Low Carb Chicken Parmigiana (Printable)
Crispy almond-crusted chicken baked with marinara and bubbly mozzarella cheese.
# What's Needed:
→ 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
→ For Cooking
14 - 3 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - In a shallow bowl, whisk eggs and heavy cream until fully combined and smooth.
04 - In a separate bowl, combine almond flour, Parmesan cheese, Italian herbs, and garlic powder. Mix well.
05 - Dip each seasoned chicken breast into egg mixture, allowing excess to drip off. Press firmly into almond flour mixture, coating both sides evenly.
06 - Heat olive oil in large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown. Chicken will finish cooking in oven.
07 - Arrange seared chicken in prepared baking dish, leaving slight space between pieces.
08 - Spoon marinara sauce evenly over each chicken breast. Top with mozzarella and additional Parmesan cheese.
09 - Bake 20–25 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
10 - Remove from oven. Garnish with fresh chopped basil. Let rest 5 minutes before serving.
# Tips for Success:
01 -
- You get all the crispy, cheesy comfort of chicken parm without the heavy carb coma that follows
- The almond flour creates this incredible nutty crust that actually holds up better than breadcrumbs ever did
02 -
- Dont skip the searing step, thats what creates the crispy texture that holds up under the sauce
- Letting the chicken rest for 5 minutes after baking keeps all those juices inside where they belong
03 -
- Pound chicken to even thickness so all pieces finish cooking at the same time
- If the cheese browns too quickly, tent loosely with foil for the last few minutes