Low Carb Chicken Parmigiana (Printable Version)
Golden chicken breasts with almond flour crust topped with marinara and bubbling mozzarella cheese.
# 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 (optional)
→ For Cooking
14 - 3 tablespoons olive oil
# How to Make It:
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 completely smooth and well combined.
04 - In a separate bowl, combine almond flour, Parmesan cheese, Italian herbs, and garlic powder. Mix thoroughly to distribute evenly.
05 - Dip each seasoned chicken breast first into the egg mixture, allowing excess to drip off, then dredge in the almond flour mixture, pressing gently to ensure coating adheres well.
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 the 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 chicken reaches an internal temperature of 165°F and cheese is bubbly and lightly golden.
10 - Remove from oven and garnish with fresh chopped basil before serving, if desired.
# Expert Tips:
01 -
- The almond flour breading creates an incredibly crispy crust that nobody will believe is low carb
- Everything cooks in one pan with minimal cleanup, making it perfect for busy weeknights
02 -
- Dont skip the searing step—the oven alone cannot create that restaurant-quality crispy crust
- Letting the chicken rest for 5 minutes after baking keeps the juices from running onto the plate
03 -
- Room temperature chicken sears more evenly than cold from the fridge
- Using a cast iron skillet creates the most beautiful golden crust on the almond flour