Herb-Crusted Keto Chicken Breasts with Lemon Aioli

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Coated in a crispy almond-herb crust and served with a tangy garlic-lemongrass aioli, perfect for a quick low-carb dinner. This American-inspired chicken recipe (keto, low-carb), ready in about 40 minutes, pairs Chicken breasts, boneless skinless, Parmesan cheese, finely grated, Almond flour 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) Chicken breasts, boneless skinless
• 1/2 cup Parmesan cheese, finely grated
• 1/2 cup Almond flour
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 Large egg
• 2 tbsp Olive oil
• 1/4 cup Mayonnaise
• 1 tbsp Lemongrass paste
• 1 tbsp Lemon juice

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: Preheat oven to 400°F (200°C). In a shallow dish, combine 1/2 cup finely grated Parmesan cheese, 1/2 cup almond flour, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing until evenly distributed.
2. Step 2: In a second shallow dish, whisk 1 large egg with 2 tablespoons olive oil until smooth and slightly frothy.
3. Step 3: Dip each chicken breast into the egg mixture, then press firmly into the Parmesan-almond mixture until fully coated on all sides.
4. Step 4: Place coated chicken breasts on a wire rack set over a baking sheet, spacing them 1 inch apart.
5. Step 5: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy, checking at the 20-minute mark.
6. Step 6: While chicken bakes, mix 1/4 cup mayonnaise, 1 tablespoon lemongrass paste, and 1 tablespoon lemon juice in a small bowl until smooth for the aioli.