Gluten Free Chicken Parmesan

Ingredients

• 680–907 g (1½–2 lb)boneless, skinless chicken breasts
• 2 largeeggs
• 60 g (½ cup)all-purpose gluten-free flour blend
• 1 teaspoongarlic salt
• ½ teaspoonpepper
• ½ teaspoondried basil
• 110 g (1 cup)gluten-free breadcrumbs
• 50 g (½ cup)grated Parmesan cheese
• 680 g (24 oz)marinara sauce
• 227 g (8 oz)shredded mozzarella cheese
• 227 g (8 oz)fresh mozzarella
• 1 tablespoon (15 ml)cooking oil
• To tastefresh parsley, optional, for garnish

Instructions

1. 1

   Prepare the oven

   Heat the oven to 220°C (425°F) and coat a 23 x 33 cm (9 x 13 inch) baking dish with non-stick cooking spray.

2. 2

   Flatten the chicken

   Put the chicken breasts in a plastic zip-lock bag and flatten them with a rolling pin.

3. 3

   Cut into fillets

   Starting at one end of each breast, slice horizontally through the middle to make four equal-sized fillets. Set them aside.

4. 4

   Mix the flour

   In a shallow dish, combine the gluten-free flour, garlic salt, pepper and dried basil.

5. 5

   Beat the eggs

   Whisk the eggs in a second dish or bowl.

6. 6

   Mix the coating

   In a separate bowl, combine the breadcrumbs and Parmesan.

7. 7

   Coat with flour

   Dredge each chicken fillet in the flour mixture.

8. 8

   Dip in egg

   Dip each floured fillet in the beaten egg.

9. 9

   Add breadcrumbs

   Coat both sides of each piece with the breadcrumb and Parmesan mixture.

10. 10

    Brown the chicken

    Heat 1 tablespoon (15 ml) of cooking oil in a pan over medium heat. Cook the chicken for 3–4 minutes on each side, until golden brown, working in batches as needed.

11. 11

    Add the sauce

    Pour half the marinara sauce into the prepared baking dish.

12. 12

    Layer the chicken

    Arrange the cooked chicken over the sauce and cover it with the remaining marinara.

13. 13

    Top with cheese

    Scatter the shredded mozzarella over the dish, then add slices of fresh mozzarella on top.

14. 14

    Bake and rest

    Bake uncovered for 15 minutes. Take the dish out of the oven and let it cool before serving.

What is chicken Parmesan?

Chicken Parmesan, also called chicken parm, is a breaded chicken dish served with tomato sauce and melted cheese. This American-style version brings those familiar restaurant flavours to a home-baked casserole.

Gluten-free flour and breadcrumbs make the coating suitable for a gluten-free preparation, while the combination of shredded and fresh mozzarella gives the topping a mix of coverage and soft, milky bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 940 calories, 78g protein, 66g carbs, 39g fat.

The chicken and cheeses provide most of the protein, while the flour, breadcrumbs and marinara contribute carbohydrates. The oil and cheeses account for much of the fat. Balance a serving with a generous salad or vegetables on the side.

The gluten-free coating

Flour blend: The first coating helps the egg cling to the chicken. Use a gluten-free blend intended for general cooking, and check that it is not a self-raising mixture.

Breadcrumbs: Choose gluten-free crumbs and combine them with the Parmesan before coating. Check the labels on the crumbs and other packaged ingredients if gluten avoidance is important.

Why flatten and slice the chicken

Even pieces: Flattening the breasts and cutting them into four fillets helps the chicken cook more evenly. Keep the pieces similar in thickness so they brown at a similar pace.

Careful handling: Use a firm, even rolling-pin press rather than pounding one spot repeatedly. Keep raw chicken and its utensils separate from the cooked food.

Get a golden crust

Coating order: Dredge each piece in the seasoned flour, dip it in egg, then press on the breadcrumb mixture. Cover both sides so the chicken has an even crust.

Pan space: Brown the pieces in batches if necessary. Crowding can make it harder to turn them and can reduce browning.

Layering and baking

Sauce first: Spread half the marinara in the baking dish before adding the chicken, then spoon over the rest. This keeps the dish saucy without leaving the chicken uncovered.

Cheese finish: Add the shredded mozzarella, followed by slices of fresh mozzarella. Bake uncovered for 15 minutes, then allow the dish to cool before serving.

What to serve alongside

A simple green salad or steamed vegetables bring a fresh contrast to the rich sauce and cheese. For a more filling plate, serve it with gluten-free pasta or potatoes.

If serving pasta, check its label and use a separate pan of water and clean utensils to keep the meal gluten-free.

Recipe notes & tips

• Pat the chicken dry before breading so the flour coating adheres more evenly.
• Set up the flour, egg and breadcrumb mixtures in separate shallow dishes before you start coating.
• Press the breadcrumb mixture gently onto the chicken to help it stick.
• Cook the chicken in batches if the pan is crowded.
• Slice the fresh mozzarella evenly so it is distributed across the dish.
• Let the casserole cool briefly before serving to make it easier to portion.

Variations

• Add herbs: Mix a little extra dried basil into the breadcrumb and Parmesan coating.
• Use another cheese: Replace some of the mozzarella with provolone, checking that it is gluten-free.
• Add vegetables: Serve with roasted courgette or aubergine alongside the chicken.
• Choose a spicier sauce: Use a gluten-free marinara with chilli for a little heat.
• Make individual portions: Assemble the chicken and sauce in smaller ovenproof dishes, keeping the same baking temperature and checking for doneness.

Common mistakes to avoid

• Uneven fillets: Flatten and slice the chicken into similar-sized pieces so they cook more consistently.
• Skipping the flour: Coat the chicken with flour first so the egg has a surface to cling to.
• Bare patches: Press the crumbs onto both sides of each fillet for a more complete coating.
• Crowded pan: Brown the chicken in batches instead of packing the pieces tightly together.
• Excess sauce on top: Use the stated half-and-half layering so the chicken is covered without omitting the sauce underneath.
• Serving straight away: Let the baked dish cool briefly before cutting into it.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout, or microwave individual portions; the coating may soften as it sits with the sauce.

Frequently asked questions