Low Carb Chicken Parmigiana (Printable)

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

# What You'll 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. Season both sides with salt and black pepper.
03 - In a shallow bowl, whisk eggs and heavy cream until smooth.
04 - In another bowl, combine almond flour, Parmesan cheese, Italian herbs, and garlic powder.
05 - Dip each chicken breast first into the egg mixture, then dredge in the almond flour mixture, pressing gently to adhere.
06 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden.
07 - Transfer seared chicken to the prepared baking dish.
08 - Spoon marinara sauce evenly over each piece. Sprinkle with mozzarella and extra Parmesan.
09 - Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F) and cheese is bubbly and golden.
10 - Garnish with fresh basil before serving, if desired.

# Expert Advice:

01 -
  • The almond flour crust creates this incredible crunch that somehow feels lighter than traditional breadcrumbs
  • You get all the satisfaction of chicken parm without the heavy carb coma afterward
02 -
  • The searing step before baking is what creates that restaurant-quality crust texture
  • Let the chicken rest for 5 minutes after baking so the juices redistribute
03 -
  • Use tongs to handle the chicken once it's coated so the breading doesn't come off
  • Let your chicken come to room temperature for 20 minutes before cooking for even results

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