Gluten-Free, Oven-Baked Chicken Parmesan
This gluten‑free, oven‑baked chicken Parmesan delivers all the crispy, cheesy comfort of the classic dish without the frying or the gluten. Made with a simple almond‑flour coating and baked until golden, it’s a lighter, easier weeknight dinner that still tastes restaurant‑worthy. The chicken stays juicy, the crust gets perfectly crisp in the oven, and the whole recipe comes together with pantry staples. It’s a family‑friendly, high‑protein meal that works for busy nights, meal prep, or anyone looking for a delicious gluten‑free twist on traditional chicken parm.
Ingredients
- 16 oz chicken breast
- ⅓ cup almond flour
- 1 cup gluten-free panko breadcrumbs
- ⅓ cup grated parmesan cheese
- ¼ teaspoon salt
- 1 teaspoon avocado oil
- 2 each eggs
- 2 oz mozzarella cheese
- ½ cup marinara
Instructions
- Preheat oven to 400 degrees.
- Prep the chicken: Slice each chicken breast in half lengthwise to create smaller portions.
- Make coating: In a shallow bowl, combine almond flour, gluten-free panko breadcrumbs, and Parmesan cheese.
- Prepare the egg wash: In a separate bowl, wisk the eggs until smooth.
- Dredge and coat: Dip each chicken piece into the egg mixture, then coat thoroughly in the breadcrumb mixture.
- Bake: Place chicken on a parchment-lined baking sheet. Spray with avocado oil.
- Bake for 16-20 minutes, flipping halfway, until chicken reaches an internal temperature of 165 degrees.
- Top chicken with mozzarella and marinara sauce. Cook and additional 2-3 minutes.
Nutrition
Serving: 5ozCalories: 380kcalCarbohydrates: 18gProtein: 40gFat: 12gSaturated Fat: 3gSodium: 390mgFiber: 1gSugar: 0.5g
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