Parmesan-Crusted Chicken Breasts Fried in Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a crunchy Parmesan and almond flour crust, pan-fried in olive oil for a golden finish. This italian-inspired chicken (low carb, gluten-free) ready in about 30 minutes pairs large eggs, almond flour, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Flatten 4 boneless skinless chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
  2. Step 2: In a shallow bowl, whisk 2 large eggs until smooth.
  3. Step 3: In another bowl, combine 3/4 cup almond flour, 3/4 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Dip each chicken breast first into the egg, then dredge in the almond flour-Parmesan mixture, pressing gently to adhere.
  5. Step 5: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering.
  6. Step 6: Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  7. Step 7: Remove from pan and let rest for 5 minutes before slicing to retain juiciness.

Frequently asked questions

How long does Parmesan-Crusted Chicken Breasts Fried in Olive Oil take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Parmesan-Crusted Chicken Breasts Fried in Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Parmesan-Crusted Chicken Breasts Fried in Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Parmesan-Crusted Chicken Breasts Fried in Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Parmesan-Crusted Chicken Breasts Fried in Olive Oil low carb?

Yes — this recipe is tagged low carb, gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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