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:
Tried this last night and it was delicious!!! Thank you so much, Elana.
Jill, thanks for letting me know this is delicious!
There is no Parmesan cheese in this chicken Parmesan recipe?
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!
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!
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..
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!
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.
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.
Marina Genoa says
As much as I enjoy these recipes it really would be nice to have the nutritional information posted.
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!
amy jean says
I was looking for Chicken Parmesan this am & found another amazing recipes from Elana’s Pantry!
Next time you saute lightly try to use a non stick ceramic pan. Finally awhile back, we bought one and make just about everything in it. As per Elana’s recipe, lightly brown both sides. The dipping of the egg & Almond flour and lightly frying seals it to the chicken. It’s best to keep to her instructions. Also Elana does respond to the comments. It may take awhile or as life happens she may not be able to respond. I hope you try this recipe again, our plans will be for tonight! Enjoy Amy Jean
Amy Jean, I’m so happy to hear you and yours are enjoying this recipe :-)