct this. I will also cut one large piece of breast in to two pieces for my wife and I (about 4 to 7 ounces per serving, This recipe indicates 4oz each so three breasts 8 oz each, each breast split between 2 people is about right. However the chicken breasts I usually get are anywhere from 10 to 16 oz.!). Pounding flatter than no pounding may require less than the 20 minute baking time, I'll keep an eye on them, it may be best for me to do 15 minutes or less with flatter chicken. Good news is I have cast iron!
You can use a little flour or cornstarch on the chicken before dipping in the egg and still be low carb, but not if you are still in induction phase. We have shakers to lightly distribute flour, You can re-use a spice bottle with a shaker top with small holes and you'll only end up with maybe a teaspoon max of flour on the chicken. I do the same shaker method with xanthan gum so it distributes better and faster for thickening liquids. That little touch of flour before the egg can make a huge difference on "breaded" foods and a shaker changes the method from a dip or press the chicken in to the flour, to a light dusting. I think this is totally carb friendly for a splurge or for maintenance phase after losing your weight.
We found a great pasta sauce too but dont have the brand memorized for this comment. It's only 5 grams carbs for 1/2 cup serving and some of the best sauce of any I've ever had...really expensive though at regular price. As one gets in to maintenance phase of low carb life, a bit more carbs are added in so even a no sugar lesser expensive sauce is not out of the question. Being super low carb forever is probably not best for overall health, Atkins wrote this from the beginning. It's about Ketosis and training your body to look for fat rather than carbs for calorie burning and finding the "balance" that works specifically for your body. It's not recommended to try and eat "induction" level low carb for more than a couple months, although its tempting when you see the weight come off!
I will also serve with tofu noodles (Asian market, refrigerated dry vacuum sealed) . They are nearly carb free, inexpensive and better than nothing. I have found that boiling them gently for a very long time, like 20-40 minutes makes them less "leathery". This time I will also soak them for a while in water first. I'm still working on getting them as good as they can be. I will reserve a little sauce to toss with the noodles, along with some grated parm for that authentic approach as a bed under these beautiful chicken parms!
I dont even need to come back to report, I have cooked long enough to know this recipe is excellent. I love the seasonings in the "breading", many recipes dont do this enough. Flavor is our friend! I will probbaly toss in a teaspoon or two of coconut flour in the breading as well for additional complexity to the coating.
I am starting to get near then end of phase two so I'm taking in a little more carbs, yet still losing, and my wife is doing zero sugar diet and is allowed more carbs than mine has been, so our diets are becoming much more similar, which is great. I may shift to the zero sugar method once I lose my weight. It works for my wife but her goal was about half of my total weight loss. it seems to be a great way for maintenance and you can have that real sandwich once in a while.
5 stars!
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Kim
Wow, Kenny! Thanks for all of the tips and congratulations of your weight loss. I appreciate you taking the time to share. Have a wonderful week. -Kim
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TamaraP.
WOW! I haven't ever read such a helpful review!!!
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Amy
Omg this is amazing!! Third time making this in the last month and a half!
We don’t like overly saucy chicken parmesan, so I just put the chicken on a line tray and spooned a little sauce onto each chicken breast, drowned in cheese, and cooked with foil tented over them. Broiled uncovered for 5 mins.
Came out perfectly!
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Kim
I'm so glad you like the recipe, Amy. I make mine on a sheet pan, like you, when I have company or make it for my extended family. Do you start your in a pan first or just put it in the oven? I'm traditional and start it in the pan. Lol. Have a nice day, Amy. -Kim
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See AlsoOvenschotel Aardappel AndersAmy
Oh me as well, the breading doesn’t turn out anywhere near as nice otherwise!
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AChurch7
If you do the oven when do you add the marinara sauce?
