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
- 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
Heat the oven to 350°F. Lightly grease a large, ovenproof frying pan or 9 by 13-inch baking dish.
In a small bowl, combine the flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
In another small bowl, whisk together the egg, mustard, and 2 teaspoons water.
In a third small bowl, combine the breadcrumbs, 4 tablespoons of the Parmesan cheese, and a few grinds of pepper.
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.
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.
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.
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.
Chop the fresh basil leaves, sprinkle them over the chicken Parmesan, and serve.
Photo Erin Ng
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this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!
Yay! I’m so glad you enjoyed it!
Thank you for sharing this, it was lovely and is going into our fall rotation 🙂
MMy pleasure, Marie! I’m glad you like it!
Made this last night, and it was marvelous! I served it with gf orzo.
Thanks for sharing your experience, Sarah! I’m so glad you enjoyed it!
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.
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!
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 😍
Hooray! Thanks for the feedback, Kelley. I’m so, so glad you like it!
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?
Hi! You can, and yes, it will lose some of its crunch, but it will be totally delicious on the next day!
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!
Great recipe. I added a few slices of Golfetta below mozzarella. Delicious. Thanks