Description
This Gluten Free Chicken Parmesan recipe offers a delicious, breadcrumb-free alternative using almond flour and Parmesan cheese, baked to perfection and topped with marinara and melted mozzarella.
Ingredients
Units
Scale
Chicken Coating
- 2 lbs skinless chicken breasts about 4 pieces, pounded evenly
- 1 cup almond flour
- 1/2 cup parmesan cheese omit or substitute with nutritional yeast if dairy free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs whisked
Sauce and Topping
- 2 cups marinara sauce
- 1 cup mozzarella shredded, use dairy free mozzarella if needed
Instructions
- Preheat and Prepare: Preheat oven to 400°F. Line a baking sheet or 9×13 dish with parchment for easy cleanup. Pound chicken breasts to about ½ inch thick so they cook evenly.
- Mix Coating: In a shallow bowl, mix together almond flour, parmesan (if using), garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Dip Chicken: In another bowl, whisk the eggs. Dip each chicken breast into the egg wash then coat in the almond flour mixture. Press lightly so it sticks.
- Bake Chicken: Place coated chicken on the prepared baking sheet. Bake 18–22 minutes, until chicken is cooked through (165°F internal temp).
- Add Sauce and Cheese: Remove from the oven, spoon marinara sauce over each cutlet, and top with mozzarella.
- Final Bake: Return to oven and bake 5 more minutes, until cheese is melted and bubbly.
Notes
- Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Bake chicken without sauce/cheese, freeze, then add sauce and cheese before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or use the microwave for a quick option.
