Whole 30 Chicken Parmesan

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This whole 30 and Paleo Chicken Parmesan is a delicious and easy dinner with simple ingredients. If you are not following a Whole 30 or Paleo diet you can always sprinkle some mozzarella on top to have a more classic version of this dish.

Italian food is on regular rotation in our house. This Whole 30 and Paleo compliant Chicken Parmesan recipe is a favorite. Instead of bread crumbs, I use a combination of almond and tapioca flours, spices and eggs to create the breading making it a delicious and comforting dish that is grain and gluten-free. You start with thin sliced chicken breasts which are first coated in the beaten eggs and then evenly cover them in the breading mixture made by the grain free flouors and simple spices. Once that is done the chicken breasts are browned on both sides in a skillet, topped with marinara sauce, and then finished in the oven. This easy dinner is family-friendly, simple, and delicious.

This Whole 30/Paleo Chicken Parmesan is delicious on its own but is great served over spaghetti squash or zucchini noodles, although my family preferes it over mashed potatoes. I also sprinkle a little shredded mozzarella cheese on top of the chicken for the kids and it is always a hit! Other options are sprinkling some parmesan cheese or to keep it Whole 30 some nutritional yeast which provides it with a cheesy flavor.

Simple ingredients I use to make Whole 30/Paleo Chicken Parmesan

· Chicken breast

· Almond flour

· Tapioca flour

· Italian herbs / Italian seasonings

· Garlic powder

· Onion powder

· Avocado oil or olive oil

· Marinara sauce ( my fave is Rao’s Marinara)

· Fresh basil for garnish

· Optional (if not Whole 30 or Paleo) shredded mozzarella

This Whole 30/ Paleo chicken dish is a grain-free delicious and healthy version of an old Italian classic. Easy to make with minimal ingredients and enjoyed by the whole family.

5 from 1 vote

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Prep Time 10

Cook Time 25

Servings

Ingredients

6 boneless skinless chicken breasts
1 cup almond flour
1/4 cup tapioca flour
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp pepper
2 large eggs, beaten
1/4 cup avocado oil
1 cup Rao Marinara

Instructions

Preheat your oven to 350 degrees F and lightly grease your baking dish/dishes with avocado oils spray (I usually need 2 dishes for 6 chicken breasts).
In a shallow bowl, combine almond flour, tapioca flour, Italian seasoning, onion powder, garlic powder, salt, and pepper. In a shallow dish add your beaten eggs.
Pat your chicken breast dry and dredge each chicken breast first in the egg mixture and then in the flour mixture until evenly coated. Then set aside.
In a large skillet heat the avocado oil over medium high heat. Cook the chicken breasts for 3-4 minutes on each side or until golden brown and place in baking dish.
Top each chicken breast with 2 tablespoons of marinara sauce and place uncovered in the pre-heated oven. Bake for 20 minutes or until chicken is cooked through (I check with a meat thermometer to make sure it reaches 165 degrees F).
Add fresh chopped basil and if you wish some cheese. Serve with your favorite veggies, pasta, or potatoes.