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Kim
Add the sauce at the end of cooking after the chicken has cooked. Sauce the chicken and top with cheese and put in the oven until the cheese melts or pop it under the broiler. -Kim
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Trout Fishing In America
Hi Kim,
Great recipe. Do you have any tips for getting the "breading" not to stick? I can't figure it out. When I flip or take the chicken out, all of it is stuck onto the pan, so the chicken is naked. Cheers!
Trout Fishing In America
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Kim
Hi Chris. I haven't had that problem. I used a cast iron skillet and dried my chicken really well before beginning with the recipe. I let the pan get hot and then added my oil. Make sure that there is enough oil in the pan - enough to lubricate it well. How much will depend on the size of your pan. I also use a thin metal spatula that I push hard against the bottom of the pan while lifting the chicken to turn. I don't remember it sticking to the pan and not the chicken. I hope this helps. -Kim
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David West
Making this again tonight. Easy and AWESOME low carb recipe, perfect for mid week or weekend meal! A new favorite in our house!!
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Kim
Great, David! I'm so happy you enjoyed the recipe. Thank you for taking the time to comment and rate it. Have a great week! -Kim
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Connie
Good & easy recipe. Tasty! I spiralized zucchini & & spiced it up with a little garlic & Italian seasoning. Next time I’ll slice the zucchini instead. Since I was trying to keep the carbs low I didn’t do pasta. Would have been good!!
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low carb chicken breast recipes
Chicken is also a good choice because it is a high quality protein, with eight essential amino acids that the body needs for health. The white breast meat is less fat than the thickness in the thighs and ladies, while the protein is the same. So thanks for sharing your recipe.
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Crystal
Omg this is the best low carb recipe yet!!!
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Kim
Lol. Crystal! I'm glad you liked it. Thanks for taking the time to come back to comment and rate the recipe. Enjoy your week. -Kim
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Timothy
Hi if I don't have cast it on how to can I make this thank you
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Timothy
Cast iron* sorry
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Kim
Do you have an aluminum or stainless steel pan that is oven safe? If not, then pound the chicken breasts thinner, coat and cook completely in the pan. Top with your sauce and cheese and cover with a piece of foil to heat through and melt the cheese. Serve. Enjoy the recipe - Kim
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Matt
Absolute Winner! This came out perfect and tasted just as good a a restaurant chicken parm! Even had the same crunchy texture which I was very surprised to see. I modified it a bit as I don't like thick cut chicken outside of grilling.
I pounded the chicken breasts flat which required a little extra step while cooking as I could only cook 2 breasts at a time in the skillet. I transferred the fried breasts to a cooling rack between batches to make sure they were not sitting in grease and remained crispy. The interesting side note of pounding them flat is that the 3 minutes you mentioned to fry the breasts on each side cooks the chicken completely. So when I wiped down the cast iron skillet and threw 3 cooked breasts back in with the sauce and the cheese, I only had to put it in the oven for about 5 minutes total to just finish melting the cheese and heat up the sauce.
I will definitely be adding this recipe into my regular rotation! Thanks for the great eats!
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Kim
Fantastic, Matt. I'm happy you liked the recipe. Thanks for sharing how you prepared the chicken to make the recipe even faster. I appreciate you coming back to leave such a nice and helpful comment. Have a great weekend. -Kim
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Michael
Delish and on point! My gf is extremely picky and does not like pork rinds so she was very skeptical. We both loved it so much we made another batch after the last bite!
Only difference is I used 2tsp of Italian seasoning instead of oregano and basil.
Thank you for the great recipe and thank everyone for the positive reviews which gave us the confidence to try it.
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Kim
Oh, great, Michael. I'm so glad you and your girlfriend enjoyed the recipe. Thank you for taking the time to leave a comment. I hope it helps someone else. Have a great week. -Kim
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Trish V
Just made this recipe; fabulous! The instructions were very clear and I followed them exactly. It worked perfectly. The only Step I added was that I lightly scored the raw chicken breasts and marinated them in Ken's Simply Vinaigrette Oil & Vinegat dressing for 2 hours before starting. The breasts were really moist and flavorful.
