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Keto Garlic Parmesan Chicken

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A low-carb weeknight winner with a golden Parmesan-almond coating, delivering crunchy exteriors and tender interiors without breadcrumbs.

Ingredients

Scale
  • 4 chicken breasts (about 1.5 to 2 pounds total)
  • 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
  • Salt and freshly ground black pepper to taste
  • Low-carb vegetables for serving, such as zucchini or broccoli

Instructions

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

Notes

If you cannot use almond flour, try blanched sunflower seed flour as a nut-free swap; the flavor and texture will be similar after toasting. Freshly grated Parmesan crisps much better than pre-shredded varieties that contain anti-caking agents.

Nutrition

Find it online: https://www.simplefamilydishes.com/keto-garlic-parmesan-chicken/