Ingredients
16 oz (4 pieces) boneless skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup almond flour
1/4 cup panko breadcrumbs
1 tbsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
Olive oil spray
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or spray with non-stick olive oil spray.
- Pat chicken dry with paper towels to remove excess moisture. Season both sides with salt, pepper, and garlic powder.
- In a shallow bowl, combine parmesan cheese, almond flour, panko breadcrumbs, and Italian seasoning.
- Lightly spray chicken with olive oil and press each piece into the coating mixture until fully covered.
- Place the coated chicken on the prepared baking sheet. Lightly spritz the top with olive oil to promote browning.
- Bake for 15-20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 2-3 minutes before serving.
Notes
- Chicken size: Adjust baking time depending on the size of your chicken breasts. Smaller pieces cook faster.
- Crispier crust: Use chicken thighs with skin on for extra crunch.
- Make it keto: Stick to almond flour and panko as described for a low-carb, keto-friendly meal.
- Meal prep: This chicken reheats well and can be used in salads, wraps, or as a main dish.