Keto Baked Chicken Parmesan (Printer-friendly)

Juicy baked chicken coated with almond-Parmesan crust topped with marinara and melted mozzarella cheese.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 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 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 and season both sides evenly with salt and pepper.
03 - In a shallow bowl, combine almond flour, Parmesan cheese, and Italian herbs.
04 - In another shallow bowl, whisk the eggs until fully combined.
05 - Dip each chicken breast into the egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure adhesion.
06 - Place coated chicken breasts in the prepared baking dish in a single layer.
07 - Bake for 20 minutes until the coating is golden and chicken is nearly cooked through.
08 - Remove dish 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 before serving.

# Expert Advice:

01 -
  • Perfect for keto and low-carb diets with only 7g of carbs per serving
  • Ready in just 45 minutes for a weeknight-friendly dinner
  • Uses simple ingredients you likely already have in your keto pantry
  • The almond flour coating creates a satisfying crunch without breadcrumbs
  • Family-friendly dish that even carb-lovers will enjoy
02 -
  • For the crispiest coating, make sure your baking dish is well-oiled and don't overcrowd the chicken pieces
  • Let the chicken rest for about 5 minutes after the final bake to allow the juices to redistribute
  • If using store-bought marinara, check the label carefully for hidden sugars and carbs
  • Freshly grated Parmesan works better than pre-packaged varieties which may contain anti-caking agents
  • For meal prep, prepare everything up to the first bake, refrigerate, and finish with sauce and cheese the day of serving
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