This low carb Parmesan chicken recipe is so simple and so delicious that you almost feel guilty you didn’t put more effort in to it! With only three main ingredients you’ll find that it’s a great last-minute meal when you don’t want to do a big shop. Keep mayo and shredded Parmesan stocked in the fridge and then all you’ll need are chicken breasts, and voila, dinner problem solved.
This recipe for parmesan chicken freezes really well. I like to buy family packs of chicken breasts and then make up a few batches for the freezer. I use pyrex dishes with plastic lids for freezing, so when it’s time to cook the chicken I just remove the lids and bake them in the pyrex dishes straight from frozen.
This recipe is pretty flexible, so feel free to ballpark the measurements. And feel free to experiment with other cuts of chicken – I use packages of chicken breast pieces when they’re on sale and they work just as well.
This low carb Parmesan chicken recipe is so simple and so delicious that you almost feel guilty you didn’t put more effort in to it! You can make it up ahead of time, freeze in an ovenproof container, and bake from frozen.
- 2 chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup parmesan cheese (shredded)
- salt and pepper
Season the chicken breasts with salt and pepper.
Place the chicken breasts in a medium bowl and coat evenly with the mayonnaise.
Transfer the chicken breasts to a baking dish and sprinkle the tops evenly with Parmesan cheese.
Bake at 350° F for 45 minutes. (To bake from frozen, bake at 400° F for 1 hour.)