Weeknight Chicken Parm 🍅🧄🍅
It’s one of those meals that we just crave!
Our recipe is pretty simple to make, gluten-free, and totally satisfying! Completely worth the effort!
Any leftovers make for a perfect lunch tomorrow! Store in air-tight containers, add a side of green beans. Reheats really well in the air fryer or microwave. Use leftover chicken within 3 days.
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
The marinara sauce should contain just a few simple ingredients such as tomatoes, garlic, and herbs.
Try Rachel’s Homemade Marinara Sauce recipe with this.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.
Place your boneless chicken cutlets between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.
This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.
- Sauteed Shredded Zucchini
- Roasted Broccoli & Cauliflower
- Rachel’s Zucchini Crisps
- Sauteed Garden Green Beans
- Marinated Zucchini Salad
- 2 x 15 oz jars crushed tomatoes or marinara sauce
- 4 fresh garlic cloves, minced
- 4 Tbsps olive oil, or avocado oil, divided
- 8 thin chicken cutlets
- sea salt and ground pepper, to taste
- 3 large eggs, room temperature
- 1 cup almond flour
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder or onion powder
- 1 cup Parmesan cheese, finely grated
- 1 cup mozzarella cheese, shredded
- fresh basil leaves or parsley, chopped
Preheat your oven to 400 degrees f.
Add the crushed tomatoes or marinara and minced garlic into a 9×13 baking dish. Add a touch of freshly ground pepper if desired. Stir well to combine. Set aside.
Season your chicken with sea salt and pepper on both sides.
Using a large shallow plate, whisk your Parmesan cheese, onion powder, Italian seasoning, and almond flour together using a fork.
In a medium bowl, beat the eggs together with a tiny pinch of sea salt and pepper.
Dip each chicken cutlet into the beaten eggs, allowing the excess to drip off.
Next, lay it into the Parmesan and flour mixture, gently pressing on both sides to adhere to the mixture. Set aside.
Heat half your oil in a large skillet, over medium-high heat. Add in the prepared chicken cutlets in two separate batches adding fresh oil each time so it’s able to crisp up. Cook just until golden on both sides and cooked through, about 3 minutes on each side.
Transfer your chicken into the prepared baking dish as shown.
Top with your shredded mozzarella.
Bake until your sauce is bubbly and the cheese is melted.
Garnish with fresh basil or parsley and serve.