Low Carb Paleo Chicken Parmesan

Baked chicken parmesan on a large oval white plate with marinara sauce.

5 from 4 votes

This Low Carb Paleo Chicken Parmesan is my version of a classic comfort food. It's made with gluten-free breaded chicken cutlets that are topped with marinara sauce and piled with gooey mozzarella.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Gluten-free, Lunch, Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: baked chicken, chicken breast, Gluten Free Chicken Parmesan, marinara sauce, mozzarella cheese

Method: Bake, Pan-fry

Servings:

Author: Lexi

Ingredients

1 pound boneless skinless chicken breast
1 egg
1 tablespoon water

For the Breading:

1 cup almond flour
2 teaspoons Italian seasoning
1 teaspoon garlic granules/powder
1 teaspoon fine sea salt
Optional: Sprinkle of red pepper flakes

Everything Else:

1 cup marinara sauce, of choice
1 cup fresh mozzarella cheese
Fresh basil for garnish

Instructions

Pat the chicken dry and pound to an even thickness using a meat tenderizer. Season generously on both sides with salt and pepper.
In a medium bowl, whisk together the egg and water until well combined.
In a shallow bowl or plate, whisk together the almond flour and seasoning.
Dredge each chicken cutlet in the egg mixture, allowing excess to drip off, then coat evenly in the almond flour mixture.
To Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the chicken cutlets in a single layer. Drizzle lightly with olive oil. Bake for 25 minutes, flipping halfway through, until golden brown and cooked through with no pink remaining.
To Fry: Heat avocado oil in a large skillet over medium heat. Once hot, add the chicken cutlets and cook for 5–8 minutes per side, until golden brown and cooked through.
Transfer the cooked chicken cutlets to a baking sheet. Spoon marinara sauce over each cutlet and top with cheese.
Bake at 350°F or broil for 5–8 minutes, or until the cheese is melted and bubbly.

Notes

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

Nutrition