Gluten-Free Chicken Parmesan – Lexi’s Clean Kitchen

This Gluten-Free Chicken Parmesan is my healthier take on a classic comfort-food favorite. It’s made with crispy, golden, gluten-free-breaded chicken cutlets that are topped with tangy marinara sauce and piled with gooey mozzarella.

It’s low-carb, grain-free, paleo, keto-friendly, and totally satisfying when you want classic Chicken Parmesan without the gluten or added junk.

Why You’ll Love This Easy Gluten-Free Chicken Parmesan Recipe

Whether you’re cooking for weeknight dinner or hosting friends, this recipe delivers that crispy coating we all love, plus rich flavor that reminds you of traditional chicken parm — just without the gluten and grains.

For me, chicken parmesan was my staple order growing up. From chicken parmesan dinner dish to subs or heroes (if you’re from New York, you know what I mean), you name it, I ordered it!

Each chicken cutlet is, of course, topped off with a healthy dollop of savory marinara sauce and plenty of gooey mozzarella. Pair it with zucchini noodles, spaghetti squash, or your favorite gluten-free pasta for the ultimate Italian comfort food.

Overall, this recipe makes for great meal prep (and the leftovers taste amazing). You can feel good about serving these clean ingredients to your friends and family.

Ingredients You’ll Need:

How to Make Chicken Parmesan

This simple gluten-free chicken parmesan recipe is ready to serve in under 45 minutes! It’s quick enough to whip up on a busy weeknight but also tasty and impressive enough to serve for your next dinner party.

1. Prep the Chicken: First things first — pat your chicken dry and season lightly with salt and pepper. In a shallow bowl, whisk together one egg and a touch of water. In a separate bowl, combine the almond flour with Italian seasoning and garlic powder. This is your breading station — easy and mess-free!
2. Bread the Chicken: Dip each chicken piece into the egg wash, then coat thoroughly in the almond flour mixture. Press the coating on so it sticks; this is key for getting that crispy exterior.
3. Cook the Chicken:
   You’ve got two great options here:
   Bake (my go-to method): Arrange breaded chicken on a parchment-lined baking sheet. Drizzle or spray with a bit of olive oil. Bake at 350°F for about 25 minutes, flipping halfway, until golden
   Pan-Frying (extra crispy chicken): Heat oil in a skillet over medium-high heat. Add chicken and cook 5–8 minutes per side until crispy and cooked through
   Both methods result in juicy, flavorful chicken — your choice!
4. Add Sauce & Cheese: Spoon marinara over each chicken piece, then top with a generous sprinkle of fresh mozzarella. Pop it back in the oven for 5–8 minutes so the cheese gets melty and irresistible.

What to Serve With It

This Paleo Chicken Parmesan goes with so many favorites! Here are a few ideas:

• Zucchini noodles — for a low-carb Italian dinner
• Spaghetti squash — amazing with extra marinara
• Gluten-free pasta — if you’re craving classic pasta night vibes
• A big green salad or roasted veggies — to balance the meal

No matter how you serve it, this dinner will disappear fast.

FAQ’s:

Serving Suggestions

I like to pair this gluten-free chicken parmesan with zucchini noodles, spaghetti squash, or (if I’m not trying to enjoy it as a low-carb meal) gluten-free pasta!

Wanting to round your meal out with a couple of sides? Here are a few favorites:

More Chicken Recipes You’ll Love

Watch the Video: 

• 1 pound boneless skinless chicken breast
• 1 egg
• 1 tablespoon water

For the Breading:

• 1 cup almond flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic granules/powder
• 1 teaspoon fine sea salt
• Optional: Sprinkle of red pepper flakes

Everything Else:

• 1 cup marinara sauce, of choice
• 1 cup fresh mozzarella cheese
• Fresh basil for garnish

• Pat chicken dry and season generously with salt and pepper.

• In a bowl whisk together the egg and water.

• In a shallow bowl or plate, whisk together almond flour and seasoning.

• Dredge chicken in egg mixture, then into breading mixture.

• Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.

• Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

Serving: 4gCalories: 319kcalCarbohydrates: 5gProtein: 39gFat: 15gSaturated Fat: 3.8gCholesterol: 147mgSodium: 742mgFiber: 1.5gSugar: 1.8g