This Crispy Parmesan Garlic Chicken is a simple yet tasty dish that combines crunchy chicken and fresh zucchini. It’s perfect for a low-carb dinner that won’t weigh you down!
The flavorful garlic and cheesy topping make the chicken so delicious. I love serving it with sautéed zucchini for a colorful meal. Who knew healthy could be this yummy? 🌟
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are juicier and more forgiving than breasts, but you can use either. If you’re looking for a leaner option, turkey cutlets work well too!
Zucchini: Fresh is best, but you can also use yellow squash or even asparagus for variety. If you’re avoiding carbs and want more vegetables, try bell peppers or green beans.
Parmesan Cheese: This adds a fantastic salty, nutty flavor. For a dairy-free option, try nutritional yeast for a cheesy taste without the dairy. Pecorino Romano is a great substitute if you want a sharper flavor.
Almond Flour: It’s perfect for low-carb recipes! If you don’t have it, you can use coconut flour or regular all-purpose flour, but adjust the quantity since they absorb moisture differently.
What’s the best way to keep the chicken crispy?
The key to keeping your chicken crispy lies in proper breading and cooking. Here are some tips:
- Make sure to pat the chicken dry to help the breading stick.
- Press the Parmesan mixture onto the chicken firmly before frying.
- Cook at medium heat; too hot will burn the coating while leaving the inside raw, and too low won’t get it crispy.
- Allow the chicken to rest on a wire rack after frying instead of on a plate, which can make it soggy.
Crispy Parmesan Garlic Chicken with Zucchini – Easy Low-Carb Dinner
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup almond flour (or regular flour for non-low-carb)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil or avocado oil (for frying)
For the Zucchini:
- 1 medium zucchini, sliced into half-moons
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-20 minutes of cooking. In total, you’ll need about 30-35 minutes to prepare this delicious low-carb dinner!
Step-by-Step Instructions:
1. Prepare the Breading Mixture:
Start by mixing together the grated Parmesan cheese, almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow bowl. This will be your crispy coating.
2. Beat the Eggs:
In a separate bowl, beat the eggs until well mixed. This will help the breading stick to the chicken.
3. Coat the Chicken:
Pat the chicken dry with paper towels to ensure the coating adheres properly. Dip each piece of chicken into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the Parmesan mixture, pressing lightly to ensure it sticks.
4. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the coated chicken pieces. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken and set it aside.
5. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of oil, then sauté the minced garlic for about 30 seconds until fragrant. Be careful not to let it burn!
6. Cook the Zucchini:
Add the sliced zucchini to the skillet and season with a pinch of salt and pepper. Cook, stirring occasionally, for about 4-5 minutes until the zucchini is tender but still has a bit of crunch.
7. Combine Chicken and Zucchini:
Return the chicken to the skillet, nesting them among the zucchini. Allow everything to cook together for another 1-2 minutes, letting the flavors meld.
8. Garnish and Serve:
Sprinkle freshly chopped parsley over the dish as a lovely garnish and serve immediately. Enjoy your flavorful, crispy chicken paired with tender sautéed zucchini! This is a perfect low-carb dinner you’ll want to make again!
Bon appétit! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work just fine. Just be sure to adjust the cooking time since they may take a bit longer to cook through, usually about 6-8 minutes per side, depending on the thickness.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, you can use coconut flour, but remember that you’ll need less of it—about 1/4 cup should suffice. Regular all-purpose flour can also be used if you’re not following a low-carb diet.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and zucchini ahead of time. Simply store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet so the chicken stays crispy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, adding a splash of olive oil if needed to restore crispiness.
