Gluten-Free Chicken Parmesan Recipe

This Gluten-Free Chicken Parmesan recipe is super easy to make and always comes delicious, It’s a quick weeknight meal that the whole family will love!

HOW DO I MAKE MY CHICKEN PARMESAN RECIPE?

Sauce:

1. Over medium-high heat Heat olive oil in a medium saucepan.

2. Add the onions and garlic, and sauté until soft.

3. Then add the oregano, parsley, ¼ teaspoon salt and red pepper flakes.

4. Saute for another 30 seconds.

5. Mix in tomatoes, sugar, basil, and season with salt and pepper according to taste.

6. Simmer on low for 15 to 20 minutes until thickened.

7. Stir occasionally.

8. Remove from heat, cover and set aside.

Chicken:

1. Preheat the oven to 425 degrees F.

2. Lightly season the chicken with salt.

3. In a shallow dish, combine bread crumbs, parmesan cheese, oregano, dried parsley, garlic powder and ½ teaspoon black pepper.

4. In another shallow dish, beat together the eggs and flour until smooth.

5. Pat dry chicken with paper towels.

6. Dredge the chicken 1 at a time in the egg mixture on both sides and allowing excess to run off then coat with the parmesan mixture.

7. Gently press to allow bread crumbs to stick.

8. Continue with the remaining chicken breasts.

9. Heat a non-stick 12-inch pan over medium-high heat.

10. Add 2 to 3 tablespoons of olive oil.

11. Add more olive oil as needed.

12. When the oil is hot cook chicken breasts and fry for about 1½ to 2 minutes per side.

13. Place chicken on a lightly greased-rimmed baking pan and bake for 5 to 10 minutes until chicken is fully cooked.

14. Add the sauce and sprinkle mozzarella cheese.

15. Return to oven for a few minutes until cheese has melted.

16. Garnish with fresh parsley. Serve

Gluten-Free Chicken Parmesan Ingredients

Ingredients

• 4 boneless, skinless chicken breasts, halved
• 5 oz. (1 cup) mozzarella cheese, shredded
• 1 cup grated parmesan cheese
• 1 cup Ener-G Bread Crumbs or Ian’s Panko Breadcrumbs- gluten-free
• 2 tablespoons Bob’s Red Mill All Purpose Flour – gluten-free
• 2 eggs
• 1 teaspoon McCormick Garlic Powder – gluten-free
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• olive oil salt
• ½ cup fresh torn basil

Marinara Sauce:

• 1 (28 oz. can) Hunts Crushed Tomatoes – gluten-free
• 1 (14.5 oz can) Hunts Diced Tomatoes – gluten-free
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• ¼ teaspoon dried oregano
• 1 pinch red pepper flakes
• ½ teaspoon granulated sugar
• 2 tablespoons fresh parsley, chopped for garnish
• salt and pepper

Instructions

Sauce:

1. Over medium-high heat Heat olive oil in a medium saucepan.
2. Add the onions and garlic, and sauté until soft.
3. Then add the oregano, parsley, ¼ teaspoon salt and red pepper flakes.
4. Saute for another 30 seconds.
5. Mix in tomatoes, sugar, basil, and season with salt and pepper according to taste.
6. Simmer on low for 15 to 20 minutes until thickened.
7. Stir occasionally.
8. Remove from heat, cover and set aside.

Chicken:

1. Preheat the oven to 425 degrees F.
2. Lightly season the chicken with salt.
3. In a shallow dish, combine bread crumbs, parmesan cheese, oregano, dried parsley, garlic powder and ½ teaspoon black pepper.
4. In another shallow dish, beat together the eggs and flour until smooth.
5. Pat dry chicken with paper towels.
6. Dredge the chicken 1 at a time in the egg mixture on both sides and allowing excess to run off then coat with the parmesan mixture.
7. Gently press to allow bread crumbs to stick.
8. Continue with the remaining chicken breasts.
9. Heat a non-stick 12-inch pan over medium-high heat.
10. Add 2 to 3 tablespoons of olive oil.
11. Add more olive oil as needed.
12. When the oil is hot cook chicken breasts and fry about 1½ to 2 minutes per side.
13. Place chicken on a lightly greased rimmed baking pan and bake for 5 to 10 minutes until chicken is fully cooked.
14. Add the sauce and sprinkle mozzarella cheese.
15. Return to oven for a few minutes until cheese has melted.
16. Garnish with fresh parsley. Serve

Yield: 6

Gluten-Free Chicken Parmesan Recipe

Print

This Gluten-Free Chicken Parmesan recipe is super easy to make and always comes delicious, It's a quick weeknight meal that the whole family will love!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 boneless, skinless chicken breasts, halved
• 5 oz. (1 cup) mozzarella cheese, shredded
• 1 cup grated parmesan cheese
• 1 cup Ener-G Bread Crumbs or Ian's Panko Breadcrumbs- gluten-free
• 2 tablespoons Bob's Red Mill All Purpose Flour - gluten-free
• 2 eggs
• 1 teaspoon McCormick Garlic Powder - gluten-free
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• olive oil salt
• ½ cup fresh torn basil

MARINARA SAUCE:

• 1 (28 oz. can) Hunts Crushed Tomatoes - gluten-free
• 1 (14.5 oz can) Hunts Diced Tomatoes - gluten-free
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• ¼ teaspoon dried oregano
• 1 pinch red pepper flakes
• ½ teaspoon granulated sugar
• 2 tablespoons fresh parsley, chopped for garnish
• salt and pepper

Instructions

Sauce:

1. Over medium-high heat Heat olive oil in a medium saucepan.
2. Add the onions and garlic, and sauté until soft.
3. Then add the oregano, parsley, ¼ teaspoon salt and red pepper flakes.
4. Saute for another 30 seconds.
5. Mix in tomatoes, sugar, basil, and season with salt and pepper according to taste.
6. Simmer on low for 15 to 20 minutes until thickened.
7. Stir occasionally.
8. Remove from heat, cover and set aside.

Chicken:

1. Preheat the oven to 425 degrees F.
2. Lightly season the chicken with salt.
3. In a shallow dish, combine bread crumbs, parmesan cheese, oregano, dried parsley, garlic powder and ½ teaspoon black pepper.
4. In another shallow dish, beat together the eggs and flour until smooth.
5. Pat dry chicken with paper towels.
6. Dredge the chicken 1 at a time in the egg mixture on both sides and allowing excess to run off then coat with the parmesan mixture.
7. Gently press to allow bread crumbs to stick.
8. Continue with the remaining chicken breasts.
9. Heat a non-stick 12-inch pan over medium-high heat.
10. Add 2 to 3 tablespoons of olive oil.
11. Add more olive oil as needed.
12. When the oil is hot cook chicken breasts and fry about 1½ to 2 minutes per side.
13. Place chicken on a lightly greased rimmed baking pan and bake for 5 to 10 minutes until chicken is fully cooked.
14. Add the sauce and sprinkle mozzarella cheese.
15. Return to oven for a few minutes until cheese has melted.
16. Garnish with fresh parsley. Serve

Notes

The recipe makes 6 servings

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 398Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 168mgSodium: 479mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 41g