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Easy Gluten Free Chicken Parmesan

This easy gluten free chicken Parmesan features crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella. It's a family-friendly dinner that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs
  • 1 cup gluten free all-purpose flour such as Bob's Red Mill 1-to-1
  • 2 large eggs
  • 2 tablespoons milk dairy or non-dairy
  • 1 cup gluten free breadcrumbs or crushed pork rinds for keto
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce check label for gluten free
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish optional

Equipment

  • Baking sheet
  • Parchment paper
  • 3 shallow bowls
  • meat mallet or rolling pin
  • whisk
  • tongs
  • oven

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to about 1/2-inch thickness.
  3. Set up a breading station: In first shallow bowl, mix gluten free flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In second bowl, whisk eggs and milk. In third bowl, combine gluten free breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
  4. Dredge each chicken piece in flour, shaking off excess. Dip into egg mixture, then press into breadcrumb mixture until well coated.
  5. Place breaded chicken on prepared baking sheet. Bake for 15 minutes, flip, then bake another 10 minutes until golden and cooked through (internal temp 165°F).
  6. Remove from oven. Spoon about 1/2 cup marinara over each chicken piece, then top with mozzarella.
  7. Return to oven and bake 5-7 minutes until cheese is melted and bubbly.
  8. Garnish with fresh basil if desired. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to keep the breading crispy. For a dairy-free version, use vegan Parmesan and dairy-free mozzarella. To freeze: assemble without cheese, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then add cheese and bake as directed.