To make Gluten Free Chicken Parmesan, we're taking tender chicken breasts coated in a gluten free breadcrumb mixture, topped with marinara sauce and melted cheese, then baked to perfection. It's a flavorful twist on a classic Italian dish than everyone can enjoy!
Looking for more Italian inspired and pasta dishes? Try this Gluten Free Chicken Pesto Pasta, Gluten Free Baked Ziti, or Creamy Baked Feta Chicken!
Looking for more gluten free chicken recipes? Try these flavorful Gluten Free Chicken Fajitas! They're loaded with flavor and all the toppings you can imagine!
🔍 Quick Look: Gluten Free Chicken Parmesan
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 35 minutes
- 👥 Servings: 4
- 📊 Calories: 556~ kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Chicken, cassava flour
- ⭐ Difficulty: Medium
SUMMARIZE & SAVE THIS CONTENT ON:
Jump to:
Needed Ingredients
- Cassava Flour-I've tested this recipe with cassava flour and almond flour. Not much difference taste wise, but the cassava had a MUCH better crunch and was much easier to coat than the almond flour! Cassava is one of my all time favorite flours for how versatile it is and comparable to all purpose flour. I use it in everything from my Paleo Chocolate Chip Cookies to my Gluten Free Potato Pancakes to these Paleo Blueberry Muffins!
- Gluten Free Breadcrumbs-plain or seasoned work fine, but I prefer seasoned to add extra flavor to each layer!
- Parmesan Cheese-Of course, parmesan cheese is a huge player in Chicken Parm! I've made this with parmesan shreds and also grated parmesan and both are delicious. I love parm cheese in these deliciously cheese Chicken Parmesan Meatballs.
- Coconut Oil-This is my preferred cooking oil since it's healthy and more affordable than others, but you can use another cooking fat if you'd like.
Substitutions
- Try turkey breasts in place of the chicken!
- Instead of coconut oil, use avocado or olive oil.
- Try various marinara sauces, such as a roasted garlic pasta sauce!
- If you don't have cassava flour, use almond flour.
How to Make Gluten Free Chicken Parmesan
Start by slicing the chicken breasts in half lengthwise. Set aside on a plate.
Get out 3 separate small or medium mixing bowls. In one, whisk the eggs and set aside. In the second, mix together the flour, salt, and pepper and set aside. In the third, mix together the breadcrumbs with both the parmesan cheese and Italian seasoning and set aside.
Heat the oil in a large skillet.
Now its time to prepare the chicken! Dredge it in the prepared bowls: eggs, then flour, and finally the breadcrumbs. You may have to press the breadcrumbs into the chicken. Do your best to ensure an even coating of all three layers.
Working in batches, fry the chicken for about 3 minutes on all sides so everything is evenly crispy.
Meanwhile take a baking dish and spread a layer of marinara sauce on the bottom. Place the chicken in a single layer on top of the sauce.
Pour the rest of the sauce evenly over the chicken and into the dish, and top with the mozzarella sauce.
Place the chicken in the oven and bake for approximately 15-20 minutes, or until the chicken reaches an internal temperature of 165F degrees and the sauce is bubbly and the cheese is melted.
FAQ's for Gluten Free Chicken Parmesan
For this recipe we'll be using parmesan cheese! Always check your labels incase you can't tolerate cross contamination, but parmesan cheese is naturally gluten free.
You could simply do flour and eggs for the coating, but it won't be as crunchy or flavorful!
To make chicken parmesan, use large chicken breasts and slice them in half lengthwise. You can also pound them to flatten them for a crispier, thinner chicken parm, just note that the cooking time will decrease. Always check with a meat thermometer to be sure when it's done!
Suggested Serving Options
If you tried this Gluten Free Chicken Parmesan recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Easy Gluten Free Chicken Parmesan
Equipment
- 1 chef's knife
- 1 Cutting Board
- 3 medium mixing bowls
- Measuring spoons
- measuring cups
- 1 large skillet
- 1 Spatula or tongs
- 1 large baking dish
Ingredients
- 2 large chicken breasts
- ½ cup cassava flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 eggs
- ½ cup gluten free breadcrumbs
- 1 tsp. Italian seasoning omit if the breadcrumbs are seasoned
- ½ cup parmesan cheese
- 4 tbsp. coconut oil Split. Or olive oil
- 24 oz. jar of marinara sauce
- 1 cup shredded mozzarella cheese For topping
Instructions
- Start by slicing the large chicken breasts in half lengthwise. Set aside on a plate.
- Set out 3 medium mixing bowls. In one, whisk the eggs and set aside. In the second, mix together the flour, salt, and pepper and set aside. In the third, mix together the breadcrumbs with both the parmesan cheese and Italian seasoning and set aside.
- Heat the oil in a large skillet over medium heat.
- Dredge the chicken in the same order of the bowls you prepared: Flour, eggs, then breadcrumbs. To ensure even coating, you may have to press the breadcrumb mixture into the chicken.
- Working in batches, fry the chicken for about 3 minutes per side, until crispy all around.
- Pre-heat the oven to 425 degrees.
- In a large baking dish, spread a layer of marinara sauce on the bottom.
- Place the fried chicken in a single layer on top of the sauce, then pour the rest of the sauce evenly over the chicken. Cover with the shredded cheese.
- Bake the chicken for approximately 15-20 minutes, or until the chicken reaches an internal temperature of 165F degrees and the sauce is bubbly and the cheese is melted. Enjoy!
Notes
- Storage: Store any leftovers in an airtight container for up to 3 days.
- Reheating: My preferred method is to reheat this in a covered oven safe dish until the desired temp is reached.
- Meat Pounder: If you have a few extra minutes and a meat pounder, flatten the meat into thinner pieces. They'll be crispier and cook quicker!
Wendy says
Love this recipe! My daughter loves chicken parm but she has celiac so we always use cassava flour. It was nice to find a recipe using that and not some weird flour! Tasted great.
Rachel Rivera says
I'm so glad you loved this!