Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
Chicken:
- 1 pound 500g Chicken breasts (2 large breasts)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Onion powder
- Salt and pepper to season
Egg Wash:
- 2 Eggs
- 1 clove Garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Coating:
- 1 cup Freshly grated parmesan cheese
- 1/2 cup Almond flour (not almond meal)
To Cook:
- 2 tablespoons Olive oil
- 1 tablespoon Butter
Topping:
- 26 oz. (750g) Marinara sauce
- 8 oz. (250g) Freshly shredded mozzarella cheese
- Pinch crushed red pepper flakes, optional
- 2 tablespoons Fresh chopped basil or parsley
Instructions
- For chicken, cut each chicken breast in half horizontally to create four filets. Add a generous amount of Italian seasoning, onion powder, salt, and pepper to the chicken filets. Keep aside.
- For egg wash, take a shallow bowl and mix eggs, garlic, and Italian seasoning. Add a pinch of salt and pepper to season the mixture. Place the chicken in the egg wash and let it marinate for a while.
- Combine the parmesan cheese and almond flour in a shallow bowl.
- To cook, take one chicken breast piece using a fork or tongs and allow excess egg wash to drip off. Dredge the chicken in the parmesan mixture, pressing the chicken lightly into the coating with the back of the fork. Turn the chicken and repeat the process. Shake off excess coating and repeat with the remaining chicken pieces.
- Heat oil and butter in a large non-stick skillet or frying pan over medium-high heat. Fry two chicken pieces at a time without touching them for about 4 minutes. Do not move the chicken around, as the coating may peel off the surface of the chicken before it gets a chance to stick. Once the coating is crispy, golden, and set, flip the chicken and continue frying on the other side until golden and cooked through.
- Repeat the process with the remaining chicken breast.
- Set the oven rack in the middle of your oven. Preheat the oven broiler (grill) to 400°F (200°C) and lightly grease a baking dish with non-stick cooking oil spray. Spread half of the marinara sauce over the base of the baking dish. Sprinkle red chili flakes (if using) and arrange the chicken over the sauce in a single layer. Spread the remaining sauce over each chicken breast.
- Top the chicken with mozzarella and parmesan cheese. Broil (or grill) for 5-10 minutes or until the cheese has bubbled and melted and the chicken is thoroughly cooked.
- Sprinkle with chopped basil or parsley to serve.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 456 kcal
Total Fat: 28g
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 3g
Protein: 44g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Parmesan
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.