Erin’s Recipe Rundown
I used to request chicken Parmesan for my birthday every year growing up. This is my gluten-free version of my mom’s tried-and-true recipe. It turns out amazing and is now a meal my kids request for their birthdays too!
Top Tips: The type of gluten-free breadcrumbs you use makes all the difference. I have tried pretty much every gluten-free bread crumb on the market and think Aleia’s is the very best. (Not sponsored – just my own opinion!) I recommend the Italian breadcrumbs for this recipe.
I usually serve this over simple garlic noodles. You can also try serving this with gluten-free focaccia, gluten-free garlic bread or gluten-free cheesy breadsticks.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make gluten-free chicken parmesan. Jump to the recipe card below for the exact measurements.
- Chicken breasts: I usually buy thinly sliced chicken breasts to make this recipe easier. You can also buy regular chicken breasts, slice them in half and pound them slightly. The idea is you want a thinner piece of chicken to start!
- Gluten-free flour: Any type of gluten-free flour will work for this recipe.
- Gluten-free Italian breadcrumbs: I’ve tried many brands of gluten-free breadcrumbs and prefer Aleia’s. I recommend Italian breadcrumbs for this recipe, but you can use plain breadcrumbs and add 2 teaspoons Italian seasoning and 1/2 teaspoon garlic powder if needed.
- Mozzarella cheese: I use hand grated, low-moisture whole milk mozzarella for this recipe. I think hand-grated cheese melts so much better!
- Marinara: Use a high-quality, good tasting marinara here. My favorite brand is Victoria.
How to Make Gluten-Free Chicken Parmesan
Here’s an overview of how to make gluten-free chicken parmesan. You can jump to the recipe for the full instructions!
Step up the breading station: Start by setting up your breading station. Whisk the eggs in one bowl, add the gluten-free flour to another, and in a third bowl combine the breadcrumbs with the Parmesan cheese.
Bread and pan-fry the chicken: Season the chicken with salt and pepper. Working with one piece at a time, coat the chicken in the flour, dip it into the eggs, then press it into the breadcrumb mixture. Fry the chicken in batches, turning once, until golden and crisp. Be careful not to overcrowd the pan.
Finish the chicken: Gently spoon marinara over each cutlet. Then top each with grated mozzarella and bake until golden and bubbly!
Garnish with fresh basil. I usually serve this over garlic spaghetti (recipe below in the recipe card) or fresh gluten-free egg noodles (I buy them at Trader Joe’s). I like to top the noodles with extra sauce!
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Gluten-Free Chicken Parmesan (Easy & Extra Crispy Recipe)
Ingredients
Chicken Parmesan
- 3 boneless skinless chicken breasts sliced in half and pounded thin
- Salt and pepper
- 1 cup gluten-free flour
- 1 cup gluten-free Italian breadcrumbs I recommend Aleia’s
- ½ cup grated Parmesan cheese
- 3 large eggs
- Olive oil for pan frying
- 2 cups good-tasting marinara sauce I like Victoria
- 8 ounces low-moisture whole milk mozzarella cheese Preferably hand grated
Garlic Spaghetti
- 1 package Banza Gluten-Free Brown Rice Spaghetti
- 2-3 tablespoons olive oil
- 1 tablespoon minced garlic
- Fresh basil for serving, optional
Instructions
Chicken Parmesan
- Preheat the oven to 425°F. Line a large baking sheet with a wire rack. Season the chicken on both sides with salt and pepper.
- Set up the breading station: In one shallow bowl, whisk together the eggs. Place the flour in a second bowl. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder and a pinch of salt and pepper.
- Bread the chicken: Working one piece at a time, dip the chicken into the egg wash, then coat it in the flour. Dip it again in the egg wash, then press it into the seasoned breadcrumb mixture until well coated. Repeat with all the chicken.
- Pan-fry the chicken: Heat a generous layer of avocado oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown. Transfer the browned chicken to a wire rack set over a baking sheet. Repeat with the remaining cutlets.
- Spoon marinara sauce over each piece of chicken. Top with a generous sprinkle or slice of mozzarella. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chicken reaches 165°F.
Garlic Spaghetti
- Cook the Banza Gluten-Free Brown Rice Spaghetti according to package directions; drain well.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
- Add the spaghetti to the skillet and toss until coated. Season with salt and pepper to taste.
- Scoop the spaghetti into a serving dish and top with the chicken Parmesan. Garnish with fresh chopped basil and extra sauce, if desired.
WOW!!! This is a DELICIOUS recipe. I would argue that it is the best Chicken Parmesan I’ve even had – even at a restaurant.
Thanks so much for creating it!!
Yay! We’re so happy to hear you loved the new recipe! Thank you for such amazing feedback, Afton!
I made this recipe and it was absolutely delicious!! Especially loved the garlic hack with the pasta to give it some extra flavor so good!!!
Yay! We’re so happy to hear how much you loved the new recipe, Nicole! Thank you for sharing your positive feedback with us.
Instructions call for Italian seasoning and garlic powder. I don’t see them in ingredients list. Am I missing them?
Hi Regan, we typically use the Italian breadcrumbs that already contain the seasoning and garlic to where they don’t need to be added separately. Thank you for bringing this need for clarification to our attentions! We hope you enjoy the recipe!