Almond-Parmesan Crusted Chicken Breasts with Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried chicken breasts coated in a crunchy almond and Parmesan crust, finished with a fragrant herb butter sauce. This Italian chicken recipe (keto, low carb), ready in about 40 minutes, pairs boneless skinless chicken breasts, eggs, and almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat dry 4 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a shallow bowl, beat 2 large eggs. In a second shallow bowl, combine 3/4 cup almond flour, 1/2 cup grated Parmesan cheese, and 1 tsp dried Italian herbs.
  3. Step 3: Dip each chicken breast first in the beaten eggs, letting excess drip off, then dredge thoroughly in the almond-Parmesan mixture, pressing gently to adhere.
  4. Step 4: Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large oven-safe skillet over medium heat. When butter foams, add chicken breasts and cook for 3-4 minutes until golden brown on the bottom.
  5. Step 5: Flip the chicken breasts and transfer the skillet to the oven. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
  6. Step 6: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving.

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