Gluten Free Chicken Parmesan

This Gluten Free Chicken Parmesan is coated with Panko breadcrumbs and Italian spices! It's made in a skillet with marinara and mozzarella.

This Skillet Chicken Parmesan is a great weeknight dinner that's also comforting and full of Italian flavors. It's perfect served with spaghetti noodles and garnished with fresh basil.

This is one of my go-to dishes when I'm craving something cozy and down-to-earth, but that also feels a little special. It's made with simple ingredients, but is satisfying and one of those meals that keeps you wanting to come back for more.

Chicken Parmesan is made with boneless, skinless chicken breasts that are coated in a spiced Panko breadcrumb mixture, pan fried in a skillet on the stove top, and then simmered with marinara sauce.

This version is gluten free and made using a gluten free flour blend and gluten free Panko breadcrumbs, but is every bit as good as anything out there. The chicken is tender, the coating crispy, and the sauce tangy.

It can be served along with spaghetti noodles or any of your favorite pasta. This Chicken Parm is great garnished with some fresh basil or parsley for extra color, freshness, and flavor.

Jump to:

• What Is Chicken Parmesan?
• Ingredients For Gluten Free Chicken Parmesan
• What Is The Best Chicken For Chicken Parmesan?
• How To Bread Chicken Cutlets
• How To Sauté Breaded Chicken In Skillet
• How To Make Skillet Chicken Parmesan
• What To Serve With Chicken Parmesan
• Can It Be Made Ahead Of Time?
• Gluten Free Chicken Parmesan

What Is Chicken Parmesan?

Chicken Parmesan (also known as Chicken Parmigiana) is an Italian-American dish made with boneless, skinless chicken breasts or chicken cutlets that are coated in a breadcrumb mixture and fried until crispy.

The breaded chicken may be pan-fried, deep-fried, baked in the oven, or air-fried. The chicken is then covered with tomato sauce or marinara sauce and simmered until cooked through.

The dish is finished with melted mozzarella or Provolone cheese in addition to Parmesan cheese. It can be served alongside cooked pasta or on a toasted bun as a sandwich.

Ingredients For Gluten Free Chicken Parmesan

Here's what you'll need to make it.

• 1 - 1 ½ lbs. Boneless, Skinless Chicken Breasts
• ½ cup Gluten Free Flour Blend (or AP flour if not gluten free)
• 2 Eggs
• 1 cup Gluten Free Panko Breadcrumbs (unseasoned) (or regular Panko breadcrumbs if not gluten free)
• 3 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 2 tsp. Italian Seasoning
• 1 ½ tsp. each of Kosher Salt and Pepper (split)
• 4-5 Tbsp. Olive Oil
• 1 24 oz. jar Marinara Sauce
• 1 cup Mozzarella Cheese or Provolone Cheese (shredded)
• ½ cup Parmesan Cheese (shredded)
• 1 package Gluten Free Spaghetti Noodles (or regular noodles if not gluten free)
• Fresh Basil, Parsley or herb of choice for garnish (optional)

What Is The Best Chicken For Chicken Parmesan?

Many Chicken Parmesan recipes are made with boneless, skinless chicken breasts that are cut in half crosswise and then pounded with a meat mallet until the chicken is a uniform thickness. This is called a chicken cutlet.

Pounding the meat helps to tenderize it and keeps it juicy as it cooks and also helps to ensure that all of the chicken breasts are a uniform thickness, which helps them to cook evenly.

It's best to pound the chicken breasts between two pieces of plastic wrap so that it doesn't shred. The chicken just needs to be pounded until all of the cutlets are a uniform thickness.

Feel free to use a meat mallet, rolling pin, or the back of a cast iron skillet to pound the chicken.

1. Place 1 ½ lbs. of boneless, skinless chicken breasts on a cutting board. Lay one hand firmly on top of the chicken breasts (keeping your fingers out of the way) and cut it horizontally through the middle until there are two even pieces. You can also purchase thinly sliced chicken breasts and this will eliminate the need to cut them in half.
2. After all of the chicken is evenly sliced, place it on a cutting board in between two pieces of plastic wrap.
3. Use the flat side of a meat mallet, a rolling pin, or the back of a cast iron skillet to lightly pound the chicken breasts until they are all an even thickness (this takes about 30 seconds or so).
4. Remove the plastic wrap and discard.

For more detailed instructions on how to complete this step, check out this article on How To Cut Chicken Breasts Into Cutlets.

How To Bread Chicken Cutlets

The process of breading the chicken cutlets for this Gluten Free Chicken Parmesan is called dredging.

It's a three-step process that involves first dipping the chicken into a gluten free flour blend, next into a bowl of beaten eggs, and lastly into a spiced Panko breadcrumb mixture.

Dredging these chicken cutlets (or anything for that matter) is easy to do but admittedly can be a messy process. (You'll need to wash your hands afterward).

I find it easiest to set up a dredging station, placing the flour, eggs, and breadcrumb mixture into three separate bowls. The chicken is first dipped into the bowl of flour, then into the eggs, and lastly coated in the bowl of spiced breadcrumbs.

The breaded chicken cutlets are then placed onto a large plate until they are ready to be fried in a skillet on the stove top.

It's easiest to dredge the chicken with a pair of kitchen tongs so that your fingers do not become completely coated in the dredging mixture.

