Prep the chicken: If using large chicken breasts, slice them in half horizontally to make cutlets about 1/2-inch thick. Pat dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Set up the coating: In one shallow bowl, beat the eggs. In a second bowl, mix almond flour and grated Parmesan with a pinch of salt and pepper.

Coat the chicken: Dip each piece into the egg, let excess drip off, then press into the almond-Parmesan mix. Coat evenly and set aside on a plate.

Preheat and pan-sear: Heat the oven to 400°F (200°C). Warm the oil in a large oven-safe skillet over medium-high heat. Sear the coated chicken 2–3 minutes per side until lightly golden. Work in batches if needed. You don’t need to cook it through yet.

Add sauce: Reduce heat to low. Spoon about half the marinara into the skillet or baking dish, spreading it into a thin layer. Nestle the chicken on top. Spoon the remaining marinara over the chicken, keeping some edges exposed to stay crisp.

Add cheese: Sprinkle shredded mozzarella evenly over the chicken. Add a little extra Parmesan on top if you want more browning.

Bake: Transfer the skillet or dish to the oven. Bake 15–18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.

Broil for color: If you want a more golden top, switch to broil for 1–2 minutes. Watch closely to avoid burning.

Finish: Let it rest 5 minutes. Top with chopped basil and a pinch of red pepper flakes if you like heat.

Serve: Pair with zucchini noodles, roasted broccoli, sautéed spinach, or a simple green salad. Spoon extra sauce from the pan over each serving.