Low-carb chicken parmesan

Name: Low-carb chicken parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs chicken breasts; 2 eggs; 2 tbsp Italian seasoning; 1 pinch cayenne pepper; 1/2 tsp salt; 1 cup shredded Parmesan cheese; 1/4 cup fresh parsley; 2 tbsp butter; 2 tbsp olive oil; 2 garlic cloves; 1 lb crushed tomatoes; 1 tbsp dried oregano; 1/2 lb mozzarella, mini cheese balls; ground black pepper; 3 oz. baby spinach

Ready for a tasty Italian-American dish? Chicken parmesan is a classic, so moist and so full of gusto. We skipped the breading without sacrificing the exciting flavors.

February 4 2019 recipe by , photo by , nutritional review by in Recipes, Dinner, Main course, Meal

Low-carb chicken parmesan

Ready for a tasty Italian-American dish? Chicken parmesan is a classic, so moist and so full of gusto. We skipped the breading without sacrificing the exciting flavors.

USMetric

4 servingservings

Ingredients

Chicken parmesan

1½ lbs 650 g chicken breastchicken breasts
2 2 eggeggs
2 tbsp 2 tbsp Italian seasoning
1 pinch 1 pinch cayenne pepper
½ tsp ½ tsp salt
1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
¼ cup (¹⁄₈ oz.) 60 ml (4 g) fresh parsley, chopped
2 tbsp 2 tbsp butter
2 tbsp 2 tbsp olive oil
2 2 garlic clove, mincedgarlic cloves, minced
1 lb (2 cups) 450 g (450 ml) crushed tomatoes
1 tbsp 1 tbsp dried oregano
salt and ground black pepper
½ lb 220 g mozzarella, mini cheese balls

Serving

3 oz. (2¾ cups) 85 g (650 ml) baby spinach

This recipe has been added to the shopping list.

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Making low carb simple

Instructions

Preheat the oven to 430°F (225°C).
Put the chicken breast fillets on a cutting board covered with aluminium foil or parchment paper. Slice the fillets lengthwise in two thinner pieces. Cover with foil or parchment paper and pound with a meat mallet to make them even thinner. Salt and pepper.
In a deep bowl or plate, whisk together eggs, Italian seasoning, cayenne pepper and salt. In another deep bowl, combine parmesan cheese and parsley. Dip the chicken in the parmesan, then the egg mixture, then the parmesan again.
Heat the oil and butter in a frying pan and fry until the fillets get a nice color, approximately 2 minutes on each side. Set aside.
Fry the garlic in the same pan and add the crushed tomatoes. Sprinkle with oregano, salt and pepper. Let simmer for 5-10 minutes.
Pour the sauce into a baking dish. Add the chicken on top and top with small pieces of fresh mozzarella. Bake for 10-15 minutes in the oven or until the cheese has melted completely.
Serve with baby spinach.

Tip

Make sure you allow the excess egg mixture to run off each chicken fillet for 5 seconds, before coating it in the parmesan cheese. This will ensure there is adequate egg mixture for all the chicken fillets and will result in less sticking to the pan when frying.

29 comments

1
MrsG
February 14 2019
Just what I'm looking for to cook tonight - thanks
2
trev
March 4 2019
was this nice??
3
Justin
March 11 2019
Made this tonight...the flavour was unreal!!!
4
Raven
March 13 2019
This was actually really good. I may have used too much egg in the first few pieces of chicken, so I had to add another before the end. I was slightly worried about how eggy they looked, but it turned out really good.

Reply: #20
2 comments removed
7
Heather
May 8 2019
Made this tonight and the family loved it! Made some with bread crumbs for the kids. After the parmesan, egg, parmesan I dipped them in bread crumbs and the flavor was awesome. Used mozzarella pearls so I put 4 on each piece and it was perfect. Will DEFINITELY be making it again :)
8
Lynn
May 19 2019
This is a very good recipe! The only thing I did differently was add Zeroodles Fettuccine (0 carb noodles) to the dish and bake in oven. This is definitely a keeper!
2 comments removed
11
Julie B
August 12 2019
This was fantastic! I dipped in the egg then the cheese. Then after browning, I put the chicken in the baking dish and put the tomato on top. So tender and delicious.

