Crispy Almond Flour Chicken Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken breasts 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 (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.

Ingredients

• 12 oz chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup mozzarella cheese
• 2 tbsp cream cheese
• 1/4 cup heavy cream
• 1/4 cup fresh basil

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.