This Chicken Parm is easy to make, but takes a little bit of finesse. I have long loved making Eggplant Parm, so I used a lot of similar techniques to make this dish. It’s great for weeknight eating, but it’s also a fabulous choice for a celebratory dinner too!
How to Make Gluten Free Chicken Parm
The best Gluten Free Chicken Parm starts with really thin and tender chicken. You can buy chicken cutlets which will already be thin, or you can pound the chicken. I love pounding the chicken because it makes a fantastic big piece that just feels sort of luscious. The goal is to have your chicken about a 1/4-1/2 inch thick. It will result in the best crunch.
Once your chicken is pounded, you are ready to dredge. Some people use panko for their chicken, but I like to do a simple combination of parmesan cheese and gluten free flour. Dip the chicken in the egg mixture, then transfer it to the flour and parmesan. After each piece of chicken is coated, it’s time to sauté.
In a non stick pan, sauté each piece of chicken in olive oil. You only need to cook it about 3-4 minutes per side. Then, place it on a baking sheet. On the baking sheet, top your chicken with mozzarella. Place it in the oven until the cheese is melted, then add a sprinkle of parmesan and put it back in the oven for a couple of minutes.
Finally, remove it from the oven and top with warmed tomato sauce! I wait until the end to add tomato sauce because I want that chicken to be as crunchy as possible. Then you are ready to enjoy. This chicken parm is delicious on its own, with some pasta, on a bed of arugula, or with roasted vegetables.
If you make this gluten free chicken parm, be sure to review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!Print
This crunchy gluten free chicken parm is perfect for weeknight eating or a fabulous celebratory or holiday dinner! It’s simple but feels so luscious and indulgent.
8 skinless and boneless chicken cutlets or 4 chicken breasts pounded to 1/3 inch thick
4 large eggs, beaten
½ cup gluten free flour blend or all-purpose flour, we used Bob’s Red Mill Paleo Baking Flour
1 3/4 cups finely grated parmesan, divided
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
¾ cup extra-virgin olive oil, plus more if needed, divided
½ pound whole milk mozzarella, sliced, thickly grated or a combination of the two
1 (32-ounce) bottle store-bought tomato sauce
Fresh basil leaves, to garnish
Preheat oven to 400°F. Line a baking sheet with parchment.
Place your whisked eggs into a shallow bowl or container.
In a large bowl, combine the flour, 1 ½ cups parmesan cheese, black pepper, and red pepper and toss to combine. Transfer the mixture to a shallow bowl or container.
One by one, dredge each chicken cutlet in the egg, then remove it, letting any excess egg drip off, and gently drop into the flour/parmesan mixture, coating it completely (see tip below). Handling the breaded chicken cutlet as minimally as possible, set it on the baking sheet. Repeat until all remaining chicken cutlets are breaded.
In a large non-stick skillet, over medium heat, heat ¼ cup of olive oil. Cooking in batches, add the breaded chicken cutlets and cook until golden brown, about 3 to 4 minutes per side. Carefully remove from the oil, and place on a paper towel, using a slotted spoon or spatula. Set aside. Note: If there are many crumbs left in the oil in between batches, wipe the oil out and add new oil in between each batch. Also, feel free to add more oil as needed in between each batch.
Using a medium saucepan, warm the tomato sauce.
Arrange the chicken breasts on a parchment-lined baking sheet. Add the mozzarella cheese over the breaded chicken breasts, and cook in the oven until the cheese is melted and the chicken is just about cooked through, about 10 to 15 minutes. Once the mozzarella has melted, quickly remove from the oven, top with ¼ cup of parmesan cheese, then return to the oven and cook until cheese the cheese has melted and is starting to brown, about 5 more minutes. Remove from the oven. Top each chicken breast with about 2 tablespoons to ¼ cup warm tomato sauce. Serve garnished with fresh basil and extra tomato sauce on the side and enjoy!
Teri’s Breading Tip: When dredging in wet and dry ingredients, I use my right hand for the egg and my left hand for the flour/parmesan flour, so I never accidentally mix the two.
Keywords: gluten free chicken parm, chicken parm