Reply: #29
2 comments removed
14
Kirsty
September 18 2019
If people are finding that the coating sticks to the pan you have two options; either invest in a (probably expensive) high quality non-stick pan, or get some really good non-stick paper like the one Baco make that is textured, and put that in the pan first.
15
Rando
September 20 2019
Great recipe! Have made many times and it is always delicious. I use an extra egg in the breading process. I also just use shredded mozzarella evenly distributed over everything, and broil on high for 2 minutes after it's done cooking for crispy cheese. If you're breading isnt sticking you might need more egg.
16
Katie Quinlan
December 13 2019
Very tasty. Definitely will make again. Everyone loved it.
17
Paula Neill
January 29 2020
Making this tonight. Something all my family will love.
1 comment removed
19
Aaron
April 6 2020
was delicious, much longer than 40 min time, but still worth it.
20
Reply to comment #4 by Raven
Aaron
April 11 2020
I’ve added extra egg each time I’ve made it
21
Karin
May 2 2020
It was delicious and my family loved it!
22
Rachel
June 27 2020
Came out delicious! I forgot the baby spinach last time, so tonight we're adding it! We used a cast iron skillet with PAM and the "breading" doesn't stick
23
Kate Nordin
September 11 2020
Hello there!

Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.

Happy cooking!

Many thanks! The recipe team

P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!
24
DeeJ
October 5 2020
Can I just do this in my cast iron and also can I use any mozzarella cheese w/this?

Reply: #25
25
Reply to comment #24 by DeeJ
Crystal Pullen Team Diet Doctor
October 5 2020

Can I just do this in my cast iron and also can I use any mozzarella cheese w/this?

Your cast iron skillet should work well. You may use your preferred mozzarella.
26
Terry
November 13 2020
This is absolutely delicious. Chicken Parmesan is my husband's favorite dish, aside from filet mignon. He thought this recipe was terrific and so did I! The chicken was sooooo tender and delicious. The chicken breasts I purchased were thicker than usual, which I would recommend. When I cut the 2 breasts in half length-wise the pieces were all about the same size, which made it cook more uniformly. I didn't have any parsley so I just used the grated parmesan cheese. I would think the fresh parsley might interfere with the cheese sticking to the chicken. Dried parsley might work. Fortunately the "breading" stayed on the chicken when I fried it but it was a little tricky. Next time I will place the breasts on a rack after "breading" to let them dry for 15-20 min before putting in fry pan with butter and oil. Also, because of the chicken being quite thick, even after pounding with a mallet, I cooked it more like 3-4 min a side, on medium-plus heat. Added the sauce to the pan and followed the recipe. Then transferred the sauce and then chicken in a corning wear 9x9x2 casserole dish and cooked it about 20 min. Like someone else, I put the shredded cheese all over and then added the fresh mozzarella balls on top of that. Leaving the sauce in an oven-proof fry pan, like cast iron and then adding the chicken and place in oven would be even easier. Yum! Yum! Definitely will be making this again......for company!
p.s. zucchini noodles that are salted to pull out the moisture, rinsed, dried well and sautéed would be delicious to serve as a base on the plate with the chicken and sauce placed on top. Could even sauté some shallots with the zucchini.

Reply: #27
27
Reply to comment #26 by Terry
Crystal Pullen Team Diet Doctor
November 13 2020

