Low Carb Dill Crusted Chicken
Transform your mealtime routine with this flavorful and guilt-free Low Carb Dill Crusted Chicken, a recipe designed to keep things light, delicious, and satisfying. Juicy chicken breasts are coated in a golden crust made from almond flour, fresh dill, and Parmesan cheese, infused with aromatic garlic and onion powders for an herby and savory flavor explosion. Perfectly seared for a crispy texture and oven-finished for tender, juicy perfection, this dish is gluten-free, keto-friendly, and packed with protein. Ready in just 40 minutes, it's an effortless choice for weeknight dinners or meal prep. Complete your plate with a squeeze of fresh lemon for a zesty finishing touch, and enjoy a healthy, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 0.25 cup fresh dill, chopped
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 4 optional lemon wedges, for serving
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a shallow dish, mix together the almond flour, chopped dill, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
In another shallow dish, beat the eggs until well blended.
Pat the chicken breasts dry with paper towels to ensure the coating adheres properly.
Dip each chicken breast into the beaten eggs, ensuring it is fully coated.
Then, dredge the chicken in the almond flour mixture, pressing gently to help the coating stick and cover the chicken evenly.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add the coated chicken breasts to the skillet and sear for about 2-3 minutes on each side, or until the crust is golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
Remove from the oven and let the chicken rest for a couple of minutes before serving.
Serve hot with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 5.4 g | ||
| Protein | 266.4 g | 533% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 930 mg | 72% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
