Chicken Parmesan was always one of my favorite comfort meals, so when I went gluten-free, I knew I had to find a way to recreate it without losing any of that crispy, cheesy magic. This gluten-free chicken parmesan gives me all the comfort. It’s pan-fried for that golden crunch, then finished in the oven with marinara and melty mozzarella. It’s surprisingly easy to pull together, whether it’s a busy weeknight or a slow Sunday dinner. If you’ve been missing classic chicken parm since going gluten-free, this recipe brings it back in the best way.
Servings: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
- 6 skinless, boneless thin-sliced chicken breasts, or skinless, boneless chicken breasts halved to make fillets
- salt and black pepper, to taste
- 2 large eggs
- 1 cup gluten-free panko bread crumbs, I like 4C gluten-free panko bread crumbs. I buy it at Walmart
- 1 cup gluten-free bread crumbs, or use 4C gluten-free bread crumbs
- ½ cup Parmesan cheese, grated, For dairy-free: I like Follow Your Heart dairy-free parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp Italian seasoning
- ½ cup gluten-free flour, I like Pillsbury gluten-free flour
- ¼ cup cornstarch, Substitute for more gluten-free flour
- ½ cup olive oil
- ½ cup gluten-free marina sauce
- 1 cup mozzarella cheese, sliced or shredded, For dairy-free: I like Violife dairy-free mozzarella cheese shreds
- ½ cup Parmesan cheese
- ¼ cup fresh basil, chopped
Instructions
- Preheat the oven to 450°F.
- Whisk eggs in a pie pan or shallow bowl and set aside.
- Mix together the gluten-free flour and cornstarch in a pie pan or shallow dish.
- Mix together the gluten-free bread crumbs, gluten-free panko, ½ cup of grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning in a pie pan or shallow bowl.
- Season the chicken with salt and pepper and dredge in chicken in the gluten-free flour mixture on both sides.
- Dip the gluten-free flour-coated chicken breast into the whisked eggs. Then dip chicken into the gluten-free breadcrumb mixture to evenly coat on both sides. Repeat for each chicken cutlet.
- Heat the olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
- Transfer the chicken to a greased baking dish. Top each chicken breast with 2 tbsp of the marinara sauce.
- Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and Parmesan cheese.
- Bake for 15- 20 minutes, until the cheese is browned and bubbly and the chicken breasts and the chicken is completely cooked through. An instant-read thermometer inserted into the center should read at least 165°F.
Notes
- You can easily use more or fewer gluten-free panko crumbs and gluten-free bread crumbs—your preference.
- Change the seasonings to change the flavor. You can even make this recipe spicy by adding some cayenne pepper.
- Having some sort of binding agent to hold the gluten-free flour and the gluten-free bread crumbs onto the chicken is key, but that doesn’t mean that you have to use eggs. If you don’t have eggs, you can use heavy cream as a substitute instead.
Nutrition
Serving: 1 serving Calories: 697kcal Carbohydrates: 46g Protein: 57g Fat: 31g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Trans Fat: 0.03g Cholesterol: 221mg Sodium: 624mg Potassium: 946mg Fiber: 3g Sugar: 1g Vitamin A: 378IU Vitamin C: 4mg Calcium: 145mg Iron: 2mg
