Step 1: Preheat & Prep the Chicken  

Preheat the oven to 400°F and place a wire rack on a baking sheet—this keeps the bottom of the chicken from getting soggy as it bakes.  

Using the flat side of a meat tenderizer, pound the chicken to an even thickness (I like to do this between two sheets of parchment paper). Pat dry thoroughly with a paper towel. This step is essential for keeping the breading intact!  

Step 2: Set Up Your Breading Station  

Grab 3 shallow bowls—one for the gluten-free flour, 1 teaspoon salt, and pepper; one for the egg and water; and one for the almond flour and Italian seasoning. Whisk each mixture to combine. 

Step 3: Bread the Chicken 

Coat each chicken breast in the flour mixture, then the egg mixture, then the almond flour mixture. Place on the wire rack and repeat with the remaining chicken.  

Step 4: Spray & Bake  

Lightly spray the breaded chicken with oil and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F  

Step 5: Make the Lemon Sauce 

While the chicken bakes, combine the butter, lemon juice, lemon halves, apple cider vinegar, and ½ teaspoon salt in a small saucepan. Bring to a simmer and cook until the chicken is ready.  

Step 6: Broil  

Once the chicken is finished baking, switch the oven to broil for about 2 minutes or until the chicken is golden and crispy.  

Step 7: Plate & Serve  

Pour the lemon sauce over the chicken, top with fresh parsley, and serve warm.