Keto Baked Chicken Parmesan (Printable)

Crispy almond-crusted chicken baked with marinara and gooey 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 chopped fresh basil

→ For Baking

11 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry and season both sides 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.
05 - Dip each chicken breast into the egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to adhere.
06 - Arrange the coated chicken breasts in the prepared baking dish.
07 - Bake for 20 minutes, or until the coating is golden and the chicken is nearly cooked through.
08 - Remove the dish from the oven. Spoon marinara sauce evenly over each chicken breast, then sprinkle mozzarella cheese on top.
09 - Return to the oven and bake for an additional 8-10 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
10 - Garnish with fresh basil before serving if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and crispy without the carb guilt that usually comes with this dish.
  • Dinner is ready in 45 minutes, and your oven does most of the work while you handle other things.
  • Almond flour creates this unexpected crunch that's honestly better than traditional breadcrumbs when you find the technique.
02 -
  • Pat your chicken completely dry before coating; even a little moisture ruins the crispy texture you're working toward.
  • Don't skip the first 20-minute bake before adding sauce and cheese; this ensures the coating sets and stays crunchy rather than becoming soggy from the sauce.
03 -
  • Use low-moisture mozzarella over regular mozzarella because it melts smoothly without releasing excess water that makes the coating soggy.
  • If you want an extra crunch element, try mixing in some crushed pork rinds with your almond flour coating for a texture that's almost impossible to tell apart from traditional breading.
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