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The Ultimate Crispy Oven-Baked Keto Chicken Parmesan

Close-up of a crispy keto chicken parmesan serving topped with melted mozzarella and marinara sauce.
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Make this satisfying, low-carb Italian classic without sacrificing texture. This recipe uses an almond flour crust for a crispy finish, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup low-carb marinara sauce (check labels for sugar content)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Set up a dredging station with three shallow dishes. In the first dish, whisk the eggs. In the second dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Dip each pounded chicken breast first into the egg mixture, letting excess drip off, then press firmly into the almond flour mixture to coat both sides completely.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the coated chicken breasts for 2-3 minutes per side until golden brown. This step builds the crispy texture.
  5. Transfer the skillet (or arrange the seared chicken on the prepared baking sheet). Top each piece of chicken with a spoonful of marinara sauce, followed by the shredded mozzarella and a sprinkle of extra Parmesan cheese.
  6. Bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
  7. Serve immediately as a delicious, guilt-free comfort food.

Notes

  • For an even crispier crust, you can briefly bake the crusted chicken alone for 5 minutes before adding the sauce and cheese.
  • If you prefer an Air Fryer Chicken Parmesan Keto version, cook at 380°F (195°C) for 10-12 minutes, adding the toppings for the last 3 minutes of cooking time.
  • Use a high-quality, sugar-free marinara sauce to keep this recipe strictly low carb.

Nutrition

Find it online: https://cookingbyfelix.com/keto-chicken-parmesan-crispy-secrets/