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Bite of chicken parmesan on fork lifted from plate.
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Gluten Free Chicken Parmesan

This Gluten Free Chicken Parmesan recipe is made in a skillet on the stove top. Top with mozzarella and serve with pasta for an Italian meal!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: chicken parmesan, gluten free chicken parmesan, stove top chicken parmesan, healthy chicken parmesan
Servings: 4
Calories: 998kcal
Author: Christine Rooney



Prepare The Chicken:

  • Start by cutting two boneless, skinless chicken breasts in half. This recipe is made for two and calls for 1 - 1 ½ lbs. of chicken. It's important that the chicken breasts are not too thick so it's best to cut them in half.
  • Once the chicken is sliced in half place it in between two pieces of plastic wrap. Pound the chicken with a meat mallet or rolling pin for about 30 seconds or so. This will help to tenderize the meat.

Prepare The Breading:

  • Pour ½ cup of a gluten free flour blend (I love Bob's Red Mill 1 to 1 flour) into a bowl or you can use regular AP flour if not gluten free.
  • Crack 2 eggs into another bowl and whisk them together until 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.
  • Dip each piece of sliced chicken first into the flour, then the beaten eggs, and lastly into the breadcrumb mixture. Make sure each piece is completely coated in breadcrumbs.

Cook The Chicken Parmesan:

  • Heat a skillet to medium-high and add 3-4 Tbsp. olive oil.
  • Once the oil is hot (but not burning) add the coated chicken to the skillet. Saute the chicken for 3-4 minutes per side. Sprinkle the chicken with an additional ½ tsp. of kosher salt. The breading should become golden brown as it cooks in the skillet. (The inside of the chicken is not fully cooked at this point but the outsides should be golden brown).
    Make sure not to crowd the pan or the outside of the chicken will not cook evenly. Feel free to cook the chicken in batches if needed.
    Feel free to add more olive oil if the pan dries out or between batches to ensure that there is enough oil in the pan.
  • Place all of the sauteed chicken breasts in a skillet (it's OK if they overlap a bit) and pour 1 24 oz. jar of your favorite marinara sauce over the top. Make sure the chicken is entirely coated in the sauce.
  • Reduce the heat to medium/medium-low and place a cover on the skillet. (It's important to use a cover so that all of the chicken cooks through).
  • Cook the chicken on a low simmer/boil for 18-20 minutes. Cooking times may vary slightly depending on the thickness of the chicken breasts. Shake the skillet a few times throughout the cooking process to make sure the chicken is not sticking to the bottom.
  • Once the chicken is cooked (the safe internal temperature for chicken is 165 degrees Fahrenheit and the best way to check is to use a meat thermometer) sprinkle or shave ½ cup of Parmesan cheese over the top, replace the cover on the skillet, and cook for another 2 minutes or until the cheese is melted.
  • To Serve: Serve on top of cooked spaghetti or noodles of choice. You can also cut the chicken into smaller pieces and serve on hoagie rolls. Garnish with fresh herbs like basil or parsley (optional).


Feel free to substitute mozzarella cheese for Parmesan or use both if you prefer. You can use as much or as little cheese as you like.
If you don't have Italian seasoning you can substitute ½ tsp. each of dried rosemary, thyme, and parsley or any kind of Italian spices you have on hand.


Serving: 2cups | Calories: 998kcal | Carbohydrates: 133g | Protein: 50g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1253mg | Potassium: 828mg | Fiber: 9g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 4mg