Low Carb Chicken Parmigiana (Printable)
Golden almond-crusted chicken with zesty marinara and bubbly mozzarella cheese
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5-6 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 the eggs and heavy cream until fully blended and smooth.
04 - Combine almond flour, grated Parmesan cheese, Italian herbs, and garlic powder in a separate shallow bowl.
05 - Dip each seasoned chicken breast first into the egg mixture, then dredge thoroughly in the almond flour mixture, pressing gently to ensure even coating.
06 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown (they do not need to be cooked through at this stage).
07 - Arrange the 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 additional grated Parmesan.
09 - Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and lightly browned.
10 - Remove from oven and garnish with fresh chopped basil before serving, if desired.
# Expert Tips:
01 -
- You get all the crispy, cheesy comfort of traditional chicken parm without the heavy breading that leaves you feeling stuffed and sluggish
- The almond flour creates this incredible nutty crunch that actually tastes better than regular breadcrumbs, and nobody believes it's low carb until you tell them
02 -
- The searing step is non-negotiable, it creates a barrier that keeps the chicken juicy while preventing the almond flour coating from getting soggy under all that sauce
- Don't be alarmed if the almond flour coating looks darker than traditional breading, it browns faster due to the natural oils in the nuts
03 -
- Double the coating mixture and store leftovers in an airtight container for quick chicken tenders or fish another night
- If you're nervous about the almond flour taste, add a pinch of onion powder to the breading mixture for extra depth