Low Carb Baked Chicken with Cheese
Indulge in the ultimate comfort food without compromising your low-carb lifestyle with this delicious Low Carb Baked Chicken with Cheese. This easy, family-friendly recipe features juicy chicken breasts seasoned with a bold blend of paprika, garlic powder, onion powder, and dried oregano, then baked to perfection. The real magic happens with a topping of melty mozzarella and Parmesan cheese that creates a golden, bubbling crust in the oven. Ready in just 45 minutes, this dish is perfect for busy weeknights and pairs beautifully with steamed veggies or a crisp salad. Garnished with fresh parsley, it’s as visually appealing as it is flavorful—ideal for keto or low-carb meal plans. Satisfying, cheesy, and simple, this recipe is sure to become a regular favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a cutting board and pound them to an even thickness with a meat mallet to ensure even cooking.
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, black pepper, and dried oregano.
Brush the mixture evenly over both sides of each chicken breast.
Prepare a baking dish by lightly greasing it or lining it with parchment paper.
Place the seasoned chicken breasts in the prepared baking dish.
Bake the chicken in the preheated oven for 20 minutes.
While the chicken is baking, combine the mozzarella cheese and Parmesan cheese in a separate bowl.
After 20 minutes of baking, remove the chicken from the oven and sprinkle the cheese mixture evenly over the top of each breast.
Return the chicken to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1357 mg | 104% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
