This is the most delicious crispy, cheesy Baked Chicken Parmesan Recipe, made a bit lighter. With tender chicken breasts that are lightly breaded in a mixture of almond meal, Parmesan cheese and seasonings, then baked not fried, layered with a yummy tomato sauce, and topped with fresh herbs and melted mozzarella cheese! This Chicken Parmesan recipe is a tasty low-carb, keto friendly and gluten-free dinner recipe!
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Once in a while I get requests for specific recipes you all want me to create – which I love by the way! It’s like someone who believes in me to supply them with deliciousness is giving me a culinary challenge.
Today’s great recipe is one of those.
My dear friend’s son (who has started cooking meals for his family of 6) requested a chicken Parmesan dish.
His name is Porter, he’s 14, and he’s pretty adorable. And even more so when he’s making my recipes and telling me how much he loves them. (Big Swoon)
So since the Porter man wants chicken Parmesan that’s what we’re doing today… Crispy Oven Baked Chicken Parmesan with a lighter spin.
Who’s excited!!??
How to Make Healthy Baked Chicken Parmesan
Let me be honest… I love comfort food like the rest of you. But my body can’t metabolize all the calories, fat, and carbs that I want it to.
So, I find other ways to enjoy my cozy deliciousness. And it usually involves a few lighter swaps.
But I have to tell you that’s my jam… making lighter food taste amazing. So much so that you don’t even notice that it’s good for you. Yep – I like to call it “stealthy healthy…” for example, these Salisbury Steak Meatballs, this Low Carb Million Dollar Spaghetti, Baked Lasagna Stuffed Peppers and this Chicken Florentine!
What can I say? It’s a gift.
And today’s recipe is the perfect example of indulging in a classic Italian favorite without any of the guilt that comes with it. Looking for keto chicken Parmesan? Or gluten-free chicken Parmesan? You've come to the right place.
Allow me to explain… I took this Chicken Parmesan recipe and swapped out almond meal for the bread crumbs – reducing the carbs but still giving it a nice crispy coating.
My next magic trick included baking the chicken so the cutlets were crispy without the need for sautéing in butter or oil. You get all the crispiness of breaded chicken parm without frying the chicken!
And finally, I used my favorite store bought marinara that is super-low in sugar but still tastes amazing.
Voila… Lighter Chicken Parmesan waiting for you to create and devour.
Let’s talk chicken… (Get it?😂 Not Turkey.)
Ingredients for Oven Baked Chicken Parmesan
- Chicken Breasts (1 pound): A healthy protein that is a hearty base for the dish.
- Salt and Pepper: Enhances the natural flavors of the chicken.
- Almond Meal or Panko Breadcrumbs (¾ cup): Creates a crispy coating; almond meal keeps it low-carb and gluten-free.
- Grated Parmesan Cheese (¾ cup): Adds a savory cheesy flavor to the coating. (Use more for garnish if desired,)
- Garlic Powder (1 teaspoon) & Onion Powder (½ teaspoon): These spices give the coating some yummy aromatic flavors.
- Italian Seasoning (1½ teaspoons): A nice blend of herbs for authentic Italian taste.
- Eggs (2): Acts as a binding agent to help the coating stick to the chicken.
- Cooking Spray: Prevents sticking and helps to create a crispy texture.
- Marinara Sauce (1 cup): Adds a tasty rich sauce tomato flavor. To keep this dish make your own or pickup a low-sugar use a low-carb store bought variety like Rao's Marinara.
- Shredded Mozzarella Cheese (¾ cup): Melts beautifully over the chicken, adding cheesy, creamy texture.
- Fresh Basil and Parsley, Chopped (1 tablespoon each): A garnish that adds freshness and bright flavor.
How To Make Baked Chicken Parmesan
- Line a baking sheet with parchment paper. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
- Using a sharp knife, cut chicken breasts in half crosswise like you're butterflying them but cutting all the way through. Pat the chicken dry and season on both sides with salt and pepper.
- In one shallow dish, mix almond meal, grated Parmesan cheese, salt, pepper, garlic powder, onion powder, and Italian seasoning (a pie baking dish works great).
- Place eggs in another small shallow dish and whisk.
- Working with one piece at a time, dip both sides of the chicken cutlets into the egg mixture.
- Then dip both sides in the almond flour/Parmesan mixture, pressing to coat.
- Place each chicken breast on the prepared baking sheet.
- Place the baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through and a digital thermometer reads 165 degrees.
- Remove the chicken from the oven and sprinkle chopped parsley and basil on each piece of chicken. Next, evenly spread marinara sauce on each cutlet, then top with mozzarella cheese.
- Bake until cheese is melted, 3-5 minutes.
- Top with more fresh basil, parsley, and Parmesan if desired before serving.
An absolutely delicious and lighter way to enjoy this famous Italian comfort food – Chicken Parmesan!
Storage, Reheating and Freezing
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Preheat oven to 350°F, place chicken in an oven-safe dish, cover with foil, and bake for 10-12 minutes. Uncover, and cook for 5-6 more, or broil for a few minutes to get the crispy texture. An absolutely delicious and lighter way to enjoy this famous Italian comfort food – Chicken Parmesan!
Freezing: Freeze baked chicken (without the sauce or the Mozzarella cheese topping), in a freezer-safe container for up to 3 months. Add marinara sauce and cheese when reheating.
