Crispy Almond Flour Chicken Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Coated in a nutty almond flour crust, topped with melted mozzarella and a creamy garlic-herb cheese sauce, perfect for a satisfying Keto dinner. This american-inspired keto (high protein) ready in about 40 minutes pairs 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 685 calories and feeds 2, 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: 25 min Serves 2 American cuisine 685 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season both sides of the 12 oz chicken breasts with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a shallow bowl, combine 1/2 cup almond flour, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. In a separate bowl, whisk 1 large egg until smooth. Dip each chicken breast into the egg, then press firmly into the almond flour mixture until fully coated on all sides.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add the coated chicken breasts and cook for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C), turning once.
  4. Step 4: While the chicken cooks, in a small saucepan, combine 2 tbsp cream cheese and 1/4 cup heavy cream. Cook over medium-low heat, stirring constantly, for 2 minutes until smooth and slightly thickened. Stir in 1/4 cup fresh basil and remove from heat.
  5. Step 5: Transfer the chicken to a serving plate. Pour the sauce over the chicken, then sprinkle with 1/4 cup shredded mozzarella and 1/4 cup grated Parmesan. Return to the skillet over low heat for 2-3 minutes until the cheese is melted and bubbly.

Frequently asked questions

How long does Crispy Almond Flour Chicken Parmesan take to make?

Total time is about 40 minutes (15 min prep + 25 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 Crispy Almond Flour Chicken Parmesan?

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 chicken breasts from drying out.

Can I substitute ingredients in Crispy Almond Flour Chicken Parmesan?

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 Crispy Almond Flour Chicken Parmesan for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crispy Almond Flour Chicken Parmesan keto?

Yes — this recipe is tagged keto, high protein, 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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