Description
This Gluten-Free Chicken Parmesan is a delicious, classic Italian-American dish made with tender chicken breasts coated in a gluten-free breadcrumb and Parmesan mixture, then seared to perfection and simmered in a flavorful marinara sauce topped with melted mozzarella cheese. It’s perfect for a quick 30-minute meal that accommodates gluten-free diets without compromising taste.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs. chicken breasts
- ¼ cup gluten-free all-purpose flour (1-to-1 blend)
- ¾ tsp. salt, divided
- ¼ tsp. black pepper
- 1 large egg
- 1 Tbsp. milk (almond, cashew, or soy milk)
- ½ cup grated Parmesan cheese (Parmigiano Reggiano)
- ½ cup gluten-free plain breadcrumbs
- 2 tsp. Italian seasoning (homemade or store bought)
Cooking and Serving
- 2 Tbsp. olive oil
- 24 oz. spaghetti or marinara sauce
- 6 oz. shredded mozzarella cheese
- Pasta or zucchini noodles, for serving
- Fresh parsley, for garnish
Instructions
- Pound and Portion the Chicken: Using a meat mallet, gently pound the chicken breasts to an even thickness of ¾ to 1 inch. Cut into approximately 4-ounce portions to ensure even cooking.
- Prepare Dredging Bowls: In three separate shallow bowls, place the gluten-free flour mixed with ¼ tsp salt and ¼ tsp black pepper in the first. Whisk the egg and milk together in the second bowl. In the third bowl, combine the Parmesan cheese, gluten-free breadcrumbs, Italian seasoning, and remaining ½ tsp salt.
- Coat the Chicken: Take each chicken piece and lightly coat it in the flour mixture, then dip it into the egg wash, and finally press it into the Parmesan and breadcrumb mixture until well coated. Repeat this for all chicken pieces.
- Heat the Oil: Add 2 tablespoons of olive oil to a large skillet and heat over medium heat until the oil is sizzling but not smoking.
- Sear the Chicken: Place the coated chicken pieces carefully into the skillet without overcrowding or overlapping. Sear them for 2-3 minutes on each side until they develop a golden-brown crust.
- Add Sauce and Simmer: Pour the spaghetti or marinara sauce over the seared chicken breasts. Gently lift each piece to allow the sauce underneath. Cover the skillet with a lid, reduce heat to low, and let it simmer for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Top with Cheese: Just before serving, sprinkle approximately 1 ounce of shredded mozzarella cheese onto each chicken piece. Allow the cheese to melt in the residual heat with the skillet covered.
- Serve: Plate the chicken Parmesan alongside your choice of spaghetti noodles, roasted spaghetti squash, or zucchini noodles. Garnish with extra Parmesan cheese and fresh parsley. Enjoy your gluten-free meal!
Notes
- Using a meat mallet ensures even thickness, which helps chicken cook evenly.
- Substitute gluten-free breadcrumbs and flour to maintain a gluten-free dish without sacrificing texture.
- You can use any plant-based milk as a dairy-free option in the egg wash if needed.
- Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or in oven.
- For a lower-carb option, serve with zucchini noodles instead of pasta.
