This chicken parm tastes so good, if it's wrong, you just don't wanna be right! Well good news, while keeping this as a tasty comfort food dish, we have swapped out some ingredients to boost the nutritional content of this classic italian chicken dish. No breadcrumbs needed! We also use a high quality butter and moist chicken thighs here to really make this dish hit home.
| Prep Time | 10 minutes |
| Cook Time | 20 |
| Servings |
people
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Ingredients
- 6 chicken thighs skinless, boneless
- 1 Cup almond flour
- 1/2 Cup grated cheese
- 3 Tbsp butter grassfed if possible, look for Kerrygold brand
- 1/2 Cup mozarella freshly grated
- 1 Cup marinara sauce make your own using rolodex, or store bought with clean ingredients list
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Place almond flour and grated cheese in shallow bowl. Then, dip each chicken thigh individually in the mixture and coat evenly.
- Melt butter in warmed oven proof skillet, carefully saute all chicken thighs in skillet just long enough to brown, then flip over, and cook on other side. You are just working to sear the outer edge with this step, not cooking the chicken all the way through.
- Once browned on both sides, scoop a little marinara on each thigh, sprinkle with cheese, then bake for about 10 minutes in the oven in pan, or until meat thermometer reads 165 at thickest part of the thigh.
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