Chicken breasts, Parmesan cheese, almond flour, eggs, garlic, olive oil, and butter make this crispy Parmesan Crusted Chicken.

This Parmesan Crusted Chicken showed up in my life during one of those phases where I was trying to eat better but also refusing to give up anything crispy. It was that awkward in-between moment — not full keto preacher mode, not “let’s fry everything and see what happens” either. I remember standing in the kitchen after a long day, scrolling my phone, half hungry, half tired, thinking, I just want something that feels like comfort food without the guilt spiral afterward. Schnitzel crossed my mind, like it always does, probably because it reminds me of family dinners and that sound a knife makes when it cuts through a crisp coating. But breadcrumbs felt like too much that night. Parmesan didn’t. I wasn’t even sure it would work the first time. Honestly, I expected cheese chaos. But when that first piece flipped golden and stayed intact? Yeah. That tiny win felt bigger than it should’ve. And now, this Parmesan Crusted Chicken is one of those recipes I don’t even measure for anymore. Muscle memory. Sound familiar?

Why you’ll Love this Parmesan Crusted Chicken?

There’s something quietly satisfying about Parmesan Crusted Chicken. It doesn’t try to be trendy. It doesn’t pretend it’s something it’s not. It just… works. You get crunch without breadcrumbs, richness without grease, and a dinner that feels intentional even if you threw it together in under twenty minutes. The Parmesan gives you that salty, savory bite that tricks your brain into thinking you’re eating something way more indulgent than you are. And the almond flour? It does its job without demanding attention. I won’t say this replaces classic fried chicken — that feels like lying — but it absolutely scratches the same itch. Especially on a Tuesday. Maybe even more on a Tuesday.

Ingredient Notes

Before you grab the pan, let me say a few things I wish someone had told me early on.

• Chicken breasts need to be sliced evenly. This isn’t optional. Thick chicken cooks unevenly and ruins the vibe. Thin fillets give you better texture and faster cooking, and frankly, less stress.
• Parmesan cheese really should be freshly grated if you can. I know, I know — pre-shredded is convenient. But fresh melts and crisps better. It just does.
• Almond flour must be almond flour, not almond meal. Meal is gritty and heavy. Flour is soft and cooperative. Choose wisely.
• Egg wash isn’t just glue here. The garlic and seasoning actually flavor the chicken itself, which matters when you don’t have thick breading to hide behind.
• Oil plus butter might feel indulgent, but it’s balanced. Oil keeps things from burning, butter adds flavor. They’re doing different jobs. Respect that.

How to Make Parmesan Crusted Chicken?

This recipe moves fast, so I like to pretend I’m on a cooking show and set everything up first. Bowls ready. Chicken sliced. Pan waiting. It helps.

1. You’ll start by slicing the chicken breasts horizontally. It’s boring, yes. But it’s also the difference between juicy chicken and dry disappointment. Season both sides well — not timidly. This is where your base flavor comes from.
2. Next is the egg wash. Whisking eggs with garlic and seasoning feels basic, but letting the chicken sit in it for a few minutes changes things. It’s like a mini marinade without the planning ahead. Low effort, decent payoff.
3. Then comes the coating. Mix the Parmesan and almond flour, then gently press the chicken into it. Don’t mash it. Don’t rush it. Just enough pressure to help it stick. Shake off the extra so the crust stays crisp and not clumpy.
4. Now the part everyone messes up at least once: cooking. Heat the oil and butter until hot, then add the chicken and leave it alone. Walk away if you have to. If you move it too soon, the coating slides right off and you’ll feel personally offended. Once the edges turn golden and the crust looks set, flip and finish cooking. Repeat with the rest. Try not to eat one straight from the pan. Or do. I won’t judge.

Storage Options

Leftover Parmesan Crusted Chicken keeps in the fridge for up to three days in an airtight container. Reheating in a skillet or air fryer brings back the crunch pretty well. The microwave works in a pinch, but the crust softens — still tasty, just… different. Freezing is possible, but the texture changes slightly. I do it sometimes. I don’t love it, but I don’t hate it either. Mixed feelings. Like most things.

