Gluten Free Chicken Parmesan
Posted: 01/03/23
Updated: 04/03/25
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Gluten free chicken parmesan is easy enough for weeknight meals but delicious enough to serve company. Tender chicken, lightly breaded with gluten free breadcrumbs, pan-fried, coated with rich tomato sauce, two types of cheese, then baked to melty perfection in the oven. Serve gluten free chicken parmesan over pasta for a complete, restaurant-quality meal.
What Makes This Recipe So Good
- Gluten free chicken parmesan is such a comforting and classic dish! Tender chicken, coated in buttery breadcrumbs, pan-fried to golden perfection, coated with hearty tomato sauce and two types of delicious cheese. It’s baked in the oven until the cheese is perfectly melted. We don’t stop there! Serve it over your favorite gluten-free noodles, and the meal is complete. Every bite of this dish is absolutely comforting and hearty!
- It’s such a delicious dish to make for regular weeknight meals, and elevated enough for serving company. This classic recipe is easy to make, and such a great one to keep in your usual meal rotation. Once you’ve breaded and pan-fried the chicken, all you have to do is add the tomato sauce, cheeses, and bake. That’s it!
Chef’s Tips
- When dredging your cutlets in the egg and breadcrumbs, use one hand for the eggs, and the other hand for the breadcrumbs. This helps keep things tidy while you prep the chicken.
- Classic chicken parmesan is served over spaghetti noodles like angel hair or linguine. You can use any type of gluten-free noodle you prefer in this recipe!
More Delicious Gluten Free Recipes
- Gluten Free Cream of Chicken Soup
- Ultimate Chicken Casserole
- Gluten Free Chicken Pot Pie
- Chicken Fajita Casserole
- Gluten Free Tomato Soup
- Gluten Free Meatloaf
- Chicken Ranchero
- Gluten Free King Cake
- Gluten Free Fried Chicken
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Gluten Free Chicken Parmesan
Breaded, pan-fried chicken cutlets, topped with tomato sauce and two types of cheese, baked until melted, tender perfection.
servings
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts approximately 8-10 ounces each, evenly sized
- salt to taste
- freshly ground black pepper to taste
For the Gluten-Free Breading
- 2 large eggs
- 1 cup gluten-free breadcrumbs plus more as needed
- ½ cup grated fresh parmesan
- ½ cup gluten-free all purpose flour
- ½ cup avocado oil approximate; enough to fill pan by ½-inch
For the Topping
- ½ cup prepared tomato sauce
- 1 cup shredded fresh mozzarella
- ¼ cup chopped fresh basil
- ½ cup grated fresh provolone
- ½ cup grated fresh parmesan
- 1 tablespoon olive oil
Serving Suggestions (All Optional)
- gluten-free spaghetti
- additional tomato sauce
Equipment
- 3 medium shallow bowls
- 2 whisks
- Cutting board
- sharp chef's knife
- Parchment paper
- meat mallet or rolling pin
- large plate
- large cast iron skillet or other large, heavy-bottomed skillet
- Tongs
- 9×13 baking dish
- Internal meat thermometer
Instructions
To Bread the Chicken
- Crack 2 large eggs directly into one shallow bowl. Whisk until eggs are fully combined and no longer streaky. Set bowl aside.
- Add 1 cup gluten-free breadcrumbs and ½ cup grated fresh parmesan to second shallow bowl. Whisk ingredients together until incorporated evenly. Set aside.
- Place ½ cup gluten-free all purpose flour in third shallow bowl. Set aside.
- Place 2 large boneless, skinless chicken breasts on cutting board. Slice each chicken breast in half horizontally, creating 4 chicken cutlets.
- If chicken cutlets vary in thickness, separate cutlets and cover with parchment paper. Use meat mallet to pound cutlets until each is approximately ½-inch thick from end to end.
- Discard parchment paper. Liberally season chicken cutlets on all sides with salt and freshly ground black pepper.
- One by one, place seasoned chicken cutlet in shallow bowl of flour. Coat all sides of chicken evenly with flour, then shake excess flour back into bowl.
- Place floured chicken cutlet in bowl of beaten eggs, coating all sides. Let excess egg drip back into bowl, then place cutlet in bowl of breadcrumb mixture. Flip cutlet over 2 to 3 times, gently pressing cutlet into breadcrumbs as needed to coat all sides completely.
- One by one, dip flour-coated chicken cutlets into egg mixture until submerged, then hold cutlet over bowl and allow excess egg to drip back into bowl.
- Shake excess breadcrumb mixture back into bowl, then place breaded chicken cutlet on large plate and set aside. Repeat process until all cutlets have been breaded.
To Cook the Chicken
- Preheat oven to 450° Fahrenheit.
- Once all cutlets have been breaded, place cast-iron skillet on stovetop over medium-high heat. When pan is warm, add approximately ½ cup avocado oil and continue heating skillet until oil is hot and shimmery.
- When oil is hot, place breaded cutlets in skillet. Work in batches as needed to avoid overcrowding pan.
- Fry cutlets 2 to 3 minutes or until golden-brown on bottom, then flip cutlets over and fry 2 to 3 minutes more. Once golden-brown on both sides, transfer cutlets to baking dish and set aside. Repeat with any remaining cutlets.
- Once all cutlets have been fried and transferred to baking dish, divide ½ cup prepared tomato sauce in 2-tablespoon portions. Top each cutlet with 2 tablespoons of sauce, spreading sauce evenly across top of cutlet.
- Top cutlets with equal portions of 1 cup shredded fresh mozzarella, ¼ cup chopped fresh basil, ½ cup grated fresh provolone, and ½ cup grated fresh parmesan. Spread each ingredient evenly over tops of cutlets to ensure even cooking.
- Drizzle 1 tablespoon olive oil evenly over cutlets (¼ tablespoon per cutlet).
- Place baking dish in preheated oven and bake 10 minutes, then check internal temperature of chicken with meat thermometer. Continue baking as needed until thermometer reads 160° Fahrenheit and cheese on top of chicken is melted and bubbly.
- Once chicken reaches target internal temperature, carefully remove baking dish from oven. Set aside and let rest 5 minutes.
- After 5 minutes, divide chicken parmesan between serving plates. Serve warm with gluten-free spaghetti and additional tomato sauce if desired..
Notes
- Chicken Cutlets: Make sure your cutlets are all basically the same size and same thickness, otherwise they’ll cook at different rates.
- Tomato Sauce: Double-check the ingredients label and make sure your prepared sauce doesn’t contain any hidden gluten.
Nutrition Information
Serving: 1 chicken parmesan cutlet | Calories: 824kcal | Protein: 48g | Fat: 55g | Saturated Fat: 15g | Trans Fat: 0.02g | Total Carbs: 35g | Fiber: 2g | Sugar: 2g | Net Carbs: 33g | Vitamin C: 4mg | Cholesterol: 221mg | Sodium: 1053mg | Potassium: 665mg | Calcium: 549mg | Iron: 12mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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