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-inspired chicken recipe (keto, high protein), ready in about 35 minutes, pairs boneless, skinless chicken breasts, almond flour, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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.