Juicy chicken formed into mini loaves, topped with a golden garlic-parmesan crust—baked until crisp on the outside and tender inside. This dish is a comforting, protein-rich dinner option that’s naturally low in carbs, yet high in flavor. It’s ideal for weeknight meals and equally suitable for casual entertaining.
Why You’ll Love This Recipe
This Parmesan Crusted Chicken Loaf is a perfect fusion of simplicity and indulgence. It takes minimal preparation, yet delivers maximum flavor. The chicken loaves are moist and tender, while the cheesy topping forms a savory, golden crust. Using ground chicken and almond flour keeps it light and keto-friendly, and the addition of garlic and herbs provides a delightful depth of flavor. Whether you’re watching your carbs or just love hearty comfort food, this recipe offers a satisfying, crowd-pleasing solution.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ground chicken
- almond flour (or breadcrumbs)
- grated parmesan cheese
- egg
- garlic powder
- onion powder
- salt
- black pepper
- dried Italian herbs
For the Parmesan Topping:
- mayonnaise
- shredded mozzarella cheese
- grated parmesan cheese
- garlic, minced
- dried parsley
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it.
- In a large mixing bowl, combine ground chicken, almond flour, grated parmesan, egg, garlic powder, onion powder, salt, black pepper, and Italian herbs. Mix thoroughly.
- Divide the chicken mixture into two equal portions and shape each into a compact loaf. Place the loaves on the prepared baking sheet.
- In a separate bowl, combine mayonnaise, shredded mozzarella, grated parmesan, minced garlic, and dried parsley to create the topping.
- Spread the cheese topping evenly over both loaves.
- Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C) and the tops are golden and bubbly.
- Let the loaves rest for 5 minutes before slicing and serving.
Servings and timing
This recipe makes 2 mini chicken loaves, serving approximately 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
- Spicy Version: Add ½ teaspoon of crushed red pepper flakes to the chicken mixture for a kick of heat.
- Cheese Blend: Substitute the mozzarella with cheddar or provolone for a different flavor profile.
- Herb Swap: Use fresh herbs like basil or thyme in place of dried Italian seasoning for a fresher taste.
- Gluten-Free Option: Stick with almond flour to keep the recipe gluten-free.
- Mini Muffin Bites: Use a muffin tin to bake individual portions for party-friendly chicken bites.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals until warmed through.
For freezing, wrap each loaf tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How do I keep the chicken loaf from drying out?
The mayonnaise and cheese topping help lock in moisture. Avoid overbaking, and let it rest after baking to retain juiciness.
Can I make this recipe ahead of time?
Yes, assemble the loaves and topping up to one day in advance, refrigerate, then bake when ready.
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works well and produces similar results.
Is this recipe keto-friendly?
Yes, using almond flour and avoiding breadcrumbs makes it suitable for a ketogenic diet.
What sides go well with this dish?
Roasted vegetables, a fresh salad, or cauliflower mash pair excellently with this savory loaf.
Can I double the recipe?
Yes, simply double all ingredients and use a larger baking sheet to accommodate four mini loaves.
How do I know when it’s cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I use fresh garlic instead of garlic powder?
Yes, you can use minced fresh garlic in the loaf mixture if you prefer a stronger garlic flavor.
What can I substitute for mayonnaise in the topping?
You can use Greek yogurt or sour cream as a lighter alternative, though the texture may vary slightly.
Do I need to grease the foil before baking?
Yes, lightly greasing the foil prevents sticking and makes cleanup easier.
Conclusion
Parmesan Crusted Chicken Loaf offers a deliciously simple and satisfying meal option for busy weeknights or casual family dinners. With its savory garlic-parmesan topping and tender, flavorful chicken base, it’s bound to become a repeat favorite. Whether served with a light salad or hearty vegetable side, this dish delivers comforting flavor and reliable ease every time.
Print
Parmesan Crusted Chicken Loaf
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 mini loaves (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Juicy chicken mini loaves topped with a golden garlic-parmesan crust—baked to crispy perfection and tender inside, ideal for a low-carb comfort meal.
Ingredients
- 1 lb ground chicken
- 1/4 cup almond flour (or breadcrumbs)
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs
- 1/3 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced
- 1 tsp dried parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease.
- In a bowl, combine ground chicken, almond flour, grated parmesan, egg, garlic powder, onion powder, salt, pepper, and Italian herbs. Mix well.
- Divide the mixture into two equal portions and shape into loaf forms. Place on the prepared baking sheet.
- In a small bowl, mix together mayonnaise, mozzarella, parmesan, garlic, and parsley for the topping.
- Spread the cheese mixture evenly over the tops of each chicken loaf.
- Bake for 25–30 minutes, or until internal temperature reaches 165°F and the tops are golden and bubbly.
- Let rest for 5 minutes before slicing and serving.
Notes
- Almond flour makes this recipe low-carb and gluten-free, but you can use breadcrumbs if preferred.
- For extra browning, broil the loaves for 1–2 minutes at the end of baking.
- These mini loaves can be made ahead and reheated for quick meals.
Nutrition
- Serving Size: 1/2 loaf
- Calories: 390
- Sugar: 1g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 110mg
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