Description
This Easy Weeknight Chicken Parm is a crispy, cheesy, and oven-baked delight that makes for a perfect family dinner. Featuring tender chicken cutlets coated in a flavorful almond flour and Parmesan crust, topped with homemade marinara sauce and melted mozzarella cheese, it’s both gluten-free and packed with savory Italian flavors. Simple to prepare and quick to cook, this recipe is perfect for busy weeknights when you want comfort food without the fuss.
Ingredients
Scale
Sauce
- 4 x 15 oz jars crushed tomatoes or marinara sauce
- 8 garlic cloves, minced
- 2 tablespoons olive oil or avocado oil
- Sea salt, to taste
- Black pepper, to taste
Chicken Cutlets
- 16 thin chicken cutlets
- Sea salt, to taste
- Black pepper, to taste
- 6 large eggs, room temperature
- 2 cups almond flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder or onion powder
- 1 cup Parmesan cheese, finely grated (half of 2 cups total)
- 6 tablespoons olive oil or avocado oil (remaining for drizzling)
Toppings
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese, finely grated (remaining half)
- Fresh basil leaves or chopped parsley, for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and drizzle each with 1 tablespoon of oil to prevent sticking and help crisp the chicken.
- Make the marinara sauce: In a medium saucepan, heat 2 tablespoons of olive or avocado oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the crushed tomatoes and let simmer gently for 10 to 15 minutes until the sauce thickens slightly. Season with salt and black pepper to taste, then set aside.
- Prepare the chicken: Pat the chicken cutlets dry with paper towels and season both sides with sea salt and black pepper to enhance flavor.
- Prepare dredging stations: In one shallow bowl, beat the eggs thoroughly. In another bowl, combine almond flour, Italian seasoning, garlic powder or onion powder, and half of the grated Parmesan cheese (1 cup). This mixture will create a flavorful, gluten-free crust.
- Coat the chicken: Dip each chicken cutlet first into the beaten eggs, allowing excess to drip off, then dredge it evenly in the almond flour and Parmesan mixture, pressing gently to adhere a firm coating.
- Bake the cutlets: Arrange the coated cutlets in a single layer on the prepared baking sheets. Drizzle the remaining 6 tablespoons of olive or avocado oil evenly over the top of the cutlets to promote browning and crispiness. Bake in the oven for about 20 minutes, then carefully flip each cutlet over and bake for an additional 10 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Add sauce and cheese: Remove the baking sheets from the oven. Spoon a generous amount of the cooked marinara sauce over each chicken cutlet, then sprinkle equally with shredded mozzarella cheese and the remaining grated Parmesan cheese (1 cup). Return the trays to the oven and bake for another 8 to 10 minutes or until the cheese is bubbly and melted, forming a delicious cheesy topping.
- Garnish and serve: Once out of the oven, garnish each chicken parmigiana with fresh basil leaves or chopped parsley for a fresh, vibrant touch. Serve hot and enjoy your comforting, crispy, and cheesy chicken parm made easy on a weeknight.
Notes
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end but watch carefully to prevent burning.
- Thin chicken cutlets work best; if using thicker pieces, pound them to an even thickness for uniform cooking.
- This recipe is naturally gluten-free by substituting almond flour instead of traditional breadcrumbs.
- Leftover chicken parm can be stored in an airtight container in the fridge for up to 3 days.
- Use fresh herbs like basil or parsley to add a bright finish and enhance the presentation.
