Gluten Free/ Low Carb/ Main Dishes

Chicken Parmesan

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This is simply your basic Chicken Parmesan recipe replacing the breadcrumbs with almond flour and it still works for a tasty chicken main dish.  I like to marinade the chicken overnight to allow the flavours to fully take, but you could always shorten it down for 4 hours.  The main chicken taster (aka the husband) loved this and it will be a repeat dish.

It’s an easy dish to make, simply marinade the chicken, cover it with cheese and bake…easy!


4 chicken breasts (I use breasts with no bones)

2 cloves garlic, peeled and crushed

1/4 olive oil

1 tblspn Oregano

1/4 cup almond flour

1/4 cup Parmesan cheese


  • Mix the olive oil and garlic in a dish.
  • Cut slits about 1/2 inch apart down the length of each chicken breast, in order that the marinade really penetrates the chicken.
  • Put the chicken in the marinade, mix well and cover.  Place in the refrigerator and leave overnight (or all day).
  • Preheat the oven to 200C/400F degrees.
  • Mix the almond flour and Parmesan together in a flat dish.
  • Dip the chicken breasts into the almond and Parmesan mixture, making sure that the breasts are covered with this mixture.
  • Bake in the oven for 25 – 30 minutes, until the chicken is firm and the juices are clear if poked.
  • Eat and enjoy!

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  • Reply
    August 22, 2012 at 7:32 pm

    This chicken is very tasty, especially the coating – I licked up every bit of the crumbs on the plate!! I used fresh oregano/marjoram (not sure which is which anymore as they grow wild in the garden) I only marinated the chicken for about 2 hours and served them with pan-fried asparagus, such a lovely meal! Thank you for the innovative “breadcrumb” substitute, I will definitely try this recipe again with chicken nuggets. 🙂

    • Reply
      August 24, 2012 at 9:21 am

      Glad you love it! And pan-fried asparagus…nom nom!!

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