Gluten-Free Chicken Parmesan Recipe

gluten free chicken parmesan recipe

Who knew the lusty Italian dish of breaded chicken bathing in marinara sauce and melted cheese could be easy enough to make for a weeknight dinner–not to mention gluten-free? Make this gluten free chicken parmesan once and it’ll become a household favorite.

by Eric Lundy

gluten free chicken parmesan recipe
5 from 7 votes
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Gluten-Free Chicken Parmesan Recipe

This easy-to-make classic has it all—chicken with a crispy breaded crust, luscious marinara sauce, and gooey melted cheese.

Ingredients

  • 3 tablespoons olive oil plus more for greasing
  • 3 tablespoons your preferred gluten-free flour mix (we like Cup4Cup)
  • Kosher salt and freshly ground pepper
  • 1 egg
  • 2 teaspoons gluten-free Dijon mustard
  • 2/3 cup gluten-free panko breadcrumbs (we like Ian’s brand)
  • 6 tablespoons finely grated Parmesan cheese divided
  • 2 boneless skinless chicken cutlets
  • 11/2 cups (12 ounces) your preferred jarred gluten-free marinara sauce we like Rao’s brand
  • 2/3 cup about 2 ounces shreddedmozzarella cheese
  • 1/2 cup lightly packed fresh basil leaves

Instructions

  1. Heat the oven to 350°F. Lightly grease a large, ovenproof frying pan or 9 by 13-inch baking dish.
  2. In a small bowl, combine the flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
  3. In another small bowl, whisk together the egg, mustard, and 2 teaspoons water.
  4. In a third small bowl, combine the breadcrumbs, 4 tablespoons of the Parmesan cheese, and a few grinds of pepper.
  5. One at a time, place each chicken cutlet between two pieces of plastic wrap and, using a mallet or the bottom of a frying pan, gently pound to an even 1⁄4-inch thickness.
  6. Dredge each piece of chicken in the seasoned flour. Shake off the excess, then dunk the chicken into the egg mixture to coat. Finally, coat with the breadcrumb mixture, using your hands to pack the crumb mixture onto the chicken pieces. Reserve on a plate.
  7. Line a plate with paper towels. Heat the 3 tablespoons olive oil in a large skillet over medium-high heat until the oil is shimmering. Add the chicken in one layer, in batches, if necessary. Cook until each side is golden brown and crispy, 2 to 3 minutes per side. Transfer the cooked chicken to the prepared plate and sprinkle with salt.
  8. Spread half the marinara sauce in the bottom of the prepared baking dish. Layer the chicken on top of the sauce. Pour the remaining sauce over the chicken, top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese, and bake until the cheese is golden and bubbly, 20 to 25 minutes.
  9. Chop the fresh basil leaves, sprinkle them over the chicken Parmesan, and serve.

Photo Erin Ng

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24 Comments on “Gluten-Free Chicken Parmesan Recipe”

  3. Avatar for Marie

    Thank you for sharing this, it was lovely and is going into our fall rotation 🙂

  7. Avatar for Gloria

    Thank you for sharing this. Have not had Chicken Parm since going gluten free 5 years ago.
    Still made it for my family but could never enjoy it with them.
    Your version was very easy to follow, and was really really tasty unlike other GF recipes. I didn’t tell anyone it
    was gluten free until after they ate. They loved it and my teenager even invited friend home next day
    to try his moms “bomb” Chicken Parm.
    I plan on trying chicken piccata using first part of this recipe and tweaking it a bit.

  8. Avatar for Erika

    Thank you, Gloria, for sharing your experience. I’m SO glad it worked out for you. We have a chicken piccata recipe on this site that I make ALL THE TIME. It’s one of my and my daughter’s favorite dinners!

  9. Avatar for Kelly L

    5 stars
    Amazing!! It was just like serving my guests carry out from an authentic Italian restaurant. I even had homemade GF marinara to make it all the more tasty! I will use again and again! Great recipe, please keep sharing ?

  11. Avatar for Brenda Hayter

    Excited to try. Quick question, could i make this a day ahead? Or do you have to make just before serving so chicken is crispy?

  12. Avatar for Erika

    Hi! You can, and yes, it will lose some of its crunch, but it will be totally delicious on the next day!

  13. Avatar for Sally E Reichlin

    I followed the recipe, but instead of sauteing the chicken, I drizzled oil on the chicken and baked at 425 for 15 minutes, turned the heat down to 350 , added the tomato sauce, fresh mozzarella and parmesan and baked another 20 minutes, uncovered. Easy peasy and delicious!

  15. Avatar for Roger Hart

    Great recipe. I added a few slices of Golfetta below mozzarella. Delicious. Thanks

  16. Avatar for Jerry Propst

    I a 63 year old man who just recently discovered that I have a gluten intolerance and it has been a huge change in eating habits for myself ! I have been stuck in a rut with the variety of food I can tolerate so I’ve been looking for something different, well I found it ! This recipe is not only delicious but very easy ! I really appreciate the fact that you are helping people like me to live a glutenfree life ! May God Bless !

  17. Avatar for Erika

    Jerry! I’m thrilled to bring a little cooking joy to your life. I know there are a lot of changes with going gluten-free, but I hope you are finding just how many wonderful things there are to eat, especially if you cook for yourself! Don’t hesitate to write with requests. We’re here to help. Thanks for your kind words and happy eating!

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