There comes a time in everyone’s life when only a plate of crispy, cheesy, sizzling hot chicken parmigiana will do. For me, that time comes pretty frequently. In fact, it came just yesterday, and I’m willing to bet it’ll be here again by tomorrow.
The trouble with these sudden-onset chicken parmigiana cravings is two-fold. First, chicken parmigiana isn’t normally a dish you can whip up on a whim, as it requires a hearty, typically homemade tomato sauce. And second, chicken parmigiana relies on perfectly crispy, breaded chicken to achieve its unparalleled yumminess—something that’s notoriously difficult to replicate without succumbing to the temptation of Italian breadcrumbs, which we don’t do in the Grain-Free Love kitchen. But yesterday, I solved both of these issues. Eliminated them completely. Bye bye, two-fold chicken parmigiana problem.
Today, you’re going to do the same. And then you’re going to sit back, congratulate yourself on making a ridiculously good meal in a scandalously short amount of time, and tuck into a hearty meal of grain-free chicken parmigiana.
The grain-free “breading” mixture used in this recipe (half almond flour, half tapioca flour) makes for a golden-fried, crispy chicken bursting with spices like thyme, oregano, black pepper, and garlic. And instead of spending an hour making homemade tomato sauce, I’ve given you a quick, tasty way to doctor up your favorite jarred sauce with red wine, onions, garlic clove, and parmesan. And it all takes just 30 minutes.
Now go forth and conquer your chicken parmigiana cravings!
- 2 large chicken breasts, boneless and skinless
- ¼ cup tapioca flour
- ¼ cup almond flour
- 2 Tbs. butter
- ¼ cup olive oil
- ¼ cup red wine (any bottle you have on hand will do the trick)
- 2 cups tomato sauce (we highly recommend using this 4-cheese sauce by Rao's)
- 1 medium or half a large onion, chopped
- 1 large clove garlic, minced
- 1 Tbs. dried parlsey
- 1 cup shredded or shaved Parmesan & Romano mixture
- Generous pinches of: salt, black pepper, cayenne pepper, oregano, thyme, and garlic powder
- Lay chicken breasts out on a large cutting board. Cover tightly with plastic wrap. Using a hammer or a rolling pin, pound out chicken until very thin, less than ¼-inch thick.
- On a large plate or shallow bowl, combine tapioca flour, almond flour, and pinches of salt, black pepper, cayenne pepper, oregano, thyme, and garlic powder. Stir together throughly with a spoon.
- Next, dredge each chicken breast in the flour mixture, making sure each chicken is thoroughly coated. You might need to use your hands to pat the mixture down into the skin of the chicken. Don't be shy! You can wash your hands as soon as you're done. ;)
- Heat a large sauté pan over high heat. Add olive oil and butter.
- Once oil and butter have melted, add both chicken breasts to your hot pan.
- Fry each chicken breast until crisp and golden brown, about 3-4 minutes per side. Be careful when flipping the chicken, because the "breading" can be prone to peeling off. Use a non-stick spatula and employ quick, sure movements to flip each breast. If chicken starts to burn or oil begins to smoke, turn the heat down to medium-high.
- Set browned chicken aside on a plate, and place it inside a turned-off oven or microwave to retain some heat while you move on to the next steps.
- Add your chopped onions and minced garlic to the same pan where you cooked the chicken. Don't clean the pan first! You want all the leftover buttery goodness that comes from frying chicken to flavor the onion and garlic. Stir onion and garlic with a wooden spoon for about 2 minutes on medium-high heat.
- Add red wine to onions and let reduce for about 2 minutes.
- Next, add 2 cups of your favorite tomato sauce. Let cook for about 2 minutes, stirring occasionally.
- Add a large pinch of Parmesan & Romano mixture (about 1 Tbs.) to your sauce and stir.
- Place cooked chicken on top of sauce. Sprinkle tops of the chicken generously with cheese mixture, covering each chicken breast.
- Place the lid on the pan and reduce heat to low. Simmer for 5-10 minutes, or until cheese is melted and chicken is cooked through.
- Serve immediately, plating chicken on top of sauce and garnishing with dried parsley. Serve with extra cheese on the side. Mangia!
How was this grain-free chicken parmigiana recipe? Let us know!