DAY 3 woop woop!!  And what better way to get through this fog than with one of my favorite dishes, remixed to be grain-free & dairy-free??  Cheeseless Chicken Parm it is!  My mom made Chicken Parmesan all the time when we were kids and it has always been such a fabulously comforting dish to me.  The thick breading, mozzarella, parmesan and luscious marinara that wrap around the chicken breasts just fill your mouth with so much JOY!! But as I cut things out of my diet I realized the flavors I loved about the dish were mostly the sweet marinara, basil and perfectly cooked chicken.  I was never a huge lover of processed cheeses that get all stringy anyways!  So this chicken still has a fabulous breading but it is made of a mixture of almond flour, coconut flour and spices, instead of those super processed bread crumbs you can buy.  Then the key is good marinara! I love the Kirkland Organic Marinara from Costco.  I buy it in packs of 3 and it has super clean ingredients.

So I HIGHLY recommend you try this out and let me know how it goes! I am 95% sure everyone in your fam will love it and have no idea its uber healthy.   First up, breading & browning in the pan!

After pouring the marinara on top, you just bake for 20 minutes at 350°.

Every last bite is delish!

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Cheeseless Chicken Parm



  • 4 chicken breasts
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 2 tablespoons olive oil
  • 25 oz. jar marinara sauce


  1. Preheat oven to 350 degrees. If chicken breasts are large, place them in a large ziplock bag and pound them until they have even thickness. Then place them on a plate and sprinkle them with a little salt and pepper. In a large shallow bowl or large plate, combine almond flour, coconut flour, garlic powder, basil, oregano, ½ teaspoon salt & ¼ teaspoon pepper. On another large plate, crack 2 eggs and stir them well. Place a large skillet over high heat and add olive oil to the pan. Bread the chicken breasts by dipping each in the egg mixture and toss to coat, then into the almond flour blend, tossing to coat and shaking off any excess. Once all the chicken is coated, add them to the hot oil and cook for 2 minutes on each side, just until slightly browned.
  2. In a 13 x 9 inch pyrex dish, add half of the jar of marinara sauce, then place chicken on top and coat them with the rest of the sauce. Bake for 20 minutes and enjoy!
32 replies
  1. Melanie says:

    I made this last night for 2 non-healthy eaters. They loved it. We all loved it. I served it with zoodles. After we were finished I asked if they missed the cheese. They were confused and didn’t even realize there was supposed to be cheese. Success!

  2. Lucy Adkins says:

    Every time I make this recipe, I remember how much I love it! It is literally so delicious and so easy!

  3. Jana says:

    Just making this again for the hundredth time probably () and realized that I’ve never let you know how amazing it is!! My whole family loves it! I always cook a spaghetti squash and put that in the pan with the chicken & sauce on top! So good!! Thank you!

  4. Heather S says:

    This was delicious! I made this tonight with zoodles and my husband loved it. He said it was better than “regular” chicken parm. Thanks for the recipe, this is definitely going in our rotation.

  5. Allie Lanier says:

    I have never used nutritional yeast but I hear it’s suppose to give a “cheesy” flavor. Is this true and can I somehow incorporate that into this recipe? Thanks! Excited about making this!

  6. Kat says:

    This was so good!!!! Just finished my plate and plan on making it again this weekend when the in laws are in town since it’s so easy to make. Husband kept saying “I can’t believe this doesn’t have cheese!” Thank you so much, definitely staying in our rotation.

  7. Jen says:

    Have made this multiple times and it always turns out perfect! Making it again tonight as part of our whole30, thanks for a great recipe!

  8. Erin says:

    Absolutely delicious recipe. So flavorful! And INCREDIBLY easy! Love making a clean meal in a short period of time. This is my fourth time of what will probably be 1 million times making it!


Trackbacks & Pingbacks

  1. […] recipe calls for peas, but skip those for Whole30!)2 garlic cloves5 scallions3 tbsp Coconut AminosCheeseless Chicken Parm by Little Bits OfServings: 44 chicken breasts (1-2 lbs total)1 cup almond flour¼ cup coconut flour1 tbsp garlic […]

  2. […] Cheeseless Chicken Parm—I discovered this recipe during the summer when I tried Whole30. At first I was hesitant, because, well, cheeseless. But, after I made it, I was very impressed! It’s so good. Definitely check it out! […]

  3. […] home late from a trip with a player so I didn’t start dinner until around 7:00.  I made this Cheeseless Chicken Parmesean recipe, butttt I added cheese because #weekend.  Usually I try to limit cheese and dairy during the week. […]

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