Parmesan Chicken is true comfort food. The gooey, herby, breaded goodness of the chicken and comfort of pasta is a staple in many households. As you know, one of my favorite things to do is take those typical comfort foods and spin them into a Paleo-ish recipe that doesn't leave me feeling so heavy. This Parmesan-Less Chicken has lots of Italian herbs and is so nutrient-packed.
Let's talk pasta! There is nothing wrong with regular pasta, but as I mentioned above, it can leave you feeling heavy. When I am on a Whole30 I really do love zoodles and spaghetti squash as substitutes, but in my food freedom, I enjoy exactly that... more freedom. I am still particular about the gluten-free pasta I buy. There is plenty of gluten-free pasta that is chalked full of processed ingredients so just beware. I still choose brands that have few ingredients and that fuel my body in a way that feels good to me. Jovial and Banza are both brands I really love. Banza is made from chickpeas, so I can't eat this constantly, but enjoy it from time to time. My other favorite is Jovial Pasta- they have gluten-free and grain-free which allows me to really thrive in my food freedom, depending on what I am feeling!
Whatever pasta you choose, this Parmesan-Less Chicken goes great over and you won't regret it! It is herby, perfectly breaded and so tender!
Tips for Parmesan-Less Chicken:
- Like I mentioned above- use any pasta you like! On a Whole30 round, I love zoodles and spaghetti squash.
- The fresh basil really makes this meal, so don't skip it.
- I like Cucina Antica marinara best, but use the one you enjoy most.
- Be sure you have enough oil in the pan so that the breading doesn't stick- if you have a larger pan you may need a bit more oil than the recipe calls for.
If you want to see more dishes that I use gluten-free pasta in check out my Lemon Asparagus Pasta.
- 2 chicken breasts
- 1 egg
- 2 tablespoon olive oil
- 1 cup almond flour
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- Salt and Pepper
- 1 handful fresh basil
- 2 cups marinara sauce I like Cucina Antica best
- Heat a skillet with 2 tablespoon of olive oil to medium-high heat.
- Place your chicken breasts in a gallon-size bag and pound until about ½ inch thick.
- Whisk the egg in a bowl. In another bowl combine almond flour, garlic powder, salt and pepper.
- Put one chicken breast in the egg bowl and coat with egg. Let excess egg drip off and then immediately put the chicken in the almond flour mixture. Then carefully place the chicken breast in the pan.
- Repeat the above step for the second chicken breast.
- Cook the chicken for about 5-8 minutes on each side or until cooked through. While the chicken is cooking, put your marinara sauce in a small saucepan and bring to a simmer.
- Serve your chicken over your favorite kind of pasta- gluten-free, grain-free or veggie pasta. Pour 1 cup of marinara over each chicken breast, top with fresh basil and enjoy!!