Keto Garlic Parmesan Chicken
A crispy, low-carb chicken dish that uses parmesan and almond flour for a golden crust, making it perfect for meal prep and weeknight dinners.
Ingredients
Chicken and Coating
- 4 pieces chicken breasts Choose even-sized breasts or pound them lightly for uniform cooking.
- 1 cup grated parmesan cheese Use freshly grated Parmigiano-Reggiano for best results.
- 1/2 cup almond flour Finely ground almond flour creates a smoother crust.
- 3 cloves garlic, minced Fresh garlic infuses the coating with flavor.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt
- to taste Pepper
- 2 pieces eggs, beaten Used for the egg wash.
- as needed Olive oil or cooking spray For greasing the baking sheet.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment. Lightly grease it with olive oil or cooking spray.
- In a medium bowl, combine the grated parmesan, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until evenly mixed.
- In a separate dish, beat the two eggs. Dip each chicken breast into the eggs, letting excess drip off, then press into the parmesan-almond mixture until well coated.
- Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Lightly spray or brush the tops with olive oil.
Cooking
- Bake in the preheated oven for 25–30 minutes until the chicken is cooked through and golden brown, resting for 5 minutes before serving.
Notes
For best results, use freshly grated parmesan cheese and ensure even thickness in chicken breasts. Store leftovers in an airtight container in the fridge for up to 4 days.