Creamy Keto Chicken Parmesan Bake

1Preheat your oven to 375°F (190°C).

2Season the chicken breasts with salt and pepper on both sides.

3In a shallow bowl, mix together the almond flour (1 cup), grated Parmesan cheese (½ cup), garlic powder (1 teaspoon), and Italian seasoning (1 teaspoon).

4In another shallow bowl, beat the eggs (2 large).

5Dip each chicken breast into the beaten eggs (2 large), ensuring it is fully coated, then dredge it in the almond flour (1 cup) mixture, pressing lightly to adhere the coating.

6Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown. You may need to do this in batches. Transfer the chicken to a plate.

7In a small saucepan, heat the heavy cream (½ cup) over low heat until warm. Stir in 1/2 cup of the shredded mozzarella cheese (2 cups) until melted and smooth. Remove from heat.

8Spread 1 cup of the marinara sauce (2 cups) over the bottom of a 9x13 inch baking dish.

9Arrange the browned chicken breasts over the marinara sauce (2 cups) in the baking dish.

10Pour the remaining marinara sauce (2 cups) over the chicken, then drizzle the creamy cheese sauce over the top.

11Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese (2 cups) evenly over the dish.

12Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown.

13Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil (¼ cup) before serving.