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Grandma's Gluten-Free Chicken Parmesan: Crispy, Cheesy & Unbelievably Good

Gluten-Free Chicken Parmesan

Okay, let's dive into a recipe that's near and dear to my heart: Gluten-Free Chicken Parmesan. Now, I know what you might be thinking: "Chicken Parm, gluten-free? Impossible!" But trust me, friend, it's not only possible, it's absolutely mouthwatering. This isn't some sad, pale imitation; it's the real deal, crispy, saucy, cheesy goodness, and nobody will guess it's gluten-free.

My love affair with Chicken Parmesan began with my grandma. She wasn't gluten-free, bless her heart, but her version was legendary. This recipe is my little tribute to her, a way to enjoy that comfort food magic without the gluten. I've spent years tinkering, experimenting until I finally landed on a version that's as satisfying as her original, just…you know…safe for all us gluten dodgers. Ready to make some magic? Let's get into it!

Close-up of bubbling gluten-free chicken parmesan in tomato sauce, topped with cheese and basil.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup gluten-free all-purpose flour blend (I recommend a blend with xanthan gum for best results)
  • 2 large eggs, lightly beaten
  • 2 cups gluten-free bread crumbs (Panko style works great for extra crispiness!)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil, divided

For the Sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional, balances acidity)

For Assembly:

  • 8 ounces fresh mozzarella cheese, sliced
  • ½ cup grated Parmesan cheese
  • Fresh Basil leaves for garnish (optional)

Instructions

  1. Prep the Chicken: Lay a piece of plastic wrap or parchment paper over the chicken breasts and use a meat mallet or rolling pin to gently flatten them to about ½-inch thickness. This ensures even cooking and tender chicken. Don't go overboard – we don't want chicken pancakes!
  2. Set Up Your Breading Station: Place the gluten-free flour, beaten eggs, and gluten-free bread crumbs (mixed with oregano, basil, garlic powder, onion powder, salt, and pepper) into individual shallow dishes. This assembly line makes the process so much smoother. This prevents the dreaded "breading hand," one hand to dip in wet and one for dry.
  3. Bread the Chicken: Dredge each chicken breast first in the gluten-free flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it thoroughly with the seasoned gluten-free bread crumbs. Press gently to make sure the breading sticks.
  4. Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. You're looking for that beautiful crust – don't rush it. If you overcrowd the pan, the chicken will steam instead of getting crispy. So be patient, work in batches, and add a touch more olive oil if needed between batches.
  5. Make the Sauce: While the chicken is cooking, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Add the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and sugar (if using). Bring the sauce to a gentle simmer and cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld together. Low and slow is the key for a rich taste.
  6. Assemble Your Chicken Parm: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the tomato sauce. Arrange the cooked chicken breasts over the sauce, then spoon more sauce over each breast. Top each piece of chicken with slices of fresh mozzarella and a sprinkle of grated Parmesan cheese.
  7. Bake the Chicken Parm: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden. You want that gorgeous melty cheese pull. Let it rest for a few minutes before serving, as the layers will set a little more, and it will be easier to serve.
  8. Garnish and Serve: Garnish with fresh basil leaves(or chopped parsley) and serve hot with cooked gluten-free spaghetti, a simple salad, or roasted vegetables. Enjoy every single glorious bite!

Tips & Tricks

  • For Extra Crispy Chicken: If you want chicken that's super crispy, try doing a double dredge in gluten-free breadcrumbs. After the first coating in breadcrumbs, dip them back in to egg, then breadcrumbs again.
  • Cheese Variations: Feel free to mix in a little provolone or fontina with your mozzarella and Parmesan. The mix up gives it a nice complexity and subtle sharper flavor. Also, if you're a bit lazy (like me sometimes) you can use the pre-shredded mozzarella cheese but try to drain it a bit before to avoid too much moisture.
  • Make-Ahead Option: You can bread the chicken ahead of time and keep it in the fridge uncovered for a few hours. Do not stack them on top of each other so you keep them crispy and ready to cook. When you're ready to serve, fry and follow the rest of the steps. You can also prepare the sauce ahead of time and reheat it.
  • Spice It Up: For a little kick, add a pinch of red pepper flakes to the sauce. You can even drizzle a bit of hot honey over the top before serving too.
  • Air Fryer Option: To reduce oil use and skip the pan-frying step, you may also air fry the breaded chicken. Spray lightly with oil and cook at 400 for about 10-12 minutes flipping the chicken halfway through.
  • Herb it up!: If you have fresh herbs, definitely use them. A little fresh thyme or rosemary would be wonderful with this dish especially if using other types of cheese.
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Gluten-Free Chicken Parmesan

Prep Time: 30 minutes Cook Time: 45 minutes Serves: 4

Ingredients:

  • Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup gluten-free all-purpose flour
  • 2 large eggs, beaten
  • 2 cups gluten-free bread crumbs
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt, pepper to taste
  • ¼ cup olive oil
  • Sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt, pepper to taste
  • 1 tsp sugar (optional)
  • Assembly:
  • 8 oz fresh mozzarella, sliced
  • ½ cup grated Parmesan
  • Fresh basil for garnish

Instructions:

  1. Flatten chicken breasts.
  2. Set up flour, egg, and breadcrumb (with seasoning) stations.
  3. Bread chicken.
  4. Pan-fry until golden and cooked through.
  5. Make the sauce by sautéing garlic, and simmering the rest of the sauce ingredients for 15-20 minutes.
  6. Spread sauce in a baking dish.
  7. Arrange Chicken and then Sauce on each chicken breast.
  8. Top with mozzarella and Parmesan.
  9. Bake at 375°F (190°C) for 20-25 mins, until cheese is bubbly.
  10. Garnish with basil and serve.

Cast-iron skillet for perfect pan-fried chicken.

Gluten-free spaghetti to serve with this delicious chicken parmesan

There you have it! My take on Gluten-Free Chicken Parmesan It's a dish that's not only delicious but also incredibly comforting and satisfying. Don't be intimidated by the steps; just take it one at a time. And if you mess up, who cares, it's going to be delicious regardless! Have fun, and let me know how it turns out for you! I can't wait to hear your thoughts and if you changed anything, definitely let me know in the comments below!

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