Chicken Parmesan (Wild Diet & Paleo-Friendly)
Prep time
Cook time
Total time
So, you thought you had to give up Italian food on The Wild Diet? Think again. This classic Italian dish is so rich and full of flavor that you’ll never want to go back to a boring old plate of spaghetti and bread again.
Cuisine: Italian
Serves: 8
  • 3 eggs (pasture raised)
  • ¾ cup almond flour (you can also use coconut flour)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 8 boneless, skinless pasture-raised chicken thighs
  • 2 tablespoons grass-fed butter, plus more as needed
  • 1 jar organic tomato sauce (with no sugar added)*
  • 8 slices mozzarella cheese (we've tried this with grass-fed cheddar cheese, which is also delicious)
  • Mixed greens (organic)
  • Organic extra-virgin olive oil and balsamic vinegar
  1. Preheat the oven to 450°F.
  2. Whisk the eggs in a bowl until frothy. Set aside.
  3. In a separate bowl, mix together the almond flour, onion powder, garlic powder, red pepper flakes, and salt.
  4. Dip the chicken thighs into the eggs, then dredge them in the almond flour mixture.
  5. Melt the butter in a skillet over medium heat.
  6. Place the chicken thighs in the skillet and cook until golden brown and the juices run clear, about 3 minutes on each side. Cook in batches, if needed, and add more fat to the pan as needed.
  7. Fill an oven-safe skillet (or 9x13-inch baking dish) halfway with the tomato sauce and place the chicken thighs in the sauce, cover with a lid or foil, and roast in the oven for 10 minutes.
  8. Uncover and top each piece of chicken with a slice of cheese (if using). Bake, uncovered, for 10 minutes more.
  9. Serve topped with fresh chopped basil (optional), and a side salad of mixed greens drizzled with olive oil and balsamic vinegar. More salad topping ideas: Cherry tomatoes, parmesan or feta cheese, macadamia nut pieces, candied pecans, or red pepper flakes. Have fun with it!
After the chicken parmesan is done cooking, you can brown the cheese by setting the oven to Broil, moving the pan to the top shelf of your oven, and cooking a few minutes more until the cheese lightly browned. (Keep an eye on it so it doesn't burn!)

We usually make extra of this recipe so we have enough for leftovers. It also freezes well. If freezing, follow steps 1 - 6 and then freeze in an airtight container. Make a note on the container for the remaining steps needed after defrosting. Enjoy!
Recipe by Fat-Burning Man at