Low Carb Chicken Parmesan. A gluten free, grain free and delicious low carb meal that is on the table in less than 30 minutes!
My two-year old is obsessed with pizza. Literally OBSESSED. It’s all he can talk about. From the time he wakes up in the morning to right before bed, he wants to let us know that he expects to eat pizza – or as he says “Pibba” – for every. single. meal.
It’s been going on for over a week at this point with no sign of letting up. Obviously, I am not going to have my kid eating pizza for every meal like a complete loon so I made “Pizza Chicken”.
aka Chicken Parmesan. Because, really isn’t that what chicken parm is?
Except I made it low carb, gluten free, grain free and egg free. And, you know what? It’s freaking amazing. This Chicken Parmesan is legit and you need to add it to your meal plan. It’s so simple and most of the work is done in the oven so it’s sort of like a one-pot (or pan) meal and it’s on the table in under 30 minutes.
It might not be Pibba but it passed. One non-Pibba meal down, who knows how many more to go?
NOTES:
- Almond Meal is different than Almond Flour or Blanched Almond Flour. Almond Meal is essentially just ground up almonds with the skins on. It has a heavier and coarser texture than almond flour or blanched almond flour, which is perfect for this dish.
- Some of my favorite no-sugar jarred sauces are Monte Bene and Rao’s Homemade.
Did you make this recipe? Please give it a star rating below!
Low Carb Chicken Parmesan
- 2 large 1 pound boneless skinless chicken breasts, cut into 4 cutlets
- olive oil spray
- 1/2 cup almond meal
- 3/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons sugar free marinara sauce see NOTES
- 2 ounces shredded mozzarella cheese
- fresh basil for serving
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Preheat the oven to 425F. Line a baking sheet with tinfoil and spray the tinfoil with olive oil.
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Split breasts into 4 cutlets by carefully slicing through the middle of each breast with the knife parallel to the cutting board.
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Spray each cutlet (both sides) with olive oil and set aside.
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In a shallow bowl or large plate, mix almond meal with salt, Italian seasoning, black pepper and garlic powder.
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Dredge each cutlet in the almond meal mixture until well coated on both sides and place on lined baking sheet.
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This is how much almond meal I usually have left behind.
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Spray the coated cutlets with olive oil until well coated.
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Bake for 15 minutes undisturbed. Flip and bake an additional 5 minutes.
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Remove and spread 1 T of marinara sauce on each cutlet. Change oven heat to "Broil".
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Top each with 1/2 ounce of shredded mozzarella.
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Place in oven on broil and broil for 2 to 3 minutes until cheese is melted and beginning to brown.
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Remove, serve topped with fresh chopped basil and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Vanessa says
November 1, 2017 at 5:34 pmIs there any nutrionak info available? Particularly carbs and calories? Thanks 🙂
Dawn says
August 16, 2017 at 12:30 pmThis receipt sounds awesome! Could I use coconut flour instead? It’s what I have and use most so I was trying to not buy another special ingredient.
Thanks!
EverydayMaven says
August 22, 2017 at 2:26 pmHi Dawn,
Coconut flour performs very differently and won’t really brown. It also absorbs moisture so gets very sticky / gummy. You can deep fry coconut flour coating but that is a whole other type of recipe.
Kimberly @ The Daring Gourmet says
May 4, 2017 at 10:41 pmFast, easy and delicious, that’s always a winning combination, and I like the idea of using almond meal instead of breadcrumbs, I’ll need to try that!
EverydayMaven says
May 8, 2017 at 7:13 pmYes, the crust is perfect and doesn’t taste like almonds at all!
Ashley @ Wishes & Dishes says
May 4, 2017 at 11:59 amHey what’s wrong with pizza for every meal? LOL I LOVE this chicken parm – it’s one of my hubby’s favorite meals. Will have to make it for him.
EverydayMaven says
May 8, 2017 at 7:13 pmha! right on. 🙂
Kevin | economicalchef.com says
April 23, 2017 at 8:13 pmThanks for this cool recipe! I am always subbing sides for healthier options, so love the idea here.
EverydayMaven says
April 25, 2017 at 2:43 pmYou’re welcome Kevin! Hope you love it!
John/Kitchen Riffs says
April 19, 2017 at 6:20 amI’m basically a kid at heart (probably more like 14 than 2), so I think about pizza a lot, too. 🙂 This is definitely a dish for me! Really good — thanks.
EverydayMaven says
April 20, 2017 at 3:39 pmI hear that – who doesn’t love pizza!?
Mary says
April 19, 2017 at 2:08 amThanks Alyssa! This sounds wonderful. I recently purchased an AirFryer and this sounds like it would work beautifully in it!
EverydayMaven says
April 20, 2017 at 3:38 pmLet me know how it works in the AirFryer Mary!!
Carol-Ann says
April 18, 2017 at 8:39 pmThanks Alyssa for this. I think my 8 and 10 year olds would actually like this with parmesan cheese so would be curious if I can just substitute the mozzarella for real parmesan? Also, I can’t have tomatoes and don’t digest cheese well (long story) so am wondering if you tasted the chicken without the “pibba” topping and if its good to go, or could suggest something quick so I’m not making more than one meal? I also want to say thank you. We make could use of the many recipes you have posted as they fit my needs and the whole family enjoys them – my children have actually requested your paleo salmon cakes for their birthday meals!
EverydayMaven says
April 18, 2017 at 9:07 pmHi Carol-Ann!
Last time I made it, I used flaked Parmesan (like shaved Parm?) because I didn’t have mozzarella and it was great so maybe that would work for the kids? And, the chicken was fantastic without the Pibba lol so you could definitely have yours without the tomatoes and cheese. Awwwww – I LOVE that they requested one of my recipes. That totally made my night! <3
Carol-Ann says
April 18, 2017 at 9:15 pmwonderful! Thanks from Canada : )