Low Carb Chicken Parmigiana (Printable)
Crispy almond-crusted chicken with rich marinara and melted cheeses, perfect for satisfying comfort food cravings.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Breading
04 - 2 large eggs
05 - 2 tablespoons heavy cream
06 - 1 cup almond flour
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
09 - 1/2 teaspoon garlic powder
→ Sauce and Toppings
10 - 1 cup low-sugar marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - 2 tablespoons fresh basil, chopped (optional)
→ For Cooking
14 - 3 tablespoons olive oil
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - In a shallow bowl, whisk together the eggs and heavy cream until fully combined and smooth.
04 - In a separate bowl, combine the almond flour, Parmesan cheese, Italian herbs, and garlic powder. Mix well to distribute ingredients evenly.
05 - Dip each seasoned chicken breast into the egg mixture, allowing excess to drip off. Press firmly into the almond flour mixture, coating both sides evenly and shaking off any excess breading.
06 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until golden brown. The chicken will finish cooking in the oven.
07 - Arrange the seared chicken breasts in the prepared baking dish, leaving space between pieces.
08 - Spoon marinara sauce evenly over each chicken breast. Top with shredded mozzarella cheese and sprinkle with additional Parmesan.
09 - Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and lightly golden.
10 - Remove from oven and garnish with chopped fresh basil if desired. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The almond flour coating creates an incredibly crispy exterior while keeping the chicken juicy inside
- You get all the satisfaction of traditional chicken parm without the carb overload or post meal heaviness
02 -
- Searing before baking is essential because it creates a crust that will not get soggy under the sauce
- Let the chicken rest for 5 minutes after baking so the juices redistribute and the cheese sets slightly
03 -
- Pound thicker chicken breasts to even thickness so they cook at the same rate
- Let the coated chicken sit for 5 minutes before searing to help the breading set