Serve this yumminess over zucchini noodles, a salad or roasted veggies to keep it low-carb, keto friendly, and gluten-free. Or go ahead and get crazy and it enjoy it with your favorite pasta noodles for a family friendly meal!
Tips and Tricks for Quick Baked Chicken Parmesan
- Even Thickness: Pound chicken to an even thickness for uniform cooking.
- Crispier Coating: Place a wire rack on the baking sheet to allow air circulation.
- Cheese Variations: Try a blend of mozzarella and provolone or other Italian cheese for a different flavor.
- Herb Substitutions: If you don't have Italian seasoning, use a mix of oregano, basil, and thyme.
Frequently Asked Questions
When you're baking Chicken Parmesan, it's best to bake it uncovered. This keeps that the breaded chicken crispy with a golden-brown crust, which is a hallmark of this classic dish. If you cover the chicken the steam is trapped, giving it a soggier texture.
Yes, baked Chicken Parmesan is a healthier alternative to the traditional fried version. Baking the chicken eliminates the need for excessive oil, reducing the overall fat intake and calories.
Chicken Parmesan is affectionately known as "Chicken Parm." It is a beloved Italian-American dish that emerged in the United States during the early 20th century. Inspired by traditional Italian dishes like eggplant parmigiana and veal cutlets, layered in tomato sauce and Parmesan cheese. The recipe was adapted using chicken, which was more readily available, topped with tomato sauce and mozzarella, which melted beautifully and was easier to find. Despite the switch in ingredients, the name stuck, giving us the beloved Chicken Parmesan we know today.
Yes, you can use shredded Provolone, shredded Parmesan, or a blend of shredded Italian cheeses for a different taste.
Almond meal keeps it low-carb and gluten-free, but you can substitute with Panko breadcrumbs if those dietary restrictions don't apply.
This Baked Chicken Parmesan is cheesy and crispy and so delicious! It has all the comforting flavors of the classic "chicken parm" without the extra carbs, calories, and gluten. It's quick to prepare, with no greasy splatters making your kitchen cleanup a breeze.
Baked Chicken Parmesan - nice enough to serve to company but still quick and easy enough to enjoy as a weeknight meal. Sure to become one of your new favorite chicken recipes!
What Side Dishes to serve with Chicken Parmesan:
- French Green Beans: The most family-friendly side dish.
- Balsamic Glazed Brussels Sprouts: For delicious nutrients and fiber.
- Roasted Parmesan Broccoli: A quick and healthy side.
- Mashed Cauliflower: A creamy, low-carb substitute for mashed potatoes.
- Zucchini Noodles/Cauliflower Rice/Spaghetti Squash Noodles: Creates a gluten-free chicken Parmesan that is low-carb, low-calorie, with some healthy veggies.
Baked Chicken Parmesan Recipe (Low Carb & Gluten Free)
This is the most delicious chicken parmesan recipe made a bit healthier.
Ingredients
- 1 pound chicken breasts
- salt and pepper
- ¾ cup almond meal or panko breadcrumbs
- ¾ cup Parmesan cheese, grated
- 1 teaspoons garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons dried Italian seasoning
- 2 eggs
- Cooking spray
- 1 cup marinara sauce (We like Raos brand for low-carb!)
- ¾ cups mozzarella, shredded
- 1 tablespoon fresh basil, chopped (plus a little more for garnish)
- 1 tablespoon parsley, chopped (plus a little more for garnish)
Instructions
- Line a baking sheet with parchment paper. Adjust oven rack so that is in the second from the top space. Preheat the oven to 425°F.
- Using a sharp knife, cut chicken breasts in half like you’re butterflying them but cutting all the way through. They will be half as thick. *See Note.
- Pat the chicken dry and season on both sides with salt and pepper.
- In one shallow dish, mix almond meal, grated parmesan cheese, salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Place eggs in another small shallow baking dish and whisk.
- Working with one piece at a time, dip both sides of the chicken cutlets into the egg mixture, and then both sides into the almond flour/Parmesan mixture, pressing to coat each breast.
- Place each chicken breast on the prepared baking sheet.
- Place the baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through and a digital thermometer reads 165 degrees.
- Remove the chicken from the oven and sprinkle chopped parsley and basil on each piece of chicken. Next, evenly spread marinara sauce on each cutlet, then top with the mozzarella cheese.
- Bake until cheese is melted, 3-5 minutes.
- Top with more fresh basil, parsley and Parmesan if desired before serving.
Notes
- The chicken breasts I used came in packages of 2 and weighed just over 1 pound total. I felt they were a little large so I chose to "butterfly" them as described in step 2. Depending on the size of your chicken breasts, you may not need this step. You can also cut the breasts crosswise if you prefer and pound them to flatten. Be sure to temp them with a meat thermometer to be sure they reach 165 degrees.
- Although the recipe calls for ¾ cup each of Almond Meal and Parmesan Cheese, you will have some of this "breading" mixture left after you've coated all of the chicken.
- This recipe calls for two eggs. You will have some egg mixture left over after dipping the chicken in it. This can be discarded.
- For the Mozzarella, I used a Sargento blend of Mozzarella & Provolone, cut a little thicker (they call it their "Traditional Cut"). But any shredded Mozzarella or blend of Italian Cheeses would work.
- If you aren't counting carbs, you can substitute panko bread crumbs for the almond meal in the bread crumb mixture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 351Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 152mgSodium 1058mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 2gProtein 44g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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