1/28/19

Parmesan Ranch Chicken - low carb, keto and oven baked!



When it comes to chicken breasts, there are a million recipes or ways to make it and sometimes you just throw 'stuff' together.  If you aren't doing anything extremely crazy, it's probably going to turn out.  When it's time to throw together a last second oven baked chicken dish I often resort to covering the chicken breast with either ranch dressing or mayonnaise and then adding a crumbly topping - whether it be panko crumbs, ground or chopped pecans, parmesan cheese or whatever.

Right now we are doing low carb and I'm trying to stay as close to keto as I can.  As I flipped through a keto cookbook I bought last week, (Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy) and I spied this recipe that was quite similar to recipes I already make but took it a step further by marinating first and used either pork rings or almond flour to top.

The recipe called for preparing and cooking in a heavy cast iron skillet - which I don't own one as they've just never been in my budget so it's never been a priority.  I meshed that recipe with my own and came up with a dish that my husband really, really liked.  I made my bbq ranch cabbage salad to go with it.


Parmesan Ranch Chicken

Marinade
1/2 c avocado oil
1/2 c ranch dressing
3 T Bragg's Liquid Amino's
1 T minced garlic
1 t rice wine vinegar
1 t lemon juice
1 t ground black pepper

4 boneless, skinless chicken breasts
oil for frying

Sauce
1/2 c ranch dressing
1/4 c grated parmesan cheese

Topping
1/2 c ground pork rinds or almond flour
1/3 c grated parmesan cheese
2 T butter, soft or melted
1 t garlic salt

4 slices American Swiss, Provolone or favorite cheese


Mix the marinade in a Ziploc and add the chicken.  Marinate for 2-8 hours.
Remove the chicken and toss the marinade.
Heat a little oil in a pan and start to brown the chicken breasts.  Flip and brown the second side, cooking them through. 

Lay the chicken in a baking pan (I foil line mine).  Top with the ranch dressing/cheese topping.  Lay a slice of cheese over each and then sprinkle the topping over all. 

I only used 2 large chicken breasts, and decided to just use all the topping so my photos are HEAVILY topped!  Ha.  Usually that would be enough for 4. 

Bake in the oven at 350 until the topping is golden brown and crisp; about 10-14 minutes usually does it.



I only used 2 chicken breasts but did not halve the recipe so I have very heavy sauce and topping on mine.



I used ground pork rinds to top mine so it's a darker color than yours will be if you choose to use almond flour.




This recipe was kind of based on one I found in this book:   Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy.

I actually own all 3 of these now - it's the first time in my life I've invested in 3 cookbooks by the same author... as a matter of fact I almost never, ever buy cookbooks.  But I bought all three of these.  :)




      






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