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Keto Garlic Parmesan Chicken

Crispy golden chicken breasts coated in a Parmesan and almond flour crust, baked to perfection. Low-carb, keto-friendly, gluten-free, and ready in 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 320

Ingredients
  

  • 4 pieces boneless skinless chicken breasts even-sized or pounded to 3/4 to 1 inch thickness
  • 1 cup Parmesan cheese freshly grated, Parmigiano-Reggiano preferred
  • 1/2 cup almond flour finely ground blanched
  • 3 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 pieces eggs beaten
  • 1 tbsp olive oil or cooking spray for greasing pan and topping

Equipment

  • Baking sheet
  • Wire rack (optional, for extra crispiness)
  • Instant-read thermometer
  • 2 shallow bowls for dredging

Method
 

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil and grease lightly. Place a wire rack on the sheet for extra crispiness.
  2. In a medium bowl, combine Parmesan, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until fully mixed with no clumps.
  3. Pat chicken breasts completely dry with paper towels. Beat eggs in a shallow dish. Dip each breast into the egg wash, let excess drip off, then press firmly into the Parmesan coating on all sides.
  4. Place coated chicken on the prepared pan with space between each piece. Lightly spray or brush tops with olive oil.
  5. Bake for 25 to 30 minutes until the crust is deep golden and internal temperature reads 165 degrees F at the thickest part.
  6. Remove from oven and let rest for 5 minutes before slicing. Serve immediately.

Notes

Always pat chicken dry before coating. Use freshly grated Parmesan for best crust. Do not overcrowd the pan. Air fryer option: 380 degrees F for 12 to 15 minutes flipping halfway. Reheat in a 375 degree F oven for 6 to 10 minutes. Store in an airtight container up to 4 days in the fridge or freeze up to 3 months.