Keto Baked Chicken Parmesan (Printable)

Juicy almond-coated chicken breasts baked with sugar-free marinara and melted mozzarella topping.

# What You 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 (optional)

→ 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 and 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 another shallow bowl, whisk the eggs until well combined.
05 - Dip each chicken breast into the egg mixture, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts in the prepared baking dish in a single layer.
07 - Bake for 20 minutes, or until the coating is golden brown and the chicken is nearly cooked through.
08 - Remove baking dish from oven. Spoon marinara sauce evenly over each chicken breast, then sprinkle mozzarella cheese on top.
09 - Return to oven and bake for 8-10 minutes, or until cheese is bubbly and chicken reaches an internal temperature of 165°F.
10 - Garnish with fresh basil if desired and serve immediately.

# Expert Advice:

01 -
  • The almond flour coating stays genuinely crispy and golden, giving you that satisfying crunch without any gritty texture or weird aftertaste.
  • It's ready in under an hour but tastes like you spent way more time fussing over it, which means dinner feels special without the stress.
  • You can make this on a random weeknight and feel like you're treating yourself to restaurant-quality food that actually fits your macros.
02 -
  • If your coating doesn't feel crispy after the first 20 minutes, that means your chicken is either too thick or your oven runs cool—consider butterflying thicker breasts or bumping the temp up by 25°F next time.
  • Don't skip the egg wash step thinking you can just press dry coating onto raw chicken, because it will absolutely slide off in the oven and you'll end up with sad, half-naked chicken.
  • The internal temperature matters more than the clock—165°F is non-negotiable, and a meat thermometer is worth its weight in gold for getting this right every single time.
03 -
  • Broil the finished dish for 1 to 2 minutes after the cheese melts if you want that extra-crispy, blistered-edge moment—just watch it closely because it goes from perfect to overdone in about 30 seconds.
  • Bring your chicken to room temperature before dredging because cold chicken won't cook evenly—the outside browns before the inside catches up.
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