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This recipe is perfect for family dinner, whether it’s a weeknight or a weekend. It comes together easily in just 45 minutes and will be a new favorite in your home. Make it fresh or meal prep it for the week – it’s delicious either way!
Ingredients
Boneless, skinless chicken breast – I used two large chicken breasts for this recipe and cut them in half to make them thinner (this will be a butterfly cut). You can also opt for 4 small chicken breasts if you want, and you can pound them to even thickness.
Almond flour – instead of traditional breadcrumbs, we are using almond flour for this recipe. It makes it gluten free and adds a delicious flavor to the recipe.
Parmesan cheese – a classic for Chicken Parmesan, of course! We’re using shredded here.
Dried basil, dried oregano, garlic powder, onion powder, salt, and pepper – these seasonings add extra flavor to the crust for the Chicken Parmesan.
Marinara sauce – this is traditionally used for Chicken Parmesan, but you can use pasta sauce as well. Either work great! A tomato basil pasta sauce would be delicious.
Mozzarella cheese – I used sliced mozzarella cheese for this recipe,, but shredded also works great.
Fresh basil – leaves for garnish if desired.
Method
- You’ll start out by preheating the oven to 450ºF and lining a baking sheet with parchment paper.
- Butterfly the chicken breasts to make them thinner then coat each side in the egg mixture then the almond flour mixture.
- Place them on the parchment paper then bake for 12 minutes. Flip them over and bake another 12 minutes.
- Remove them from the oven, layer with marinara sauce and mozzarella cheese, then place back in the oven. Broil for a few minutes until the cheese is melted.
- Enjoy! Be sure to write a review on the recipe card and leave a comment on the post 🙂
What to serve with Chicken Parmesan
Chicken Parmesan is typically served over a bed of pasta. You can use regular pasta or gluten-free pasta if needed. My favorite gluten-free pasta is Banza. It’s made from chickpeas, and it’s delicious! It’s also higher protein which is a nice bonus.
Here are some side dish options for you to serve with this Chicken Parmesan:
Roasted Rosemary Potatoes & Onion
Other recipes you’ll love
Pesto Mozzarella Stuffed Chicken
Moroccan Chicken & Veggies w/Lemon Garlic Sauce
I hope you love this Gluten-Free Chicken Parmesan! Please be sure to leave a comment and review. Your engagement allows me to continue creating content for you!
Gluten-Free Chicken Parmesan
This recipe is perfect for family dinner, whether it’s a weeknight or a weekend. It comes together easily in just 45 minutes and will be a new favorite in your home. Make it fresh or meal prep it for the week – it’s delicious either way!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch, Dinner
- Method: Oven
- Cuisine: Italian
Ingredients
2 large boneless/skinless chicken breasts, sliced in half lengthwise
1/2 cup almond flour (or use traditional breadcrumbs)
1/3 cup shredded parmesan cheese
1 tsp each: dried basil, dried oregano, granulated garlic, and granulated onion
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 egg, beaten
1 cup marinara sauce
5 oz mozzarella, sliced or shredded
Fresh basil leaves, julienned, for garnish
Instructions
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Butterfly the chicken breasts, cutting them to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
In two bowls big enough to fit the chicken breast, whisk the egg in one and in the other mix together the almond flour, parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper.
Dip each chicken breast into the beaten eggs, then coat it with the almond flour mixture (both sides of chicken breast). Repeat for each chicken breast.
Put the chicken onto the baking sheet and bake for 12 minutes on one side. Then flip each chicken breast and bake for 12 more on the opposite side.
Remove from the oven to add the marinara sauce and mozzarella cheese then place back into the oven. Turn the oven to broil.
Broil for a few minutes, until the cheese is melted. Keep an eye on it.
Garnish with julienned fresh basil leaves and serve over pasta and sides of your choice.
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