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Kim
I'm so glad you liked the recipe, Trish. I love your idea of marinating the chicken before for extra flavor. Thanks for sharing and commenting. Have a great evening. -Kim
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Diana
Once I got over my fear of the pork rind/Parmesan coating (it's incredible), I made this recipe and it is so good! Your pictures are gorgeous and your recipes are very well-written and easy to follow. If folks can't eat the pork rinds, they may be interested in using lupin flour, as it is almost entirely fiber (and very low in calories). Chicken coated with it fries up really nice and crispy. Thanks for your hard work in developing and sharing these recipes!
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Kim
Diana, what a nice comment! I'm glad you like the recipe and find it well-written. I will have to look for lupin flour as I have never heard of it. Thanks for the tip and for taking the time to comment. Enjoy the rest of your weekend. -Kim
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Barb
I made this tonight and must say it is definitely a keeper. Baked the chicken to 155% then put the cheese on it and baked it covered for ten more minutes. Chicken was very moist and completely done. Will definitely make this for family and friends.
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Kim
Oh, great, I'm glad you liked the recipe Barb. I hope you family and friends enjoy it. -Kim
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Sandra Parker
Hi Kim, wanted to let you know that I made this last night and it was a hit with both my hubs and my 17 yr old son. My son says that since I began eating Keto (about a year ago) I make weird food! But, he liked the parmesan chicken a lot and said it was a success! I did not tell him that it was crumbed up pork rinds that made the breading! He said he'd like to have it again, so thank you for this easy, delicious and low carb recipe!
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Kim
I'm so glad to hear it Sandra. Sometimes it's hard to get family on board when we start eating a different way, but I am happy that he enjoyed it and deemed it a success! Lol. Teens are so hard, my daughter is 12 and on the brink of becoming a teenager! Thank you so much for taking the time to leave a comment to let me know how your family liked the recipe. Have a great day. -Kim
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Mandy
I do not have a cast-iron skillet. can this be made in a large saute pan on the stove, then transferred to glass baking dish for the oven?
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Kim
Great question, Mandy. I would say yes, but your cooking time would be different because the skillet is already hot and the glass baking dish is not. You would have to play with the time. If you have a stainless steel pan with a handle that can go into the oven, you could use that. Also, I often see cast iron skillets on the cheap in the thrift stores. People get rid of them because they are heavy or they think they are old fashioned. They can also be purchased at almost any discount store like Walmart or Target as well as on Amazon. I really like my cast iron skillet but I honestly use my Green Pan several times a day. Thanks for the question and have a great day. -Kim
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Rebekah
I made this tonight for my family and we thought it was delicious! Even my husband who is super picky loves it. This is going in my recipe book!
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Kim
So glad you liked it, Rebekah! Enjoy. -Kim
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No Thyme
THANK YOU for the option to jump directly to the recipe. Not everyone has time to read the travelogue or life story of another when there is an urgent need for a recipe, such as when shopping in a store and finding an exciting ingredient. Thank you, more than you know.
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Kim
You' re welcome. Oftentimes I add important info about the recipe or ingredients in the posts, but I'm glad you like that option. Have a great day. -Kim
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HEATHER
This was amazing!!! Definitely making again!
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Kim
So happy you enjoyed it Heather! Enjoy your weekend. -Kim
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Connie
I love chicken parm.! Can't wait to try it. Thanks for posting?
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Kim
Connie, this recipe is really good and super easy to make. Hope you enjoy! -Kim
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Alicia
Recipe looks awesome, going to make for supper tonight :-) We do not eat pork, do you know what I could use in place of pork rinds that would not increase carb count too much?
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Kim
Great question Alicia. I would add more Parmesan cheese and then add almond flour. The Parmesan cheese will help reduce how much almond flour you need, therefore reducing some of the carbs. Please let me know how it turns out with subbing the almond meal. BTW, the original recipe I had for traditional Chicken Parmesan (breaded, fried, and then baked) used only almond flour and seasoning. It was really good although not quite as crispy. Have a great week. -Kim
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Kathleen Jasmin
I made this tonight. I felt like I was eating in a fancy restaurant.I used the almond meal. Sooo... good. Great recipe.
