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Paleo Chicken Parmesan with Whole30 & AIP Options

This healthy Paleo Chicken Parmesan puts a Whole30 twist on a classic. Crispy, satisfying and quick, this recipe gets dinner on the table in about 30 minutes.

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If you enjoy this dish, try my other favorites like Gluten Free Ravioli, Keto Chicken Tenders, and Gluten Free Fried Chicken.

Whole30 Chicken Parmesan Ingredients

For the chicken

  • Chicken breasts — I use high-quality meat from a monthly delivery service so they’re ready when I need them.
  • Cassava flour — I prefer cassava over almond flour for a crispier, lighter breading. It does not substitute 1:1 with other flours.
  • Coconut milk — canned coconut milk works best for richness; almond milk can be used if tolerated and not doing AIP.
  • Red sauce — a good tomato sauce makes all the difference. For an AIP version use a no-tomato alternative.
  • Garlic and sea salt — to season the cassava breading.
  • Ghee — for pan searing. Avocado oil is an acceptable substitute.
ingredients in small bowls

For the cashew cheese

If you’re following AIP, skip the cashew cheese and use nutritional yeast instead.

  • Raw cashews
  • Extra virgin olive oil (or avocado oil)
  • Garlic powder or fresh garlic for flavor
  • Fresh lemon juice
  • Water to thin the cheese to a creamy consistency
  • Sea salt to taste

For the spaghetti

  • Cassava-based pasta works well for paleo, Whole30 and AIP-friendly meals. Cook according to package directions.
step by step process picture of how to make paleo chicken parm

How to make

  • Preheat the oven to 350°F (175°C).
  • Cook the pasta according to package directions and set aside.
  • Combine cassava flour, garlic powder and sea salt in a shallow bowl.
  • Pour the coconut milk into a separate shallow bowl for dredging.
  • Heat ghee in a non-stick skillet over medium heat until the pan is very hot.
  • Dip each chicken breast first in the coconut milk, then in the cassava mixture. Place on a plate and repeat the cassava coating for an extra-crispy crust.
  • When the pan is hot and the ghee has melted, add the chicken and cook without moving for 4 minutes. Flip carefully with tongs and cook another 4 minutes. Add more ghee if the pan looks dry.
  • Pour half of the red sauce into a baking dish or into the oven-safe pan. Transfer the seared chicken to the pan and spoon additional sauce over each breast.
  • Bake in the oven for about 10 minutes, until the internal temperature reaches 165°F (74°C).
  • While the chicken bakes, make the cashew cheese: combine cashews, olive oil, garlic, lemon juice, water and a pinch of sea salt in a high-speed blender or food processor. Blend until smooth and creamy, scraping the sides as needed.
  • Serve the chicken over the cooked noodles, spoon remaining red sauce over top and finish with a dollop of cashew cheese and fresh basil if desired.
chicken parm on a plate

Common questions

Can I use the same pan I cook the chicken with in the oven?

  • Yes — as long as the pan is oven-safe.

How long does this keep in the fridge?

  • Store in the refrigerator for up to five days. Keep the noodles separate for best texture when reheating.

What is the AIP version?

  • Replace the tomato-based red sauce with a no-tomato alternative and skip the cashew cheese or use nutritional yeast if tolerated.

What blender should I use for dairy-free cheese?

  • A high-speed blender or a powerful food processor works best to create a smooth cashew cheese.
side view of healthy chicken parmesan

What to serve with paleo chicken parmesan

  • Roasted Brussels sprouts with bacon and pomegranate
  • Bacon-wrapped asparagus
  • Lemon garlic asparagus
overhead shot of chicken parm

You may also like

  • Paleo Chicken Piccata
  • Whole30 Pesto Chicken Salad
  • Paleo Crispy Bacon Chicken Ranch Wraps
  • Crispy Garlic AIP Chicken Thighs

If you enjoyed this recipe, please rate it and leave a comment — it helps others find it.

Paleo Chicken Parmesan 1 scaled

Paleo chicken parmesan

Course Dinner, Lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings
Author Allianna Moximchalk
784 kcal

Equipment

  • non-stick pan
  • high speed blender or food processor

Ingredients

For the chicken:

  • 3 chicken breasts, pounded if thick
  • 1 cup cassava flour
  • 1 cup canned coconut milk
  • 2 tbsp garlic powder
  • pinch sea salt
  • ghee for searing

For the sauce (use no-tomato sauce for AIP):

  • 2 cups red sauce

For the cashew cheese (skip for AIP or use nutritional yeast):

  • 1/2 cup raw cashews
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1/4 cup water
  • pinch sea salt

For the spaghetti:

  • 1 box cassava-based noodles

Instructions

For the noodles

  1. Cook the noodles according to package directions and keep warm.

For the chicken

  1. Preheat oven to 350°F (175°C). Mix cassava flour, garlic powder and salt in a shallow bowl. Place coconut milk in a separate bowl.
  2. Heat ghee in a non-stick skillet over medium heat until very hot. Dip each chicken breast in coconut milk, then coat in the cassava mixture. Repeat the coating for extra crispiness.
  3. Sear the chicken 4 minutes per side (about 8 minutes total). Transfer to an oven-safe pan with half the red sauce, spoon sauce over the breasts, and bake 10 minutes.

For the cashew cheese (skip for AIP)

  1. Combine cashews, olive oil, garlic, lemon juice, water and salt in a blender or food processor. Blend on high until smooth, scraping down the sides as needed.

To serve

  1. Place the chicken over a bed of noodles, spoon remaining sauce on top, and finish with cashew cheese and fresh basil if desired.

Notes

If you enjoyed this recipe, please rate it and leave a comment — it helps others find it.

Healthy spin on traditional Italian chicken parmesan.
Serving: 1 piece |
Calories: 784 kcal |
Carbohydrates: 51 g |
Protein: 56 g |
Fat: 41 g