Low Carb Chicken Parmigiana (Printable)
Golden almond-crusted chicken baked with marinara and melted cheeses for a satisfying Italian-inspired meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz 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
# Directions:
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 eggs and heavy cream until smooth and well combined.
04 - In another shallow bowl, combine almond flour, Parmesan cheese, Italian herbs, and garlic powder. Mix thoroughly.
05 - Dip each chicken breast first into the egg mixture, allowing excess to drip off, then dredge in the almond flour mixture, pressing gently to adhere the coating evenly.
06 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown and crispy. They do not need to be cooked through at this stage.
07 - Transfer seared chicken to the prepared baking dish, arranging in a single layer.
08 - Spoon marinara sauce evenly over each chicken breast. Sprinkle with shredded mozzarella and additional Parmesan cheese.
09 - Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and cheese is bubbly and golden brown.
10 - Remove from oven and garnish with fresh chopped basil before serving.
# Expert Tips:
01 -
- You get all the crispy, cheesy comfort of traditional chicken parm without the carb crash that leaves you napping on the couch
- The almond flour crust creates this incredible crunch that somehow manages to be lighter than the original
02 -
- Let the chicken rest 5 minutes after baking or all that beautiful cheese will slide right off when you cut it
- The searing step is nonnegotiable, it creates that restaurant quality crust that oven baking alone cant achieve
03 -
- Crushed pork rinds work surprisingly well as an almond flour substitute if you need nut free options
- The internal temperature matters more than the timer, invest in a good meat thermometer