Description
Low-Carb Chicken Parmesan is a flavorful and satisfying dish that replaces traditional breadcrumbs and pasta with almond flour and fresh ingredients, providing a crispy, golden chicken topped with rich marinara sauce and melted mozzarella cheese. Perfect for a quick, wholesome weeknight dinner that fits into a low-carb or keto lifestyle without sacrificing classic taste.
Ingredients
Scale
Chicken Preparation
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Breading and Coating
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
Toppings and Cooking
- 1 cup low-sugar marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Optional Seasonings and Garnishes
- Red pepper flakes (optional, for a spicy kick)
- Fresh basil or oregano, for garnish
- Extra Parmesan cheese, for topping
Instructions
- Prepare the Chicken: Start by pounding your chicken breasts to an even thickness to ensure they cook evenly and stay juicy. Lightly season both sides with salt, pepper, Italian seasoning, and garlic powder to add depth of flavor.
- Coat the Chicken: Set up your breading station by whisking the eggs in one bowl. In another bowl, combine almond flour and grated Parmesan cheese. Dip each chicken breast into the egg mixture, then press into the almond flour mixture until fully coated to create a crispy crust without breadcrumbs.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Add the coated chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. This locks in moisture while forming a crunchy exterior.
- Add Sauce and Cheese: Transfer the cooked chicken breasts to a baking dish. Spoon marinara sauce evenly over each piece, then generously top with shredded mozzarella cheese. Sprinkle additional Parmesan cheese on top for extra cheesiness.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 10-12 minutes, or until the cheese is bubbly and slightly browned. This melts the cheese perfectly and blends all the flavors.
Notes
- Chicken Thickness Matters: Pound the chicken evenly for uniform cooking and juicier results.
- Don’t Skip the Parmesan: It enhances both the flavor and texture of the crust beyond almond flour alone.
- Oil Temperature: Heat olive oil until hot but not smoking to achieve a crispy crust without burning.
- Use Low-Sugar Sauce: Choose marinara sauces with no added sugar to keep the recipe low-carb.
- Rest Before Serving: Let chicken rest a few minutes after baking to redistribute juices and ensure tenderness.
- Variations: Add red pepper flakes for heat, swap mozzarella for provolone or fontina, add fresh herbs or grilled vegetables, or make keto-friendly choices with full-fat cheese and sugar-free sauce.
- Storage: Refrigerate leftovers up to 3 days in an airtight container; freeze up to 2 months. Reheat in oven or toaster oven at 350°F (175°C) to maintain crispiness.
- Dairy-Free Option: Use dairy-free cheese alternatives and nutritional yeast in breading.
- Alternative Breading: Substitute almond flour with pork rind crumbs or coconut flour if preferred.
- Baking Without Frying: You can bake coated chicken at 400°F (205°C) for 20-25 minutes, though crust will be softer.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizers
- Method: Baking and Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 165 mg
Keywords: low-carb chicken parmesan, keto chicken parmesan, gluten free chicken parmesan, almond flour chicken, chicken parm
