Hearty meals, like this Gluten-Free Chicken Parmesan, are among the most requested meals at our house. This recipe is versatile and works just as well served with pasta as it does with a simple side salad. We pan fry the chicken until it is golden brown and then finish it in the oven for a crispy chicken parm with all of the flavor and none of the gluten.
Is there anything more comforting than a hearty plate of Chicken Parmesan?
This healthy Gluten-Free Chicken Parmesan delivers crispy, golden, melt-in-your-mouth chicken that even the most discerning palate (or picky kids) would be hard-pressed to resist.
Thanks to a secret ingredient, we've upped the nutrition to create a family-friendly meal you will turn to again and again.
How to Make Gluten-Free Chicken Parmesan
Step #1: Pound the Chicken - Pound the chicken thin with a meat mallet. Don't have a meat mallet? No worries. Chances are you have something in your kitchen that works. I used the side of my garlic mincer for years.
Step #2: Make the Coating - Prepare your ingredients to coat the chicken. In one bowl, combine the flour, Italian seasoning, salt, and pepper. In another whisk together the eggs and milk. In a third, combine the breadcrumbs and Parmesan.
Step #3: Coat - Dredge the chicken in the flour mixture.
Step #4: Dip - Then dip it in the egg wash.
Step #5: Coat -Finally, coat the chicken in the breadcrumbs.
Step #6: Press - You will want to use your hand to gently press the breadcrumbs into the chicken.
Step #7: Preheat - Now that the chicken is ready to cook, preheat your oven to 350 degrees.
Step #8: Fry - Heat oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side, until it is golden brown.
Step #9: Bake - Transfer to a baking sheet, and top with marinara sauce and mozzarella. Cook for about 10 minutes, until no longer pink.
Step #10 - Enjoy! - If desired, serve with cooked pasta.
Tools for Making this Recipe:
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- Meat Mallet
- Shallow Dish for Breading
- Skillet
- Pot
- Baking Sheet
Mix it Up!
- For a fun twist, top it with burrata - the creamiest cheese known to man!
- If I am in the mood for a lighter meal, I like to serve this over a bed of peppery arugula.
- This is fabulous served with fresh cherry or grape tomatoes that have been soaked in balsamic vinegar. (Skip the marinara!)
- For an extra punch of flavor, add a tablespoon of garlic powder to the breadcrumb mixture.
Tips & Tricks for Making This Recipe:
- To make gluten free breadcrumbs, tear gluten free bread into small pieces. Place in a food processor and process until fine. Preheat oven to 350 degrees. Place crumbs in a single layer on a spreadsheet. Cook for 5 minutes. Turn oven off and allow to sit in the oven for another 30 minutes. You may toss with two tablespoons of olive oil prior to cooking if desired.
- The secret to incomparably tender chicken is to salt it up to 24 hours ahead of time and let it sit in the refrigerator. This has the same impact as brining does - more moisture is retained when cooking.
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Healthy Gluten Free Chicken Parmesan
Ingredients
- 1 ½ pounds boneless skinless chicken
- ¾ cup gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon fresh ground black pepper
- 2 eggs beaten
- 2 tablespoons water
- ½ cup Parmesan cheese shredded
- 1 ½ cups gluten-free breadcrumbs see tips on how to make them
- 2 tablespoons Avocado oil
- ½ cup marinara sauce
- 8 ounces fresh mozzarella
- 8 ounces gluten free pasta
- fresh basil for garnish
Instructions
- Place chicken between two pieces of plastic wrap and pound with a meat mallet until thin.
- In a shallow dish combine flour, sea salt, Italian seasoning and black pepper. In another dish whisk together eggs and milk. In a third shallow dish, combine breadcrumbs and Parmesan.
- Dredge chicken in flour and then dip in the egg mixture. Coat with breadcrumbs and then transfer to a plate.
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium heat. Cook chicken until golden brown, about 4 minutes per side.
- Transfer to a baking sheet and top with marinara sauce and mozzarella. Cook for 10 minutes, until chicken is no longer pink.
- The internal temperature should be around 155° when you remove it from the oven. Allow to rest for about 10 minutes.
- Meanwhile, cook pasta according to package directions. Toss with olive oil if desired.
- Garnish with basil and serve warm.
Elizabeth Shaw
Great recipe idea and what a cool collaboration! Looking forward to trying the Easy Homemade Pizza (http://www.ragu.com/recipes/easy-homemade-pizza).
Wendy Polisi
Thanks so much!
Wendi Spraker
Hi Wendy! I'm Wendi! Loved your post about your Ragu inspiration! I have never tried the gluten free flour or breadcrumbs and am wondering about flavor. Can you tell any taste difference between the gluten free and standard? Wonderful recipe AND I LOVE your photos!! WOW!
Wendy Polisi
Thanks so much!
I don't taste a difference at all and my family (who isn't gluten free) doesn't notice either. Obviously if no one in your family has a gluten issue you can make it with regular breadcrumbs.
Paula Whelan
None of the Ragu links brought me to their website - just a blank page. I checked ragu.com. I would use the Spicy Italian Sauce to make Florentine Lasagna.
Wendy Polisi
They should be working now! That does look good. 🙂
Shannon Brown
This looks absolutely mouth-watering! I definitely need to try this!
CAROL MISENER
WHATS WITH THE NEW FORMAT? I LIKED SEEING THE PHOTOS OF YOUR RECIPIES.