Made with chicken breasts, a homemade marinara, and a blanket of melted cheese, this Low Carb Chicken Parmesan Skillet is an easy, flavorful weeknight dinner. It’s hearty and satisfying, and no one will guess it’s a low-carb version.
If you love classic chicken parm but want to cut carbs, this skillet version delivers the same comforting flavors with fewer carbs. It’s straightforward to make and ready in under an hour, which makes it ideal for busy evenings. The recipe focuses on a simple marinara, well-seasoned chicken breasts, and gooey mozzarella that everyone will enjoy.
Why You’ll Love This Chicken Recipe
- Easy to prepare. Make the sauce, sear the chicken, top with cheese, and bake—simple steps that deliver great results.
- Family-friendly. The mild, familiar flavors and melty cheese make this a hit with kids and adults alike.
- Quick. From start to finish it takes under an hour, perfect for weeknights.
Chicken Parmesan Ingredients
- Olive oil: For searing and the sauce.
- Yellow onion: Finely chopped; you can substitute another onion if needed.
- Garlic: Freshly minced for best flavor.
- Tomato paste and crushed tomatoes: Build a rich, balanced marinara.
- Seasonings: Italian seasoning, red chili flakes, paprika, onion powder, salt and pepper.
- Sugar: A small amount to balance the acidity of the tomatoes.
- Fresh basil: Adds brightness to the sauce.
- Chicken: Boneless, skinless chicken breasts work best.
- Mozzarella: Freshly shredded melts best for that classic gooey texture.
How To Make Low Carb Chicken Parmesan
- Preheat the oven to 450°F (230°C).
- Season the chicken: Rub the breasts with paprika, onion powder, Italian seasoning, salt and pepper.
- Sear the chicken: Heat an ovenproof skillet over medium heat, add olive oil, and sear each breast 4–5 minutes per side until golden. Remove and set aside.
- Make the marinara: In the same skillet, sauté the chopped onion and minced garlic in a little olive oil until translucent. Stir in tomato paste, crushed tomatoes, Italian seasoning, sugar, red chili flakes, salt and pepper.
- Simmer: Let the sauce simmer on low for 10–15 minutes to thicken slightly. Stir in chopped fresh basil, and reserve about ½ cup of sauce for serving if desired.
- Assemble: Return the seared chicken to the skillet over the marinara. Spoon about 2 tablespoons of sauce over each breast and top evenly with shredded mozzarella.
- Bake: Place the skillet in the oven and bake 20–30 minutes, depending on breast size, until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Finish with fresh basil leaves and serve immediately.
Tips to Make Skillet Parmesan Chicken
- You can substitute a high-quality jarred marinara to save time.
- Use an instant-read thermometer to avoid overcooking; chicken is done at 165°F (74°C).
- Freshly minced garlic and freshly shredded mozzarella improve flavor and melt quality.
- When searing, let the chicken form a crust before flipping to avoid tearing.
- If you don’t have an ovenproof skillet, transfer everything to a greased baking dish before baking.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave. Refrigerate for up to 5 days.
Yes. Place cooled chicken parmesan in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, boneless skinless thighs can be used; adjust cooking time as thighs may take longer to reach safe internal temperature.
They are simply two names for the same dish; both refer to breaded or pan-seared chicken topped with tomato sauce and cheese.
Mozzarella gives the dish its classic gooey, melty, cheesy texture that pairs beautifully with tomato sauce.
More Chicken Recipes to Try
- Chicken Teriyaki Stir Fry
- Nashville Hot Chicken Tenders
- Chinese Lemon Chicken
- Lemon & Garlic Chicken (Skillet Recipe)
- Chicken Alfredo Lasagna Roll Ups
- Baked Chicken Breast with Mushrooms
Enjoy this Low Carb Chicken Parmesan Skillet and feel free to rate and comment if you try it. It’s a simple, flavorful option that’s perfect for weeknight dinners.
Low Carb Chicken Parmesan Skillet
Made with seared chicken breasts, homemade marinara, and melted mozzarella, this skillet chicken parmesan is quick, comforting, and low in carbs.
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°F (230°C).
- Season the chicken with paprika, onion powder, Italian seasoning, salt and pepper.
- Heat an ovenproof skillet over medium heat, add olive oil, and sear the breasts 4–5 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent. Add tomato paste, crushed tomatoes, Italian seasoning, sugar, red chili flakes, salt and pepper.
- Simmer the sauce 10–15 minutes until it thickens slightly. Stir in fresh basil and reserve ½ cup of sauce if desired.
- Return the chicken to the skillet on top of the sauce. Spoon about 2 tablespoons of sauce over each breast and top with mozzarella.
- Bake 20–30 minutes, until cheese is melted and chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh basil and serve.
Notes
- Use a quality jarred marinara if you need to save time.
- Check internal temperature to prevent overcooking; chicken is done at 165°F (74°C).
- Fresh garlic and freshly shredded mozzarella give the best flavor and texture.
- If your skillet isn’t oven-safe, transfer to a greased baking dish before baking.
Nutrition
Calories: 277 kcal | Carbohydrates: 23 g | Protein: 11 g | Fat: 18 g | Saturated Fat: 5 g | Sodium: 1450 mg | Fiber: 6 g | Sugar: 13 g