Keto Baked Chicken Parmesan (Print Version)

Golden almond-crusted chicken topped with marinara and bubbly mozzarella cheese

# 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 (optional)

→ For Baking

11 - 2 tablespoons olive oil

# How to Make It:

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

# Additional Tips::

01 -
  • The almond flour coating gets impossibly crispy in the oven, giving you that fried chicken texture without any actual frying.
  • It comes together in under an hour, which means weeknight dinners suddenly feel a lot more manageable.
  • You get to eat something that feels indulgent while staying completely within keto boundaries.
02 -
  • Don't skip the initial 20-minute bake without the sauce or your coating will get soft instead of staying crispy when the cheese goes on top.
  • The almond flour browns faster than regular breadcrumbs, so watch carefully during that first stint in the oven and don't leave the kitchen entirely.
03 -
  • Pound your chicken breasts to an even thickness before coating so they cook evenly without one end drying out while the other stays rare.
  • If your marinara sauce is watery, simmer it in a pan for a few minutes before adding it to the chicken so excess moisture doesn't steam your coating instead of keeping it crispy.
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