Gluten-Free Chicken Parmesan
Skip the restaurant and enjoy this Gluten-Free Chicken Parmesan recipe for dinner tonight! A crispy crust made from parmigiana cheese and gluten-free breadcrumbs coats juicy chicken breasts that are cooked in a skillet with a marinara tomato sauce.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6 servings
Author: Jennifer Deppa
- 1 ½ lbs. chicken breasts
- ¼ cup all purpose flour or a gluten-free 1-to-1 blend
- ¾ tsp. salt divided
- ¼ tsp. black pepper
- 1 large egg
- 1 Tbsp. milk almond, cashew, or soy milk
- ½ cup Parmesan cheese or Parmigiano Regiano
- ½ cup plain breadcrumbs or a gluten-free brand
- 2 tsp. Italian seasoning homemade or store bought
- 2 Tbsp. olive oil
- 24 oz. spaghetti or marinara sauce
- 6 oz. mozzarella cheese shredded
- Pasta or Zucchini Noodles
- Parsley
Using a meat mallet, pound chicken breasts to ¾ to 1-inch thick and cut into 4-ounce portions.
In three separate shallow bowls add the flour, ¼ tsp. salt, and ¼ tsp. pepper to the first bowl, whisk the egg and milk in the second bowl, and toss together the cheese, breadcrumbs, Italian seasoning, and ½ tsp. salt in the third bowl.
For the Assembly:
Take one chicken breast and lightly coat it in the flour, dip it into the egg wash, and then coat it with the Parmesan cheese and breadcrumbs.
Repeat the above step with the remaining pieces of chicken.
How to Cook:
Add 2 tablespoons of olive oil to a large skillet over medium heat, or enough to coat the bottom of the pan.
Once oil starts to sizzle, place all 6 pieces of chicken in the skillet, being careful not to overlap any of them.
Sear chicken for 2-3 minutes on each side.
Pour spaghetti sauce over chicken and pick up each breast so it gets underneath.
Cover skillet with a lid and reduce heat to low. Simmer for 8-10 minutes or until chicken is cooked through and the internal temperature is 165°.
Just before serving sprinkle 1-ounce of mozzarella cheese on each piece of chicken.
After cheese has melted serve chicken Parmesan with spaghetti noodles, roasted spaghetti squash, or zucchini noodles. Sprinkle with extra Parmesan cheese and fresh parsley. Enjoy!
- Look for a gluten-free noodle that is made from quinoa, lentils, or brown rice instead of corn.
- Serve the chicken Parmesan over zucchini noodles instead of regular noodles for a lower-carb twist.
- Substitute the plain breadcrumbs and seasonings with Italian-style breadcrumbs for more flavor.
Meal Prep and Storage
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- How to prep ahead of time: You can tenderize the chicken up to one day early.
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- How to store: This dish will keep well for up to 3-4 days in the refrigerator.
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- How to freeze: Place in a freezer safe container or freezer bag and store for up to 2-3 months. It is best stored without the cheese on top.
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- How to reheat: While you can microwave it to reheat it, you'll get the best texture if you add it back to the skillet. Cover the skillet with a lid and let cook over Medium to Medium-Low heat for 6-10 minutes, or until heated through.
Calories: 371kcal | Carbohydrates: 16g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 132mg | Sodium: 1328mg | Potassium: 866mg | Fiber: 3g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 9mg | Calcium: 309mg | Iron: 3mg