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Parmesan Crusted Chicken
This easy recipe for Parmesan crusted chicken is low carb and gluten free. Simply coat with spiced mustard and Parmesan/almond meal, then bake until crispy and golden.
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 5 minutes
Total Time 40 minutes
Servings 4 servings
- Avocado oil spray
- 4 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 cup almond meal (4 oz)
- 1/2 cup grated parmesan cheese (40 grams)
- 4 small chicken breasts, 6-7 oz each
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped parsley
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
In a small bowl, use a spatula to mix the mustard, salt, garlic powder, thyme and cayenne.
In a 8-inch square baking dish, whisk together the almond meal and Parmesan.
Sprinkle the chicken breasts with salt and pepper on both sides, then brush with the Dijon mixture. Dredge in the almond meal/Parmesan mixture.
Place the coated chicken breasts on the prepared roasting rack. Sprinkle them with paprika (mostly to add a nice color), then lightly spray them with oil.
Bake until internal temperature reaches 165 degrees F, about 20 minutes. Allow to rest 5 minutes, then sprinkle with chopped parsley and serve.
Serving: 1chicken breast | Calories: 452kcal | Carbohydrates: 6g | Protein: 48g | Fat: 25g | Saturated Fat: 6g | Sodium: 793mg | Fiber: 3g | Sugar: 1g