Gluten-Free Chicken Parmesan

5 from 9 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Italian

Keyword: Gluten-Free Chicken Parmesan

Servings: servings

Author: Audrey Roberts

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

US Customary - Metric

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.

Video

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