Longhorn Parmesan-Crusted Chicken – Low-Carb Version
Longhorn Parmesan-Crusted Chicken is a popular dish known for its cheesy, crispy crust and juicy chicken. While typically a higher-carb option due to its breadcrumb crust, this version has been adapted for low-carb diets, making it suitable for keto and other low-carb lifestyles. By swapping breadcrumbs for almond flour or crushed pork rinds and opting for grilled chicken, this dish delivers the same satisfying flavor with fewer carbs. It's the perfect indulgence for anyone trying to stick to a low-carb plan while enjoying a flavorful, steakhouse-style meal.
Equipment
- Baking dish or lined baking sheet
- Skillet (for searing chicken)
- Measuring spoons
- Mixing bowls (for preparing crust)
- Meat thermometer (to ensure chicken is cooked to 165°F)
- Spatula or spoon (for spreading the crust)
- Tongs (for flipping the chicken)
- Parchment paper or foil (optional, for easy cleanup)
Ingredients
- - **For the Chicken:**
- - 4 boneless skinless chicken breasts
- - Salt and pepper to taste
- - 1 tsp garlic powder
- - 1 tsp paprika
- - 2 tbsp olive oil for greasing and searing
- - **For the Parmesan Crust:**
- - 1 cup almond flour or crushed pork rinds for a crunchier texture
- - 1/2 cup freshly grated Parmesan cheese
- - 1 tsp garlic butter melted
- - 2 tbsp chopped fresh parsley
- - 1 tsp dried rosemary optional
- **Optional Healthier Alternatives:**
- - Low-fat Parmesan cheese
- - Turkey bacon instead of regular bacon
Instructions
- **Prepare the Chicken:**
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, garlic powder, and paprika.
- **Create the Low-Carb Crust:**
- In a bowl, combine almond flour (or crushed pork rinds), Parmesan cheese, garlic butter, fresh parsley, and rosemary (if using). Stir until well-mixed and set aside.
- **Sear the Chicken:**
- Heat olive oil in a large skillet over medium-high heat. Sear each chicken breast for 2 minutes per side until golden brown, locking in the chicken’s juices.
- **Assemble and Bake:**
- Place the seared chicken breasts on a greased baking sheet. Spoon the Parmesan breadcrumb mixture evenly over each breast, pressing down lightly to ensure the crust adheres.
- **Bake the Chicken:**
- Bake the chicken in the preheated oven for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). For a golden-brown finish, broil for an additional 2–3 minutes at the end.
- **Serve and Enjoy:**
- Let the chicken rest for 5 minutes before serving. Garnish with additional parsley, if desired, and serve with your choice of low-carb sides.
Notes
- **Healthy Variations:** Replace full-fat ingredients with lighter alternatives such as low-fat Parmesan and turkey bacon, or use almond flour instead of breadcrumbs for a gluten-free version.
- **Storage:** Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) to maintain the crispy topping.
- **For Extra Crunch:** Use freshly grated Parmesan cheese for better texture and flavor, and ensure your almond flour is finely ground for a perfect low-carb crust. **Serving Suggestions:**
Pair with roasted vegetables such as zucchini, cauliflower, or asparagus for a fresh contrast to the richness of the chicken. A crisp side salad with a light vinaigrette also complements this flavorful dish perfectly.
- **Storage:** Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) to maintain the crispy topping.
- **For Extra Crunch:** Use freshly grated Parmesan cheese for better texture and flavor, and ensure your almond flour is finely ground for a perfect low-carb crust. **Serving Suggestions:**
Pair with roasted vegetables such as zucchini, cauliflower, or asparagus for a fresh contrast to the richness of the chicken. A crisp side salad with a light vinaigrette also complements this flavorful dish perfectly.