Keto Baked Chicken Parmesan (Printable)

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 chopped fresh basil, optional

→ For Baking

11 - 2 tablespoons olive oil

# Method:

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. Mix thoroughly.
04 - In a separate shallow bowl, whisk eggs until fully combined.
05 - Dip each chicken breast into egg wash, then coat thoroughly in 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, or until coating turns golden and chicken is nearly cooked through.
08 - Remove baking dish from oven. Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella cheese on top of each piece.
09 - Return to oven and bake for 8 to 10 minutes, until cheese is bubbly and melted. Verify chicken reaches internal temperature of 165°F at thickest part.
10 - Remove from oven and garnish with fresh basil if desired. Serve immediately.

# Expert Advice:

01 -
  • It proves that low-carb eating doesn't mean sacrificing the foods you crave, and honestly, it might taste better than the original.
  • Dinner is on the table in 45 minutes with zero stress, and your family will ask for seconds before you even sit down.
  • Almond flour creates this golden, crispy coating that stays crunchy even under the cheese, a texture you won't get from typical breadcrumb versions.
02 -
  • Don't skip patting the chicken dry at the start, I learned this the hard way when my first batch came out pale and steamed instead of golden and crispy.
  • The marinara sauce is the moisture barrier between your chicken and the oven, so spreading it evenly means no dry spots on the finished dish.
  • Bake the chicken partway through before adding the cheese and sauce, this prevents the cheese from browning too much while the chicken finishes cooking through.
03 -
  • Let your chicken breasts sit out for ten minutes before cooking so they cook through evenly instead of drying out on the edges while the centers catch up.
  • Invest in a good instant-read thermometer and check the thickest part for 165°F instead of guessing, this is the secret to never overcooking chicken again.
  • Make extra almond flour and Parmesan coating mixture because you'll end up breading other things once you taste how good it is on fish, pork, or even vegetables.
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