This cheeseless Whole30 chicken parm is an easy weeknight meal that’s both healthy and delicious. It’s paleo, dairy-free and gluten-free, and is sure to be a family favorite! If you’re bored with baked chicken, this simple Whole30 chicken recipe is a great way to change up your week or your meal prep.
This recipe is so easy to make, and really only requires a few simple ingredients that are fairly common in the Whole30 or Paleo cupboard! You’re first going to start with 4 thinly sliced chicken breasts. You can also use standard chicken breasts by either cutting them in half through the middle. This is easily done by placing your palm on the top of the chicken breast and using a sharp knife to slice through the breast parallel to your hand. Or, you can use a meat tenderizer and pound the chicken to flatten each breast.
The “breading” is gluten and dairy-free, and the cheese flavor comes from nutritional yeast. Nutritional yeast is a popular vegan cheese alternative, is Whole30 compliant, and gives it a nutty and cheesy flavor. The other ingredients are almond flour, coconut four and a few spices including italian, garlic, salt and pepper.
You’ll first coat each chicken breast with the beaten eggs, then cover in the breading. Next, you’ll quickly brown the chicken on each side for about 3 minutes prior to transferring to a greased baking dish. Finally, the chicken will bake in the oven for 15 minutes until cooked thoroughly.
There’s a variety of pasta sauces that are Whole30 compliant now. The main thing you want to look for is making sure there is no sugar added to the ingredients. I love and prefer the Primal Kitchen tomato basil Whole30 Approved pasta sauce. The Primal Kitchen pasta sauces are available from their website (code PALEOBAILEY saves 10% on your order), and they are also available on Thrive Market. Thrive Market also carries their own line of Whole30 compliant pasta sauce in a few flavors, and many of the other ingredients used in this recipe including almond flour, coconut flour and nutritional yeast.
You can serve this chicken parm on it’s own with some vegetable sides, or serve it over spaghetti squash, zucchini noodles, or butternut squash noodles. It’s also great over mashed potatoes with roasted broccoli. It’s also really easy to add a bit of cheese to a few chicken breasts if you have other family members or kids who tolerate dairy!
Other Whole30 Chicken Recipes:
50 Easy and Healthy Whole30 Chicken Recipes
Instant Pot Chicken Meatballs and Marinara
Simple Salt and Pepper Chicken Wings
PrintWhole30 Chicken “Parm”: Easy, Paleo, Dairy-Free, Gluten-Free
This cheeseless Whole30 chicken parm is an easy weeknight meal that’s both healthy and delicious. It’s paleo, dairy-free and gluten-free, and is sure to be a family favorite! If you’re bored with baked chicken, this simple Whole30 chicken recipe is a great way to change up your week or your meal prep.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Chicken
- Method: Oven
- Cuisine: American
Ingredients
- 4 thinly sliced chicken breasts (or use a meat tenderizer to flatten)
- 1/2 cup almond flour
- 1/4 cup nutritional yeast
- 1/4 cup coconut flour
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs, beaten
- 3 tbsp avocado or olive oil
- 1 cup marinara, or more if desired
Instructions
- Preheat oven to 350° and lightly grease a baking dish.
- In a large bowl, combine all dry ingredients. Pat the chicken dry heat the oil in a large skillet.
- Dredge the chicken by coating each piece with the beaten egg and then placing into the dry ingredients mixture. Flip the chicken to coat on both sides and then transfer to the skillet once oil is hot.
- Brown the chicken for 3 minutes per side, the breading should be a light golden brown, and then transfer to the baking dish.
- Once all chicken has been browned, place the baking dish into the oven and bake for 15 minutes.
- Remove from the oven, place the chicken breasts over veggie noodles if desired, and top with marinara!
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Jeanette Reinecke says
You did it again! This chicken parm was so delicious and easy to make. My husband said he could not tell the difference between what I made and the regular chicken Parmesan with cheese. I am definitely making again. 🙂
Arielle says
Is there somewhere to get nutritional info for this? We eat it quite a bit and LOVE it but now that I’m attempting to log my meals, I’m not sure how to log this exactly.
Thank you so much for sharing this recipe! Even my picky kids enjoy this!
Missy says
Thanks for another great recipe! Any chance you’re working on writing a cookbook? I’d definitely buy it if/when you do!
Nicole S says
The seasoning on this chicken is so good! I made this for meal prep and heat it up in the air fryer- it has stayed delicious and crispy! Don’t skip the nutritional yeast- it adds so much flavor! Will definitely make this again!
paleobailey says
Love this!! I’m so, so happy you enjoy it! Thank you so much, Nicole!
