This keto chicken parmesan the perfect easy weeknight dinner recipe. Crusted with pork rinds and topped with cheese, it is truly drool-worthy!
Coat both sides of chicken breasts with basil, salt, and pepper.
Whisk the egg and heavy whipping cream in a shallow bowl.
Pour the pork rind crumbs onto a plate and mix in 1/4 cup of grated parmesan cheese and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Dip each chicken breast into the egg mixture and roll into dry mixture to coat both sides.
Toss coated chicken breasts into skillet and cook evenly on both sides until internal temperature reaches 165 degrees. Turn off the burner and heat up the broiler.
Pour the low carb marinara sauce on top of the chicken and top with mozzarella cheese.
Place the skillet into the oven under the broiler until the cheese is browned and bubbly. Sprinkle with remaining parmesan cheese and serve. Enjoy!