Low Carb Chicken Parmesan Skillet

Overhead view of a pan with chicken parmesan.

5 from 1 vote

Low Carb Chicken Parmesan Skillet

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. Filling, hearty, and tasty, your whole family will love it.

Prep Time10

Cook Time45

Total Time55

Course: Chicken

Cuisine: American, Italian

Servings: servings

Author: Mariam Ezzeddine

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.

Nutrition