Variations & Substitutions

This recipe is forgiving, which is probably why I make it so often.

• Swap Italian seasoning for paprika or garlic powder if you want a different mood.
• Use chicken thighs if you’re craving something juicier. They take a bit longer, but they’re hard to mess up.
• Add lemon zest to the coating if you want brightness. It’s subtle but nice.
• Replace almond flour with crushed pork rinds for extra crunch and full keto commitment.
• Serve it plain or with sauce. Marinara, lemon butter, garlic aioli — all fair game.

Ever change one thing in a recipe and accidentally make it better? Yeah. That.

What to Serve With Parmesan Crusted Chicken?

Parmesan Crusted Chicken plays well with almost anything. I usually pair it with a simple salad or roasted veggies when I want balance. Cauliflower mash if I’m staying low-carb. Zucchini noodles if I’m pretending it’s pasta night. It’s also great with a bright tomato salad or something acidic to cut the richness. Sauces are optional — helpful, but not necessary. This chicken can stand on its own.

FAQ

Is Parmesan Crusted Chicken actually keto-friendly?
Yes, assuming you’re using almond flour and real Parmesan. It fits nicely into low-carb life without feeling restrictive.

Why did my coating fall off?
Usually the pan wasn’t hot enough, or the chicken was flipped too early. Patience matters more than skill here.

Can I bake it instead of frying?
You can. It’ll still taste good. But it won’t be this crispy. Pan-frying gives the best result, in my opinion — though some days convenience wins.

If you’re craving something crispy, comforting, and fast — without fully committing to fried food — this Parmesan Crusted Chicken might be exactly what you need tonight. Try it, tweak it, mess it up a little, and tell me… did you manage not to touch the chicken while it cooked, or did you poke it like the rest of us?

Parmesan Crusted Chicken

Golden Parmesan Crusted Chicken Breasts made with seasoned chicken, a crisp Parmesan and almond flour coating, and pan-fried until perfectly golden. A quick, gluten-free and keto-friendly main dish with bold flavor and minimal prep.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Parmesan Crusted Chicken

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

Ingredients

Chicken

• 1 lb 450 g chicken breasts (approximately 2 large breasts), sliced into 4 fillets
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• 1 pinch salt to season
• 1 pinch black pepper to season

Egg Wash

• 2 large eggs
• 1 clove garlic minced
• ½ teaspoon Italian seasoning
• 1 pinch salt
• 1 pinch black pepper

Coating

• 1 cup freshly grated Parmesan cheese
• ½ cup almond flour not almond meal

For Cooking

• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions

• Slice each chicken breast horizontally to create four evenly sized fillets. Season both sides of the chicken with Italian seasoning, onion powder, salt, and pepper. Set aside.
• In a shallow bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper until well combined. Add the seasoned chicken to the egg wash and allow it to rest while preparing the coating.
• In a separate shallow bowl, combine the grated Parmesan cheese and almond flour. Mix until evenly blended.
• Using tongs or a fork, remove one piece of chicken from the egg wash, allowing excess liquid to drip off. Dredge the chicken in the Parmesan mixture, pressing gently to ensure the coating adheres. Shake off any excess coating. Repeat with the remaining chicken pieces.
• Heat the olive oil and butter together in a large non-stick skillet over medium-high heat until hot and shimmering.
• Place two chicken fillets into the skillet and cook undisturbed for approximately 4 minutes, or until the coating is golden and set. Avoid moving the chicken during this time to prevent the coating from separating.
• Flip the chicken and continue cooking for an additional 3–4 minutes, or until the second side is golden brown and the chicken is cooked through.
• Remove from the skillet and repeat the process with the remaining chicken fillets. Serve immediately.

Notes

This Parmesan Crusted Chicken is naturally gluten free when prepared with almond flour and freshly grated Parmesan cheese. To ensure full gluten-free compliance, verify that all seasonings and packaged ingredients are certified gluten free and processed in a gluten-free facility.