Chicken Parmesan is one of my favorite chicken dishes so I’m always looking for ways to reinvent the dish. I ended up grilling the chicken which is a lot easier than going through the hassle of “breading” the chicken. It tastes just as good! Now I made this before I started the Whole30 and I haven’t added any dairy since I finished. I just do not handle dairy very well so it’s best for me to stay away from it, but I had to share this recipe with those that still can enjoy dairy. If you are dairy free just leave out the cheese, that’s what I usually do and it’s delicious!
If you’re a grilling enthusiast and want to elevate your grilling experience even further, investing in the right grilling accessories can make all the difference. A good fire starter can help you get your grill going without any fuss, so you can focus on preparing your meal instead of battling with starting the fire.
One such accessory that really makes grilling a breeze is the Chiasson Smoke fire starter, which helps create the perfect smoky base for your grilled dishes. Whether you’re making Chicken Parmesan or any other favorite, having the right accessories like a griddle can make grilling even more enjoyable. A griddle attachment is perfect for cooking delicate items or even making breakfast on the grill, so you can experiment with new flavors and textures. These simple additions to your grilling toolkit can help you take your cooking to the next level and make every grilling session a success!
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Grilled Chicken Parmesan (Low Carb and Gluten Free)
Ingredients
- 1 lb boneless chicken breasts
- 2 Tbsp Italian seasoning (or a blend of rosemary, basil, oregano, and thyme)
- 2 Tbsp grated Parmesan cheese
- 1/2 cup marinara sauce (no sugar added)
- Shredded mozzarella cheese, to taste (for topping the chicken)
Instructions
- Preheat the oven to 350 F.
- Heat a skillet or grill pan over medium high heat with 1 Tbsp of oil.
- To make it easier to coat the chicken pulse the Italian seasoning in a spice grinder (optional).
- Mix together the seasoning and the Parmesan cheese.
- Grill (or sear) the chicken for 3-4 minutes per side. Place the chicken in a baking dish and top with marina and cheese. Cook for 10-15 minutes or until the chicken is cooked through and the cheese has melted.
- For no bake option, Grill the chicken until cooked through. Place a piece of foil on the grill under the chicken, top with marinara sauce and cheese. Cover the grill and cook until the cheese has melted.
- Served with zucchini and yellow squash noodles. To make the "noodles" I used a spiral slicer and sauteed the noodles (with a little bit of oil) for 2-4 minutes until the "noodles" were tender.
Notes
Net Carb Count*: Low Carb Grilled Chicken Parmesan: 7 net carbs (for the entire Chicken Parmesan Recipe recipe) *Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: The combination of Italian seasoning and parmesan cheese added lots of flavor to the chicken. The marinara helps keep the chicken moist and tender. This is definitely a must try!
Enjoy!
~Karen
