Low Carb Chicken Parmigiana (Printable)

Crispy almond-coated chicken with marinara and bubbly mozzarella cheese.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz 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 (optional)

→ For Cooking

14 - 3 tablespoons olive oil

# How to Make It:

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 smooth and fully combined.
04 - In a separate shallow bowl, combine almond flour, Parmesan cheese, Italian herbs, and garlic powder. Mix until evenly distributed.
05 - Dip each seasoned chicken breast first into the egg mixture, allowing excess to drip off. Dredge thoroughly in the almond flour mixture, pressing gently to ensure the coating adheres evenly.
06 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown. The chicken does not need to be cooked through at this stage.
07 - Transfer the seared chicken breasts to the prepared baking dish, arranging them in a single layer.
08 - Spoon marinara sauce evenly over each chicken breast. Sprinkle with shredded mozzarella and additional Parmesan cheese.
09 - Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden brown.
10 - Remove from the oven and garnish with fresh chopped basil. Serve immediately while hot.

# Expert Suggestions:

01 -
  • You get that satisfying crispy exterior without the carb crash that usually follows traditional breaded chicken
  • The almond flour Parmesan combo creates an incredibly savory crunch that might be even better than the original
  • Everything cooks in one pan with minimal mess and maximum flavor payoff
02 -
  • Patting your chicken absolutely dry before breading is the difference between coating that sticks and coating that slides right off
  • Letting the seared chicken rest on the baking sheet for a minute before adding sauce helps the crust set up
  • That quick sear step isn't optional—it creates texture that oven baking alone simply cannot achieve
03 -
  • Let your chicken rest for 5 minutes after baking so the juices redistribute instead of running out onto the cutting board
  • Room temperature chicken sears more evenly than cold straight from the fridge, so plan accordingly

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