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Paleo Chicken Parmesan Recipe

Paleo Chicken Parmesan is a gluten-free way to enjoy this recipe classic. Add cheese to make it primal if you want!

Course Main Course
Cuisine Chicken, Gluten-Free, Paleo
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 607 kcal

Ingredients

For the sauce

  • 2 tbsp coconut oil
  • 1 onion
  • 4 cloves of garlic minced
  • 2-28 oz cans tomato puree
  • 16 oz crushed tomatoes
  • 1 bay leaf
  • 1 tsp dried parsley
  • 2 tsp dried oregano
  • 1 tsp crushed red pepper
  • 1 tsp salt to taste
  • 1 cup water

For the chicken

  • 2 pounds chicken thighs
  • 1.5 cup almond flour
  • 6 tbsp coconut oil
  • 3 eggs
  • 2 tbsp butter or ghee
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried oregano

Instructions

  1. Cook onions and garlic in oil until tender, about five minutes.
  2. Add in the rest of the sauce ingredients, mix well and bring to a rolling boil then reduce heat to low and let simmer for 30 minutes. Cover after five minutes to avoid a huge mess.
  3. Preheat oven to 400°F.

  4. Heat oil in a large pan over medium heat.
  5. In a bowl, add all dry ingredients and mix well.
  6. Dredge each piece of chicken first the dry mix, then eggs, then dry mix again. Carefully place each piece of chicken in the frying pan with the ghee and fry until golden brown, or about 3 minutes each side. Remove the chicken from the pan, and set them aside.
  7. Pour your sauce into the frying pan and scrape “grubbins” (hub’s word for cooked on yummies on the pan) and mix the grubbins in with the sauce. Heat the sauce to a simmer, then add the chicken back into the pan on top of the sauce. Simmer for another 5 minutes, then cover and cook in your preheated oven for 10 minutes.
  8. After 10 minutes remove the cover. If you want to add mozzarella slices of cheese this is the time to do it. Place one on each piece of chicken.
  9. Cook uncovered for another 10 minutes.
  10. For the Spaghetti Squash
  11. Pierce holes in the squash, and bake for 90 minutes at 350°F (175°C). (We usually do this step first before we start making chicken parm).
  12. Let squash cool at least 30 minutes (or while you’re making the chicken parm), then cut it open removing seeds (which I give to our chickens!).
  13. Scrape the rest of the yummies into a greased frying pan.
  14. Add ½ teaspoon oregano, garlic powder and salt and pepper to taste.
  15. Stir and cook over a medium heat for 5 minutes.
  16. Serve with your Chicken Parmesan, and enjoy!!
Nutrition Facts
Paleo Chicken Parmesan Recipe
Amount Per Serving
Calories 607 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g105%
Cholesterol 235mg78%
Sodium 699mg29%
Potassium 725mg21%
Carbohydrates 16g5%
Fiber 5g20%
Sugar 5g6%
Protein 39g78%
Vitamin A 585IU12%
Vitamin C 10.1mg12%
Calcium 134mg13%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.