Who doesn’t love Chicken Parmesan? It’s one of those classic comfort food meals that never goes out of style, and my family absolutely loves this version. It’s crispy, cheesy, flavorful, and always a hit at the dinner table!
What makes this recipe different is that it skips the traditional breadcrumbs without sacrificing that delicious Chicken Parmesan taste. That means it’s naturally lower in carbs while still coming out juicy on the inside with a perfectly seasoned coating.
Whether you’re following a low-carb lifestyle or just looking for an easy weeknight dinner, this Chicken Parmesan is sure to become a family favorite. Serve it with roasted spaghetti squash, zucchini noodles, or your favorite veggie for a meal everyone will enjoy!
The chicken comes out perfect and moist every time! Roasting at a high temperature keeps the chicken delightfully juicy and flavorful!
I placed the chicken on a cup of cooked spaghetti squash (2 Greens). Then spread 1/2 cup of Great Value Italian diced tomatoes, blended (1 Green) on top of the chicken. To finish it off, I sprinkled mozzarella cheese on top. If you do not want to add mozzarella cheese, increase the amount of chicken. I left the measurements at the end of the recipe! This is a meal the entire family will love!
Why You’ll Love This Recipe
Low carb and gluten-free with no breadcrumbs required.
Quick and easy to make with simple, everyday ingredients.
Crispy on the outside, juicy on the inside, and topped with melted mozzarella.
Full of classic Chicken Parmesan flavor without the extra carbs.
Family-friendly and perfect for busy weeknights.
Delicious served with spaghetti squash, zucchini noodles, pasta, or a side salad.
Great for meal prep since leftovers reheat well.
Tips for the Best Chicken Parmesan
Pound the chicken breasts to an even thickness so they cook evenly and stay juicy.
Coat the chicken in the melted butter first, then press it firmly into the Parmesan mixture so it sticks well.
Line your baking sheet with nonstick foil for easy cleanup and to prevent sticking.
Don’t overbake the chicken. Cook just until it reaches an internal temperature of 165°F to keep it tender.
If using diced tomatoes instead of marinara, blend them first for a smoother, sauce-like texture.
Add the mozzarella during the last few minutes of baking so it melts perfectly without overcooking.
For the best presentation, serve over warm spaghetti squash and spoon the sauce over the top before adding the melted cheese.
- 1 lb boneless, skinless chicken breasts (2 Leaner)
- 1/2 cup reduced fat parmesan cheese, grated (4 Condiments)
- 1/4 tsp salt (1 Condiment)
- 1 tsp dried basil (1/2 Condiment)
- 1/2 tsp dried oregano (1/2 Condiment)
- 1/2 tsp paprika (1 Condiment)
- 1/2 tsp garlic powder (1 Condiment)
- 1 tbsp butter, melted (2 Healthy Fats)
- 1 cup reduced fat mozzarella cheese ~ cheese that is 3 to 6 g fat/oz (1 Lean)
- 1 1/2 cups Great Value Italian diced tomatoes, blended or 3/4 cup low carb marinara sauce (3 Greens)
- 3 cups spaghetti squash, cooked (6 Greens)
- Preheat oven to 450 degrees.
- Line a baking sheet with non-stick foil.
- In a medium sized bowl, combine parmesan cheese, salt, basil, oregano, paprika, and garlic powder. Set aside.
- Pound the chicken breasts thin.
- Toss the chicken with melted butter in another medium sized bowl, coating evenly.
- Then dredge the chicken in cheese mixture.
- Place on prepared baking sheet.
- Bake for 20 minutes or until chicken is completely cooked.
- For each serving:Place 4 ounces chicken on top of 1 cup (155 g) spaghetti squash, and add about 1/4 cup blended tomato sauce or low carb marinara sauce. Top with 1/3 cup reduced fat mozzarella cheese.
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