• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter
  • Amazon shop

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter
  • Amazon shop

×
Home » Egg Free

Rustic Chicken Parmigiana {quick & easy}

May 12, 2019 · Leave a Comment

Rustic Chicken Parmesan

I often turn leftovers and frozen vegetables into a meal using tomato sauce and Parmesan cheese. I usually use frozen peas, carrots, broccoli, and left-over protein such as rotissarie chicken or salmon. I add tomato sauce to the mixture, heat it up, sprinkle Parmesan cheese on top, and eat.

This recipe resembles that technique. I've baked Chicken Parmigiana in the past, but these days I just gather the parts of the dish I have on hand and skip the baking step entirely. I'm eating it sooner and I don't have to turn on the oven.

Another great thing about this recipe: You can prepare all the parts ahead of time, store them in the refrigerator, and then bring them together when you're ready to eat.

I usually place this recipe on top of zucchini noodles, or you can use mashed cauliflower, polenta, or butternut squash noodles. Another option is to serve with steamed broccoli and lemon slices.

Add to List Go to List Print Recipe Pin Recipe

Rustic Chicken Parmigiana

I've kept this recipe very simple but feel free to add other seasonings to the chicken cutlets, including dried oregano, basil, black pepper, and garlic powder.
If you don't have cherry tomatoes or enough to make a quick sauce, then you can use tomato or marina sauce.
To make this dairy-free, you can use cashew cream or dairy-free ricotta cheese to create a creamy topping, combined with the tomatoes or tomato sauce. 
To get chicken breast cutlets thin, have a butcher slice them thinly or use a tenderizer to thin out the cutlets.
 
Servings: 4 servings
Calories: 408kcal
Author: Erica

Ingredients

Chicken

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ cup blanched almond flour
  • 1 teaspoon Italian herbs mix of oregano, parsley, thyme
  • ½ teaspoon garlic powder
  • 1.5 pounds thinly sliced chicken breast cutlets

Roasted Cherry Tomatoes

  • 2 pints cherry tomatoes
  • ¼ tablespoon salt
  • 1 tablespoon oil
US Customary - Metric

Instructions

Chicken

  • Combine the salt, herbs, garlic powder, and almond flour on a large plate. Coat each piece of chicken on both sides with the flour mixture and cook in the skillet for a few minutes on each side.

Roasted Cherry Tomatoes

  • Combine all the ingredients in a bowl and blend with a spoon to coat the tomatoes. Bake at 400°F for 20 minutes or sauté in the skillet you used to cook the chicken cutlets.

Plate the meal

  • Plate each piece of chicken on top of zucchini noodles. Add the roasted tomatoes, tomato sauce, or both. Top with grated Parmesan cheese and serve. You can warm or reheat the dish once plated in a microwave or in a warm oven for a minute or so.

Nutrition

Calories: 408kcal | Carbohydrates: 12g | Protein: 41g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 950mg | Potassium: 1145mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 56mg | Calcium: 64mg | Iron: 3mg

 

  • Facebook35

Reader Interactions

Leave a reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Erica on Waffle Cones {almond flour}June 30, 2025

    Hi Beth, I haven't yet so not sure. Not sure how good aquafaba binding properties are. Maybe flaxseed eggs or…

  2. Beth Reed on Waffle Cones {almond flour}June 30, 2025

    Have you tried making these egg free? I wonder if aquafaba would work?

  3. Erica on Zucchini Muffins {almond flour}June 29, 2025

    Hi Kari, whew. Def need the honey. Thank you!!

  4. Kari on Zucchini Muffins {almond flour}June 29, 2025

    These are a staple at our house and I’ve made them many times. Today I almost left out the honey…

  5. Erica on Thumbprint Cookies {almond & coconut flour}June 22, 2025

    Hi Brooke. I haven't tested it yet, so not sure. I suspect it will work but the cookies may be…

  6. Brooke on Thumbprint Cookies {almond & coconut flour}June 22, 2025

    Hi! Can I use olive oil in place of the butter?

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.