Keto Crispy Chicken Parmesan with Low-Carb Basil Pesto

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy, high-protein chicken breasts coated in almond flour and topped with vibrant basil pesto and melted mozzarella, all under 10 grams of net carbs per serving. This Italian chicken recipe (keto, high protein), ready in about 35 minutes, pairs boneless, skinless chicken breasts, almond flour, and garlic powder for a weeknight-friendly dinner. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1/2 cup shredded mozzarella cheese

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Instructions

1. Step 1: In a shallow dish, combine 1/2 cup almond flour, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to distribute the seasonings.
2. Step 2: Pat 4 boneless, skinless chicken breasts dry with paper towels, then dredge each breast in the almond flour mixture, pressing to adhere evenly.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering and hot.
4. Step 4: Carefully place the coated chicken breasts in the skillet and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
5. Step 5: While the chicken cooks, in a food processor, combine 1 cup fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic, and 1/4 cup grated Parmesan cheese. Pulse until finely chopped, then with the processor running, slowly drizzle in 1/4 cup extra virgin olive oil until smooth and well combined.
6. Step 6: Transfer the cooked chicken to a plate and spoon 2 tablespoons of the pesto over each breast. Top each with 1/8 cup shredded mozzarella cheese.
7. Step 7: Broil in the oven set to high for 2-3 minutes until the cheese is melted and bubbly.