Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole.

Flatten the chicken. For even cooking, pound the chicken to about 1/2–3/4 inch thick between two sheets of parchment. Pat dry with paper towels.

Season generously. Sprinkle both sides with salt and pepper. Set aside while you prepare the coating.

Make the keto “breading.” In one bowl, beat the eggs. In another, mix almond flour, grated Parmesan, Italian seasoning, garlic powder, and onion powder.

Coat the chicken. Dip each piece into the egg, letting excess drip off, then press into the almond-Parmesan mixture to coat on both sides. Shake off extra.

Pan-sear for texture. Heat oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until golden. You’re not cooking it through—just building crust and flavor.

Layer it up. Spoon a thin layer of marinara into the baking dish. Nestle the chicken on top. Spoon more marinara over each piece, leaving the edges a bit exposed so the crust stays crisper.

Add the cheese. Sprinkle mozzarella evenly over the chicken. Add extra Parmesan if you like a deeper, saltier bite.

Bake to bubbly perfection. Bake 15–20 minutes, until the chicken reaches an internal temp of 165°F (74°C) and the cheese is melted and lightly golden. For extra browning, broil 1–2 minutes at the end, watching closely.

Rest and garnish. Let sit 5 minutes to set. Top with chopped basil or parsley and a pinch of red pepper flakes if you want heat.

Serve smart. Pair with zucchini noodles, roasted broccoli, a simple green salad, or spaghetti squash for a full, low-carb meal.