Description
Easy Weeknight Chicken Parm: Crispy, Cheesy, and Oven-Baked
Ingredients
Scale
- 4 x 15 oz jars crushed tomatoes or marinara sauce
- 8 garlic cloves, minced
- 8 Tbsps olive oil or avocado oil, divided
- 16 thin chicken cutlets
- Sea salt and black pepper, to taste
- 6 large eggs, room temperature
- 2 cups almond flour
- 2 tsp Italian seasoning
- 1 tsp garlic powder or onion powder
- 2 cups Parmesan cheese, finely grated
- 2 cups shredded mozzarella cheese
- Fresh basil leaves or chopped parsley, for garnish
Instructions
- Preheat oven to 400°F. Line two large baking sheets with parchment and drizzle with 2 tablespoons oil.
- In a saucepan, heat 2 tablespoons oil over medium. Add garlic and sauté until fragrant, about 1 minute. Stir in tomatoes and simmer for 10–15 minutes. Season with salt and pepper to taste.
- Pat chicken dry and season with salt and pepper.
- In one bowl, beat eggs. In another, mix almond flour, Italian seasoning, garlic powder, and half of the Parmesan cheese.
- Dip each cutlet in egg, then dredge in the almond-Parmesan mixture, pressing to coat.
- Arrange coated cutlets on prepared sheets. Drizzle remaining oil over the top. Bake for 20 minutes, flipping halfway, until golden and cooked through.
- Spoon marinara over each cutlet, sprinkle with mozzarella and remaining Parmesan. Return to oven for 8–10 minutes until cheese is bubbly and melted.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 485
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 330mg
Keywords: Chicken Parmesan, Weeknight Dinner, Easy Recipe