Baked Chicken Parmesan (Low Carb Version) – Crispy, Comforting, and Light

If you love classic Chicken Parmesan but want to keep things lighter and low carb, this baked version checks all the boxes. It’s crispy on the outside, juicy inside, and topped with just the right amount of marinara and melty cheese. No deep frying, no breadcrumbs, and no complicated steps.

You’ll get all the flavor you want with a smarter approach that works for weeknights and meal prep. It’s the kind of recipe you’ll make once and then keep on repeat.

Why This Recipe Works

This low-carb Chicken Parmesan skips traditional breadcrumbs and uses a flavorful almond flour and parmesan crust instead. Baking the chicken keeps it tender while producing a crunchy coating that holds up under sauce and cheese.

The method is simple and consistent, so you don’t need to worry about oil temperatures or splatter. Plus, the ingredients are easy to find, affordable, and flexible enough to adjust to your taste.

What You’ll Need

• Chicken: 4 small boneless, skinless chicken breasts (about 1.5 to 2 pounds total), pounded to even thickness
• Almond flour: 1 cup, super-fine if possible
• Grated Parmesan cheese: 3/4 cup, divided
• Eggs: 2 large, beaten
• Olive oil or avocado oil: 2 tablespoons
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Italian seasoning: 1 teaspoon
• Salt and black pepper: to taste
• Sugar-free marinara sauce: 1 to 1 1/2 cups
• Shredded mozzarella: 1 to 1 1/2 cups
• Fresh basil or parsley: for garnish (optional)
• Optional: Red pepper flakes for a little heat

How to Make It

1. Preheat and prepare: Set your oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil it.

   This helps the coating crisp up.

2. Prep the chicken: Pat the chicken dry and pound to an even 1/2-inch thickness. Even thickness means even cooking and a juicy result.
3. Season the meat: Sprinkle both sides with salt and pepper. Don’t skip this step—seasoning the meat directly adds depth.
4. Set up your coating stations: In one shallow bowl, beat the eggs with 1 tablespoon of water. In another, mix almond flour, 1/2 cup grated Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.
5. Coat the chicken: Dip each piece in the egg, let excess drip off, then press into the almond flour mixture until well coated.

   Press gently so the coating adheres.

6. Drizzle with oil: Place the coated chicken on the prepared sheet pan and drizzle or lightly brush the tops with olive oil. This encourages browning.
7. Bake the chicken: Bake for 12–15 minutes, flipping once halfway. You’re looking for a golden crust and an internal temperature near 155–160°F (68–71°C).
8. Add sauce and cheese: Spoon a thin layer of marinara over each piece.

   Top with mozzarella and the remaining 1/4 cup Parmesan.

9. Finish baking: Return to the oven for 5–7 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F (74°C).
10. Optional broil: For extra color, broil 1–2 minutes. Watch closely to avoid burning.
11. Rest and garnish: Let rest 3 minutes, then sprinkle with fresh basil or parsley. Serve immediately.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

  Keep the sauce-coated chicken separate from any leftover sauce if you want to maintain crispness.

• Freezer: Freeze cooked, cooled pieces on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in a 350°F (175°C) oven or air fryer for 8–12 minutes until hot and the coating re-crisps. Avoid microwaving if possible; it softens the crust.

Health Benefits

• Lower in carbs: Swapping breadcrumbs for almond flour cuts carbs significantly while adding flavor and healthy fats.
• High in protein: Chicken breast provides lean protein that supports muscle recovery and keeps you full.
• Better fats: Almond flour and olive oil contribute heart-friendly fats instead of the heavy oils used in deep frying.
• Controlled sugars: Using a sugar-free marinara keeps added sugars in check without sacrificing taste.
• Gluten-free: Naturally gluten-free ingredients make this a good fit for many dietary needs.

Common Mistakes to Avoid

• Skipping the pat-dry step: Excess moisture prevents the coating from sticking and crisping.
• Using thick, uneven chicken: Uneven pieces cook inconsistently and can dry out or undercook.
• Over-saucing: Too much marinara makes the crust soggy.

  A thin layer is enough.

• Low oven temperature: A hot oven is key for browning. Don’t bake below 425°F (220°C).
• Adding cheese too early: If you add it at the start, it can burn before the chicken cooks.

Variations You Can Try

• Air fryer method: Cook coated chicken at 380°F (193°C) for 10–12 minutes, flipping once, then add sauce and cheese and cook 2–3 more minutes.
• Pork rind crunch: Replace half the almond flour with finely crushed pork rinds for an extra-crispy, ultra-low-carb coating.
• Spicy arrabbiata: Use a sugar-free spicy marinara and add red pepper flakes to the coating mix.
• Herb-forward: Add extra dried basil and oregano or a touch of lemon zest to the coating for a brighter flavor.
• Cheese blend: Mix mozzarella with provolone or fontina for a richer melt and more flavor.
• Chicken thighs: Use boneless, skinless thighs for extra juiciness. Adjust cooking time slightly as needed.