Keto Chicken Parmesan (Printer-friendly)

Golden crispy chicken with rich marinara and gooey cheese, all keto-friendly.

# What You’ll Need:

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

02 - Salt and 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

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 (optional)

13 - 3 tbsp olive oil

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

02 - Place chicken breasts between two sheets of plastic wrap and pound to an 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.

04 - Place beaten eggs in a separate shallow bowl.

05 - Dredge each chicken breast first in the egg, then in the crust mixture, pressing firmly to adhere.

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

07 - Transfer seared chicken to the prepared baking sheet.

08 - Top each piece with marinara sauce, mozzarella, and the remaining Parmesan.

09 - Bake for 15-18 minutes, until cheese is bubbly and chicken is cooked through (internal temp 165°F/74°C).

10 - Garnish with fresh basil before serving, if desired.

01 -

The three crust ingredients create an ultra crispy coating that rivals traditional breadcrumbs while keeping carbs low
You get all the cheesy tomatoey comfort of classic chicken parmesan without the pasta coma

02 -

Press the crust mixture firmly onto the chicken or it will fall off during cooking
Let the chicken rest 5 minutes after baking so the cheese sets before slicing

03 -