Low-Carb Chicken Parmesan Bake – Comfort Food Made Lighter

Skip the breadcrumbs and keep all the comfort. This Low-Carb Chicken Parmesan Bake delivers the cheesy, saucy goodness you crave without the carb-heavy coating. It’s simple enough for a weeknight and special enough for guests.

The chicken stays juicy, the sauce is bright, and the top gets that irresistible golden crust. If you’re watching carbs or just want a lighter take on a classic, this one hits the spot.

Low-Carb Chicken Parmesan Bake - Comfort Food Made Lighter

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 large boneless, skinless chicken breasts, sliced horizontally into cutlets or pounded to 1/2-inch thickness
• Eggs: 2 large, beaten
• Almond flour: 1 cup (fine blanched works best)
• Grated Parmesan: 1/2 cup, plus more for topping
• Italian seasoning: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Salt and pepper: 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• Olive oil: 2 tablespoons (or avocado oil)
• Marinara sauce: 1 1/2 cups, low-sugar or no-sugar-added
• Shredded mozzarella: 1 1/2 cups
• Fresh basil: A handful, torn or chopped (optional)
• Crushed red pepper flakes: Optional, for a little heat

Instructions

 

• Prep the oven and pan: Heat the oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or line a sheet pan with parchment for easier cleanup.
• Prep the chicken: Pat the chicken dry. If using whole breasts, slice them in half horizontally to make cutlets. Season both sides with a pinch of salt and pepper.
• Set up the coating: In one shallow bowl, beat the eggs. In another, mix the almond flour, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
• Coat the chicken: Dip each cutlet into the egg, let the excess drip off, then press it into the almond flour mixture until well coated on both sides.
• Quick sear for texture: Heat the olive oil in a large skillet over medium-high. Sear the coated chicken 1–2 minutes per side until lightly golden. You’re not cooking through—just adding color and crunch.
• Layer it up: Spread 1/2 cup marinara in the baking dish. Arrange the seared chicken on top. Spoon the remaining marinara over the cutlets, then sprinkle with mozzarella and an extra dusting of Parmesan.
• Bake: Bake for 12–15 minutes, until the chicken reaches 165°F (74°C) in the center and the cheese is melted and bubbling.
• Broil for color: Switch to broil for 1–3 minutes to brown the top. Watch closely to avoid burning.
• Finish and serve: Let it rest 5 minutes. Sprinkle with fresh basil and crushed red pepper if you like. Serve with zucchini noodles, roasted broccoli, or a crisp salad.

Why This Recipe Works

This version leans on almond flour and Parmesan for a crisp, flavorful crust without bread. The chicken is sliced thin or pounded evenly, so it cooks fast and stays tender.

Baking instead of frying keeps the process clean and easy while still giving you that bubbly, melty finish. A quick broil at the end adds extra color and crunch. The ingredients are straightforward, and the steps are forgiving, making it a go-to for busy nights.

What You’ll Need

• Chicken: 2 large boneless, skinless chicken breasts, sliced horizontally into cutlets or pounded to 1/2-inch thickness
• Eggs: 2 large, beaten
• Almond flour: 1 cup (fine blanched works best)
• Grated Parmesan: 1/2 cup, plus more for topping
• Italian seasoning: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1/2 teaspoon
• Salt and pepper: 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• Olive oil: 2 tablespoons (or avocado oil)
• Marinara sauce: 1 1/2 cups, low-sugar or no-sugar-added
• Shredded mozzarella: 1 1/2 cups
• Fresh basil: A handful, torn or chopped (optional)
• Crushed red pepper flakes: Optional, for a little heat

How to Make It

1. Prep the oven and pan: Heat the oven to 425°F (220°C).

   Lightly oil a 9×13-inch baking dish or line a sheet pan with parchment for easier cleanup.

2. Prep the chicken: Pat the chicken dry. If using whole breasts, slice them in half horizontally to make cutlets. Season both sides with a pinch of salt and pepper.
3. Set up the coating: In one shallow bowl, beat the eggs.

   In another, mix the almond flour, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.

4. Coat the chicken: Dip each cutlet into the egg, let the excess drip off, then press it into the almond flour mixture until well coated on both sides.
5. Quick sear for texture: Heat the olive oil in a large skillet over medium-high. Sear the coated chicken 1–2 minutes per side until lightly golden. You’re not cooking through—just adding color and crunch.
6. Layer it up: Spread 1/2 cup marinara in the baking dish.

   Arrange the seared chicken on top. Spoon the remaining marinara over the cutlets, then sprinkle with mozzarella and an extra dusting of Parmesan.

