Prep the chicken: If using thick breasts, slice horizontally to create thinner cutlets. Pat dry. This helps you get a better sear and prevents watery sauce.

Season well: Mix 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Italian seasoning. Sprinkle evenly over both sides of the chicken.

Optional light crust: For extra texture, whisk 1 egg in a shallow bowl. In another, add 1/2 cup almond flour with a pinch of salt and Italian seasoning. Dip chicken in egg, then almond flour, shaking off excess. This isn’t required but adds a nice bite.

Sear the chicken: Heat 1–2 tablespoons olive oil (and 1 tablespoon butter, if using) in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden. It won’t be fully cooked yet.

Layer the bake: Spread 1/2 cup low-sugar marinara in a 9x13-inch baking dish. Arrange chicken in a single layer. Spoon more marinara over the top—about 1–1 1/2 cups total, enough to coat but not drown the chicken.

Add the cheeses: Sprinkle 1 1/2 cups shredded mozzarella and 1/3–1/2 cup grated Parmesan evenly over the chicken. Add a pinch of red pepper flakes if you like a little heat.

Bake: Cover loosely with foil and bake at 400°F (200°C) for 12–15 minutes. Uncover and bake 5–8 more minutes until the cheese is bubbling and the chicken reaches an internal temp of 165°F (74°C).

Finish and rest: Switch to broil for 1–2 minutes for a browned, bubbly top. Let rest 5 minutes so the juices settle.

Garnish and serve: Top with chopped fresh basil or parsley. Serve with zucchini noodles, roasted broccoli, or a crisp green salad.