Ready in about 30 minutes, this easy keto version is made with a coating of almond meal. It’s just as good as the original! “It’s like pizza on a chicken breast!” declared the Picky Eater, delighted. Why yes, it is. The humble chicken breast is coated with a mixture of almond meal and parmesan, baked until cooked through, then topped with marinara sauce and more cheese, and baked again briefly, just to melt the cheese. It’s as good as it sounds, and the way it combines simple ingredients into a culinary delight is genius.
Ingredients
Here’s an overview of the ingredients you’ll need to make this recipe. The exact measurements are listed in the recipe card below. Olive oil spray: Olive oil is so delicious. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Chicken breasts: Boneless and skinless. Try to pick relatively small pieces, about 6-7 oz each. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Garlic powder: I use it to season the chicken. Egg: I use large eggs in most of my recipes, this one included. Almond meal: Blanched almond flour works too. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded. Marinara sauce: Try to use a sugar-free brand such as Rao’s. Provolone cheese: Mozzarella works too. Fresh basil: Its fresh flavor greatly elevates this dish.
Expert tip
To keep this recipe truly easy, I don’t slice the chicken breasts or pound them thin, and I don’t saute them. Season the chicken breasts. Dip them in an egg wash and then in a mixture of almond meal and Parmesan. Bake the chicken pieces for 15 minutes. Top them with marinara sauce and cheese. Bake for 5 more minutes, garnish with chopped basil, and serve. Instead, I bake them in the oven in two stages. The first stage is intended to cook them through and brown the almond meal coating. The second stage is meant to melt the cheese.
Frequently asked questions
Serving suggestions
I like to serve this main dish with a side of steamed broccoli, drizzled with olive oil. Or, in the summer, with grilled zucchini. It’s also good with this arugula salad. You can also use different herbs, including thyme and oregano leaves. While fresh herbs greatly elevate this dish, if you don’t have any on hand, it’s OK to skip them. In this case, I would add a dried herb, such as dried oregano, when seasoning the chicken breasts.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave on 50% power. But keep in mind that they won’t be as good as fresh. The almond meal especially tends to become a little soggy.
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