Healthy Chicken Parmesan

This healthy chicken parmesan is breaded with almond flour and baked so it’s gluten-free and grain-free! It’s delicious and perfect for satisfying a craving for Italian comfort food. 

These baked paleo chicken tenders have become one of my most popular recipes here on EBF and for good reason. They’re easy to make, gluten-free, grain-free and absolutely delicious, not to mention Whole30 approved! I love serving the tenders with baked sweet potato fries or over a fresh salad, but I thought it would be fun to give them an Italian spin by adding a little marinara and parmesan cheese.

Overhead shot of a healthy dinner dish with chicken parmesan and broccoli. Both topped with a little cheese.

Traditional vs. Healthy Chicken Parmesan

Traditional recipes for chicken parmesan are loaded with multiple cheeses, bread (or flour) and sometimes butter. There is nothing wrong with any of those ingredients, but sometimes I don’t want to feel like I need to be rolled away from the dinner table… you feel me? This simple, cleaned-up version is perfect and won’t leave you feeling overstuffed or bloated. 

  • chicken tenders or chicken breast – I prefer using tenders because each piece gets a bit more of the almond flour coating which, let’s be honest, is the best part!
  • egg
  • almond meal + spices in place of the breadcrumb mixture
  • marinara (homemade or jarred) – I’m loving Rao’s Homemade marinara right now, I just make sure any store-bought marinara doesn’t have added sugar. 
  • freshly grated parmesan cheese

A healthy version of chicken parmesan with roasted broccoli on the side.

Meal Prep Chicken Parmesan

I really like doing the cook-once, eat-twice method by making a batch of the tenders on Sunday night. The recipe makes four servings so we’ll have the tenders for dinner on a big salad and then I’ll save the leftovers to make this chicken parm the following night. The only additional items you need to have on hand are a little marinara and fresh parmesan cheese. I serve the chicken parm with roasted broccoli and it’s absolutely delish. It would also be delicious served on top of zucchini noodles

The baked chicken breasts will last for 3-4 days in the fridge so make as much as you’d like ahead of time! If you can’t eat them that quickly you can also freeze the baked chicken breasts (without the tomato sauce and cheese) for up to two months. 

Like This Recipe? Here Are More Healthy Chicken Recipes To Try:

If you make this healthy chicken parmesan, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

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Chicken parmesan with roasted broccoli on a white plate with a cloth napkin.

Healthy Chicken Parmesan

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4


  • 1 lb organic boneless skinless chicken breast
  • 1 egg
  • 3/4 cup almond meal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup marinara (homemade or jarred)
  • 1/4 cup freshly grated parmesan cheese


  1. Preheat oven to 400° F.
  2. Place almond meal, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
  3. Crack egg into another shallow bowl and whisk.
  4. Dredge each chicken breast in the egg bowl, wipe off any excess and then dip into the almond meal mixture. Roll until each chicken breast is covered completely. Place the coated chicken on a baking pan lined with parchment paper or on a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 25-30 minutes, flipping the chicken once at the 15-minute mark. When done, the chicken will be golden brown and completely cooked through.
  5. Once cooked through, top each chicken breast with 2-3 Tablespoons of marinara and 2 teaspoons of parmesan cheese. Return chicken to oven and bake 5-10 minutes, until crust is golden brown and cheese is melted and bubbly. Serve with roasted broccoli or another green veggie.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Italian


  • Calories: 306
  • Sugar: 1g
  • Sodium: 357mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 128mg

Keywords: healthy chicken parmesan

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Recipe rating

    1. Maddie
      February 17, 2021 AT 6:47 pm

      Well that was delicious!! I am becoming a big fan of your website. This is the 4th recipe I’ve made and they have all been super yummy! I didn’t have almond meal, but used almond flour instead. So flavorful!!

      1. Brittany Mullins
        February 18, 2021 AT 2:08 pm

        Aww yay!! That makes me so happy to hear. I’m glad you loved this recipe, Maddie. Thanks for the review. I so appreciate it. 🙂

    2. Ilene
      November 23, 2020 AT 6:08 am

      Delicious! My family said this was the best chicken park they ever had!

      1. Brittany Mullins
        November 23, 2020 AT 10:39 pm

        Ahh yay, that makes me so happy to hear!! I’m glad this recipe was a hit with your family. Thanks for coming back to leave a review. I so appreciate it. 🙂

    3. Emily
      October 13, 2020 AT 9:15 pm

      this was SO GOOD. Even my husband was happy. Served it with some extra sauce over zucchini noodles and bread on the side. Used chicken breasts, next time I’ll pound them out first or buy chicken tenders. Thanks for another wonderful recipe!

      1. Brittany Mullins
        October 14, 2020 AT 4:28 pm

        Woo!! I’m so pumped this recipe was a hit! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    4. Carly
      August 31, 2020 AT 2:36 pm

      This recipe was so flavorful and the chicken ended up juicy! I didn’t have any almond meal, so I just used almond flour and it turned out great.

    5. Lynn Keefer
      April 15, 2020 AT 11:59 pm

      Super easy. FULL of flavor! A new family favorite. The chicken breasts were pretty large so I split them in half lengthwise, so into cutlets. Instead of marinara sauce we used puttanesca sauce. So good! Thanks!!

      1. Brittany Mullins
        April 16, 2020 AT 1:24 pm

        I’m so glad this recipe was a hit with your family, Lynn!! Thanks for trying it and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. <3

    6. Hannah
      November 7, 2019 AT 8:13 pm

      Made this tonight and it is delicious!!! Thanks for a great recipe!

      1. Brittany Mullins
        November 8, 2019 AT 11:24 pm

        Yay!! I’m so happy to hear that you enjoyed this recipe, Hannah. Thanks for taking the time to leave a comment and star rating. It means the world to me! <3

    7. LornaJuicy
      July 25, 2018 AT 5:00 am

      Hi. I see that you don’t update your page too often. I know that writing posts is boring and time consuming.

      But did you know that there is a tool that allows
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    8. Kori
      February 21, 2018 AT 12:48 pm

      I give this recipe five out of five stars! We didn’t try it with the marinara this time, but I can’t wait to try it this way as well as with pork and even fish. This is such a versatile coating that will become a staple in our household!

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Parchment paper lined with protein balls.


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