This Low Carb Chicken Parmesan recipe is one of my comfort foods.  It makes a large batch so it is great for company or ‘meals ahead’.

The chicken comes out so tender you could cut it with a fork.  The reason for this is that you pound the chicken breasts into cutlets.  Oh. So. Good.

You dip the cutlets in egg and then dredge them in a mixture of almond flour, Italian spices and shredded parmesan cheese. Then quickly brown them on both sides and place them in a baking pan.

You smother the chicken cutlets in marinara and allow them to bake 20 minutes then sprinkle with shredded Mozzarella cheese, return the pan to the oven till the cheese bubbles. (I used a jarred Marinara that had 10 carbs per serving.  There maybe others that have less.)

Then out comes a hot and delicious main dish that only you will know is low carb.  Serve it with a side of  ‘Miracle Noodles’ or spaghetti squash and a green salad.  If you are lucky there will be leftovers because this low carb Parmesan Chicken warms up well.  Enjoy!

Find it here.  Make it at home:

My favorite Almond Flour is Honeyville brand.

The marinara sauce is Calssico Traditional Tomato and Basil.

Find Miracle Noodles here.

I used McCormick’s Tuscan Italian Seasoning.

Low Carb Parmesan Chicken

Laura Hickman

This low carb Parmesan Chicken recipe goes together quickly and has under 8 carbs perserving. It makes a big batch. Perfect for company or ‘meals ahead’.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main

Cuisine Italian

Servings 8 servings

Calories 337 kcal

Ingredients

  

• Chicken coating:
• 1/2 cup almond flour
• 1/2 cup parmesan
• 1/2 tsp. salt
• 1 tsp. Italian seasoning
• 1 egg
• 2 tsps. water
• .
• For browning:
• 1 T. olive oil
• .
• Topping:
• 1 cup shredded mozz
• 2 lbs. chicken breast pounded into 8 pieces, 1/4-1/2 thick cutlets
• 2 cups marinara

Instructions

 

• Heat oven to 350 degrees.
• Grease a 9″x 18″ glass baking pan.
• Pound chicken breasts gently between sheets of plastic wrap with a meat mallet.
• Divide cutlets into 8 portions.
• Mix in a square cake pan: almond flour, Parmesan, salt and Italian seasoning.
• In a second small pan, mix together egg and water.
• Dip prepared cutlets in egg wash and then in Parmesan mixture, coating well.
• Heat olive oil in a large skillet, over medium heat
• Place coated cutlets in the skillet and brown on each side about 5 minutes, till golden.
• Place cutlets in prepared 9″ x 18 pan
• Gently ladle marinara sauce evenly over the chicken and sprinkle the mozzarella on top.
• Bake 20-25 minutes until cheese is bubbly and chicken juices when cut in center run clear.

Keyword low carb chicken parmesan