Gluten Free Chicken Parmesan

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

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: skillet chicken Parmesan, Panko breaded chicken Parmesan, chicken Parmesan with marinara,

Servings:

Calories: 717kcal

Author: Christine Rooney

Equipment

Large Skillet 10 or 12 inch
Food Thermometer

Ingredients

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 or regular Panko breadcrumbs if not gluten free
3 tsp. garlic powder
2 tsp. onion powder
2 tsp. Italian seasoning
1 ½ tsp. kosher salt split
1 ½ tsp. pepper split
4-5 Tbsp. olive oil
1 24 oz. jar marinara sauce
1 cup mozzarella cheese grated, or Provolone cheese
½ cup Parmesan cheese grated
1 package gluten free spaghetti noodles or regular spaghetti noodles if not gluten free
Fresh basil or parsley for garnish optional

US Customary - Metric

Instructions

Prepare The Chicken:

Place 1 ½ lbs. of boneless, skinless chicken breasts onto a cutting board. Lay one hand firmly on top of each chicken breast (keeping your fingers out of the way) and cut it horizontally through the middle until there are two even pieces.
Repeat with the remainder of the chicken breasts.
After all of the chicken is evenly sliced, place it on a cutting board in between two pieces of plastic wrap.
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).
Remove the plastic wrap and discard.

Prepare The Breading:

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).
Crack 2 eggs into a second bowl and whisk until completely combined.
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.
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.
Repeat with the remainder of the chicken and place onto a large plate.

Cook The Chicken Parmesan:

Heat a large skillet (such as a 10 or 12 inch cast iron skillet) to medium-high.
Add 2-3 Tbsp. of olive oil to the skillet.
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.
Remove the first batch and place it onto a plate.
Add another 2-3 Tbsp. of olive oil.
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.
Return all of the chicken cutlets back into the skillet and arrange them evenly (it's OK if they overlap a bit).
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.
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).
Grate 1 cup of mozzarella or provolone cheese and ½ cup of Parmesan cheese.
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.
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.
Cooking times may vary slightly depending on the thickness of the chicken.
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).
To Serve: Serve the Chicken Parmesan with the cooked spaghetti noodles. Garnish with some extra grated Parmesan cheese and fresh basil or parsley (optional).

Notes

Feel free to purchase thinly sliced chicken breasts and this will eliminate the need to cut them in half yourself.

The nutrition facts include the spaghetti noodles.

Nutrition