Keto Chicken Parmesan (Printable)

Golden crispy chicken with Italian flavors and melted cheese

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - Salt and freshly ground black pepper to taste

→ Keto Crust Coating

03 - 1/2 cup almond flour
04 - 1/2 cup finely crushed pork rinds
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning blend
07 - 1/2 teaspoon garlic powder
08 - 2 large eggs beaten

→ Topping

09 - 1 cup sugar-free marinara sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh basil chopped (optional)

→ For Frying

13 - 3 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Place each chicken breast between plastic wrap sheets. Pound to even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
03 - In a shallow bowl, whisk together almond flour, crushed pork rinds, 1/2 cup Parmesan, Italian seasoning, and garlic powder. Place beaten eggs in a separate shallow bowl.
04 - Dredge each chicken breast first in the beaten eggs, allowing excess to drip off. Press firmly into the crust mixture, coating both sides thoroughly and shaking off excess.
05 - Heat olive oil in a large oven-safe skillet over medium heat. Fry chicken for 3 to 4 minutes per side until golden brown and crispy.
06 - Transfer seared chicken to the prepared baking sheet. Top each breast with marinara sauce, distribute mozzarella evenly, and sprinkle with remaining Parmesan.
07 - Bake for 15 to 18 minutes until cheese is bubbly and lightly browned. Chicken should reach internal temperature of 165°F when fully cooked.
08 - For extra crispy cheese topping, broil for 1 to 2 minutes at the end of baking time. Watch closely to prevent burning.
09 - Sprinkle with fresh chopped basil just before serving. Serve hot with zucchini noodles or a crisp green salad.

# Expert Tips:

01 -
  • The triple crust combination creates an irresistible crunch that nobody believes is low carb
  • Each serving packs 46 grams of protein while keeping you under 5 net carbs
  • The whole family will ask for seconds even if they are not watching their carbs
02 -
  • The pork rinds must be crushed into a fine powder, almost like breadcrumbs, or the crust will have weird crunchy bits
  • Letting the chicken rest after searing prevents the crust from getting soggy when baked
  • Sugar free marinara varies wildly between brands so taste yours before adding
03 -
  • Use a meat thermometer because undercooked chicken is never worth the risk
  • Let your chicken sit at room temperature for 20 minutes before cooking for even results
  • Double the crust mixture and store half in the freezer for next time

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