This Easy Low Carb Chicken Parmesan will be requested by your family on a weekly basis!
Easy Chicken Parmesan
If you happen to be Italian like me, you know what an authentic chicken parmesan tastes like. I grew up eating it on a weekly basis, of course with pasta, and homemade marinara sauce. It was and still is a meal with great family memories around the dinner table.
But now that I'm gluten free, low carb and keto, traditional chicken parmesan is out of the question. I'm also a busy mom with activities every night of the week with my kids. some nights I just need simple and this Easy Quick Chicken Parmesan takes the fuss out the equation.
Breading of the chicken and frying it in oil makes traditional chicken parmesan a multitask kind of meal. In this recipe you simply skip that breading step and you honestly won't even miss it! It's more of a naked chicken breast topped with prosciutto, marinara and cheese of course.
If you don't have homemade marinara on hand, I've listed a brand below that is low carb and a great option to have stocked in your keto pantry.
I can't think of another way I like chicken breasts. I mean let's be honest, they aren't the best part of the chicken. We are more of a dark meat family and breasts are the least attractive to all of us. Making chicken parmesan from breasts is the best way to use them up in my opinion.
Hope you enjoy this easy low carb chicken parmesan and you're family will ask for it again and again!
Easy Low Carb Chicken Parmesan
Easy Low Carb Chicken Parmesan
Ingredients
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 2 ounces low carb marinara sauce
- 2 green onion green and light green parts
- .5 ounce prosciutto (2 slices) chopped
- 1 cup shredded mozzarella or cheese of choice
Instructions
- Place your chicken breasts in-between two sheets of baking paper or cling wrap and pound with a meat mallet or rolling pin until they are about ½ inch thick all over.
- Lightly oil the breasts and then grill them until they are browned all over and almost cooked. Place on a lined baking tray.
- Spoon the marinara on top and spread out.
- Sprinkle chopped prosciutto and thinly sliced spring onions over the top and finish with a good coating of cheese.
- Pop under the broiler until the cheese is brown and bubbly. Serve with a big salad.
- Store, covered, in the fridge for up to two days.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Dorlis Grote
Iespecially with a cassarole type dish, all recipes you say 1 serving, what is one serving? what size spoon do I use to get this amount of carbs?
Brenda
Under the title of every recipe above ingredients there is a servings amount for each recipe. For instance in this recipe there are a total of 2 servings. You would make this recipe and divide what you have in half to serve 2 people.
Charlotte Moore
I don't eat dark meat so this is my kind of chicken.
Brenda
Oh I'm glad! My family loves dark meat but like this and they'll eat it!