This Paleo AIP Sheet Pan Chicken Parmigiana is one pan meal that’s a Italian classic that satisfies your nightshade-free craving…with a coconut-free option, too!
Gently breaded, tender chicken breast cutlets with a cheesy flavor are baked along with spinach and arugula, then topped with a delicious tomato-free marinara.
This meal comes together in about 30 minutes! It’s egg-free, dairy-free, gluten-free, nut-free, seed-free, refined sugar-free, Autoimmune Protocol compliant, and Whole30 friendly.
If you’ve been missing Italian food, this Paleo AIP Sheet Pan Chicken Parmigiana will make you so happy!
You’re going to love this recipe! It’s satisfying, familiar comfort food.
I am a huge fan of chicken Parmigiana and Italian food in general, so when I was told when I was learning about the Paleo Autoimmune Protocol that I couldn’t have tomatoes during the elimination phase I was like, “OK, hold up. What?!”
Since tomato sauce and pasta are both so integral to Italian cooking, I had to find a way to still enjoy those flavors and textures without indulging in nightshades on the AIP.
I’ve found this delicious Carrot Marinara from KC Naturals to be an amazing pantry staple in my kitchen. Another great go-to that I always keep on hand is this Cassava Pasta from Jovial. Easy, peasy, AIP manga!
Here some more Italian-themed AIP recipes that you’ll love, too:
- AIP Italian Chicken Bake
- AIP Mediterranean Pasta
- AIP Prosciutto & Basil Linguine Alfredo
- AIP Paleo Spaghetti
This Paleo AIP Sheet Pan Chicken Parmigiana is an exclusive recipe!
This is a sneak peek recipe from the newest cookbook for the Paleo Autoimmune Protocol, AIP Sheet Pan Recipes Volume 2!
This cookbook is perfect for you if:
- You’re burnt out on the time you spend on cooking since you started the Paleo AIP.
- You need recipes with minimal ingredients and simple instructions that are a breeze to follow.
- You’re tired of staring at a sink full of dirty dishes when you’re already exhausted from your autoimmune disease!
Here’s what’s inside this life-changing eCookbook:
116 pages with 50 DELICIOUS allergy-friendly, 100% PALEO AIP compliant recipes and cooking tips that will keep tempting your autoimmune-protocol cravings over and over again!
Including 43 mouth-watering sheet pan recipes and 7 BONUS fast and quick recipes to add the extra oomph to your meals!
One-pan full-meal hits like Asian Lettuce Wraps, Chicken Parmigiana, Ramen Bowls, and Zippy Hash!
Main course superstars like Fishpuppies, Gyzoa Meatballs, Salmon Wellington, and Tender BBQ Ribs!
Healthfully addictive side dishes and snacks like Fried Mashed “Potatoes,” Loaded Parsnips, and Baked Soup Two Ways!
And if you are missing pancakes, cookies, and tortillas on the AIP – miss no more, because Berry Collagen Pancakes, Cinnamon Raisin N’Oatmeal Cookies, and Plantain Tortillas all will nix those fixes in the bud!
DOWNLOAD & READ INSTANTLY. Your DIGITAL COOKBOOK arrives immediately in your email inbox after you buy. It comes with a risk-free 100% money-back guarantee, no questions asked!
Many recipes in the book are LOW in CARBS and LOW in NATURAL SUGARS!
Every recipe in the book is either naturally COCONUT-FREE or can be made so with my easy tips!
EVERY sheet pan recipe comes with two beautiful photos!
No special equipment required other than a blender!
Easy-to-source ingredients and easy-to-digest foods.
100% AIP ELIMINATION-COMPLIANT! No nuts, seeds, dairy, nightshades, fruit based spices, legumes, grains, gluten, processed foods, alcohol, chocolate, eggs or additives.
Just good, clean, anti-inflammatory ingredients to help you REJUVENATE YOUR HEALTH!
EVERY sheet pan recipe comes with an optional “Reintroduction Idea” beneath the recipe to make the recipe work for your AIP reintroduction phase. This includes the ingredient, a suggestion on how to incorporate the ingredient into the recipe, as well as the stage # of the reintro ingredient!
The recipes are organized into these chapters to help you locate the recipe you need, fast: One Pan Meals, Main Courses, Sides & Snacks, Breads & Treats, and Bonus Recipes!
