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Low-Carb Chicken Parmesan Bake - Comfort Food Made Lighter

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  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.