1. In one bowl, add ½ cup of gluten free flour blend (such as Bob's Red Mill 1 to 1 Flour) (or feel free to use regular AP flour if not gluten free).
2. Crack 2 eggs into a second bowl and whisk until completely combined.
3. In a third bowl, add 1 cup gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) along with 3 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. Italian seasoning, 1 tsp. each of kosher salt and pepper. Stir until completely combined.
4. Use a set of kitchen tongs to dip each chicken cutlet first into the flour (coating both sides), then into the whisked eggs, and lastly into the breadcrumb mixture. Make sure each chicken cutlet is completely coated in the breadcrumbs and spices.
5. Repeat with the remainder of the chicken and place onto a large plate.

How To Sauté Breaded Chicken In Skillet

Once the chicken cutlets are coated in the breadcrumb mixture, it's time to sauté them in a skillet.

I recommend using a large skillet that's 10 or 12 inches in size. An enameled cast iron skillet works great for making things like this Chicken Parmesan.

Here are a few tips to keep in mind when frying chicken cutlets in a skillet:

• It's important that the oil is hot before adding the chicken or else the breading will become oily instead of crispy.
• Make sure not to overcrowd the skillet or the chicken will not cook evenly. The chicken may be cooked in batches if needed.
• Add more olive oil each time a batch of chicken is added to the skillet so that it doesn't dry out.
• Fry the chicken for 3-4 minutes per side (the chicken will not be fully cooked at this point). The chicken will finish cooking in the marinara sauce.

1. Heat a large skillet (such as a 10 or 12 inch cast iron skillet) to medium-high.
2. Add 2-3 Tbsp. of olive oil to the skillet.
3. Once the oil is heated (the chicken should sizzle as it hits the surface) place half of the chicken cutlets into the skillet. Sauté the chicken for 3-4 minutes per side. Sprinkle the chicken with an additional ¼ tsp. each of kosher salt and pepper.
4. Remove the first batch and place it onto a plate.
5. Add another 2-3 Tbsp. of olive oil.
6. Once heated, add the second batch of chicken cutlets and sauté 3-4 minutes per side, seasoning with another ¼ tsp. each of kosher salt and pepper. Remove from the skillet and set aside.

How To Make Skillet Chicken Parmesan

After the breaded chicken cutlets are fried, it's time to return them to the skillet, add the marinara sauce, and simmer until the chicken is cooked through.

Grated mozzarella and Parmesan cheese is added to the top of the dish toward the end of the cooking process until melted.

The chicken will cook in the sauce on the stove top for 16-18 minutes on medium-low heat. It's important to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. The temperature may be checked using a food thermometer.

1. Return all of the chicken cutlets back into the skillet and arrange them evenly (it's OK if they overlap a bit).
2. Pour a 24 oz. jar of your favorite marinara sauce over the top, making sure that all of the chicken cutlets are covered with the sauce.
3. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 16 minutes or so (the sauce should bubble lightly as it cooks).
4. Grate 1 cup of mozzarella or provolone cheese and ½ cup of Parmesan cheese.
5. Add the grated mozzarella and Parmesan cheese at this point. Return the lid and cook for another 2 minutes, or until the cheese has melted.
6. Using a food thermometer, make sure the internal temperature of the chicken has reached 165 degrees Fahrenheit. Cook for a few minutes longer if necessary.
7. Prepare 1 package of gluten free spaghetti noodles or gluten free pasta at this time (feel free to use regular pasta if not gluten free).

Cooking times may vary slightly, depending on the thickness of the chicken.

Homemade spaghetti sauce may be used in place of jarred if you prefer.

What To Serve With Chicken Parmesan

I love this Gluten Free Chicken Parmesan with some spaghetti noodles garnished with fresh basil or parsley for extra color and flavor. The pasta is great for sopping up all of that marinara sauce.

Zucchini noodles or any variety of veggie noodles may be used in place of pasta for a lighter option.

I love hearty Italian dishes like this served with a tangy green salad, fresh pea mint salad, Balsamic Green Bean Salad, or Caesar salad.

It's also great with some garlic roasted green beans or Parmesan roasted cauliflower.

Sauteed veggies like zucchini or summer squash, broccoli, or asparagus are perfect side dish options.

This Italian white bean dip, Kalamata olive tapenade, or mushroom tapenade all make for tasty appetizers.

Love pasta? Check out these recipes!

• Sausage Broccoli Pasta
• Chicken Sausage Spaghetti
• Gluten Free Chicken Marsala
• Cauliflower Sausage Tomato Pasta
• Mushroom Olive Pasta

Can It Be Made Ahead Of Time?

You can definitely make this dish the day ahead.

How To Store

1. Simply prepare the recipe according to the instructions and allow to cool completely before transferring to the fridge for storage.
2. Store covered in a skillet until you are ready to serve.

How To Reheat

1. Place the covered skillet on the stove top and heat to medium.
2. Feel free to add some chicken broth or water to thin the sauce out a bit.
3. Cook on the stove top until the chicken is totally heated through. Serve as you normally would with pasta and garnish with fresh herbs.

Any leftovers should last 2-3 days stored in an airtight container in the fridge.

Make sure to allow the Chicken Parmesan to cool completely before transferring to the refrigerator for storage.

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