Gluten Free Chicken Parmesan
This gluten free chicken parmesan is a delicious twist on a classic dish, delivering crispy texture and savory flavors, all while being packed with protein and gluten-free ingredients.
Ingredients
- 4 (1.5 pounds) boneless skinless chicken breasts
- ½ cup (70 g) all-purpose gluten-free flour blend
- 2 eggs any size
- 2 tablespoons lukewarm water
- 2 cups gluten-free breadcrumbs (preferably panko-style)
- 2 tablespoons dried Italian seasoning
- ¾ cup (3 ounces) finely grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil, plus more as needed
- 3 cups (24 ounces) jarred tomato herb marinara sauce
- 8 ounces shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the coatings and chicken: Preheat your oven to 400°F. Place the gluten-free flour, beaten eggs (with 2 tablespoons of water), and breadcrumbs mixed with Italian seasoning, salt, and Parmesan into separate shallow bowls. Pound the chicken breasts until they're about ½ inch thick for even cooking.
- Dredge the chicken: Coat each piece in flour, shake off the excess, and dip into the eggs. Let the extra egg drip off before pressing the chicken into the crumbs. Make sure it's fully coated on all sides.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the breaded chicken for 2-3 minutes per side until golden and crisp. Work in batches, adding more oil as needed.
- Assemble and bake: Arrange the chicken in a greased 9x13-inch casserole dish. Top each piece with marinara, mozzarella, and more Parmesan. Bake for 10-15 minutes in the preheated oven until the cheese is bubbly and the chicken reaches 165°F internally.
- Serve: Sprinkle with fresh basil before serving. Enjoy warm as-is or over gluten-free pasta for a hearty meal!
Notes
For substitutions, swap chicken with eggplant for a vegetarian option or try almond flour instead of gluten-free flour for a keto variation.