Baked Chicken Parm with Almond Flour
4 servings · 15 min prep · 25 min cook
Macros per serving
↓ 34% fewer calories · 185 kcal saved
Smart swaps
- Deep-fried in vegetable oil→Oven-baked on a wire rack
Eliminates absorbed frying oil, cutting fat by over 50% while achieving a crispy crust through oven convection.
- Italian breadcrumbs + flour→Almond flour coating
Removes refined carbs and gluten; almond flour adds vitamin E, magnesium, and healthy fats.
- Full-fat mozzarella (1.5 cups)→Part-skim mozzarella (4 oz)
Cuts cheese quantity and fat while keeping satisfying melt and stretch.
- Served over white spaghetti→Served standalone (no pasta)
Reduces carbs by 40g per serving; pair with a side salad for extra fiber and nutrients.
Original
- 4 whole (6 oz each) boneless skinless chicken breasts
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 whole large eggs, beaten
- 0.5 cup all-purpose flour
- 0.5 cup vegetable oil for frying
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.5 lb spaghetti
- salt and black pepper
Healthy version
- •4 whole (6 oz each) boneless skinless chicken breasts, butterflied
- •0.75 cup almond flour
- •0.25 cup grated Parmesan cheese
- •1 tbsp Italian seasoning
- •1 tsp garlic powder
- •2 whole large eggs, beaten
- •1.5 cups no-sugar-added marinara sauce
- •4 oz part-skim mozzarella, sliced
- •8 leaves fresh basil leaves
- •olive oil spray
- •salt and black pepper
Method
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top. Spray rack with olive oil.
- 2
Butterfly each chicken breast by slicing horizontally to create even thickness (about 3/4 inch). Season with salt and pepper.
- 3
Set up a breading station: beaten eggs in one shallow bowl; almond flour mixed with Parmesan, Italian seasoning, and garlic powder in another.
- 4
Dip each chicken piece in egg, then press firmly into the almond flour mixture, coating both sides well.
- 5
Place breaded chicken on the wire rack. Spray tops lightly with olive oil. Bake 18-20 minutes until golden and internal temp reaches 165°F.
18–20 minutes - 6
Spoon marinara over each chicken piece, top with a slice of mozzarella. Return to oven 3-4 minutes until cheese melts.
3–4 minutes - 7
Garnish with fresh basil and serve immediately.