Low Carb Chicken Parmigiana (Printable)
Crispy almond-crusted chicken baked with marinara and bubbly mozzarella cheese.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 Steps:
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 fully combined and smooth.
04 - In a separate shallow bowl, combine almond flour, 1/2 cup Parmesan cheese, Italian herbs, and garlic powder. Mix thoroughly.
05 - Dip each seasoned chicken breast into the egg mixture, allowing excess to drip off. Press firmly into the almond flour mixture, coating evenly on all sides.
06 - Heat olive oil in a large skillet over medium-high heat. Sear breaded chicken for 2-3 minutes per side until golden brown. The chicken will finish cooking in the oven.
07 - Arrange seared chicken breasts in the prepared baking dish in a single layer.
08 - Spoon marinara sauce evenly over each chicken breast. Top with shredded mozzarella and remaining 1/4 cup Parmesan cheese.
09 - Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and lightly browned.
10 - Remove from oven and sprinkle with chopped fresh basil. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- All that cheesy comfort without the carb crash that usually follows Italian night
- The almond flour crust gets this incredible golden crunch that somehow stays tender underneath
02 -
- Do not skip the searing step because it creates that essential crunch that oven baking alone cannot achieve
- Let the chicken rest for a few minutes after baking so the cheese sets up slightly instead of sliding right off
03 -
- Pounding chicken to even thickness prevents thinner parts from drying out while thicker pieces finish cooking
- Room temperature chicken sears more evenly and releases less water into your pan