Keto Chicken Recipe - Parmesan Crusted Chicken
This delicious Parmesan Crusted Chicken is a perfect keto-friendly meal, offering a crispy texture and rich flavor without the carbs. It’s an easy dish to prepare, making it ideal for a weeknight dinner or meal prep.
Equipment
- 1 baking sheet
- 1 parchment paper
- 2 shallow bowls or plates
- 1 whisk
- 1 oven
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 1 cup grated Parmesan cheese About 100 g.
- 1 cup almond flour About 100 g.
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- as needed spray olive oil spray Optional for extra crispness.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, whisk the eggs until fully beaten.
- In another shallow bowl, mix together the grated Parmesan cheese, almond flour, garlic powder, Italian seasoning, salt, black pepper, and paprika.
- Dip each chicken breast first into the beaten eggs, ensuring it is fully coated.
- Next, coat the chicken breast in the Parmesan-almond flour mixture, pressing down slightly to adhere the mixture to the chicken.
- Place the coated chicken breasts onto the prepared baking sheet. For a little extra crispness, you may lightly spray the tops with olive oil spray.
- Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy (internal temperature should reach 165°F or 75°C).
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
Serve this dish with a side of steamed vegetables or a fresh salad for a complete keto meal.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.