This is absolutely delicious. Chicken Parmesan is my husband's favorite dish, aside from filet mignon. He thought this recipe was terrific and so did I! The chicken was sooooo tender and delicious. The chicken breasts I purchased were thicker than usual, which I would recommend. When I cut the 2 breasts in half length-wise the pieces were all about the same size, which made it cook more uniformly. I didn't have any parsley so I just used the grated parmesan cheese. I would think the fresh parsley might interfere with the cheese sticking to the chicken. Dried parsley might work. Fortunately the "breading" stayed on the chicken when I fried it but it was a little tricky. Next time I will place the breasts on a rack after "breading" to let them dry for 15-20 min before putting in fry pan with butter and oil. Also, because of the chicken being quite thick, even after pounding with a mallet, I cooked it more like 3-4 min a side, on medium-plus heat. Added the sauce to the pan and followed the recipe. Then transferred the sauce and then chicken in a corning wear 9x9x2 casserole dish and cooked it about 20 min. Like someone else, I put the shredded cheese all over and then added the fresh mozzarella balls on top of that. Leaving the sauce in an oven-proof fry pan, like cast iron and then adding the chicken and place in oven would be even easier. Yum! Yum! Definitely will be making this again......for company!
p.s. zucchini noodles that are salted to pull out the moisture, rinsed, dried well and sautéed would be delicious to serve as a base on the plate with the chicken and sauce placed on top. Could even sauté some shallots with the zucchini.

I am so glad that both you and your husband enjoyed this one enough to serve to company! Thank you for sharing your preparation steps!
28
Skrik
January 8
This was extremely tasy.
I made 2 portions and it says 40 grams of parmesan - i ended up adding more because i used like 3/4 of the parm mix on the first chicken portion. Well... more parmesan never hurt anything 😉
Also I doubled the amount of the passata di pomodoro and instead of 1 garlic clove I added 4, because we like garlic a lot in this household.
Both me and my darling were satisfied with this recipe!
29
Reply to comment #11 by Julie B
Julie B
January 9
Made it again only steamed a spaghetti squash and served it with the chicken parm. Yum!
30
Dee
January 12
absolutely awesome a pinch more cayenne than I should have but still awesome and easy.

Reply: #31
31
Reply to comment #30 by Dee
Crystal Pullen Team Diet Doctor
January 12

absolutely awesome a pinch more cayenne than I should have but still awesome and easy.

I am so glad you enjoyed it even with an extra kick :)
32
Tara
January 29
This was delicious! I ended up skipping the first cheese-dip layer because it just slid off into the egg mixture. Using the two dips instead of three worked just fine. My adult sons liked it a lot, too (went back for seconds). I will cut back on the garlic just a tad next time (and I love garlic).
33
knb9
January 30
Since when is 1 Cup = 2 3/4 oz?! Last I looked on a measuring cup 1 cup was 8 o. HELLO!!!

Reply: #34
34
Reply to comment #33 by knb9
Kristin Parker Team Diet Doctor
January 30

Since when is 1 Cup = 2 3/4 oz?! Last I looked on a measuring cup 1 cup was 8 o. HELLO!!!

1 cup = 8 fluid ounces. In recipes, if a measurement isn't listed in fl oz, then it's ouces by weight on a scale rather than by volume in a measuring cup. Outside of the USA, most people use weight for solid ingredients like the parmesan cheese and basil in this recipe. We give measurements in volume and weight when possible.
35
Lynn
March 31
I’ve made this a dozen times now. It’s easy and delicious. My husband doesn’t follow keto so I serve it to him on angel hair pasta and I have it on a bed of spinach. That way we are both happy! I make a large batch and freeze half of it. When we can’t decide on my husband always says “ do you have any of that chicken Parmesan in the freezer? I hope I hope?” (And yes, I dip in egg, then into Parmesan mix just once and then into the pan)

Reply: #36
36
Reply to comment #35 by Lynn
Kristin Parker Team Diet Doctor
March 31

I’ve made this a dozen times now. It’s easy and delicious. My husband doesn’t follow keto so I serve it to him on angel hair pasta and I have it on a bed of spinach. That way we are both happy! I make a large batch and freeze half of it. When we can’t decide on my husband always says “ do you have any of that chicken Parmesan in the freezer? I hope I hope?” (And yes, I dip in egg, then into Parmesan mix just once and then into the pan)

That is a ringing endorsement indeed! Thank you for sharing.

Low-carb chicken parmesan

Low-carb chicken parmesan

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