What a busy couple of weeks it’s been! My husband and I have more projects than we’d planned, several boxes are still unopened in the living room, and my friend Tracy delivered her baby boy early last Friday. I had promised her a freshly tweaked Almond Flour Chicken Parmesan recipe and told her I’d bring it over on Sunday so she could try it. She texted me after dinner: “Dinner was awesome!”—so I think it was a hit.

I visited Tracy at the hospital on Friday evening and little Oliver was just perfect. She said the delivery went smoothly, though breastfeeding left her with sore nipples right away—something many new moms can relate to. Thankfully that usually improves in a few weeks. Below are a few of my favourite snapshots of Tracy and her newborn.

Remember the cute blanket I included in her new baby gift basket? It looked adorable with Oliver!

This Almond Flour Chicken Parmesan is a great option when you want a grain-free, family-friendly dinner. As written it isn’t Whole30 because of the cheese, but you can easily omit the cheese for a Whole30 or strict Paleo version—it’s still delicious. I usually buy a good-quality block of cheese and grate it myself, but pre-shredded works too. This recipe is straightforward, oven-baked, and perfect for busy weeknights or a relaxed weekend meal.

Ingredients

• 4–5 chicken breasts (thinly sliced or pounded to even thickness)
• 2 eggs
• 1 cup almond flour
• 1 1/2 cups spaghetti sauce (use your favorite)
• 3–4 Roma tomatoes, sliced
• 1/4 cup shredded Parmesan cheese (optional)
• 1/2 cup shredded mozzarella cheese (optional)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Whisk the eggs in a shallow bowl and set aside.
3. Combine the almond flour, Italian seasoning, garlic powder, onion powder, salt, and pepper in a shallow dish large enough to coat the chicken.
4. Brush or dip each chicken breast in the egg, then press both sides into the almond flour mixture until well coated. Arrange the breaded breasts in a casserole dish in a single layer.
5. Bake the chicken uncovered for 30 minutes.
6. Remove the dish from the oven. Spoon spaghetti sauce over each piece, top with sliced tomatoes, then sprinkle with Parmesan and mozzarella if using.
7. Return the dish to the oven and bake uncovered for another 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
8. Let the chicken rest a few minutes before serving. Enjoy!

When I made this for Tracy’s family I used thin frozen-sliced chicken breasts that I allowed to sit at room temperature for about 20 minutes before coating. That brief thaw seemed to help the almond flour adhere better to the chicken. If your chicken is very thick, pound it to an even thickness so it cooks evenly and remains juicy.

Notes and tips

– For a crispier crust, lightly spray or drizzle the coated chicken with olive oil before the first bake. – If you prefer a lighter tomato flavor, use a simple marinara or tomato-basil sauce. – This dish pairs well with a fresh green salad, roasted vegetables, or cauliflower rice for a low-carb plate. – To store leftovers, refrigerate in an airtight container for up to 3 days; reheat gently in a low oven to preserve texture.

Serving suggestions

Serve the Almond Flour Chicken Parmesan over zucchini noodles, spaghetti squash, or a bed of steamed vegetables for a low-carb meal. For a more traditional approach, serve alongside your favorite pasta and a crisp side salad.

If you try this recipe, I’d love to hear what your family thought—simple feedback and photos are always welcome.