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Crispy Gluten-Free Chicken Parmesan Recipe with Almond Flour Crust

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A delicious and easy gluten-free chicken parmesan featuring a crispy almond flour crust, gooey mozzarella, and rich marinara sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 ½ cups almond flour
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 large eggs, beaten
  • 3–4 tbsp olive oil
  • 1 ½ cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves (optional)

Instructions

  1. Place chicken breasts between two pieces of plastic wrap and pound to about ½ inch thickness using a meat mallet or rolling pin (about 5 minutes).
  2. In a shallow bowl, combine almond flour, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Whisk until evenly mixed.
  3. In another bowl, beat the eggs until smooth.
  4. Dip each chicken breast into the beaten eggs, letting excess drip off, then dredge thoroughly in the almond flour mixture, pressing lightly so the crust sticks well. Repeat for all pieces.
  5. Heat olive oil in a large skillet over medium heat until hot but not smoking (about 2 minutes).
  6. Add coated chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and crispy, adjusting heat as needed.
  7. Preheat oven to 400°F (200°C) while frying the chicken.
  8. Transfer fried chicken breasts to an oven-safe dish or keep in the ovenproof skillet. Spoon ¼ cup marinara sauce over each piece, then top with ½ cup shredded mozzarella.
  9. Bake in the oven for 8-10 minutes until cheese is melted, bubbly, and slightly golden.
  10. Remove from oven, garnish with fresh basil leaves if using, and serve hot.

Notes

Press the almond flour crust firmly onto the egg-coated chicken to prevent flaking. Maintain moderate oil temperature to avoid burning the crust. If crust softens under sauce, broil for 1-2 minutes to restore crispiness. Leftovers reheat best in the oven at 350°F for 10-15 minutes to keep crust crisp. For nut-free crust alternatives, use gluten-free cornflakes or crushed pork rinds. Dairy-free substitutions include plant-based cheeses and nutritional yeast.

Nutrition

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

Find it online: https://tempotaste.com/crispy-gluten-free-chicken-parmesan-recipe-with-almond-flour-crust-easy-and-delicious/