You don’t have to go to a fancy Italian restaurant that uses wheat flour, whole milk, eggs, and cheese to get a tasty, indulgent Chicken Parmesan.
The key to this recipe, besides the homemade sauce, is my method of cooking the chicken. I use almond flour and arrowroot to make a nice breading for the chicken. Then I brown it on the stove so the outside is crunchy and finish cooking it in the oven so it’s juicy and tender.
And if you notice, I don’t have any mozzarella cheese on top of my chicken like most chicken parm recipes. I just don’t like the taste of fake cheese. If you like it, you can sprinkle some on but I don’t (some people really like Daiya). I sprinkle on a dairy free Parmesan cheese that is made of almond flour, nutritional yeast, and salt to add a cheese-y flavor without a fake taste.
Oh and another thing: Despite the long ingredient list, this recipe is actually fairly fast and easy to make!!!
And around my house, tasty, fast, and easy is a very good thing!
Enjoy! It’s a real crowd pleaser!
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- 4 Boneless, Skinless Chicken Breasts
- ¼ C Arrowroot Flour
- ¾ C Blanched Almond Flour (most any GF flour will work)
- Salt and Pepper, to taste (I used about ½ tsp. salt and ¼ tsp. pepper)
- ½ Tsp. Italian Seasoning
- 2 Tbsp. Olive Oil or Grapeseed Oil
- 2 Tbsp. Earth Balance Butter or Coconut Spread (or more oil)
- ¼ C Parmesan Cheese (Recipe Below)
- Basil, For Garnish
- Chopped Lettuce / Gluten Free Pasta / Zucchini Noodles (to serve chicken over)
- Extra Virgin Olive Oil
- 1 Small Onion or ½ Large Onion
- 4 Cloves Garlic, minced
- ½ C Red Wine (make sure it's a good one you plan on drinking!)
- 2 14.5 Oz Cans Crushed Tomatoes (use high quality tomatoes, San Marzano tomatoes are good)
- 1 Tbsp. Honey
- ½ - 1 Tsp. Salt, to taste
- 2 Tbsp. Fresh or Dried Basil
- ¼ C Blanched Almond Flour
- ½ Tsp. Sea Salt
- ½ Tbsp. Nutritional Yeast (found on spice of aisle of your local health food store)
- Place the chicken in a ziplock baggie so the chicken juices don't fly everywhere - Yuck!!! Close the seal leaving about 1 inch unsealed so some air can escape. Then, use the smooth side of a mallet to flatten chicken - about ¼ in thick. If you don't have a mallet just go at it with a heavy skillet 🙂
- Mix together the almond flour, arrowroot, salt, pepper, and Italian seasonings in a large plate or large shallow bowl.
- In a large skillet, heat 1 Tbsp. oil and 1 Tbsp. butter or coconut spread over medium heat.
- Season one side of the chicken with salt and pepper. Then, place the seasoned side down into the flour mixture. Season the other side of the chicken with salt and pepper then turn over with tongs to coat the rest of the chicken with flour. Repeat with all the chicken and set aside.
- Place 2 pieces of chicken into the heated skillet and cook just until nicely browned on both sides, about 2 - 4 minutes per side. Set chicken onto a plate and keep warm.
- Add another tablespoon of olive oil and another tablespoon of butter to skillet. When it's nice and heated and the remaining 2 pieces of chicken. Nicely brown both sides and place on plate to keep warm with the other chicken 🙂
- Remove skillet from heat while you chop up the onion and garlic. Do not clean the pan, you want all that chicken deliciousness!
- Preheat oven to 350 degrees.
- Now, add about 1 Tbsp. more of olive oil to the skillet along with the onion and place back on burner. Cook until tender and translucent. Add the garlic and cook until fragrant, about 30 seconds. Do not burn the garlic!!!
- Add the wine and cook about 2 minutes, or until it is reduced by about half. Then, add the tomatoes, honey, salt and pepper. Cover and simmer 25 to 30 minutes.
- Add the basil. Taste and adjust ingredients as desired.
- Spoon ¾ C of the marinara sauce into a large baking dish. Add the chicken. Spoon the remaining marinara over the chicken. Now, sprinkle on the Parmesan cheese (see below)
- Bake 12 minutes or until chicken is cooked through. Serve over chopped lettuce, gluten free pasta, or zucchini noodles.
- Mix together parmesan ingredients. Taste and adjust seasonings. If you can't taste the salt, add more until it tastes right. Add more nutritional yeast to give it a "cheesy" flavor. Make Parmesan first, then set aside.