Baked Garlic Parmesan Chicken

garlic_parm_chixMy kids LOVE Chicken Parmesan but I hate making it because it’s so time consuming and fatty when you have to fry it oil. Then I found this easy Baked Garlic Parmesan Chicken on I made some alterations to make it low-carb and gluten-free, and let me tell you, it turned out delicious! Simple to make, great flavor, and still has that great crunch! This has become a family favorite in our weekly dinner rotation. The kids, of course, have it with pasta and spaghetti sauce, but I really enjoy it by itself with some steamed spinach or grilled zucchini.


  • 6 skinless, boneless chicken breast halves
  • 2 Tbsp of olive oil
  • 1 clove garlic, minced
  • 1 cup of almond meal
  • 1/3 cup of grated Parmesan cheese
  • 1 tsp of dried basil leaves
  • 1/4 tsp ground black pepper
  1. Preheat oven to 350˚ F. Grease a 9×13 inch baking dish.
  2. In a pie plate, mix the olive oil and garlic.
  3. In another pie plate, mix the almond meal, Parmesan cheese, basil, and pepper.
  4. Dip each chicken breast in the oil mixture, then in the almond meal mixture.
  5. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Eggplant Parmesan

Are you missing breadcrumbs to coat your chicken or Eggplant Parmesan? Here’s what I do instead for a guilt-free, gluten-free, low-carb coating:

  • beat egg with about 1/8 cup of water in one pan
  • coarse almond meal and grated Parmesan cheese in another pan (ratio 1:1)
  • salt & pepper to taste
  1. Dip the eggplant (or chicken) in the egg mixture.
  2. Coat the eggplant (or chicken) in the almond/cheese mixture.
  3. Either fry in oil or place on parchment-paper-lined cookie sheet and bake in the over at 350˚F, 15 minutes on each side.
  4. Serve with your favorite sauce and guilt-free pasta of your choice. (*I am eating brown rice spaghetti with my eggplant.)
  5. Top with mozzarella cheese.