• Paleo Chicken Parmesan Recipe

    Paleo Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

    Paleo Chicken Parmesan…this is not a dream!

    Please welcome Kim from Nearly Natural Momma as my guest blogger today! She’s got tons of great recipes and shares her adventures in food, homesteading and homeschooling on her blog and on Facebook. Take a minute and read her story of losing over 50 pounds (link is below) by turning to a real food lifestyle…it left me with a tear in my eye for sure!

    Take it away, Kim!

    I’m so excited to write a guest post for Stupid Easy Paleo! My name is Kim, and I’m the owner of Nearly Natural Momma, and a few years ago after battling a personal illness I used the Primal diet to lose some 50 pounds. My husband has been making chicken parm for years, it’s one of our favorite go to weekend family meals. We tweaked it since going Primal and wanted to share our adaptation with you. If you’re not doing cheese that’s no problem. This is still amazing.

    [Steph’s note: Paleo excludes most dairy, including cheese. If you’re Primal and include dairy, go for it…I know there are a lot of Primal readers who visit the blog. Paleo eaters, skip the cheese. Just want to make sure nobody is confused.]

    If you’re short on time, use your favorite spaghetti sauce. We have a tough time finding any with out sugar so we’ve given you a very basic version of his sauce. Make it your own. Add mushrooms (I love it when the hubs does this), or green peppers, or extra garlic to give it your own unique twist.

    Paleo Chicken Parmesan Recipe

    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
    Author: Steph Gaudreau

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



    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


    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*
    Total Fat 44g 68%
    Saturated Fat 21g 105%
    Cholesterol 235mg 78%
    Sodium 699mg 29%
    Potassium 725mg 21%
    Total Carbohydrates 16g 5%
    Dietary Fiber 5g 20%
    Sugars 5g
    Protein 39g 78%
    Vitamin A 11.7%
    Vitamin C 12.3%
    Calcium 13.4%
    Iron 23.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Like this Paleo Chicken Parmesan? Leave a rating and review below.

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    27 thoughts on “Paleo Chicken Parmesan Recipe

    1. This meal was INCREDIBLE!!! It took a little longer than I anticipated but it was well worth the time and effort. So good! The homemade sauce is brilliant. I’ll never used store-bought ever again.

    2. As a busy working mom with 3 kids, a dog, a house, and a husband, spaghetti squash was very intimidating at first. But I learned to put it in the microwave!!! 15 mins in the microwave (cut X’s in to the squash so it doesn’t explode), I let it cool then slice in half and scoop out the seeds then the “noodles”. 15 mins is a lot better than 90 mins in the oven! Especially in hot, humid Texas! 🙂

      *I will be making this recipe tonight!

    3. If you use Kerry Gold sliced cheese, available at my Costco in Seattle, at least it is pastured cheese.
      Makes me feel like it is a more Paleo friendly meal then using dairy mozzarella cheese.
      Sounds delicious. I have tried breading chicken and fish before with almond flour and it is much better then
      wheat flour.

    4. I’m about to try my hand at the sauce. I plan on using fresh ingredients (excluding tomatoes, I’m waaay to tired to deal with those things). Do you think using fresh instead of dry will make the sauce too strong? Maybe I just need to lessen the amount I use? Thanks!

      1. Hi Emily,

        It all depends on the ripeness of the fresh tomatoes. Canned tomatoes and sauce can have a little more of a concentrated flavor but it’s not overpowering in my opinion.

    5. Where do you use the ghee? I don’t see it in the recipe. Also I’d add chopped parsley to the flour mix and fresh basil to tgsxsauce.

    6. 6tbsp of coconut oil with 2tbsp of ghee to cook the chicken? Just checking! It sounds delicious and I can’t wait to make this for my date 🙂

    7. Making the recipe now and it says add all of the sauce ingredients. Where does that list end? You have dried oregano at the top of the list and at the bottom so I’m assuming the bottom of the list doesn’t apply to the saude but does the 1 cup water. Please separate sauce ingredients if that’s what we’re suppose to use.

        1. Just finished it and only my husband can eat the sauce. It’s too hot. Unless you like a hot sauce, don’t add the pepper flakes. I won’t throw it out…too many ingredients. I’ll freeze it and let my husband eat it when he can but neither I nor my children like spicy spaghetti sauce. This is just my first week on Paleo and I’m cooking everything from scratch. That plus my belief that you follow a cook book recipe exactly turned this into a real disappointment.

          1. Hi Pam…if you don’t like spicy food I’m not sure why you’d use the red pepper flakes? Typically ingredients like red pepper flakes can be adjusted up or down depending on your individual preference for spice level.

            1. Hello! I’ve just launched a website and would love to post recipes now and then – specifically the chicken parmesean for now – but others perhaps down the road as well. I will be happy to have the link come directly to your site –

              1. Hi Susan! I’m happy that you’re excited to share but I ask that you not share the complete recipe and instead only post the ingredients. If you choose to post a recipe, please link back to the recipe on my site. I also ask that you not use my photos.

                Thank you,

      1. Hi Kristin…you have to be careful with coconut flour because it’s so absorbent. You can’t switch it in a 1:1 ratio with other flours. If anything the coconut flour would produce a softer coating 😉

      1. I recommend using My Fitness Pal for calculating the nutritional info of recipes. Unfortunately, it’s not a service I provide.

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