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Crispy keto garlic parmesan chicken on a white plate with lemon wedges and steamed broccoli

Keto Garlic Parmesan Chicken

Crispy, golden, and satisfyingly low-carb, this keto garlic parmesan chicken features a crunchy parmesan and almond flour crust baked to perfection in 40 minutes. A pantry-friendly weeknight dinner that is gluten-free, high in protein, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts even-sized or pounded to 3/4 to 1 inch thickness
  • 1 cup parmesan cheese freshly grated Parmigiano-Reggiano preferred
  • 0.5 cup almond flour finely ground blanched almond flour
  • 3 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 2 eggs beaten
  • olive oil or cooking spray for greasing pan and topping chicken before baking

Equipment

  • baking sheet
  • Parchment paper or foil
  • wire rack
  • mixing bowls
  • Shallow dish for egg wash
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper and lightly grease with olive oil or cooking spray.
  2. In a medium bowl, whisk together the parmesan cheese, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and pepper until evenly combined.
  3. Beat the two eggs in a separate shallow dish wide enough to dip each chicken breast.
  4. Pat each chicken breast completely dry with paper towels. This step is critical: moisture prevents the coating from sticking.
  5. Dip each breast in the egg wash, letting excess drip off, then press firmly into the parmesan-almond mixture on all sides.
  6. Place coated chicken on the prepared baking sheet with space between each piece. Set on a wire rack over the baking sheet if available. Lightly brush or spray tops with olive oil.
  7. Bake for 25 to 30 minutes until the internal temperature reaches 165 degrees F (74 degrees C) and the crust is deep golden brown.
  8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

For maximum crispiness, use a wire rack over the baking sheet for air circulation on the bottom crust. Always pat chicken dry before coating. Use freshly grated parmesan since pre-shredded varieties contain anti-caking agents that inhibit browning. Reheat leftovers in a 375 degree F oven or air fryer. Avoid the microwave.
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