Herb-Crusted Keto Chicken Breasts with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy parmesan-crusted chicken breasts with rosemary and thyme, baked to golden perfection and finished with bright lemon zest for a perfectly balanced low-carb meal. This American-inspired chicken recipe (keto, low-carb), ready in about 32 minutes, pairs Chicken breasts, boneless and skinless, Parmesan cheese, finely grated, Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 22 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a shallow dish, combine 1/2 cup grated parmesan, 1/4 cup keto panko, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, and 1/4 tsp black pepper; mix until evenly distributed.
  3. Step 3: Pat chicken breasts dry with paper towels, then brush both sides with 2 tbsp olive oil.
  4. Step 4: Press each chicken breast firmly into the parmesan mixture, coating both sides evenly, and place on the prepared baking sheet.
  5. Step 5: Bake for 20-22 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C), then immediately sprinkle with lemon zest and serve.

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