Gluten Free Chicken Parmesan - Delicious, Restaurant Quality Taste

Gluten Free Chicken Parmesan tastes restaurant-level good.

You have the crispy and golden fried chicken, sweet and tangy marinara sauce, freshly grated nutty Parmesan cheese, fresh slices of melty mozzarella, and your favorite box of gluten-free pasta. You can even throw in some fresh basil.

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.

Looking for More Gluten Free Comfort Foods?

• Jalapeno Popper Chicken Roll-Up's - Gluten Free Fried Chicken
• Gluten Free Rolls Recipe (that rise!) - Great Value Recipe
• Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes
• Gluten Free Cheddar Bay Biscuits - Red Lobster Copycat
• Gluten Free Breadsticks | Olive Garden Breadsticks
• Olive Garden Salad Recipe | Easy Copycat Italian Dressing
• Texas Roadhouse Honey Butter Recipe | The Best Copycat Recipes
• Sticky Wings but with Baked Chicken Drumsticks | Cheap, Easy | Homemade Sweet and Sticky Sauce
• Chicken Parmesan Soup - The Best Tomato Soup Recipe
• Parmesan Chicken and Rice - Easy 60 Minute Meal
• Stuffed Zucchini with Breadcrumbs and Parmesan - The BEST Side Dish

Tips to make the best Gluten Free Chicken Parmesan:

While a little time-consuming, Gluten Free Chicken Parmesan is very simple to make.

• First off, use breadcrumbs you're familiar with. I like to use 4C Gluten Free Breadcrumbs.
• While we're at it, also use a brand of gluten-free pasta you know and trust, too. I can't eat any gluten-free pasta that contains corn, so I opted for Jovial's Organic GF Egg Tagliatelle.
• Cook the gluten-free pasta to al dente to prevent it from becoming mushy.
• Don't want to use store-bought marinara sauce? Substitute in your favorite homemade recipe! I don't currently have a recipe up for homemade sauce.
• Add fresh chopped basil or thyme to the chicken when plating for a fresh, vibrant look and taste.
• Grate your Parmesan cheese from a block. Fresh Parmesan cheese has a much richer flavor than its cousin that comes in the green bottle. If you insist on not grating your own, at least buy the refrigerated shredded Parmesan cheese - though this kind still does differ a bit in taste.

• Always fry your chicken before baking. It makes for the best, most restaurant-tasting Chicken Parmesan. If you only bake the chicken, you will not have a delicious crispy layer of breadcrumbs coating the chicken on every side. Seriously, this is crucial. No one ever said we were dining light tonight.
• Never completely douse your crispy chicken in tomato sauce. If you completely coat the chicken in tomato sauce it will become soggy and all your hard work of frying the chicken will be undone. Instead, spoon the tomato sauce over only the center of the chicken and leave the rest of it alone.
• Use fresh mozzarella.
• Pair with a simple garden salad to add some veggies to this meal. Breadsticks would be amazing too, though.

Note: If you don't have to eat gluten-free, this recipe will work absolutely fine with regular breadcrumbs, all purpose flour, and pasta!

How to make Gluten Free Chicken Parmesan:

• Prepare the battering station by lining up three shallow dishes. In bowl 1, add the gluten free flour. In bowl 2, whisk the eggs. In bowl 3, mix the gluten free breadcrumbs, grated Parmesan cheese, and seasonings. Set aside.
• Trim the chicken breasts and cut in half lengthwise. Dip both sides of the chicken in flour, then egg, and then the breadcrumb mixture. Shake off any excess and place the chicken back on the cutting board. Repeat until all of the chicken is evenly coated.
• Meanwhile, heat 1-inch deep oil on the stove top over medium-high heat until it reaches 350 F. To test if the oil is hot enough, flick some flour into it. If it sizzles, it's ready. If it doesn't, wait a few more minutes or turn the heat up slightly.

• Fry the chicken in batches until golden brown on both sides, about 4-6 minutes per side. Once halfway through frying all of the chicken, preheat the oven to 400 F. Place all fried chicken on a plate lined with paper towels to remove excess oil. I also like to put it on a wire cooling rack.

• Prepare a 9x13 baking dish by greasing a little bit of butter or nonstick cooking spray on the bottom and sides. Spoon a little bit of the marinara sauce on the bottom of the dish in a very thin layer. Lay the chicken over top of the sauce. Add one or two spoonfuls of marinara sauce on top of the center of each chicken breast, being very careful to not overcoat the chicken in sauce. This prevents sogginess. Place mozzarella slices on top of the marinara sauce on each chicken breast.
• Bake for 15-20 minutes, or until the cheese is melted and the meat thermometer registers the chicken at 165 F.
• Meanwhile, boil the gluten-free pasta, and strain at al dente.
• Serve the gluten free chicken Parmesan over top of the pasta. Optional: Top with fresh chopped basil or thyme.

Equipment

You only need basic kitchen tools to make Gluten Free Chicken Parmesan. I recommend:

• A Dutch oven to fry in, or a cast iron pot, or a deep fryer
• A colander for the pasta
• A 9x13 baking dish to bake the gf chicken parmesan in
• A meat thermometer
• Neutral frying oil such as canola oil or peanut oil

How to Store Gluten Free Chicken Parmesan:

This gf chicken parmesan makes great leftovers. Simply stick it in the oven at 350 F with a piece of foil over top for 15-20 minutes, and then broil for another 5 minutes. I always make enough for there to be leftovers, since meals that contained fried elements are time-consuming.

Tried this Gluten Free Chicken Parmesan? Leave a 5-Star Rating Below!