simple glutne-free chicken parmesan recipe

Chicken Parmesan

Each year my husband requests my gluten-free Chicken Parmesan recipe for his birthday. It’s his all time favorite dinner recipe!

My secret to a healthy twist on classic Chicken Parmesan is to coat the chicken breasts with almond flour, in place of wheat flour. Now, this healthy recipe can be a staple in every gluten-free family’s dinner rotation, it is in ours!

My older son asks to have this parmesan chicken dish every week; for some reason (probably differentiation) my younger son complains about it, and then inevitably devours it. Enjoy.

Chicken Parmesan
Serves: 6
  1. Cut chicken breasts in half for thinner cutlets; pat dry
  2. Dip cutlets in egg, let excess run off then coat with almond flour
  3. Melt butter over medium heat; sauté chicken until deep golden brown on both sides
  4. Remove chicken and drain on paper towel
  5. For sauce combine tomato paste, water, Herbes de Provence, and garlic in a pan
  6. Simmer for 15 minutes
  7. Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
  8. Place cutlets in a single layer; cover with remaining tomato sauce and mozzarella
  9. Bake at 400° for 10 minutes
  10. Serve

Even though we are on different diets (my older son and I have celiac disease and my husband and younger son have no food restrictions at all), in our home we partake in one family meal. This way, we come together energetically –we share the same space, breathe the same air, and eat the same food. Plus, it’s way easier for me to make one meal!

Here are some of my other healthy dinner recipes:


  1. Brittany says

    Delish!!! I used pecorino romano in place of mozzarella because I’m allergic to dairy made from cow’s milk. Will definitely be making this again!

  2. Jon Marlan says

    This recipe looks wonderful! Does it really take 16oz of cheese? That seems like quite a bit. Each package of shredded mozzarella at Vitamin Cottage is 6oz and that appears to be plenty. Could this be a mistake? Thanks!

    • Jon Marlan says

      Used 6oz cheese and that seemed to be plenty. Also substituted some garlic salt for the garlic cloves. Very tasty dish!

  3. sophia says

    Dear Elana,

    Iam from Pakistan, and we dont get almond flour here, iam changing my life completely and also changing the way i eat.

    If we grind regular almond, they cant be used as a flour? cause it cant bind anything as it has fat content?? or canit? cause i love this recipe. And i want to try most of your recipes, the only thing i worry is i want my carbs not to increase but the proteins to be higher.

    Would appreciate if you could just help me clarify please.

    Best Regards and thank you soo much for sharing your life with us and your gorgeous reciepes..

  4. Lisa says

    Hi Elana,

    I’ve just made these, and mu husband who’s not GF loves them. He says its the kind of thing he would pay for!

    If you are ever up for a challenge, I’d love a recipe for lasagne sheets using only rice and rice bran. My cousin brought me some Tinkyada brand from the States, but we can’t get them here in Australia.

    Thanks for creating these recipes, ill be browsing more often!

  5. Marina Genoa says

    I know you mentioned you don’t use Bob’s Red Mill almond flour but that’s exactly what I used in the chicken parm recipe and it came out wonderful. My husband, who claims he can always tell when I have prepared a “diet” meal, assumed I used traditional breading.

    • Marina says

      Okay, I see what you mean about Bob’s Red Mill almond flour. I used it on the weekend to make pancakes and they were awful. It worked as a type of breading for the chicken parmesan but does NOT work at all for the pancake or muffin recipes.

  6. Marina Genoa says

    As much as I enjoy these recipes it really would be nice to have the nutritional information posted.

  7. Dorene says

    I made Elana’s Eggplant Parmesan last night (from her GF Almond Flour cookbook)…..DELICIOUS! My picky son and even non-eggplant-lover hubby LOVED it. I know it’s real similar to the Chicken Parm, but couldn’t find it on this site to post under. I was wondering if anyone (would love to hear from Elana but know she can’t answer comments) tried to bake the chicken or eggplant instead of frying. I used the combo grapeseed oil and olive oil, and then also expeller-expressed coconut oil, but both times it seems the pieces burned (also messy and more work to fry….I know…lazy me!). I’m wondering if perhaps they could be dipped and somehow baked???

    Keep up the great work Elana! We just tried your Paleo Brownies…..have made two batches and about to go for Number Three!!!!! THANK YOU SO MUCH!

  8. Greta says

    I made this for dinner last night. Yum. And my husband loved it too and my 5 year old ate it. We left out the eggs and it turned out just fine. Also substituted the mozzarella with lactose free cheddar for my son, and added parmesan on top.

    I did all the chicken at one time in a big skillet so not to burn the almond flour.

