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Low-Carb Chicken Parmesan


There is no need to skip the foods you love. This low-carb chicken parmesan is so good that it might become one of your favorite comfort meals!
Low-carb chicken parmesan in a skillet

There is no need to skip the foods you love. This one pan, low-carb chicken parmesan, is so good that it might become one of your favorite comfort meals! And, the best part? One serving is only 7 net carbs!

low carb chicken parmesan pin

Almond flour is a great alternative to panko or regular bread crumb crusts, and it keeps this chicken parmesan relatively low carb. I recommend using crushed pork rinds for this dish if you have a tree nut allergy. This recipe will need an oven-safe skillet and grated parmesan cheese.

What is the difference between shredded and grated parmesan cheese?

Shredded parmesan cheese is typically cut into thin strips, while grated parmesan cheese is powder-like. The latter is a good option to use for sauces and toppings.

Is marinara low-carb?

Most store-bought varieties are chock full of sugar, but some brands like Rao make a no-sugar-added marinara. You can also make your own. If you are living a keto lifestyle, we recommend using smaller amounts of marinara for this low carb chicken parmesan recipe

Low-carb chicken parmesan in a skillet

Ingredients

  • 2 medium chicken breasts, boneless and skinless
  • Almond flour (almond meal, pecan flour, or pork panko)
  • Grated parmesan
  • Low-carb marinara sauce
  • Part-skim mozzarella cheese slices
  • Salt
  • Dried oregano
  • Granulated onion
  • Granulated garlic
  • 1 egg
  • Olive oil
  • Flat-leaf parsley, garnish

What is the best cooking method for chicken parmesan?

We’ve found that a skillet-oven method is the best cooking method for chicken parmesan. Start by browning the “breaded” chicken breasts in olive oil, then finish it in the oven.

breading chicken breasts in almond meal

How to make low-carb chicken parmesan

  • Place chicken breasts between two sheets of plastic on a sturdy surface. Using a meat mallet or rolling pin, flatten breasts to a uniform thickness of 1/2″ thick. If the chicken breasts are larger, you can cut them in half and make four pieces. You will need extra mozzarella cheese.
  • Preheat the oven to 350 degrees F.
  • Coat each chicken breast with 2 tablespoons of almond flour.
  • Combine remaining almond flour with parmesan, salt, granulated onion, garlic, and oregano—spread mixture out into a large plate. Beat egg and pour into another plate.

Cooking the chicken breasts

  • Heat oil in a large oven-safe skillet over medium heat.
  • Coat chicken breasts on both sides with the beaten egg, then into the almond flour mixture.
  • Place chicken breasts into the pan and brown each side for 2 minutes.
  • Next, place the entire skillet into the oven and cook for 10-12 minutes.
  • Once the chicken reaches an internal temperature of 155 degrees F., it’s time to build your chicken parmesan.
  • Carefully remove the skillet, top each breast with 2 tablespoons of marinara, and pour the remaining sauce around the chicken. Top with mozzarella slices.
  • Place skillet back in the oven for another 5-7 minutes, or until cheese has melted and chicken has reached an internal temperature of 165 degrees F.
Low carb chicken parmesan

Serving chicken parmesan

  • Remove the skillet from the oven and serve over your choice of keto noodles garnished with chopped parsley.
  • Store leftover low-carb chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1 1/2 minutes on high or in a 350-degree oven until heated through.

More recipes!

Low-carb chicken parmesan in a skillet

Low-Carb Chicken Parmesan

Print Recipe Pin Recipe
There is no need to skip the foods you love. This low-carb chicken parmesan is so good that it might become one of your favorite comfort meals!
Course dinner
Cuisine American
Keyword keto chicken parmesan, low-carb chicken parmesan
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Servings 2
Calories 640

Ingredients

  • 2 medium chicken breasts boneless and skinless
  • 1 cup almond flour
  • 1/4 cup grated parmesan
  • 1 cup no sugar added marinara sauce
  • 2 slices part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon granulated garlic
  • 1 egg beaten for dredging
  • 2 tablespoons olive oil
  • 1 tablespoon chopped flat-leaf parsley garnish

Instructions

  • Place chicken breasts between two sheets of plastic on a sturdy surface. Using a meat mallet or rolling pin, flatten breasts to a uniform thickness of 1/2″ thick. If the chicken breasts are larger, you can cut them in half and make four pieces. You will need extra mozzarella cheese.
  • Preheat the oven to 350 degrees F.
  • Coat each chicken breast with 2 tablespoons of almond flour.
  • Combine remaining almond flour with parmesan, salt, granulated onion, garlic, and oregano—spread mixture out into a large plate. Beat egg and pour into another plate.
  • Heat oil in a large oven-safe skillet over medium heat.
  • Coat chicken breasts on both sides with the beaten egg, then into the almond flour mixture.
  • Place chicken breasts into the pan and brown each side for 2 minutes.
  • Next, place the entire skillet into the oven and cook for 10-12 minutes.
  • Once the chicken reaches an internal temperature of 155 degrees F., carefully remove the skillet, top each breast with 2 tablespoons of marinara, and pour the remaining sauce around the chicken. Top with mozzarella slices. Place skillet back in the oven for another 5-7 minutes, or until cheese has melted and chicken has reached an internal temperature of 165 degrees F.
  • Remove the skillet from the oven and serve over your choice of keto noodles garnished with chopped parsley.

Nutrition

Calories: 640kcal | Carbohydrates: 15g | Protein: 48g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1710mg | Potassium: 857mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 13mg | Calcium: 450mg | Iron: 4mg
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