Made with chicken breasts, homemade marinara sauce, and a layer of melty cheese, this Low Carb Chicken Parmesan Skillet comes together quickly and easily for a delicious weeknight dinner. Flavorful and baked to perfection, no one will be able to tell this is a low carb recipe! Filling, hearty, and tasty, your whole family will love it.
If you’re craving chicken parmigiana but you’re not a fan of the carbs in the recipe, then you’re in luck. This low carb chicken parmesan skillet has all the classic flavors of chicken parmigiana but without the high amount of carbs! It’s easy, delicious, and takes less than an hour to make. You are going to love the simplicity of this chicken recipe.
Looking for more tasty chicken recipes? Why not also try my Parmesan Crusted Chicken Breast and my Mediterranean Stuffed Chicken! They are simple but tasty recipes perfect for your whole family!
Why You’ll Love This Chicken Recipe
- It’s easy. This chicken parmesan recipe is so easy to make! All you have to do is make the sauce, sear the chicken, then place it in the oven. It’s effortless to make.
- Family-friendly recipe. Your whole family will love this low carb chicken parmesan recipe! The chicken is seasoned to perfection and the cheese melts so it’s so cheesy that your kids will gobble it right up.
- It’s quick. This chicken recipe comes together in under an hour. It’s perfect for a busy weeknight.
Chicken Parmesan Ingredients
- Oil: I use olive oil. You can use a different oil if you prefer.
- Onion: I use a yellow onion but you can use a different onion if you prefer.
- Garlic: Fresh garlic is ideal.
- Tomato: This recipe uses tomato paste as well as canned crushed tomatoes.
- Seasoning: Season this low carb chicken parmesan recipe generously with Italian seasoning, red chili flakes, salt, pepper, paprika, and onion powder.
- Sugar: You’ll need just a bit of sugar to balance out the flavors in the sauce.
- Basil: Some fresh herbs are always a great option.
- Chicken: I use skinless boneless chicken breasts.
- Cheese: I use shredded mozzarella cheese for this recipe.
How To Make Low Carb Chicken Parmesan
- Preheat the oven to 450 degrees F.
- Season the chicken: Season the chicken with paprika, onion powder, Italian seasonings, salt, and pepper.
- Sear the chicken: Heat an oven-proof skillet on a medium flame, add olive oil and sear the chicken breast on both sides for 4-5 minutes. Remove from skillet and place on a plate.
- Prepare the marinara sauce: in the same sauce pan, add olive oil, add yellow onion and garlic. Sauté for 2-3 minutes until onions turn translucent. Then, add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt, and pepper.
- Simmer the sauce: Let the sauce simmer for 10-15 minutes on low heat until the sauce thickens a bit. Add the fresh basil leaves to the sauce and mix. Save about ½ cup marinara sauce on the side.
- Layer the ingredients: Transfer the chicken breast back to the skillet onto the prepared marinara sauce. Spread about 2 tablespoons of marinara sauce over each chicken breast. Top with mozzarella cheese evenly over the chicken breast.
- Bake the chicken parmesan: Place the skillet in the oven and bake for 20-30 minutes (depending on the size of the breast) until the cheeses are melted and the chicken is cooked through.
- Garnish and serve: Garnish the chicken parmesan with fresh basil and serve.
Tips to Make Skillet Parmesan Chicken
- You can use jarred marinara sauce if you prefer to save some time. Try to find a high-quality jarred sauce for the best flavor if you are not making your own.
- Do not over cook the chicken so you don’t end up with dry chicken. Always use a cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Freshly shredded mozzarella cheese is preferred to the cheese sold in a bag. Pre-shredded cheeses have an anti-caking agent added that prevents them from melting as well.
- When searing the chicken, don’t move the chicken around too much as it’ll slow down the searing process and you risk ripping the chicken.
- If you do not have an oven-safe skillet, transfer the chicken to a greased baking dish to bake.
Frequently Asked Questions
If you have leftovers, store it in an airtight container in the fridge and reheat gently on the stovetop or in the microwave. You can bake the chicken as well but you risk overcooking the chicken. Store for up to 5 days.
Place the low carb chicken parmesan in a freezer-safe bag or container and store it in the freezer for up to 3 months. Thaw the chicken overnight before reheating.
You can swap chicken breasts for chicken thighs if you prefer.
Chicken parmesan and chicken parmigiana are just different names for the same exact recipe!
The mozzarella is what makes this recipe cheesy and gooey! You don’t want to skip it.
You can enjoy this dish with some Low Carb Garlic Bread, Cheesy Cauliflower Breadsticks, Crispy Air Fryer Potatoes, or Crispy Potato Wedges.
More Chicken Recipes to Try
- Chicken Teriyaki Stir Fry
- Nashville Hot Chicken Tenders
- Chinese Lemon Chicken
- Chicken Alfredo Lasagna Roll Ups
- Baked Chicken Breast with Mushrooms
I hope you enjoy all the recipes I share with you, including this delicious Low Carb Chicken Parmesan Skillet recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Low Carb Chicken Parmesan Skillet
Ingredients
To prepare marinara sauce
- 2 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 teaspoon garlic minced
- ¼ cup tomato paste
- 28 oz. can crushed tomatoes
- 1 teaspoon Italian seasonings
- 1 teaspoon sugar
- 1 teaspoon red chili flakes
- 1 tsp salt & pepper
- ¼ cup fresh basil roughly chopped
To prepare chicken parmesan
- 4 whole boneless skinless chicken breasts
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon Italian seasonings
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- Fresh basil to serve
Instructions
- Preheat the oven to 450 degrees F.
- Season the chicken with paprika, onion powder, Italian seasonings, salt and pepper.
- Heat an oven proof skillet on a medium flame, add olive oil and sear the chicken breast on both sides for 4-5 minutes. Then set aside on a plate.
- In the same skillet, prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Sauté for 2-3 minutes until onions turn translucent.
- Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and mix together. Remove ½ cup of marinara sauce and set aside.
- Transfer the chicken breast back to the skillet on the of prepared marinara sauce . Spread about 2 tablespoons of marinara sauce over each chicken breast. Top with mozzarella cheese evenly over the chicken breast.
- Place the skillet in the oven and bake for 20-30 minutes (depending on the size of your chicken) until the cheeses are melted and chicken is cooked through at an internal temperature of 165 F.
- Garnish the chicken parmesan with fresh basil and serve.
Notes
- You can use jarred marinara sauce if you prefer to save some time. Try to find a high-quality jarred sauce for the best flavor if you are not making your own.
- Do not over cook the chicken so you don’t end up with dry chicken. Always use a cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
- Use freshly minced garlic. It brings out so much flavor compared to pre-minced garlic.
- Freshly shredded mozzarella cheese is preferred to the cheese sold in a bag. Pre-shredded cheeses have an anti-caking agent added that prevents them from melting as well.
- When searing the chicken, don’t move the chicken around too much as it’ll slow down the searing process and you risk ripping the chicken.
- If you do not have an oven-safe skillet, transfer the chicken to a greased baking dish to bake.
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