Baked Keto Parmesan Almond-Crusted Chicken Breast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts coated in a crunchy blend of almond flour and Parmesan cheese, baked to golden perfection for a low-carb delight. This american-inspired chicken (keto, gluten free) ready in about 45 minutes pairs large eggs, mayonnaise, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a shallow bowl, whisk together 2 large eggs and 1/4 cup mayonnaise until smooth.
  3. Step 3: In a second shallow bowl, combine 3/4 cup almond flour, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Step 4: Pat dry 4 boneless skinless chicken breasts (6 oz each) with paper towels. Dip each breast first into the egg-mayo mixture, coating completely.
  5. Step 5: Dredge each chicken breast in the almond flour mixture, pressing gently to adhere the coating evenly.
  6. Step 6: Place the coated chicken breasts on the prepared baking sheet. Drizzle 2 tablespoons olive oil evenly on top.
  7. Step 7: Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crisp.
  8. Step 8: Remove from oven and let rest for 5 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Keto Parmesan Almond-Crusted Chicken Breast take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Keto Parmesan Almond-Crusted Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Baked Keto Parmesan Almond-Crusted Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Keto Parmesan Almond-Crusted Chicken Breast for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Keto Parmesan Almond-Crusted Chicken Breast keto?

Yes — this recipe is tagged keto, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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