Low Carb Paleo Chicken Parmesan

above image of a piece of chicken parmesan topped with fresh basil with a side of sautéed greens.

5 from 3 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 chicken dry and season generously with salt and pepper.
In a bowl whisk together the egg and water.
In a shallow bowl or plate, whisk together almond flour and seasoning.
Dredge chicken in egg mixture, then into breading mixture.
Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Notes

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

Nutrition