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Crispy Gluten-Free Chicken Parmesan Recipe Easy Almond Flour Crust

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A crispy, flavorful gluten-free chicken parmesan with a nutty almond flour crust that holds up beautifully under tangy tomato sauce and melted mozzarella. Perfect for quick weeknight dinners and family meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
  • 1 ½ cups almond flour (about 150 g)
  • ½ cup finely grated Parmesan cheese (about 50 g)
  • 1 teaspoon Italian seasoning blend (dried basil, oregano, thyme)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 3 tablespoons olive oil or avocado oil
  • 1 cup marinara sauce (homemade or store-bought)
  • ½ cup shredded mozzarella cheese (preferably whole milk)
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each breast to about ½-inch thickness. Pat dry with paper towels.
  2. In a shallow bowl, combine almond flour, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir well.
  3. Beat the eggs in another shallow bowl until smooth.
  4. Dip each chicken breast into the beaten eggs, letting excess drip off, then press firmly into the almond flour mixture, coating evenly on all sides. Place coated chicken on a clean plate.
  5. Heat olive oil in a large skillet over medium heat (about 350°F).
  6. Cook chicken breasts for 4–5 minutes per side until golden brown and crisp. Avoid moving too much to let the crust set. Lower heat if crust browns too fast.
  7. Transfer chicken to a paper towel-lined plate to drain excess oil.
  8. Preheat oven broiler on high. Place chicken breasts in an oven-safe baking dish. Spoon ½ cup marinara sauce over each piece, then sprinkle with ½ cup shredded mozzarella cheese.
  9. Broil for 3–5 minutes until cheese melts, bubbles, and lightly browns. Remove immediately to prevent burning.
  10. Garnish with fresh basil leaves if desired. Serve hot.

Notes

Pat chicken dry before coating to ensure crispiness. Avoid overcrowding the pan when frying; cook in batches if needed. Broil carefully to prevent burning the cheese. For dairy-free, substitute mozzarella and Parmesan with vegan cheese and eggs with flax egg. Baking at 400°F for 20–25 minutes is a lighter alternative to frying.

Nutrition

Keywords: gluten-free, chicken parmesan, almond flour, crispy chicken, easy dinner, weeknight meal, dairy-free option, low carb

Find it online: https://twinkletaste.com/crispy-gluten-free-chicken-parmesan-recipe-easy-almond-flour-crust/