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.
- 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
- 2 cups blanched almond flour (not almond meal)
- 2 large eggs, whisked
- 6 tablespoons salted butter
- 2 (7 ounce) bottles tomato paste
- 2 cups water
- 1 teaspoon herbes de provence
- 6 cloves garlic, sliced
- 16 ounces mozzarella cheese
- Cut chicken breasts in half for thinner cutlets; pat dry
- Dip cutlets in egg, let excess run off then coat with almond flour
- Melt butter over medium heat; sauté chicken until deep golden brown on both sides
- Remove chicken and drain on paper towel
- For sauce combine tomato paste, water, Herbes de Provence, and garlic in a pan
- Simmer for 15 minutes
- Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
- Place cutlets in a single layer; cover with remaining tomato sauce and mozzarella
- Bake at 400°F for 10 minutes
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:
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!
Hi, what side dish would u serve with this?
try spaghetti squash
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!
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
This looks delicious but I am highly allergic to nuts what can I use as a substitute for almond flour?
Laurie Sudduth says
Crushed pork rinds
Kirstin Boncher says
Do you just leave the cheese off yours?
^I should say that the same thing would happen with breadcrumbs, but I wouldn’t feel like I was wasting a valuable commodity… ;-)
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…
Naomi Boyer 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.
Thank you Elana for inspiring me to try gluten-free, Italian chicken impanata. I have linked to your website, this recipe and your Carrot French Fries recipe. It came out great! Check it out, you may enjoy trying this yourself!
Oops oops oops! Sorry, didn’t see the disclaimer before I sent the inquire. Sorry! Thanks for all of the great recipies!