7. Bake: Bake for 12–15 minutes, until the chicken reaches 165°F (74°C) in the center and the cheese is melted and bubbling.
8. Broil for color: Switch to broil for 1–3 minutes to brown the top. Watch closely to avoid burning.
9. Finish and serve: Let it rest 5 minutes.

   Sprinkle with fresh basil and crushed red pepper if you like. Serve with zucchini noodles, roasted broccoli, or a crisp salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–12 minutes to keep the coating from getting soggy.

The microwave works in a pinch, but the oven preserves texture. You can freeze portions tightly wrapped for up to 3 months; thaw overnight in the fridge, then reheat in the oven until warmed through. If you plan to make it ahead, assemble everything except the cheese topping, refrigerate up to 24 hours, then add cheese and bake before serving.

Benefits of This Recipe

• Low in carbs: Almond flour and a sugar-conscious marinara keep the carb count down without sacrificing flavor.
• High in protein: Lean chicken and cheese make it filling and satisfying.
• Weeknight-friendly: Simple steps and a short bake time fit busy schedules.
• Family-approved: Familiar flavors that picky eaters usually love.
• Make-ahead flexibility: Easy to assemble in advance and bake when you need it.

Pitfalls to Watch Out For

• Too much sauce equals soggy: Stick to about 1 1/2 cups marinara to avoid a watery bake.
• Skipping the sear: You’ll miss out on that initial crust and may end up with a softer texture.
• Uneven chicken thickness: Thick spots cook slower and can stay underdone.

  Pound or slice evenly for consistent results.

• Overbaking: Dry chicken happens fast. Use a thermometer and pull at 165°F.
• High-moisture mozzarella: If using fresh mozzarella, pat it dry or use part-skim shredded to keep things from getting watery.

Alternatives

• Alternative coatings: Use crushed pork rinds for extra crunch and fewer carbs, or a blend of coconut flour and Parmesan (go light; coconut flour absorbs more moisture).
• Dairy-light: Reduce cheese by half and add extra herbs. Nutritional yeast can boost savory flavor without more cheese.
• Different proteins: Try turkey cutlets or thin-sliced pork.

  Cooking time may vary slightly.

• Vegetarian twist: Use thick eggplant slices or portobello caps. Salt and pre-roast to remove moisture before assembling.
• Sauce swap: A basil pesto layer under the cheese is great for variety. Use a light hand, as pesto is rich.
• Spice it up: Add chili flakes to the coating or a pinch of smoked paprika for warmth.

FAQ

Can I skip the searing step?

Yes, but you’ll lose some crunch and color.

If you skip it, bake on a preheated sheet pan and broil a little longer to help the top brown.

What’s the best marinara for low carb?

Look for jars labeled no added sugar, with 4–6 grams net carbs per 1/2 cup. Simple ingredients—tomatoes, olive oil, garlic, herbs—are a good sign.

Can I use chicken thighs?

Yes. Use boneless, skinless thighs and pound lightly to even thickness.

They may need a few extra minutes in the oven, so check temperature.

How do I keep the coating from falling off?

Pat the chicken dry, press the coating on firmly, and let the coated pieces rest for 5 minutes before searing. Handle with a spatula rather than tongs to keep the crust intact.

Is fresh mozzarella okay?

It works, but it’s wetter. Pat it dry and tear it into small pieces.

Part-skim shredded melts evenly and keeps moisture in check.

Can I make it in an air fryer?

Yes. Air fry coated chicken at 380°F for 8–10 minutes, flipping once, until nearly cooked. Add sauce and cheese, then air fry 2–3 minutes more to melt and brown.

What sides go well with it?

Zucchini noodles, spaghetti squash, roasted asparagus, garlicky green beans, or a simple Caesar-style salad all work well and keep carbs low.

How many carbs are in a serving?

It varies by sauce and cheese.

As a ballpark, expect roughly 6–9 grams net carbs per serving if you use low-sugar marinara and almond flour.

Can I prepare it ahead?

Assemble up to the cheese step and refrigerate for 24 hours. Add cheese and bake when ready to serve. You may need a few extra minutes if baking from cold.

What if I don’t have almond flour?

Crushed pork rinds are a great low-carb swap.

If carbs aren’t a concern, use panko—but that won’t be low-carb.

Wrapping Up

This Low-Carb Chicken Parmesan Bake gives you all the comfort of the classic with a lighter, smarter approach. It’s simple, satisfying, and adaptable to whatever you have on hand. Keep the steps tight, don’t overdo the sauce, and finish with a quick broil for that golden top.

Whether it’s a weeknight dinner or meal prep for a few days, this one earns a spot in your regular rotation.