Low Carb Chicken Parmesan Recipe

Low Carb Chicken Parmesan Recipe

How To Make Low Carb Chicken Parmesan

You can never go wrong with this delicious low-carb chicken parmesan with a crispy coating, and topped with homemade tomato sauce and melted mozzarella!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Chicken:

  • 1lbchicken breasts
  • 1tspItalian seasoning
  • ½tsponion powder
  • salt and pepper,to season

For Egg Wash:

  • 2eggs
  • 1garlic clove,minced
  • ½tspItalian seasoning
  • salt and pepper,to taste

For Coating:

  • 1cupParmesan cheese,fresh, grated
  • ½cupalmond flour,not almond meal

For Olive Oil:

  • 2tbspolive oil
  • 1tbspbutter

For Marinara Sauce:

  • 26ozmarinara sauce,750g
  • 8ozmozarella cheese,250g, fresh, shredded
  • pinchred pepper flakes,crushed, optional
  • 2tbspbasil,or parsley, freshly chopped



  1. Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt, and pepper. Set aside.

Egg Wash:

  1. In a shallow bowl, whisk together the eggs, garlic, and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.*


  1. Combine the parmesan cheese and almond flour in a separate shallow bowl.

  2. Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off.

  3. Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.

  4. Heat the oil and butter in a large non-stick skillet or frying pan over medium-high heat.

  5. Fry 2 chicken pieces at the same time untouched for about 4 minutes. Do not move the chicken around as the coating may peel off of the surface of the chicken before it gets a chance to stick.

  6. Once the coating is crispy, golden and set, flip and continue frying the other side until golden and cooked through.

  7. Repeat with the remaining chicken breasts.

  8. Arrange the oven rack to the middle of the oven. Preheat oven broiler or grill to 400 degrees F. Lightly grease a baking dish with a non-stick cooking oil spray.

  9. Spread half of the marinara over the base of a lightly greased baking dish. Sprinkle with red chili flakes, and arrange chicken over the sauce in a single layer. Spread remaining sauce over each chicken breast.

  10. Top with the mozzarella and parmesan cheese. Broil or grill for 5 to 10 minutes, or until cheese is bubbling and melted and the chicken is completely cooked through.

  11. Sprinkle with chopped basil or parsley to serve.

Recipe Notes

If time allows, marinate the chicken overnight in the egg wash for a deeper flavor. Cover with wrap and refrigerate, then take it out at least 15 minutes before cooking to help get the chill out.


  • Calories: 869.19kcal
  • Fat: 60.79g
  • Saturated Fat: 24.37g
  • Trans Fat: 0.92g
  • Monounsaturated Fat: 19.08g
  • Polyunsaturated Fat: 5.45g
  • Carbohydrates: 21.10g
  • Fiber: 5.66g
  • Sugar: 11.21g
  • Protein: 59.45g
  • Cholesterol: 246.99mg
  • Sodium: 1752.67mg
  • Calcium: 931.52mg
  • Potassium: 1095.16mg
  • Iron: 4.02mg
  • Vitamin A: 377.70µg
  • Vitamin C: 4.42mg
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