Keto Baked Chicken Parmesan (Printable Version)

Almond-crusted chicken baked to golden, layered with marinara and mozzarella for a low-carb Italian twist.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 1 cup almond flour
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 2 large eggs

→ Topping

08 - 1 cup sugar-free marinara sauce
09 - 1 1/4 cups shredded mozzarella cheese
10 - 2 tablespoons fresh basil, chopped

→ For Baking

11 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and pepper.
03 - In a shallow bowl, combine almond flour, Parmesan cheese, and dried Italian herbs.
04 - In a separate shallow bowl, whisk eggs until well combined.
05 - Dip each chicken breast into the egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure coating adheres properly.
06 - Place coated chicken breasts in a single layer in the prepared baking dish.
07 - Bake for 20 minutes until the coating becomes golden and chicken is nearly cooked through.
08 - Remove from oven. Spoon marinara sauce evenly over each chicken breast and sprinkle mozzarella cheese on top.
09 - Return to oven and bake for 8-10 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
10 - Remove from oven and garnish with fresh basil if desired. Serve immediately.

# Expert Tips:

01 -
  • You get that crispy, golden coating without any regret about carbs or gluten sneaking onto your plate.
  • The cheese melts into molten pockets of flavor, and somehow it feels like you're cheating on your diet even though you're completely on track.
  • It comes together faster than you'd expect, turning a weeknight into something that tastes like you spent hours in the kitchen.
02 -
  • Don't skip drying the chicken or you'll end up with a soggy coating that never gets truly crispy. I learned this by making the mistake once and watching that coating slide right off.
  • The timing between the two bakes matters more than you'd think. If you go too long on the first bake, the second round turns the cheese dark instead of bubbly and gorgeous.
03 -
  • Room-temperature eggs mix into the chicken surface way more evenly than cold ones, so let them sit out for 10 minutes before you start if you remember.
  • Laying a sheet of parchment paper under your chicken breasts before baking makes cleanup effortless and stops the bottoms from sticking or browning unevenly.
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