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Chicken Parmesan

*Note that while all other recipes are dairy-free, this one does have Parmesan cheese as I don't find that it bothers me. However, if you want to make it dairy-free you could omit the Parmesan



4 chicken breast halves

Bowl 1

1/4-1/2 cup white rice flour

salt & pepper

Bowl 2

1 egg, beaten

Bowl 3

1 cup almond flour

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

salt & pepper

*1-2oz grated Parmesan cheese

To Prepare

1 jar marinara sauce (I used Newman's Own)

Additional grated Parmesan


To Serve

1 box of pasta, prepared according to instructions (I used Jovial gluten free)




Place chicken breasts between sheets of parchment paper on a solid surface. Pound chicken breasts until about 1/2" thick.


Bowl 1 

Whisk salt and pepper into rice flour.

Bowl 2 

Beat egg until fully blended.

Bowl 3 

Whisk seasoning and Parmesan into almond flour.

To Prepare:

Pre-heat oven to 400 degrees.

Grease a large baking dish large enough to fit all your chicken breasts. Coat the bottom of the baking dish with marinara sauce. Set aside.

Pre-heat a skillet on medium heat.

Rinse each chicken breast with water, then coat with rice flour, then egg, then almond flour mixture.

Add oil to skillet, then sear each coated chicken breast in the skillet until brown. Flip over and brown on the opposite side. Remove from skillet and place in the prepared baking dish.  Top with additional Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake an additional 10 minutes.

Serve with pasta.

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