Keto Chicken Parmesan (Printable)

Golden crispy chicken with marinara and melted cheese on a low-carb crust.

# What You'll Need:

→ Chicken

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

→ Crust

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 Steps:

01 - Preheat your oven to 400°F. 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).
10 - Garnish with fresh basil before serving, if desired.

# Expert Advice:

01 -
  • The triple-crisp crust from almond flour, pork rinds, and Parmesan creates texture that rivals any breaded version
  • It comes together in under an hour but tastes like it came from an Italian restaurant
02 -
  • Press the crust mixture onto the chicken firmly, almost like you're trying to make it stick, or it will slide off in the pan
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and the cheese sets slightly
03 -
  • Buy pork rinds in bulk and crush them in a food processor until they're as fine as breadcrumbs for the most even coating
  • Use a splatter screen when searing the chicken because olive oil and pork rind crumbs will pop aggressively

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