Parmesan and Chicken Bake
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5 from 1 vote
This simple chicken bake is topped with chopped tomatoes and a golden crumb of parmesan, ground almonds and aromatic rosemary.
This is a quick prep option, perfect for weeknights and served with a side salad or steamed green vegetables.
Prep Time5 mins
Cook Time24 mins
Total Time29 mins
Course: Main Course
Cuisine: Italian
Keyword: bake, Chicken, chicken parmesan, chicken parmigiana, keto, keto chicken recipe, low carb, parmesan
Servings: 4 people
Calories: 273kcal


  • 4 medium chicken breasts
  • 1 ½ tbsp parmesan cheese grated
  • 1 ½ tbsp ground almonds
  • 1 clove garlic minced
  • 200 g tinned tomatoes chopped
  • 1 tsp fresh rosemary finely chopped
  • salt and pepper to season


  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Add the tomatoes to a small bowl with the garlic and a generous pinch of salt and pepper. Mix together well to combine.
  • Arrange the chicken breasts in an oven proof dish and pour over the tomato and garlic mix.
  • Add the Parmesan, ground almonds and rosemary to a small bowl. Season with a little salt and pepper and mix well to combine.
  • Sprinkle the almond and Parmesan mixture over the top of the chicken and tomatoes.
  • Transfer to the oven to bake for 23-25 minutes or until the chicken breasts are completely cooked through and the topping is golden.


Calories: 273kcal | Carbohydrates: 3g | Protein: 40g | Fat: 10g | Fiber: 2g

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