This recipe is truly “The Easiest Chicken Parmesan.” We skip the traditional breading—no flour, egg, or breadcrumbs—so it’s lower in carbs and faster to make. Using straight tomato puree means no simmering or chopping: simply pour it over the chicken. The combination of bright tomato and melted cheese delivers classic flavor without extra work. We discovered this version years ago and haven’t felt the need to change it. It’s lower in carbs than breaded versions and, to our taste, even better.
After a day of shopping for post-holiday bargains, we wanted something quick, satisfying, and low carb. This Easy Chicken Parmesan fits the bill: it’s flavorful, fast, and delivers that Italian comfort-food satisfaction with minimal effort.
Ingredients
The ingredient list is short, so use the best-quality items you can. A good tomato puree or sauce makes a big difference; choose a brand made from vine-ripened tomatoes without reconstituted product. High-quality cheeses also matter: we combine shredded mozzarella with real Parmigiano Reggiano for nutty depth. Fresh basil and oregano finish the dish.
Preparation Tips
Sear the chicken three minutes per side over medium-high heat to form a light crust; don’t overcook, since the chicken finishes in the oven. Use extra virgin olive oil for flavor. If breasts are thick, pound them between plastic wrap to about 1/2 inch—thin too much and they may become tough when baked. We typically use tomato puree; if you want a thinner consistency, tomato sauce works fine. Be generous with sauce so the chicken cooks evenly. When the cheese bubbles, it’s ready. For a browner top, broil for the final 1–2 minutes.
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The Easiest Chicken Parmesan You Can Make
With only five main ingredients and two spices, this recipe couldn’t be simpler — yet the flavor is outstanding. No high-carb breading, no egg wash, and no long sauce simmering. Enjoy this Italian-American classic: Easy Chicken Parmesan that’s delicious and low carb.
Easy Chicken Parmesan
Low Carb Easy Chicken Parmesan is one of the easiest recipes we’ve made and remains a low-carb favorite. A delicious 30-minute meal!
2
10
minutes
20
minutes
533.4
kcal
1.4
g
30
minutes
Ingredients
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2 chicken breasts, boneless skinless
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2 tablespoons olive oil, extra virgin
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1 teaspoon dried oregano
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2 cups tomato sauce or puree
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1/2 cup mozzarella, shredded
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1/3 cup parmesan, grated
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Salt and pepper
Instructions
- Lay the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness.
- Heat the olive oil in a large skillet. While the oil heats, season the chicken with salt, pepper, and oregano.
- Sauté the chicken over medium-high heat until golden, about three minutes per side. Transfer to a shallow baking dish; the chicken will finish cooking in the oven.
- Pour tomato puree or sauce over the chicken, then sprinkle mozzarella and finish with grated parmesan.
- Bake at 350°F (175°C) for 20 minutes until the sauce bubbles and the cheese is melted and lightly golden. Broil briefly if you want a browner top.
Chef’s Notes
- If you prefer breaded cutlets, use an egg wash and low-carb crumbs such as crushed pork rinds.
Nutrition Facts
- Calories: 533.4 kcal
- Fat: 30.5 g
- Saturated Fat: 9.6 g
- Cholesterol: 178.1 mg
- Sodium: 705.3 mg
- Potassium: 885.6 mg
- Carbohydrates: 1.8 g
- Fiber: 0.4 g
- Sugar: 0.5 g
- Protein: 60.2 g
- Vitamin A: 850 mcg
- Vitamin C: 8.3 mg
- Calcium: 366.1 mg
- Iron: 1.6 mg