Gluten Free Chicken Parmesan
This gluten free chicken parmesan tastes just like the classic! It’s crispy, easy to make, full of flavor and delicious as is, in a sandwich or served with your favorite gluten free pasta.
This gluten free chicken parmesan is crispy, easy to make, full of flavor and perfect for a simple weeknight family dinner.
While chicken parmesan is often thought of as a heavier/heartier meal, you can serve it with a side salad (I love my vegan caesar salad here) to lighten it up a bit.
I do love to serve it with gluten free pasta, but you can also turn it into a sandwich with extra cheese and sauce. No matter how you serve it, this is a simple and high protein dinner recipe the whole family will love.
If you love this recipe and need more easy gluten free dinners, try my gluten free chicken piccata, turkey meatballs or chicken tenders next.
Key ingredients
CHICKEN. I bought chicken breasts that were already cut into cutlets, but you can also buy regular chicken breasts and either slice them into cutlets or pound then to 1/4 inch thick.
FLOUR. You will need gluten free all purpose flour to coat the chicken which will help give it a good crust. My favorite is the Bob’s Red Mill 1:1 Baking Flour, but in this particular recipe, anything goes.
PARMESAN. A key for gluten free chicken parmesan! You want to use grated parmesan here.
BREADCRUMBS. I like Ian’s gluten free breadcrumbs, but anything goes here!
SPICES. Garlic, Italian seasoning and some salt and pepper will add a lot of flavor to this chicken recipe.
EGG. Coating the chicken in an egg mixture will allow the parmesan/breadcrumb mixture to stick and create that crispy crust.
MOZZARELLA. Once the chicken is pan fried an crispy, we’ll top it off with some mozzarella and bake until it’s melted. You can easily make this dairy free by using a dairy free/vegan parmesan and mozzarella.
SAUCE. You can use any kind of red/tomato based sauce here. I like using my pomodoro or vegan pasta sauce for extra veggies.
How to make gluten free chicken parmesan
Unless your chicken is already sliced, pound until about 1/4 inch thick. In a small dish, whisk together the garlic, Italian seasoning, salt and pepper.
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In a shallow dish, add the flour and half of the seasoning blend. Mix well. In a second shallow bowl, whisk the eggs.
In final bowl, combine the parmesan, breadcrumbs and the remaining seasoning blend.
Dip each chicken cutlet into the flour, then the eggs, then coat in the breadcrumb/parmesan mix. Pat into the chicken. Repeat with all cutlets.
Heat the oil in a skillet over medium heat. Once hot, add the chicken and fry on each side for about 3 minutes or until golden brown. It will continue cooking in the oven.
Add the tomato sauce to a baking dish, then add in the chicken and top each piece with the mozzarella.
Bake for 10-12 minutes or until the cheese is melted or slightly bubbly. Serve with fresh basil, red pepper flakes and enjoy as is or over your favorite gluten free pasta. Try my chicken cutlet and lemon pasta or gluten free cacio e pepe next!
How to store
This gluten free chicken parmesan is definitely best served fresh, but it will keep in the fridge for 2-3 days. I like to reheat it in my air fryer so it can get really crispy, but reheating in the oven will also work just fine.
Serving suggestions
I love to serve this recipe with pasta and a side salad or some sauteed veggies like asparagus. Zucchini noodles in place of traditional pasta is also delicious.
It’s delicious with my red pepper pasta or vodka pasta for a different flavor profile or even my gluten free risotto.
Can I make chicken parmesan without breadcrumbs?
Yes! It will be more like a parmesan crusted chicken, but you can definitely leave them out. An alternative is to sub for almond flour for a more paleo/keto option.
More easy dinner recipes!
- Gluten Free Orange Chicken
- Lemon Pepper Chicken Bowls
- Chicken Bolognese
- Marry Me Chicken Pasta
- Chicken Noodle Soup
- Gluten Free Beef Bolognese
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Gluten Free Chicken Parmesan
by: claire cary
Ingredients
- 4 pieces chicken breast cutlets about 1 1/4 pounds total
- ½ cup gluten free all purpose flour
- 2 eggs
- ½ cup gluten free breadcrumbs
- ½ cup parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups mozzarella
- 1 cup marinara sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Unless your chicken is already sliced, pound until about 1/4 inch thick.
- In a small dish, whisk together the garlic, Italian seasoning, salt and pepper.
- In a shallow dish, add the flour and half of the seasoning blend. Mix well.
- In a second shallow bowl, whisk the eggs.
- In final bowl, combine the parmesan, breadcrumbs and the remaining seasoning blend.
- Dip each chicken cutlet into the flour, then the eggs, then coat in the breadcrumb/parmesan mix. Pat into the chicken.
- Repeat with all cutlets.
- Heat the oil in a skillet over medium heat. Once hot, add the chicken and fry on each side for about 3 minutes or until golden brown. It will continue cooking in the oven.
- Add the tomato sauce to a baking dish, then add in the chicken and top each piece with the mozzarella.
- Bake for 10-12 minutes or until the cheese is melted or slightly bubbly.
- Serve with fresh basil, red pepper flakes and enjoy as is or over your favorite gluten free pasta.
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