Pasta was one thing I shied away from when I first started my gluten-free journey for quite awhile. I was convinced that there was just no way I would find a suitable replacement for so many of my favorite dishes, and at that point, being dairy-free, too, it felt pointless. Much to my pleasant surprise, once I ventured into gluten-free pastas I found two different brands that taste great! In my opinion, you can’t even tell the difference between these and regular pasta. Both Jovial and Tinkyada brands are delicious, and I have had success with mac and cheese, chicken fettucine alfredo, good old-fashioned spaghetti and meatballs, and more… major comfort food win.
Chicken Parmesan is, of course, the breaded chicken itself, topped with marinara and mozzarella cheese. I personally prefer it atop a bed of pasta dressed lightly with additional marinara, but that it 100% optional. If you are really watching your carbs, just eat the mouthwatering chicken alongside a fresh Caesar salad and call it good. I used Jovial egg noodles here, because that is what I had on hand, but literally any pasta would work.
One particularly useful tip I will share when it comes to successful gluten-free pasta preparation is to cook according to package directions until pasta is just al dente, then immediately drain and rinse with cold water. This keeps the texture perfect and allows you to toss it back into the pan with sauce or whatever your next step is.
My husband is doing keto right now, and so we have been experimenting with a lot of new low-carb recipes. Even though I knew keto went hand-in-hand with gluten-free, I would be lying if I said I wasn’t a little skeptical about this low-carb business. Again, just like with the gluten-free pasta, happy to report I was wrong! We have discovered so many delicious dishes that have quickly become household favorites, and a lot of them are great all on their own or are super easy to add a complex carb to, like the brown rice egg noodles or brown rice.
Now that I have become a little more accustomed to the tips and tricks to make recipes keto, I have been a bit braver in venturing out on my own to create some originals. This Chicken Parmesan is by far the best yet. I am not exaggerating at all when I say that this is the best Chicken Parmesan I have ever had…
I decided to throw the “breading” ingredients into a mini food processor to ensure that the consistency was right for dredging the chicken breasts since we wouldn’t be using any standard flour. I used almond flour, parmesan cheese, and spices. So simple but so good.
The air fryer is definitely recommended for optimal results, but you could easily make this entirely in the oven. I have had an air fryer for a couple years now but only recently really started diving in to all of its possibilities. I look forward to continuing to see what it can do!
Air Fryer Chicken Parmesan
Air Fryer Chicken Parmesan
- 3 large boneless, skinless chicken breasts
- 1/4 C almond flour
- 1 C shredded parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp pink Himalayan sea salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 C marinara (Rao’s is great, if you’re watching your sugar intake)
- 8 oz fresh mozzarella slices
- Pasta, cooked according to package directions- optional
- Trim fat off chicken breasts, then cut in half so you have 6 thinner pieces of chicken.
- Add almond flour, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper to a blender or food processor and pulse until you have “bread crumb” consistency.
- Dredge each piece of chicken in the coating, ensuring each piece is fully covered.
- Once all of your chicken is coated, spray the basket of your air fryer with nonstick cooking spray. Depending on the size of your air fryer, arrange the chicken breasts in the bottom of the basket in a single layer, being sure not to overcrowd. I had to cook mine in two batches, three chicken breasts apiece.
- Air fry for 15 minutes at 350 degrees.
- Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Transfer the chicken breasts from the air fryer to the prepared baking sheet and top with 2-3 tbsp of marinara.
- Bake for 5-10 minutes or until each chicken breast has reached an internal temp of 165 degrees.
- Add one slice of fresh mozzarella to the top of each chicken breast, then return to the oven until the cheese is melted and bubbly, 3-5 minutes.
- Serve alongside a fresh salad or atop a bed of pasta of your choice.
Here is the nutritional data, for those of you who are interested. This is for 6 servings of the chicken only- no salad or pasta is included. 🙂
I assure you this recipe is worth trying. It is now going to be a regular in our rotation. It was so good it beat out two other recipes I have ready to share with you even though it was made after they were. Guilt-free indulgence..I tell you… it’s the way to go. 🙂
Until next time, friends! Stay well.