This paleo chicken parmesan recipe is a fantastic take on the classic Italian variation. It has a lovely almond crumb topped with a rich homemade marinara sauce. It can be eaten just by itself or with a delicious paleo friendly side dish.
As you may notice this recipe is missing cheese, that is because cheese is considered not paleo friendly. So depending on how strict you’re on your own diet you can add some if you want.
Personally, I would probably add something like mozzarella or Parmesan, but it all comes down to personal preference.
You can have this dish just by itself or with a delicious side. I had this with a fresh salad of cherry tomatoes, spiral zucchini and a drizzle of olive oil. I use a spiralizer to get the cool effect of the zucchini in the photo above.
If you’re not feeling like a salad, then something like crunchy sweet potato fries always goes well with lovely chicken parmesan. However, it just comes down to what you feel like.
If you want to see how to get this recipe from the stove to the plate, then be sure to check out my video below. If you just want the text version to work through at your own pace, you can find it below.
Paleo Chicken Parmesan Recipe
- 1 chicken breast
- 1 cup almond flour
- 1 egg
- Coconut oil or another paleo-friendly oil to fry in
- 2 tsp. garlic, crushed
- 1 red bell pepper, finely diced
- 400g (14 oz.) can diced Tomatoes
- 1 tsp. fresh parsley, chopped
- 1 tsp. fresh basil, chopped
- Pinch of Salt & Pepper
- Butterfly the chicken and cut in half. (See the video to see how it is done)
- Crack the eggs into a bowl.
- In another bowl, add the almond flour, salt & pepper.
- Dip the chicken into the bowl of egg and then into the bowl of almond flour.
- Repeat until you’re completely done then place to the side.
- In a small pot over low heat, fry off the garlic, the red bell pepper and cook for about 3-4 minutes.
- Add the crushed tomatoes, parsley, basil, salt, pepper and bring to a simmer.
- In a pan over medium heat, add the coconut oil.
- Once the oil has heated, add the coated chicken.
- Cook for 5-10 minutes on each side.
- Once golden brown and the chicken is cooked all the way through, remove from the pan.
- Place the chicken on a plate & add a good amount of the sauce over the top.
- Serve & Enjoy
- If you decide you want to top this off with a bit of cheese, then be sure to place it under the grill or in a preheated for 5-10 minutes. Alternatively baking in a preheated oven (180°C/350°F) for about 10 minutes should be fine as well.
- When cooking the chicken make sure you don’t fiddle with it too much as the coating may start to fall off.
- A thick coating on the chicken can be achieved by simply repeating step four twice for each piece of chicken.
- If you enjoy a sauce with a bit of spice, then I recommended adding one teaspoon of fresh red chili with or without seeds.
If you’re after the nutritional information for this delicious dish, then you can find it below. This information doesn’t include the side salad shown in the picture. It is also only an estimate and is likely to vary slightly. However, it should give you a good idea of what to expect when you go to cook up this delicious dish.
If you think the marinara sauce may be a little too much and you just want the chicken by itself either just leave the sauce or check out my crunchy paleo fried chicken recipe. It has a slightly different coating to the one in this recipe.
I am always glad to hear any feedback that may have on this paleo chicken parmesan recipe. If you do have some feedback, then please feel free to leave me a comment below. I would love to hear what you think!