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Baked Chicken Parmesan

Baked Chicken Parmesan Recipe

This Baked Chicken Parmesan (Keto-Friendly) recipe is a crispy, cheesy, and saucy low-carb twist on the Italian-American classic. Easy to make, family-approved, and perfect for keto goals without sacrificing flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American, Italian, Keto-Friendly Adaptation
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

4 boneless, skinless chicken breasts (about 2 lbs total)
1 cup almond flour (finely ground)
1 cup grated Parmesan cheese (divided)
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 large eggs (beaten)
1 cup marinara sauce (sugar-free, keto-friendly)
1 ½ cups shredded mozzarella cheese
2 tbsp olive oil (or avocado oil, for brushing)
Fresh basil or parsley (for garnish)

Equipment

  • Baking sheet or oven-safe dish
  • Parchment paper (optional, for easy cleanup)
  • Shallow bowls (for dredging)
  • Meat mallet or rolling pin (to pound chicken evenly)
  • Oven (preheated to 400°F / 200°C)
  • Kitchen thermometer (optional, to check doneness)

Method
 

Prep the Chicken:
  1. Preheat oven to 400°F (200°C).
  2. Pound chicken breasts to about ½-inch thickness for even cooking. Pat dry with paper towels.
Make the Coating:
  1. In one shallow bowl, whisk together eggs.
  2. In another bowl, combine almond flour, ½ cup Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
Coat the Chicken:
  1. Dip each chicken breast in the egg wash, letting excess drip off.
  2. Press into the almond flour-Parmesan mixture until evenly coated.
Bake the Chicken:
  1. Place coated chicken on a greased baking sheet or parchment-lined dish.
  2. Brush lightly with olive oil for extra crispiness.
  3. Bake for 20–22 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).
Add Sauce & Cheese:
  1. Remove chicken from oven. Spread marinara sauce evenly over each breast.
  2. Top with mozzarella cheese and the remaining Parmesan.
Finish Baking:
  1. Return to oven for 5–7 minutes, until cheese is melted and bubbly.
  2. For extra golden cheese, broil on high for 1–2 minutes.
Serve:
  1. Garnish with fresh basil or parsley.
  2. Serve hot with zucchini noodles, cauliflower rice, or a side salad.

Notes

  • For a spicy kick, add chili flakes or cayenne to the breading.
  • Make it extra cheesy by adding provolone or gouda along with mozzarella.
  • Use chicken tenders instead of breasts for a kid-friendly twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven to keep crispy.

Nutrition Information (Per Serving)

  • Calories: ~390
  • Protein: 38g
  • Fat: 22g
  • Carbohydrates: 6g
  • Net Carbs: 4g
  • Fiber: 2g
This makes it one of the best keto chicken recipes for dinner or meal prep.