Crisp-Crusted Parmesan Chicken with Lemon-Herb Butter

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Golden, crunchy chicken breasts coated in a savory Parmesan crust, finished with a bright lemon-herb butter sauce that melts into every bite. This American-inspired keto recipe (high protein), ready in about 35 minutes, pairs boneless chicken breasts, almond flour, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts completely dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a shallow bowl, whisk together 1/2 cup almond flour, 1/4 cup grated Parmesan, and a pinch of salt.
3. Step 3: In another shallow bowl, beat 1 large egg until smooth.
4. Step 4: Dip each chicken breast first into the beaten egg, then press firmly into the almond flour mixture until fully coated, pressing to adhere.
5. Step 5: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering and slightly smoking.
6. Step 6: Add chicken breasts and cook undisturbed for 4 minutes until golden brown and crisp on the bottom.
7. Step 7: Flip chicken and cook for 5-6 more minutes until internal temperature reaches 165°F and the crust is deeply golden.
8. Step 8: Remove chicken to a plate and tent loosely with foil while you make the sauce.
9. Step 9: Add 2 tbsp unsalted butter and 1 tbsp fresh lemon juice to the skillet over medium heat, swirling to melt.
10. Step 10: Stir in 1 tsp fresh thyme leaves and cook for 1 minute until fragrant and butter is slightly foamy.
11. Step 11: Pour the lemon-herb butter sauce over the chicken breasts immediately before serving.