Keto Chicken Parmesan (Printable)

Crispy keto coating meets classic Italian flavors with tender chicken, marinara, and bubbly cheese.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - Salt and 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 tsp Italian seasoning
07 - 1/2 tsp 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 tbsp fresh basil, chopped (optional)

→ For Frying

13 - 3 tbsp olive oil

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place chicken breasts between plastic wrap and 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.
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.
06 - Heat olive oil in large oven-safe skillet over medium heat. Fry chicken 3-4 minutes per side until golden and crisp.
07 - Move seared chicken to prepared baking sheet.
08 - Top each piece with marinara sauce, mozzarella, and remaining Parmesan.
09 - Bake 15-18 minutes until cheese is bubbly and chicken reaches internal temperature of 165°F.
10 - Garnish with fresh basil before serving, if desired.

# Tips for Success:

01 -
  • You get that satisfying crunch without the carb crash, thanks to the pork rind and almond flour magic
  • The cheese-to-chicken ratio is generous, just like a proper Italian-American kitchen would serve
02 -
  • Letting the chicken rest for 5 minutes after baking keeps those juices from running all over your plate
  • Broiling for 1-2 minutes at the end creates that restaurant-quality cheese blister without drying out the meat
03 -
  • Crush your pork rinds to a fine powder in a food processor for the most consistent coating texture
  • Use room temperature eggs to help the crust adhere better to the chicken surface

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