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–+ servings
Keto Garlic Parmesan Chicken served on a plate with herbs and cheese

Keto Garlic Parmesan Chicken

A simple, low-carb dish with a crispy cheese crust and rich garlic flavor, perfect for a fast and healthy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (about 1.5 to 2 pounds total) Can substitute with chicken thighs, but cooking time will vary.
  • 1 cup grated Parmesan cheese Freshly grated is best for crispness.
  • 1/2 cup almond flour Lightly packed.
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil Divide for brushing and drizzling.
  • Salt and freshly ground black pepper to taste
For Serving
  • Low-carb vegetables (zucchini, broccoli) or green salad Optional side dishes.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
  2. In a medium bowl, combine the grated Parmesan, almond flour, minced garlic, and a pinch or two of salt and pepper. Mix until evenly blended.
  3. Brush each chicken breast with about 1/2 tablespoon of olive oil to help the coating adhere.
  4. Press each oiled chicken breast into the Parmesan mixture, coating both sides and edges thoroughly.
  5. Arrange the coated chicken breasts on the prepared baking sheet, leaving space between them for even browning.
  6. Drizzle the remaining olive oil over the top of the chicken if desired.
Cooking
  1. Bake for 25 to 30 minutes, or until the crust is golden and an instant-read thermometer reads 165°F (74°C) in the thickest part.
  2. Let the chicken rest for 5 minutes before serving to keep it juicy.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 4gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 450mgFiber: 1gSugar: 1g

Notes

Cool the chicken to room temperature before storing in an airtight container. It can be stored in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to keep the crust crisp.

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