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Chicken (no) Parmesan

There’s something about Italian food that makes me feel all warm and fuzzy...and then bloated and bogged down. I didn’t want to stop eating it though because a world without pasta and red sauce is no world for me! Enter this grain-free (dairy-free optional) Chicken Parmesan recipe to save the day! All is right in the world again...


4 boneless, skinless chicken breasts (I prefer thin sliced)

2 eggs

1 Tbsp water

3/4 cup super fine almond flour (I used Bob's Red Mill)

1/2 cup arrowroot (I used Bob's Red Mill)

1 tsp salt

1 tsp fresh ground black pepper

1 tsp dried oregano

1 tsp garlic powder

1 cup avocado oil (I used Chosen Foods)

2 cups jarred marinara (I used Rao's Homemade)

1 ball buffalo mozzarella (omit if dairy-free)

3 Tbsp fresh basil, chopped

Optional: 1 box gluten free pasta (I used Jovial cassava spaghetti)


-Preheat oven to 375 degrees.

-Combine eggs and water into a medium bowl, and whisk until frothy.

-In a separate bowl, combine almond flour, arrowroot, salt, pepper, oregano, and garlic powder. Mix together.

-Dip each piece of chicken into egg mixture, then almond flour mixture, coating completely, and set aside.

-Heat almond oil over medium high heat, and cook chicken for 3-5 minutes until golden brown.

-Place chicken into oven safe dish, pour marinara over chicken to coat completely, and add mozzarella on top (omit cheese if dairy-free). If using a cast iron skillet, you can keep chicken in it for this step.

-Put dish into the oven, and cook for 12-14 minutes.

-Sprinkle fresh basil on top.


-Turn on broiler for a few minutes to brown cheese, be careful not to dry out chicken.

-Serve on bed of gluten-free pasta (I like to use cassava spaghetti).

-I love spicy food, so I always top with crushed red pepper.


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