Dyanne says
This recipe is so delicious! I made them in the air fryer instead of the oven and they came out great. The whole family loved them!
paleobailey says
This is so great to hear! I’m so glad it was a hit with your family! Thank you so much, Dyanne <3 - B
Michael Bell says
I am an Italian and I consider Chicken/Veal Parm to be my specialty. I am on the Whole30 now and was reluctant to try this. IT WAS FANTASTIC! Thank you. It had the flavor that I was used to and didn’t feel like I was eating “compliant” food. I did make a couple small tweaks. I used Arrowroot instead of Coconut flour in a 1:1 because I didn’t have any on hand and didn’t want to go to the store. Also, I put the sauce on the chicken before baking versus after. This is how I do my own and we like the way the sauce bakes in and melds with the chicken. For the record, I used Rao’s marina which is compliant. I wasn’t sure about the Nutritional Yeast but it did add a nice flavor and dimension. Thanks again. You did what i thought was not possible – make a complaint version of Chicken Parm that still had all of the flavor and feels decedent. I love cheese and really didn’t miss it.
paleobailey says
Wow!! This is amazing to hear! I’m so glad you enjoyed it!! Thank you so much for taking the time to come back and leave a review – it’s so appreciated!
Mike says
I am Italian an Chicken or Veal Parm is my specialty. On the Whole30 I begrudgingly made this. It was FANTASTIC and more like what I was used to than I ever expected. Thank you. I did have a couple tweaks. I didn’t have coconut flour so I replaced it 1 for 1 with arrowroot. I used Rao’s marinara which is compliant. I also poured the sauce on the chicken before baking instead of topping later. Baking it in is what I am used to and I think it helps meld the flavors. Thanks again.
Chalee says
This recipe was on point! So good! My son and I love nutritional yeast on our popcorn but have never put it in a recipe. It was a wonderful flavor!
paleobailey says
I’m so happy you enjoyed this! Thanks so much for taking the time to let me know – it’s so appreciated!
Kaitlyn says
Wondering if I can make this without coconut flour? I can’t find it anywhere near me and want to make this for dinner tonight! Thank you ?
Kaitlyn Wright says
Wondering if I could make this without coconut flour? I can’t find it anywhere near me and want to make this for dinner tonight. Thanks!
paleobailey says
I think that would be fine!!
Maggie says
Making this again tonight (second time) but the first time I had a lot of “breading” leftover that didn’t get stuck to the chicken. Suggestions?
Lissa says
This is amazing! Just discovered and making it for the 2nd time in a week.
paleobailey says
Love this! This is one of my family’s favorites, too! Thank you for taking the time to let me know you enjoy it! <3 - B
Lorena says
Delicious!!! Thanks for the recipe.
Theresa says
This dish is so delicious that my entire family loves it! I could never go back to eating the heavy, cheesy chicken parmesan of my past! Thank you for this!!
paleobailey says
I’m thrilled to hear this! Thank you so much for taking the time to let me know! <3 - B
Brittni says
Soooo yummy!!! Would for sure make again!
Karen says
Just made this and it is so good I wish I made a double batch!!
paleobailey says
SO happy to hear this! Thank you so much!!
Emily says
Why do you combine the almond and coconut flours? Can I just use coconut if I’m making for someone with a tree nut allergy?
paleobailey says
They’re combined to create the texture and consistency of the breading I wanted for the chicken parm. Almond flour is a bit “thicker” and more bulky while coconut flour is very fine. You can use just coconut flour! It will change the texture of the breaded chicken a bit, but it will still be good!
Cristy says
Made this tonight and my whole family loved it! I’m getting ready to start my 2nd Whole30 and I’m playing around with new recipes. This one is a keeper! Thank you!
paleobailey says
I’m so glad it was a hit with everyone!! Thank you so much for letting me know, and good luck with round two! <3 - B
Jill says
FANTASTIC recipe! Whole family loved it
paleobailey says
I’m so happy you enjoyed it! Thank you!
KS says
what about if i made this in the air fryer? what times do you think?
paleobailey says
Hey there! If you’re skipping the searing part, I’d start with 20 minutes on 350 or 375, flipping halfway through, and possibly add an additional 5 minutes if needed, but I don’t think it will be! However, I haven’t tested these in the air fryer so I can’t say for certain, but this is my best guess!
ks says
thanks I made it as is today, and it was very yummy. Im going to try the air fryer next time. Im on day 13 of my first whole 30, and your website has been a lifesaver. thanks
paleobailey says
I’m SO glad you liked it! Thank you so much!