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- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1/2 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 2 large eggs - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) This dish is great for those on a low-carb diet. Each serving has about: - Calories: 380 - Protein: 40g - Fat: 22g - Carbohydrates: 4g - Fiber: 1g This recipe contains dairy and eggs. If you have a dairy allergy, try using nutritional yeast instead of Parmesan. For a vegan option, use a plant-based egg replacer. Almond flour is gluten-free, but if you are allergic to nuts, you can use sunflower seed flour. Always check labels to ensure safety. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly. Next, line a baking sheet with parchment paper. This keeps the chicken from sticking. Then, grab a shallow bowl. Combine 1 cup of grated Parmesan cheese with 1/2 cup of almond flour. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Mix well to create a tasty crust. In another bowl, whisk together 2 large eggs and 2 tablespoons of Dijon mustard until they blend smoothly. This mixture helps the crust stick to the chicken. Take 4 boneless, skinless chicken breasts and dip each into the egg mixture. Make sure to let any extra egg drip off. After that, coat the chicken in the Parmesan crust mixture. Press gently to help it stick well. Once coated, place the chicken breasts on the lined baking sheet. Drizzle 1 tablespoon of olive oil over the tops. This adds moisture and flavor. Now, put the baking sheet in the oven. Bake the chicken for 25-30 minutes. The chicken should turn golden brown and look delicious. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken breast. The internal temperature should reach 165°F (75°C). If it’s not there yet, give it a few more minutes. Once done, take the chicken out of the oven. Let it rest for a few minutes before serving. This helps keep it juicy. Don’t forget to garnish with fresh parsley for a pop of color! To coat chicken well, start with dry hands. Use one hand for the egg mix and the other for the crust. This keeps things neat. Make sure you dip each piece fully in the egg first. Then, press it into the Parmesan mix firmly. This helps the crust stick better. For extra crunch, let the coated chicken rest for a few minutes before baking. Keeping chicken moist is key. Start by using skinless, boneless breasts for a lean option. Brining the chicken for a short time can help too. Use a simple mix of water and salt. Just soak it for 15–30 minutes. Lastly, drizzle olive oil on top before baking. This adds flavor and helps keep the chicken juicy. To boost the flavor, try adding herbs to the crust mix. Chopped fresh herbs like thyme or basil work great. You can also mix in some grated lemon zest for brightness. If you like spice, add cayenne pepper or hot sauce to the egg mix. These small changes can make a big impact on taste. Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality Parmesan cheese will enhance the flavor and texture of your dish. Temperature Check: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption and perfect doneness. Let It Rest: Allowing the chicken to rest for a few minutes after baking helps retain the juices, making it more succulent. Experiment with Spices: Feel free to customize the spice blend in the crust mixture to suit your taste preferences. {{image_2}} You can boost flavor with herbs and spices. Try adding Italian seasoning or fresh herbs like thyme or rosemary. A pinch of red pepper flakes gives a nice kick. You can also mix in some lemon zest for a bright taste. These additions keep the dish flavorful without adding carbs. Not a fan of chicken? You can use pork chops or turkey cutlets. Both work well with the Parmesan crust. If you prefer seafood, try this recipe with salmon fillets. The cooking time will change, but the flavor remains just as amazing. This recipe is flexible for various diets. To make it dairy-free, use a nut-based cheese. For a nut-free option, substitute with ground sunflower seeds. If you need a gluten-free version, ensure your Dijon mustard is gluten-free. You can easily adapt this recipe to fit your needs while keeping it delicious. After cooking, let the chicken cool to room temperature. Place the chicken in an airtight container. Store it in the fridge for up to 3 days. Make sure to cover the chicken to keep it fresh. If you want to keep it longer, consider freezing it instead. To freeze the chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, you reduce freezer burn. You can store the chicken in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it loosely with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave, but the oven keeps the crust crispy. Enjoy your flavorful meal again! The cooking time for Parmesan crusted keto chicken is about 25 to 30 minutes. You want the chicken to bake until it is golden brown. Always check that the internal temperature hits 165°F (75°C) to ensure it's safe to eat. I do not recommend using regular flour. Almond flour keeps this dish keto-friendly. It also adds a nice nutty taste. If you need a substitute, consider coconut flour, but adjust the amount, as it absorbs more moisture. Yes, this dish is great for meal prep. You can make it ahead and store it in the fridge. Just reheat it when you're ready to eat. The flavors stay nice, and it holds up well. To know when the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the breast. If it reads 165°F (75°C), the chicken is done. The meat should also look white and not pink. Many sides go well with Parmesan crusted keto chicken. Here are a few ideas: - Steamed broccoli - Cauliflower rice - Zucchini noodles - A fresh garden salad - Roasted Brussels sprouts These options will complement the dish nicely while keeping it low-carb. This article covered making Parmesan crusted keto chicken, from ingredients to storage tips. You learned how to choose the right ingredients, check for doneness, and enhance flavor. Exploring different variations ensures everyone can enjoy this dish. Remember to store leftovers correctly to maintain freshness. With these tips, you can create a tasty meal that fits your lifestyle. Enjoy your cooking and savor each bite guilt-free!

Parmesan Crusted Keto Chicken

A delicious and crispy chicken recipe perfect for a keto diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 2 cup almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 2 teaspoon black pepper
  • 1 2 teaspoon salt
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a shallow bowl, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well to create the crust mixture.
  • In another bowl, whisk together the eggs and Dijon mustard until combined.
  • Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat them thoroughly in the Parmesan crust mixture, pressing gently to ensure it adheres well.
  • Place the coated chicken breasts on the prepared baking sheet. Drizzle olive oil over the top of the chicken for added moisture and flavor.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  • Once cooked, remove from the oven and let rest for a few minutes.
  • Garnish with fresh parsley before serving.

Notes

Serve with a balsamic reduction and a fresh garden salad for a colorful meal.
Keyword chicken, keto, low carb, Parmesan