Keto Baked Chicken Parmesan (Print)

Golden almond-crusted chicken topped with marinara and bubbling mozzarella cheese.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz 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 chopped fresh basil, optional

→ For Baking

11 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F and lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry using paper towels and season both sides evenly with salt and pepper.
03 - In a shallow bowl, combine almond flour, grated Parmesan cheese, and dried Italian herbs.
04 - In a separate shallow bowl, whisk the 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 even adherence.
06 - Place the coated chicken breasts in a single layer in the prepared baking dish.
07 - Bake for 20 minutes until the coating achieves a golden color and the chicken is nearly cooked through.
08 - Remove the baking dish from the oven and spoon marinara sauce evenly over each chicken breast, then distribute shredded mozzarella cheese on top.
09 - Return to the oven and bake for 8 to 10 additional minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
10 - Garnish with fresh basil if desired and serve immediately.

# Expert Advice:

01 -
  • The almond flour coating gets genuinely crispy without any weird aftertaste or cardboard texture you might fear.
  • You get that melted mozzarella moment without derailing your carb goals or spending an hour in the kitchen.
  • It tastes like comfort food your Italian grandmother would approve of, even if she'd never understand the keto part.
02 -
  • The first bake time of twenty minutes is crucial—underbaked chicken means the coating doesn't set properly, and you'll end up with soggy almond flour instead of a crust.
  • Don't skip patting the chicken dry or rushing the dredging process; this is where 90 percent of the texture difference happens.
03 -
  • If your marinara sauce is very watery, cook it down in a pan for five minutes before topping the chicken so it doesn't steam the coating and make it soggy.
  • Pork rinds crushed into a powder create an even crunchier coating than almond flour if you want to experiment, though the flavor shifts more savory.
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