    Thanks for the recipe!

  9. H Scott says

    Looks and sounds delicious, but there’s no parmesan in it! Maybe recipe states mozzarella instead by mistake… or perhaps it is actually Chicken Mozzarella. Either way, I’ll give it a go – I’m sure it’ll be v tasty!

  10. Sam neumann says

    Hi Elena your recipes sound great I have a son who has a severe allergy to almonds so what can I use instead of almond flour and or almond meal depending on recipe

  11. Alex says

    This looks delicious but I am highly allergic to nuts what can I use as a substitute for almond flour?

  12. Suanne says

    ^I should say that the same thing would happen with breadcrumbs, but I wouldn’t feel like I was wasting a valuable commodity… ;-)

  13. Suanne says

    I’m just wondering if anyone else had the issue I had with making this recipe…I cooked the chicken a couple of pieces at a time, and some of the almond flour ended up collecting in the fry pan and eventually burned, then attached itself to the other piece of chicken. I’m sure it still tastes good…just wondering if, short of changing out the butter each time new pieces go in, there’s anything that can be done…

    • says

      You really need to use a non-stick pan for this recipe. Otherwise the breading will stick to the pan or other chicken pieces. Also, I would recommend adding some salt to the tomato sauce to brighten the flavor.

  14. Beth says

    Oops oops oops! Sorry, didn’t see the disclaimer before I sent the inquire. Sorry! Thanks for all of the great recipies!

  15. Beth says

    Hi! Do you have somewhere that you post the nutritional values for this (and your other recipies)? It would help so much. Thanks!

  16. says

    Hi Elana, I am thrilled to have discovered your website and Almond Flour! It’s a huge benefit not only to my family but my clients as well. Would you use the Almond flour for fried chicken? I’m trying to create a fried chicken for a client who is diabetic. I thought the almond flour might work. Any suggestions. I will probably tinker around in my kitchen testing, but thought you might have already done this. Thanks so much! Karista

  17. Jane Linkenman says

    Another cooking adventure from this past week. My family has enjoyed themselves this week other than going out in the artic blast.

    I went shopping for ingredients for this recipe only from memory…unfortunately I bought parmesan cheese instead of mozerella. My mistake! I decided we were going to continue as planned and use the parmesan cheese. It turned out to be a cooking lessons for our girls. Our 5 & 8 year old, dipped the chicken in the eggs and then in the mixture (I have not yet purchased the blanched almond flour). I used rice crumps (because it is what I had on hand). My two little munchkins had a blast dipping and frying chicken.

    It was so colorful and smelled soooo gooodddd! I put in on the table and I heard oohhh and aaaahhhssss. It was soooo delicious. My husband raved!!! I even took some to work for dinner. Yum!!!!! Yum!!!!

    And I also blogged about this recipe and the Chicken, Cherries and Kale recipe on my facebook and my live journal blogs. I actually had someone ask me “what’s kale.” Funny!

    Thanks Elana for inspiring me to a new level! My family truly thanks you. I think the next recipe I’m going to attempt is the chicken with plums and olives. Sounds interesting.


  18. says

    Ok Elana!!!

    I just made this and it is awesome.
    Thanks so much for the superb recipes.

    Now I made Mary’s butter cookies and I did something wrong because they turned out bitter… Any ideas?


  19. says

    i made this last night for dinner… my husband is still raving about it! this is the most amazing chicken parm! who needs wheat or gluten!

  20. Magda says

    Hi Elana,
    I love your blog – it’s one of several I follow faithfully. I recently made this recipe – it just looked sooo good! I thought it’d be “okay” – the whole idea of frying with almond flour was new to me. It turned out absolutely fantastic: neither DH nor my picky 4.5 year old son could tell this wasn’t regular breadcrumbs. It even looked like regular breadcrumbs!! I have not been able to find GF breadcrumbs I like. Up to now I’ve been doing 2 versions of each recipe that required them: one with GF ones for me and regular ones for the guys. No more – this has become a staple for me. Thanks !!

  21. says

    Christine -I would suggest using a combo of 1/2 olive oil and 1/2 grapeseed oil in place of the butter; I find that this approximates both the burning point and flavor of butter and works nicely for sauteing. Elana

  22. Christine says

    We have recently gone off of all refined sugars, wheat, grains, beans, potatoes, and are working on the dairy. We tried this chicken dish last night and loved it. The kids have asked that it be apart of our regular menu.

    One question: Have you tried to fry the chicken in Olive Oil? I am wondering if the olive oil would be to strong for this dish. The butter tasted great, but I would rather have the fats from the olive oil.

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