Keto Chicken Parmesan (Printable)

Golden crispy chicken topped with marinara and melted cheese, ready in under an hour.

# What You Need:

01 - 4 boneless skinless chicken breasts (about 5 oz each)

02 - Salt and black pepper to taste

03 - 1/2 cup almond flour

04 - 1/2 cup finely crushed pork rinds

05 - 1/2 cup grated Parmesan cheese

06 - 1 tsp Italian seasoning blend

07 - 1/2 tsp garlic powder

08 - 2 large eggs beaten

09 - 1 cup sugar-free marinara sauce

10 - 1 1/2 cups shredded mozzarella cheese

11 - 1/4 cup grated Parmesan cheese

12 - 2 tbsp fresh basil chopped

13 - 3 tbsp olive oil

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Place chicken between plastic wrap sheets. Pound to even 1/2-inch thickness. Season both sides with salt and pepper.

03 - In a shallow bowl, combine almond flour, crushed pork rinds, 1/2 cup Parmesan, Italian seasoning, and garlic powder. Mix thoroughly.

04 - Place beaten eggs in a separate shallow bowl.

05 - Dredge each chicken breast in egg, then press firmly into crust mixture to coat evenly on all sides.

06 - Heat olive oil in large oven-safe skillet over medium heat. Fry chicken 3-4 minutes per side until golden and crispy.

07 - Move seared chicken to prepared baking sheet.

08 - Top each chicken breast with marinara sauce, mozzarella, and remaining Parmesan cheese.

09 - Bake 15-18 minutes until cheese is bubbly and chicken reaches internal temperature of 165°F.

10 - Sprinkle with fresh basil before serving.

01 -

The crust combination creates that impossible crunch we all miss on keto without any weird aftertaste
Everything comes together in under an hour, making it perfect for weeknight dinners

02 -

Pounding the chicken evenly is the difference between juicy meat and dry, overcooked edges
Press the crust mixture firmly onto the chicken or it will fall off during cooking

03 -