Low carb parmesan chicken with a simple gluten free crusty coating baked in the oven and then coated with cheese and a dollop of marinara sauce.
Eggplant and chicken parmesan are probably my favorite meals to order when we go to an Italian restaurant, but since I’m sticking with a very low carb diet I decided to play with The Best Parmesan Chicken recipe and make this the ultimate low carb chicken parmesan at home!
With a few tricks and tweaks, you won’t miss the traditional way to coating chicken filets with breading and once you taste how delicious this dish is
This Low Carb Parmesan Chicken recipe will be a new family favorite recipe!
One low carb swap I’ve found that is common is to use as a bread-like coating is pork rinds! Blend them up in a food processor or blender and you have instant crumbs!
Pork rinds hold up just like bread crumbs, but there is a bonus, they have zero carbs!
I cooked up traditional pasta for Alan, but for my dish I tried a gluten-free, low calorie fettuccine noodle made out of water-soluble fiber made from the Konjac plant.
Both brands are made from the gelatinous Konjac yam, and you can just warm them up and eat them right out of the package. No big pots of boiling water to get ready.
Try this lower carb classic recipe! You’ll love how tender the chicken cooks up. Save your carbs for another dish!