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A piece of Gluten-Free Chicken Parmesan on a baking tray.

Gluten-Free Chicken Parmesan

If you're looking for an easy weeknight meal the whole family will love, try this gluten-free chicken parmesan recipe! Crispy, tender chicken is topped with marinara sauce and melty cheese for a flavorful meal that is so easy to make, too!
3 from 1 vote
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Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 836kcal
Author: Megan

Ingredients

  • 1.5 lbs (2 ct) boneless skinless chicken breasts (sliced in half to create a total of 4 cutlets)
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/2 cup gluten-free all-purpose flour (72g)
  • 2 eggs
  • 1 cup gluten-free panko breadcrumbs (157g)
  • 2/3 cup grated parmesan cheese (divided (60g))
  • 1/2 cup vegetable oil
  • 1 cup marinara sauce (250g)
  • 4 oz fresh mozzarella (roughly torn or sliced (112g))

Instructions

  • Preheat the oven to 400F or 200C. Cut the chicken breasts in half and pound with a mallet to 1/3-inch thickness. Season both sides of the chicken breasts with ½ teaspoon of salt and ½ teaspoon of ground black pepper, or to your tastes. Set aside.
  • Place the gluten-free all-purpose flour, salt, ground black pepper, garlic powder, and italian seasoning in a shallow bowl. Whisk to combine.
  • Add the eggs to a second bowl. Whisk until combined.
  • Add the gluten-free breadcrumbs and 1/3 cup of the parmesan cheese to a third bowl. Whisk to combine.
  • Dip the chicken breast cutlets first in the gluten-free flour mixture, making sure all sides are coated. Shake off any excess.
  • Then, place the chicken breast into the egg mixture, let any excess drip off.
  • Finally, cover in the gluten-free breadcrumb mixture, making sure it's completely covered and no bare spots remain. Press the breadcrumbs into the chicken if need be to make sure it adheres.
  • Add the vegetable oil to a skillet over medium to medium-high heat. Let the oil heat for a few minutes until very hot. Place the breaded chicken into the hot oil. Cook for 4-5 minutes on each side, until golden and cooked through to an internal temperature of 165F or 74C.
  • Place the chicken on a baking sheet.
  • Top each piece of chicken with a few tablespoons of marinara sauce, leaving some part of the chicken free of sauce.
  • Then, top with fresh mozzarella cheese and sprinkle with the remaining 1/3 cup of parmesan cheese.
  • Bake at 400F for 10 minutes, until the cheese is melted. Alternatively, you can place the chicken cutlets in your air fryer at 400F for 3-4 minutes, until the cheese is melted and bubbling. Top with fresh parsley or basil if desired and serve immediately.

Notes

  • It’s best if your chicken breasts are roughly the same size to ensure even cooking.
  • I used Bob’s Red Mill 1-to-1 Gluten-Free Baking flour in this recipe. You can use any gluten-free flour that is meant to be used as a 1-to-1 swap with all-purpose flour. You can also use white rice flour in its place in this recipe.
  • I used Ian’s Gluten-Free Panko Breadcrumbs for this recipe. You can use your favorite gluten-free panko bread crumbs or regular gluten-free breadcrumbs. I think the size of the panko from Ian’s is perfect for this recipe.
  • I used ½ cup of vegetable oil to fry the chicken cutlets. Depending on the size of your pan, you may need more or less oil. You will want to make sure that the oil covers the bottom of the pan and goes up about ¼-½ inch. We are not deep frying so it does not need to go several inches up the pan.
  • You can also use your air fryer to melt the mozzarella if you don't want to turn on the oven. After pan-frying the chicken cutlets, top them with the marinara, mozzarella, and parmesan cheese. Place the chicken into your air fryer basket and air fryer at 400F for 3-4 minutes, until the mozzarella is bubbling and melted.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat for 5-6 minutes, or until warmed through. My favorite way to reheat it in the air fryer at 350F for 3-4 minutes.

Nutrition

Calories: 836kcal | Carbohydrates: 47g | Protein: 54g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1708mg | Potassium: 907mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 3mg
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