Go Back

Low Carb Chicken Parmesan - Crispy, Cheesy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 2 large eggs
  • 1 cup finely ground almond flour (not almond meal)
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 3 tablespoons olive oil (or avocado oil), divided
  • 1 cup low sugar marinara sauce (check label; aim for 4–6g net carbs per 1/2 cup)
  • 1 1/4 cups shredded mozzarella cheese
  • Fresh basil, torn or chopped (optional, for garnish)
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep the chicken: Slice each chicken breast horizontally to make 4 thin cutlets. Pat dry with paper towels. Season both sides with 1/2 teaspoon salt, pepper, garlic powder, and Italian seasoning.
  2. Set up the coating: In one shallow bowl, whisk the eggs with a pinch of salt. In another, mix almond flour and Parmesan.
  3. Coat the cutlets: Dip each cutlet in the egg, let the excess drip, then press into the almond flour mixture. Coat fully, pressing to help it stick. Place on a plate.
  4. Preheat the oven: Heat your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
  5. Pan-sear for crispness: Heat 2 tablespoons oil in a large skillet over medium-high. When shimmering, add two cutlets. Cook 2–3 minutes per side until golden. Transfer to the sheet pan and repeat with remaining cutlets, adding the final tablespoon of oil as needed.
  6. Add sauce and cheese: Spoon about 2 tablespoons marinara over each cutlet—don’t drown them. Top with mozzarella and a sprinkle of extra Parmesan.
  7. Bake: Place the sheet pan in the oven and bake 8–10 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  8. Finish and serve: Rest 3–5 minutes. Garnish with fresh basil and a pinch of red pepper flakes if you like. Serve with zucchini noodles, a simple salad, or roasted broccoli.