Whole30 Chicken Parmesan

You know what’s tricky in a Whole30 kitchen, getting “breaded” chicken crispy…there is just nothing like breadcrumbs or panko on a recipe like this one here; but, you gotta use what you can and make do with what you have, right? And this recipe may not be as good as the real deal, but its still stinkin’ delicious!

Chicken parmesan is one of those family faves that everyone can enjoy. My kids absolutely loved this Whole30 version of it and gobbled theirs up, which is a big win in my book! You’ll find that in the recipe, I included directions for baking it, or doing it in a skillet on the stovetop. They both turn out delicious, it just depends which method of cooking you prefer. I will say the stovetop one gets just a *little* more crispy! 

I hope you and your family enjoys this Whole30 rendition of chicken parmesan! 

Whole30 Baked Chicken Parmesan
Serves 4
No, there is no parmesan in this dish...so I should name it Chicken *NO* Parmesan. But it's a great healthy substitute when doing the Whole30 if you want a chicken parmesan fix!!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 4 organic chicken cutlets, pounded 1/4 inch thin (*see note below)
  2. 1 cup Storebought Almond Meal
  3. kosher salt, to taste
  4. pepper, to taste
  5. 1 tsp. dried parsley
  6. 1 tsp. dried oregano
  7. 1/2 tsp. paprika
  8. 2 eggs
  9. extra virgin olive oil
  10. ~1 cup of Rao's Marinara
  1. Preheat oven to 425.
  2. In a bowl, combine the almond meal, salt, pepper, parsley, oregano and paprika.
  3. In a separate bowl, whisk together the 2 eggs.
  4. Brush the bottom of a baking sheet with olive oil so that it is coated lightly in a thin layer.
  5. Dip the cutlets into the egg wash, then dredge them into the almond flour mixture and coat evenly (tip: use one hand for the egg wash and one for the dredging, it helps things not get too terribly messy and makes for a better coating on the chicken!)
  6. Place them on the oiled baking sheet when they are dredged.
  7. **If you would rather sear them on a skillet, sear over medium-high heat in a large skillet in 2 tbsp olive oil until crisp and cooked through, about 4 minutes per side!) I do this both ways, and both ways turned out yummy***
  8. When all cutlets are on the baking sheet, very lightly drizzle them with a little extra olive oil over the top. Don't get too heavy handed here, if you have olive oil spray, that works great sprayed over the top, too!
  9. Bake in oven for 8 minutes, remove from oven and flip over (using a sturdy spatula so you don't lose your breading) and continue baking until cooked through, about 7-10 more minutes depending on the size of your chicken.
  10. Remove chicken from oven and turn the oven onto "broil". Spoon and spread desired amount of marinara sauce onto to top of each chicken.
  11. Place back in the oven and broil for 2-3 more minutes.
  12. Remove from oven and serve immediately.
  1. I know you are wondering why I specified "organic" regarding the chicken cutlets... it's because they are typically much smaller in size and thickness, which makes for a better chicken parmesan. If you purchase regular chicken cutlets (or make them into cutlets yourself) be sure to pound them super thin to have the best results with this recipe.
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  • Abbey
    April 26, 2017 at 8:22 pm

    How would you suggest storing this?? LOVE your recipes but also love cooking everything Sunday night so I don’t have to worry after work and then gym about cooking for a long time 🙂

    • Alex
      April 27, 2017 at 12:57 am

      Hi Abbey,

      For this one, if you are making ahead a time I suggest doing the baked option that I provide for the cooking method but don’t add the sauce at the end. When you are ready to eat it, pop it in the oven on “broil” for about 5 minutes or with the sauce until it is reheated through.

  • Elizabeth
    April 30, 2017 at 2:58 am

    This recipe is so easy to make and is absolutely delicious! I substituted the raos sauce for balsamic vinegar (tomatoes give me heart burn) and it is AMAZING! Thank you Alex for this recipe

    • Alex
      May 1, 2017 at 1:21 am

      Awesome! Glad you enjoyed it!

  • Lesa
    May 1, 2017 at 10:01 pm

    Are you using almond flour or almond meal, here? Thank you!

    • Alex
      May 2, 2017 at 1:35 am

      Hi Lesa, techinically it is “almond meal”…a lot of time those terms are used interchangeably and it’s confusing. I did provide a link to the type of almond meal/flour that I like to use in this recipe above to clarify 🙂

      • Lesa
        May 31, 2017 at 9:44 pm

        Thank you!!

  • Sara
    May 3, 2017 at 4:05 pm

    Made this last night…we loved it (and my husband’s not doing Whole30)! Pretty darn easy and flavorful! I bought thin fillets so didn’t even have to do much pounding. Chicken was super moist. I also made the chicken ahead and did the broil with sauce later and it was perfect! thanks!! will definitely make again

    • Alex
      May 3, 2017 at 5:58 pm

      Sara, I am so glad to hear you enjoyed it! Thanks for the comment 🙂

  • Megan
    May 10, 2017 at 4:17 pm

    While it’s not the same, I’ve made a very similar healthy chicken parm dish with cooked quinoa as the “breadcrumbs”. You bake the chicken as your normally would and the quinoa ends up getting a little crunchy. No doubt that this recipe you have is amazing but another alternate option worth trying!!

    • Alex
      May 11, 2017 at 8:03 pm

      Sounds delicious!! I will have to try that.

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  • Katie
    July 23, 2017 at 8:03 pm

    Hi! Can I use almond flour instead of almond meal?? I already have almond flour in my pantry ?

    • Alex
      July 24, 2017 at 12:04 am

      Almond meal tends to make a better crust for things like this, but it will be okay.

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