Gluten Free Chicken Parmesan – Crispy and Delicious Recipe
This Gluten Free Chicken Parmesan recipe offers a crispy and delicious twist on the classic Italian-American favorite, perfect for those avoiding gluten without sacrificing flavor. Tender chicken cutlets are coated in a flavorful gluten-free breadcrumb mixture, baked until golden, then topped with marinara sauce and melted mozzarella cheese for a comforting and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 17-23 minutes
- Total Time: 27-33 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Chicken
- 2–3 (5-6 ounces) boneless skinless chicken breasts or 3–4 chicken cutlets
Egg Wash
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Breading
- 1.5 cups gluten-free panko or breadcrumbs
- 1/3 cup grated parmesan cheese plus more for serving
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 tablespoon olive oil plus olive oil cooking spray
Topping
- 3/4 cup marinara sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Prepare the Chicken: If using chicken breasts, slice each breast in half lengthwise to create even cutlets. Place each piece between plastic wrap and gently pound with a meat mallet or rolling pin until evenly thick. Pat dry both sides of the chicken with paper towels to ensure proper breading adhesion.
- Make the Egg Wash: In a shallow bowl, whisk together the eggs, milk, kosher salt, and ground black pepper until well combined.
- Prepare the Breading Mixture: In a separate shallow bowl, combine the gluten-free panko, grated parmesan cheese, Italian seasoning, garlic powder, and dried parsley. Drizzle olive oil over the mixture and use your hands to thoroughly blend it through, helping the breading crisp up beautifully when baked.
- Coat the Chicken: Dip each piece of chicken first into the egg wash, then dredge it in the breadcrumb mixture, pressing the breading onto the chicken to ensure it adheres well. Place the coated cutlets on the prepared baking sheet spaced 1-2 inches apart.
- Bake the Chicken: Bake in the preheated oven for 17-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the breading is golden and crisp.
- Add Sauce and Cheese: Remove the chicken from the oven and spoon marinara sauce evenly over each piece. Sprinkle shredded mozzarella cheese on top, then return to the oven for 2-3 minutes to melt the cheese.
- Serve: Serve the chicken hot, garnished with additional parmesan cheese and fresh parsley or chopped basil if desired. Enjoy your crispy and flavorful gluten-free chicken parmesan!
Notes
- For even cooking, pound chicken cutlets to uniform thickness.
- Using gluten-free panko creates the crispiest breading; regular breadcrumbs can be substituted but will alter texture.
- Olive oil mixed into the breading helps achieve a golden crust during baking.
- Ensure chicken reaches 165°F internally for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
