Erin’s Recipe Rundown
I asked for chicken Parmesan every birthday growing up, and this is my gluten-free take on my mother’s classic. It’s truly delicious and has become a birthday favorite for my kids as well.
Top tips: The choice of gluten-free breadcrumbs matters. I’ve tested many brands and prefer Aleia’s Italian breadcrumbs for the best texture and flavor. Use them if you can, or use plain gluten-free crumbs and add 2 teaspoons Italian seasoning and 1/2 teaspoon garlic powder.
I usually serve this over simple garlic spaghetti. It also pairs well with gluten-free focaccia, garlic bread, or cheesy breadsticks.
xoxo erin
Ingredients You’ll Need
Below are key ingredient notes for gluten-free chicken Parmesan. Jump to the recipe card below for exact measurements.
- Chicken breasts: Use thin-sliced breasts for convenience. If using regular breasts, slice in half and pound thin so the cutlets cook evenly.
- Gluten-free flour: Any all-purpose gluten-free flour works for dredging.
- Gluten-free Italian breadcrumbs: Italian-style crumbs give the best flavor. If using plain crumbs, add Italian seasoning and garlic powder.
- Mozzarella: Low-moisture whole-milk mozzarella, hand-grated if possible, melts best.
- Marinara: Choose a high-quality, flavorful sauce to complement the chicken.
How to Make Gluten-Free Chicken Parmesan
Here’s a concise overview; the full recipe with measurements is in the recipe card below.
Set up the breading station: Whisk eggs in one bowl, place gluten-free flour in a second, and combine breadcrumbs with grated Parmesan and seasonings in a third.
Bread the chicken: Season cutlets with salt and pepper. Dredge in flour, dip in egg, then press into the breadcrumb mixture, coating thoroughly.
Pan-fry: Fry the breaded cutlets in batches in hot oil until golden and crisp, 2–3 minutes per side. Transfer to a wire rack on a baking sheet to drain and keep crisp.
Finish in the oven: Spoon marinara over each cutlet, top with mozzarella, then bake until the cheese is melted and bubbly. Garnish with fresh basil and serve over garlic spaghetti or gluten-free noodles, with extra sauce if you like.
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I recommend Italian-style gluten-free breadcrumbs and a good-quality marinara. Hand-grated, low-moisture mozzarella melts best.
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Ingredients
Chicken Parmesan
- 3 boneless skinless chicken breasts, sliced in half and pounded thin
- Salt and pepper, to taste
- 1 cup gluten-free flour
- 1 cup gluten-free Italian breadcrumbs (Italian style recommended)
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- Olive oil or avocado oil, for pan frying
- 2 cups marinara sauce
- 8 ounces low-moisture whole-milk mozzarella, grated
Garlic Spaghetti
- 1 package gluten-free 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: whisk eggs in one shallow bowl, place flour in another, and combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper in a third.
- Bread the chicken: Working one piece at a time, dredge in flour, dip in egg, then press into the breadcrumb mixture until well coated.
- Pan-fry the chicken: Heat oil in a large skillet over medium heat. Fry cutlets in batches 2–3 minutes per side until golden. Transfer to a wire rack on a baking sheet.
- Spoon marinara over each cutlet, top with mozzarella, and bake 10–15 minutes until cheese is melted and the chicken reaches 165°F. Garnish with fresh basil.
Garlic Spaghetti
- Cook the gluten-free 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 and toss to coat with oil and garlic. Season with salt and pepper to taste.
- Serve the spaghetti topped with chicken Parmesan, extra sauce, and fresh chopped basil if desired.
Notes
Dairy-free: Substitute 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 crisper texture.
To make ahead: Bread and pan-fry the chicken a few hours before serving, then assemble and bake when ready.
To freeze: Not recommended — texture changes when frozen. Best enjoyed fresh or refrigerated.
Nutrition
Carbohydrates: 32 g |
Protein: 38 g |
Fat: 16 g