Keto Baked Chicken Parmesan (Print Version)

Golden baked chicken breasts coated with almond flour and Parmesan, topped with marinara and melted mozzarella.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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 fresh basil, chopped, optional

→ 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 with paper towels. Season both sides evenly with salt and pepper.
03 - Combine almond flour, grated Parmesan cheese, and dried Italian herbs in a shallow bowl.
04 - Whisk eggs in a separate shallow bowl until well combined.
05 - Dip each chicken breast into egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure coating adheres properly.
06 - Place coated chicken breasts in the prepared baking dish in a single layer.
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 sprinkle mozzarella cheese on top.
09 - Return to oven and bake for 8-10 minutes until cheese is bubbly and chicken reaches internal temperature of 165°F.
10 - Garnish with fresh basil if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes like your favorite Italian restaurant dish but actually fits your keto goals without any compromise on flavor.
  • Everything bakes in one dish, meaning minimal cleanup while the oven does the heavy lifting for you.
  • The almond flour coating gets absurdly crispy, the cheese bubbles into golden pools, and somehow it all comes together in under an hour.
02 -
  • Don't skip patting the chicken dry, because any moisture on the surface will steam off during baking and prevent that gorgeous golden crust from forming.
  • Freshly grated Parmesan and mozzarella will melt and brown far better than pre-shredded versions, which contain starches that interfere with melting.
03 -
  • If the marinara sauce tastes acidic, add a pinch of baking soda and stir gently to neutralize it, then taste and adjust as needed.
  • Pound your chicken breasts to an even thickness before seasoning so they cook at the same rate and you don't end up with some parts overcooked while others aren't done.
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