• Amy Rawson

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


  1. Beat the eggs with 1 tablespoon of water and place in a shallow dish, such as a pie plate.

  2. Add the Parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper to a second shallow dish and stir to combine.

  3. Dredge each chicken breast into the eggs and then the Parmesan mixture to coat.

  4. Heat the olive oil in a large skillet over medium heat.

  5. Cook the chicken over medium heat for about 5 minutes per side or until golden brown and cooked through.

  6. Serve immediately.


Check out our blog for more low carb recipes.


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