NEW RECIPE VIDEO: Chicken Parm

This recipe for Chicken Parm is a crowd pleaser for a reason. It’s flipping delicious, and don’t you forget it. You can use dairy free cheese if you need to, or just use regular cheese if you don’t have a dairy allergy.

You can find this recipe and 153 others in my first cookbook Eat Happy.

And if you want to save a step, get your marinara from my new venture Eat Happy Kitchen. It’s freakin’ delicious.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!


Chicken Parm

Course Casseroles, Main Dishes
Cuisine Keto, Low Carb, NSNG
Servings 4

Ingredients
  

  • Marinara
  • 2 tablespoons of olive oil
  • 1 tsp. minced garlic
  • Bunch of basil leaves, 7-10 leaves-chopped
  • 2 14 oz. cans of tomatoes, puréed
  • 1/2 can tomato paste
  • 1 teaspoon salt, plus more for seasoning
  • Pepper
  • 1 tablespoon butter
  • Chicken
  • 1 pound boneless chicken breasts, trimmed and pounded to a 1/2 inch thickness
  • salt and pepper
  • 1 cup almond flour for breading
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan

Instructions
 

  • Preheat oven to 350 degrees.  In a medium saucepan, heat olive oil to medium high heat and sauté garlic and basil for 2-3 minutes.  Add in pureed tomatoes, tomato paste, 1 teaspoon of salt, and a twist of fresh pepper.  Bring the tomatoes to a boil while stirring in butter with a wooden spoon.  Turn the heat down low, and let the sauce simmer while prepping the chicken, seasoning with a little extra salt and pepper every 10 minutes.
  • Season chicken breasts with salt and pepper.  In a shallow bowl, spread out almond flour.  Dredge the chicken breasts in the almond flour to coat.  Heat olive oil on medium high heat in a sauté pan until it shimmers.  Cook the coated chicken breasts for 6-7 minutes per side.  Transfer to a casserole pan.
  • Sprinkle half of the mozzarella on the chicken breasts.  Ladle sauce over the chicken, covering it, but reserving some for serving.  Sprinkle remaining mozzarella cheese and parmesan over sauce and chicken.  Bake in oven for 10 minutes, or until cheese is melted and bubbly.  Serve with additional reserved sauce, if desired.

Notes

  • If you want to save a step, use a jar of Eat Happy Kitchen Tomato Basil Marinara in place of the two cans of tomatoes and tomato paste.
Tried this recipe?Let us know how it was!

 

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16 Comments:

  • Colin Jones / Reply

    As there is no Parmesan in the recipe, shouldn’t this be Chicken Parmagiana?

  • Anna, you gotta get that book out.

    I’ve OD’d on cook books (including low carb) lately but your recipes are on another level!

    Take my money now!

    Thanks for all the great work, you truly kick ass lady!

    JJ

    • WOW, JJ!! You have made my day, thanks so much! Cookbook is coming veeeeeeery soon. XOXO

  • Made this for dinner tonight! It’s delicious! Even my 4 year old loved it and she’s a picky eater!! Wasn’t sure how to use the butter listed in the ingredients so I just added 1 tablespoon of KerryGold into the sauce and let it simmer! I can’t wait for your cookbook to come out!!

    • Boy oh boy, did you ever make a great catch on a missing step!! Thank you, Krystal! Editing right now to fix this–and yes, you did the right thing by adding the butter to the sauce while it simmers. The butter takes away the excess acid of the sauce. XOXO

      • I didn’t know that, good to know! I just thought , can’t go wrong by adding butter! 🙂 I’m trying to transition to NSNG and your blog is making so easy! Thank you!! The family hasn’t suspected a thing 😉

  • Colby Hansen / Reply

    Tried this tonight, and my wife and kids loved it. I even bought a little basil plant to keep on the window sill now. Thank you, Anna!

    • That’s awesome! So glad you liked it. Get ready to keep buying basil plants–there’s nothing like fresh basil torn right off the plant!

  • Hello Anna

    I am new to NSNG (6 weeks) To set the stage – I needed to lose 20 pounds or so, I keep yo yo-ing from 180 to 200, my wife weighs all of 120. Well the weight came off in 4 short weeks. However, the biggest issue I have been dealing with is complaints from my spouse about what to make for dinner. She doesn’t eat beef, but enjoys her carbs and she owns her own wholesale baking company! So I needed to take matters in my own hands…..

    Which now brings me to the point of this post. I used your recipe to make both chicken and eggplant parmesan. We decided to join our friends for happy hour then come home to our Italian feast… we ended up inviting 4 friends back and had an impromptu dinner party. The food was a huge hit… in fact by the end of the night it was gone! No leftovers… Everyone totally enjoyed it and my wife is already asking when I’ll make it again.

    • Alan, this makes my day to hear it! Thank you, and congrats on the weight loss!! Cookbook is coming verrrrry soon, I promise!

  • Delish. I had to use flaxseed meal as my grocery store didn’t have almond meal. Kids love it, too. Little do they know, it’s good for you!

  • PatIannuzzi / Reply

    Do you have recipes to lower cholesterol

    • Please check out the Cholesterol Code website by Dave Feldman and the book Cholesterol Clarity by Jimmy Moore. Both of these resources endorse a low carbohydrate diet, which is what the recipes in Eat Happy are.
      Hope this helps!

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