Description
A quick and easy gluten-free baked chicken parmesan that is crispy, cheesy, and ready in under 30 minutes. Perfect for busy weeknights, this recipe uses almond flour for a crunchy crust without frying.
Ingredients
Scale
- 4 medium boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 1 cup finely ground almond flour (120g)
- ½ cup freshly grated parmesan cheese (50g)
- 1 large egg, whisked with 1 tablespoon water or milk
- 1 tablespoon Italian seasoning (or mix of dried oregano, basil, and thyme)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Cooking spray or olive oil
- 1.5 cups marinara sauce (350g, ensure gluten-free)
- 1.5 cups shredded low-moisture part-skim mozzarella cheese (170g)
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
- Pat chicken breasts completely dry with paper towels. If thick, pound to an even ½-inch thickness.
- In a shallow bowl, combine almond flour, grated parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Place whisked egg in one shallow dish and the almond flour mixture in another.
- Dip chicken breast into egg wash, letting excess drip off, then press firmly into the almond flour mixture to coat evenly. Place on prepared baking sheet.
- Repeat with remaining chicken. Lightly spray tops with cooking spray or brush with olive oil.
- Bake for 15 minutes until the crust is set and starting to turn golden.
- Remove from oven. Spoon about ¼ cup marinara sauce over each chicken breast and sprinkle generously with mozzarella cheese.
- Return to oven and bake for another 5-7 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 3-5 minutes before serving. Garnish with fresh basil if desired.
Notes
Patting the chicken dry is crucial for the breading to stick. Press the almond flour firmly into the chicken rather than rolling it. Use low-moisture mozzarella to prevent sogginess. For dairy-free option, swap almond flour for GF baking flour blend with nutritional yeast and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 380
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 3
- Protein: 35
Keywords: gluten-free, baked chicken parmesan, quick dinner, 5pm dinner, keto friendly, low carb, family dinner, easy recipe