Keto Baked Chicken Parmesan (Printer-friendly)

Crispy almond-crusted chicken baked to golden perfection with sugar-free 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

→ 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.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and black 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 egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure even adhesion.
06 - Place coated chicken breasts in single layer in prepared baking dish.
07 - Bake for 20 minutes until coating is golden and chicken is nearly cooked through.
08 - Remove dish from oven. Spoon marinara sauce evenly over each chicken breast and top with shredded mozzarella cheese.
09 - Return to oven and bake 8 to 10 minutes until cheese is bubbly and chicken reaches internal temperature of 165°F.
10 - Garnish with fresh basil if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like the real Italian-American classic you crave, so your brain never registers that you're eating keto.
  • Everything happens in one dish, which means less cleanup on nights when you're already tired.
  • Almond flour creates an unexpectedly satisfying crunch that rivals traditional breadcrumbs.
02 -
  • Don't skip drying the chicken breasts or the coating will slide off instead of sticking, a lesson I learned the hard way.
  • Almond flour browns faster than regular breadcrumbs, so watch the first bake carefully and pull it out the moment it's golden to avoid burning.
  • Room temperature eggs whisk more smoothly and bind the coating better than cold ones straight from the fridge.
03 -
  • If the coating isn't browning evenly, rotate the baking dish halfway through the first bake for more consistent color.
  • Using a meat thermometer takes the guesswork out, and 165°F is your target no matter how the chicken looks.
  • Make extra of just the almond flour coating mixture and freeze it, then you can bread chicken breasts anytime without extra prep work.
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