Gluten-Free Chicken Parmesan (Easy & Extra Crispy Recipe)

An overhead view of gluten-free chicken parmesan in a dish.

Meaningful Eats

Gluten-Free Chicken Parmesan (Easy & Extra Crispy Recipe)

6 servings

I'm sharing all the tips on how I make amazing gluten-free chicken parmesan at home!

I highly recommend Aleia’s Italian breadcrumbs. I also like to use a flavorful marinara sauce (I like the brand Victoria) and hand-grated, low-moisture mozzarella for the topping.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 45

Author Erin Collins

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.

Notes

Dairy-Free: Substitute the mozzarella and Parmesan with dairy-free alternatives.

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crispier texture.

To Make Ahead: Bread and pan-fry the chicken a few hours in advance, then assemble and bake right before serving.

To Freeze: Not recommended, since the texture changes when frozen. For best results, enjoy fresh or refrigerate.

Nutrition