Hearty meals, like this Gluten Free Chicken Parmesan, are among the most requested meals at our house. It is so versatile and works just as well served with pasta as it does a simple side salad. Life is all about balance, and I firmly believe that dinners like this one are a must from time to time! No surprise – this recipe has become a year-round staple in my dinner repertoire!
This Gluten Free Chicken Parmesan Will Rock Your World!
I wish that I could say that my transition to a gluten-free diet was a smooth one. But the fact is, it has been – and at times still is – a struggle.
There have been many backslides, times I’ve tried to convince myself that my need to be gluten-free was “all in my head.” I’ve paid for these backslides dearly – with red, itchy skin, an upset stomach, and reduced energy.
For the record – I have never been tested for celiac, and if I had and it was positive, I wouldn’t have had these backslides. I do carry the celiac gene and have Hashimoto’s. I went gluten-free at the recommendation of my naturopath and noticed a sharp difference in how I felt quickly.
(People with autoimmune disorders often do better on a gluten free diet.)
Other than eating out, the biggest trigger for me to slip over to the dark – AKA gluten – side is special family dinners.
I am doing much better these days, and the biggest reason is that I’ve worked to adapt all of my favorite recipes to make them gluten-free. Recipes, like this Gluten Free Chicken Parmesan, are critical to keeping me on track.
You are going to love this recipe – which is perfect for entertaining – and enjoy even more that you can serve it to the whole crowd. No need to make a special for the family and friends version! Even my picky kids don’t notice that I’ve subbed in gluten-free flour and breadcrumbs.
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
Frequently Asked Questions
Can this recipe be made ahead of time?
The chicken can be breaded up to a day ahead of time, and kept covered on a parchment lined baking sheet in the refrigerator. You can also freeze coated chicken for up to three months. (It is not quite as crispy of you coated it fresh.) Leftovers can be reheated in the oven.
Should I wash chicken before cooking it?
It really depends on how it is packaged. If it is in a cryovacked tight plastic bag or otherwise tightly wraped, it has been soaking in its own juices. I like to rinse it in cold water to get rid of any pinkish-red juices. On the other hand, and air-chilled package on a tray or wrapped in paper doesn’t need to be washed. If you do wash it, wipe it down with a paper towel and put it in the refrigerator uncovered to allow it to dry.
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.
If You Like Gluten Free Chicken Parmesan You May Also Like:
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 – without the loss of flavor that comes with soaking chicken in water.
Gluten Free Chicken Parmesan
Chicken Parmesan has always been one of my favorite dishes to serve guests. Served with pasta, it is pure comfort food that people go crazy over. Making Chicken Parmesan gluten-free is easy! It is typically relatively easy to find gluten-free breadcrumbs, but I like to make my own. Check out my tips on how to make them.
Gluten Free Chicken Parmesan
Ingredients
- 1 1/2 pounds boneless skinless chicken
- 3/4 cup gluten free flour
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fresh ground black pepper
- 2 eggs beaten
- 2 tablespoons water
- 1/2 cup Parmesan cheese shredded
- 1 1/2 cups gluten-free breadcrumbs see tips on how to make them
- 2 tablespoons Avocado oil
- 1/2 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.
Great recipe idea and what a cool collaboration! Looking forward to trying the Easy Homemade Pizza (http://www.ragu.com/recipes/easy-homemade-pizza).
Thanks so much!
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!
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.
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.
They should be working now! That does look good. 🙂
This looks absolutely mouth-watering! I definitely need to try this!
WHATS WITH THE NEW FORMAT? I LIKED SEEING THE PHOTOS OF YOUR RECIPIES.