Description
This Low Carb Chicken Parmesan recipe is a quick, flavorful, and healthy twist on the Italian classic. It features juicy chicken coated in golden Parmesan, topped with melty mozzarella and rich low-carb marinara sauce. Best of all, it’s made with simple ingredients and takes only 30 minutes from start to finish!
Perfect for keto and gluten-free diets, this one-pan meal is crisp on the outside and tender inside — the kind of dish that makes everyone at the table ask for seconds. Serve it with zucchini noodles, spaghetti squash, or a fresh salad for a complete, satisfying low-carb dinner.
Ingredients
ken tenderloins or thinly sliced chicken breasts
2 large eggs, lightly beaten
1 cup grated Parmesan cheese (not powdered)
1 cup shredded mozzarella cheese1 cup low carb marinara sauce (no added sugar)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon garlic powderSalt and freshly ground black pepper, to taste
Fresh basil leaves, chopped, for garnish
Instructions
-
Prep the Chicken:
Place chicken pieces between two sheets of plastic wrap. Pound gently to even thickness. Season both sides with garlic powder, salt, and pepper. -
Set Up Coating Station:
Beat the eggs in a shallow bowl. Place the grated Parmesan in another bowl. Dip chicken in the egg mixture, then coat completely with Parmesan. Press gently so it adheres well. Refrigerate for 10–15 minutes to help the coating set. -
Pan-Fry the Chicken:
In a large non-stick skillet, heat olive oil and butter over medium heat. Add the chicken and cook for about 4–5 minutes per side, until golden brown and crisp. -
Add Sauce and Cheese:
Transfer chicken to an oven-safe dish. Spoon marinara sauce over each piece and top with mozzarella cheese. -
Bake or Broil:
Place in a preheated oven (400°F / 200°C) for 5–7 minutes or until cheese melts and starts to bubble. -
Serve:
Garnish with fresh basil and serve warm with zucchini noodles, cauliflower rice, or a green salad.
Notes
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes.
- Make Ahead: Coat the chicken ahead of time and refrigerate for up to 24 hours before cooking.
- Freezing: You can freeze coated chicken pieces raw; just thaw before cooking.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: Baking
- Cuisine: American