Who doesn't love chicken Parmesan?! I haven't met one person in my life who doesn't like chicken Parm. Yet not everyone wants the breading and the oil that traditionally encases the chicken. In the recipe below, we avoid the extra carbs and oil while still making the dish as tasty as it's meant to be. I like to serve this dish with "zucchini pasta," which is simply thinly sliced zucchini that's sauteed quickly in olive oil.
I start off by searing the chicken in a hot pan with olive oil, being sure to season the chicken with salt and pepper first. Once the chicken is brown on both sides, I remove it from the pan, leaving all the browned bits on the bottom. There's so much flavor there. The next step is to saute the onions and garlic in all that goodness, then deglaze with red wine vinegar. Crushed tomatoes complete the sauce, and the chicken is returned to simmer slowly. Top off with fresh basil and mozzarella cheese.
Low Carb Chicken Parmesan
Ingredients1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 small onion, small diced
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
2 tablespoons red wine vinegar
15 ounces crushed tomatoes
4 slices mozzarella cheese
1 tablespoon roughly chopped fresh basil
Directions1. Heat olive oil in a large saute pan over medium-high heat. Add chicken and season with salt and pepper. Cook until golden brown on both sides.
2. Remove chicken and add onion and garlic. Cook for 2 to 3 minutes, until onions are tender.
3. Add red pepper flakes and Italian seasoning. Cook for 1 minute. Add red wine vinegar and mix well.
4. Add crushed tomatoes and mix well, scraping all the bits off the bottom of the pan.
5. When tomatoes reach a simmer, return chicken to pan and place mozzarella slices on top of each chicken breast. Cover with lid and allow chicken to simmer in sauce for 5 to 8 minutes, until cooked though.
6. Remove lid and sprinkle evenly with basil.