This beautiful eBook is also formatted to reduce printer ink if you choose to print a copy for yourself to keep!
Let me know if you try the AIP Sheet Pan Chicken Parmigiana!
Did you make the homemade Not-Tomato Sauce or did you go with a store-bought nightshade-free marinara? Or maybe you went really green and used my AIP Pesto Sauce instead!
I’d love to hear! Leave me a comment below.
AIP Sheet Pan Chicken Parmigiana
Paleo AIP Sheet Pan Chicken Parmigiana is an Italian classic that satisfies your nightshade-free craving, with a coconut-free option, too! Whole30 & Autoimmune Protocol compliant.
Ingredients
- olive oil
- 1 lb chicken breasts, scaloppini-cut
- 3 Tbsp arrowroot or tapioca starch
- 1 ½ Tbsp coconut flour (for coconut-free, sub tigernut or cassava flour)
- 1 ½ Tbsp nutritional yeast
- ⅓ tsp Himalayan salt
- ⅛ tsp garlic powder
- 1 batch NOT-TOMATO SAUCE (see below) -OR- store bought no-tomato sauce
- 5 oz arugula or baby spinach
NOT-TOMATO SAUCE
- ¼ cup cooked, sliced beets
- ½ cup pumpkin puree
- 1 ½ Tbsp balsamic vinegar
- ½ Tbsp olive oil
- 2 Tbsp bone broth or water
- 1 to 2 large garlic cloves
- ½ tsp Himalayan salt
- ¼ tsp dulse powder (optional)
- ¼ tsp onion powder
- ¼ tsp ginger powder
- 1 Tbsp Italian seasoning (or herbs of your choice)
Instructions
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Place rack in center oven. Heat to 425 F.
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Drizzle 2 Tb olive oil on a large sheet pan. Set aside.
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On a large plate, mix together tapioca starch, coconut flour, nutritional yeast, salt, and garlic powder. Rinse and shake excess water off chicken scallopini cutlets, then dredge in the flour mixture.
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Place cutlets flat in a single layer in the center of the prepared sheet pan. Drizzle ½ tsp oil over the top of each and bake for 7 minutes.
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Meanwhile, make the NOT-TOMATO SAUCE by adding all its ingredients to a high-speed blender. Puree until smooth, then thin with extra bone broth or water if desired. Set aside.
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Use tongs to flip chicken cutlets over, then divide and spread the NOT-TOMATO SAUCE over the tops.
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Place the arugula on each side of the chicken in the empty spaces on the pan. Bake 7 minutes more or until chicken is cooked, sauce is hot, and arugula is wilted.
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Serve chicken pieces over arugula, or cool, then cover and store for up to 5 days in the fridge.
Recipe Notes
For extra veggies, double up on the arugula / spinach.
NOT-TOMATO SAUCE easily doubles, triples, and quadruples for getting ahead with batch cooking and meal prep! For a chunkier texture, pulse the sauce in your blender until desired texture. For a thinner sauce, add 2 Tbsp more water at a time until desired thickness. For a more orange-colored sauce, use cooked orange beets instead of cooked red beets.
AIP REINTRODUCTION IDEA: Grass-Fed Dairy (Parmesan cheese, reintro stage 3) – If you’ve successfully reintroduced grass-fed dairy, substitute finely ground parmesan cheese for the nutritional yeast.
PRODUCTS USED IN THIS RECIPE:
Coconut flour, tigernut flour, or cassava flour
You can also use this yummy AIP store bought Carrot Marinara instead of making the NOT-TOMATO SAUCE.
4 Comments
will be making this soon can i use eggplant or zucchini as am a vegan perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hello Ramya,
Thanks for visiting! You could try making this with vegetables in place of the chicken, but do be aware that those veggies will need to be first sliced and salted. Then after resting for 15 to 30 minutes in the salt sprinkling, squeeze them of excess moisture before “breading” them. This way the meal does not come out too watery as you bake it. 🙂
Let me know if it works out for you with your substitutions!
XO,
Meagen
Hi! I’m really interested in your cookbook but I’m sensitive to coconut and usually can’t use a lot of recipes because they contain so many coconut products. Do your recipes rely heavily on coconut? If so, do you suggest substitutes? Thank you!
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