5 stars-I couldn't get the star thing to workReply
Kim
Kathleen, I'm so glad you enjoyed your meal and this recipe tonight. And, thanks for the 5 star rating! The start thingy doesn't turn gold, it is grey - weird, I know. Thank you so much for leaving a comment. Have a nice evening. -Kim
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KarenB
I am new to low carb, keto, ALWAYS have done sugar free or less than 10g sugar per serving. No milk , use almond milk or HWC or half and half, otherwise doubled over with lactose cramps. Enjoying pinning your recipes. However, in looking at your website and your recipes, I have to scroll thru PIZZA GUYS ads over and over again. WTH? LOL. DO you have an option of advertisers for your website? Just seems like it's ambiguous as we want low carb and keep seeing pizza. Lol. THANKS For sharing! ,xoxox
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Kim
Hi Karen. Sounds like switching over to low carb was a no-brainer for you. I'm so glad you have found some recipes to pin. I know what you mean about the ads not matching the blog content - it bugs me, too. I switched from trying to do the ads myself (disaster!) to using an ad service about a month ago. I am finally earning some money (about $2.50 an hour for my work - before expenses) and I would like to actually try to get out of the red before I start messing with asking about specialized content. I don't even know if it is possible. I originally wanted ads from low carb friendly content only and reached out to some brands, but they weren't interested and they prefer to go through other channels instead of small-time bloggers like me. I hope that, in time, I will have more control over what shows on the blog (ie. no fast food, no prepackaged baked goods, etc.). Thanks so much for sharing your thoughts - it's important to me and I will do some inquiries. Have a great week! -Kim
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Donna
We do not like pork rinds .Can I omit them? thank you Donna
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Kim
Sure, Donna. Replace with Almond flour, coconut flour or flax meal. You may not need as much. Alternately, you could just use more Parmesan cheese. Hope this helps. Have a nice week. -Kim
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Adina
Good that you decided to re-post this recipe, it sounds so good. My family would love it!
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Kim
Thanks, Adina! :)
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Cheyanne @ No Spoon Necessary
Low carb and one pan dinners are totally my jam! LOVING this chicken parmesan! I could totally eat this for dinner all week and be a happy girl! Cheers, Kim!
P.S. NO I can't believe it is the last day of February! Where is time going?!Reply
Kim
Thanks for the great compliment, Cheyanne! Have a great week! -Kim
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Kate @ Framed Cooks
Oh my gosh the melty cheeeeeeeese! I love this - I think the pork rinds are genius! And now I want Chicken Parm for breakfast.
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Kim
Hello, Kate. Thank you so much! I have it on good authority that Chicken Parm is great for breakfast. ;) Have a nice week. -Kim
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Mir
My cooking style differs pretty significantly from my mom's, too. So it's always fun trying to meet somewhere in the middle. And nobody could object to this chicken parm. It looks INCREDIBLE!
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Kim
Thanks, Mir. It's just a couple of weeks until our visit. My kids are so excited! Have a nice day! -Kim
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Katie @The Semisweet Sisters
YUM! Chicken Parmesan is one of my favorites! Love that this is low-carb, looks amazing!
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Kim
Hi Katie. Thanks so much! :) -Kim
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Gail Bobrowitz
Does granulated mean minced? Fresh or dried?
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Kim
Hi Gail. Sure, it's dried, like powder but a little bigger in particle size. Use what you have. Hope this helps! -Kim
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Elaine Markley
Boy, Kim, this looks so good! I bet it would be great served with some zoodles that have been quickly sauteed in butter and garlic and sprinkled with grated Parmesan!
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Kim
Great suggestion, Elaine, I'll add it to the post! Have a nice weekend! -Kim
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Tia
That's exactly what I was thinking! Yum!
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