Easy Mozzarella Chicken (Low Carb Chicken Parma)

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  20 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Italian seasoning
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  1 tsp Paprika, Ground
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  0.5 tsp Onion powder
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 Bell Pepper(119g)
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  15 oz Tomato, Canned, Crushed
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  2 tbsp Tomato Paste
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  1 Red pepper flakes
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  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry and season evenly with Italian seasoning, paprika, onion powder, salt, and pepper on both sides.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 7–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes, stirring occasionally and scraping up browned bits, until the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
4. 4Stir in the bell pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Bring to a simmer over medium heat and cook for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5Return the chicken to the skillet, nestling it into the sauce. Top each breast evenly with the mozzarella and cover the skillet with a lid. Cook over medium heat for 2–3 minutes until the cheese melts and becomes bubbly.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool slightly before sealing.
7. 7Garnish each portion with fresh parsley before serving, or store the parsley separately and add fresh when reheating.