Homemade Keto Parmesan Chicken: A Low-Carb, Crispy Delight

Preheat your oven to 375°F (190°C).
If the chicken breasts are thick, slice them in half horizontally to create thinner pieces. This will help them cook faster and evenly.
Season both sides of the chicken breasts with salt and pepper.
Prepare the Coating:

In a shallow dish, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, and Italian seasoning. Stir until everything is evenly mixed.
In another shallow dish, beat the eggs until well combined.
Coat the Chicken:

Dip each piece of chicken into the beaten eggs, ensuring it’s fully coated, and then dredge it in the Parmesan and almond flour mixture, pressing lightly to adhere. Make sure the chicken is coated evenly on both sides.
Cook the Chicken:

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through. You may need to do this in batches, depending on the size of your skillet.
Once the chicken is browned, transfer it to a baking sheet lined with parchment paper.
Bake and Add Toppings:

Spoon a small amount of marinara sauce over each piece of chicken. Sprinkle the shredded mozzarella cheese evenly on top of the sauce.
Place the chicken in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Serve:

Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh basil leaves, if desired. Serve with your favorite keto side dishes, such as zucchini noodles or a simple green salad.
Serving and Storage Tips: