Secret to the best Low-Carb Chicken Parmesan in 30 Mins
Craving Italian? Make our easy Low-Carb Chicken Parmesan! This healthy, keto-friendly recipe is a guilt-free comfort food. Try it tonight
Ingredients
- 1.5 lbs boneless, skinless chicken breasts thinly sliced or pounded to 1/2-inch thickness
- ½ cup almond flour
- ¼ cup grated Parmesan cheese (for breading)
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs beaten
- 2 tbsp olive oil plus more if needed
- 1.5 cups low-carb marinara sauce sugar-free
- 1 cup shredded mozzarella cheese part-skim
- ¼ cup grated Parmesan cheese (for topping)
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your oven's broiler to high with a rack about 6 inches from the heat. If your chicken breasts are thick, pound them to an even 1/2-inch thickness using a meat mallet. This ensures even cooking and tenderness.
- Set up your breading station: In a shallow dish, combine almond flour, 1/4 cup grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. In another shallow dish, whisk the two large eggs.
- Dredge each chicken breast: first dip it in the egg wash, ensuring it's fully coated, then transfer to the almond flour mixture, pressing gently to adhere the coating evenly on both sides. Repeat for all chicken pieces.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel) over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet, ensuring not to overcrowd. You may need to cook in batches.
- Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). If cooking in batches, transfer cooked chicken to a plate and repeat with remaining chicken and a little more oil if needed.
- Once all chicken is cooked and returned to the skillet (or transferred to a separate baking dish if your skillet isn't oven-safe), pour the low-carb marinara sauce over the chicken breasts. Top evenly with the shredded mozzarella cheese and the remaining 1/4 cup grated Parmesan cheese.
- Carefully transfer the skillet (or baking dish) to the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
- Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately. Enjoy your guilt-free, delicious Low-Carb Chicken Parmesan!
Notes
For an even quicker meal, use pre-sliced thin chicken cutlets. To make ahead, you can bread and sear the chicken, then refrigerate for up to 2 days. When ready to serve, warm the chicken, add sauce and cheese, and broil. Serve with a side salad or zucchini noodles for a complete low-carb meal.
