Easy Mozzarella Chicken (Low Carb Chicken Parma)

4.84 from 24 votes

Easy Mozzarella Chicken (Low Carb Chicken Parma)

Easy Mozzarella Chicken is a low carb dream! Seasoned chicken simmered in a homemade tomato sauce, topped with melted mozzarella cheese! A 20-minute Low Carb Chicken Parmesan WITH NO BREADING! You won't even MISS a crispy crumb on this chicken. It is SO good!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Easy Mozzarella Chicken, Low Carb Chicken Parma

Servings: people

Author: Karina Carrel

Ingredients

4 boneless skinless chicken breasts 5-ounce breasts
1 tablespoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon onion powder
1 pinch salt to season
1 pinch pepper to season
1 tablespoon olive oil
1 onion chopped
4 cloves garlic minced
1 fire roasted pepper fire roasted capsicum, chopped
15- ounces crushed tomatoes OR tomato puree, passata
2 tablespoons tomato paste garlic and herb flavoured if possible
1 pinch crushed red pepper flakes optional
3/4 cup shredded mozzarella
1 tablespoon freshly parsley chopped, to garnish

US - Metric

Instructions

Arrange the oven shelf in the middle of the oven. Preheat the broiler (or grill in Australia) on medium heat.

Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt, and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through.

Cook for about 8 minutes on each side. Transfer to a plate; set aside.

Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute).
Add the fire-roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including), and remaining Italian seasoning. Give it a good stir to mix well.

Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).

Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
Garnish with parsley and serve.

Notes

Storage, Reheating, and Make Ahead

If I have leftovers, this is a great meal to save for lunch the next day. The tomato sauce actually gives the flavors more time to develop in the fridge.

Fridge: Keep any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
Freezer: You can easily freeze this. I store the cooked chicken and sauce in a freezer-safe container for up to 3 months. The melted cheese can sometimes get a little rubbery when frozen and thawed, so if I know I am making this specifically to freeze, I leave the cheese off. I just add fresh mozzarella when I reheat it.
Reheating: To keep the meat juicy, I usually reheat leftovers in a skillet on the stove over medium-low heat until warmed through. A microwave works fine if you are in a rush; just heat it in short bursts so the chicken does not dry out.

Happy cooking! Xx

Remember: Use fresh mozzarella for the best cheese melt!

Do not stress about cooking the chicken 100% of the way through during that first pan-sear. The meat will finish cooking while it simmers in the tomato sauce and goes under the broiler. Pulling it out of the pan a minute early guarantees it stays incredibly tender.

Nutrition