Gluten Free Chicken Parmesan is the dish I think of when I want to impress my fiancée. No kidding, I am always so proud to say I made this one - it 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. I've even used fresh basil in this recipe before.
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Tips to make the best Gluten Free Chicken Parmesan:
While a little time-consuming in the beginning, Gluten Free Chicken Parmesan is very simple to make. As long as you follow these rules, you'll be as golden as the chicken. Too much?
First off, use bread crumbs you are familiar with using and like the taste of. I like to use 4C Crumbs because I can find them in both of the grocery stores in my rural small town.
Don't like store-bought marinara sauce? Substitute in your favorite homemade recipe!
Note: If you don't have to eat gluten-free, this recipe will work absolutely fine with regular breadcrumbs, all purpose flour, and pasta!
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 Egg Tagliatelle. It's made from just organic egg and rice flour. It tasted absolutely divine.
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, always, always fry your chicken first. Please. It makes for the best chicken parmesan and the most restaurant-level tasting. 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, ever, ever douse your crispy chicken in tomato sauce. If you completely coat your chicken in tomato sauce, it will become soggy and all your hard work of frying the chicken will be undone. Only spoon tomato sauce over the center of the chicken and leave the rest of it alone.
Use fresh mozzarella.
How to make:
Grate cheese & set aside. Then, prepare the batter station by lining up three shallow dishes. In bowl 1; add GF flour. In bowl 2; whisk eggs. Lastly in bowl 3; mix breadcrumbs, grated parmesan cheese, and seasonings.
Rinse and trim chicken breasts. Pat dry with paper towels. Cut in half lengthwise. Dip both sides of chicken in flour, then egg, and then breadcrumb mixture. Shake off excess and place it back on the chicken cutting board. Repeat until all chicken is evenly coated.
Heat a neutral high-temperature oil (such as vegetable oil) on the stovetop over medium heat. To see 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 chicken in batches until golden brown on both sides. When you're halfway through frying all of the chicken, preheat your oven to 400 F. Place all fried chicken on a plate lined with paper towels to remove excess oil.
Prepare a baking dish by greasing a little bit of butter on the bottom and sides. Spoon a little bit of marinara sauce on the bottom in a very thin layer. Lay chicken over top. Add one or two spoonful's of marinara sauce on top of the center of each chicken breast, being very careful to not coat the chicken. Bake for 20 minutes, or until the meat thermometer registers chicken at 165 F. Meanwhile, boil pasta.
Once the chicken is up to temp, remove the dish from the oven and place mozzarella slices on top of the marinara sauce on each chicken breast. Put back in the oven for 5-8 minutes, until melted. Serve.
This meal makes great leftovers. Simply stick it in the oven at 350 F with a piece of foil overtop for 20-25 minutes and then broil for another 5 minutes. Tip: I always make enough for there to be leftovers since meals that contained fried elements are time-consuming.
Pair with a simple garden salad to add some veggies to this meal. (Breadsticks would be amazing too though)
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Looking for More Gluten Free Comfort Foods?
Gluten Free Dinner Rolls (that rise!) – Great Value Recipe
Gluten Free Cheddar Bay Biscuits – Red Lobster Copycat
Slow Cooker Pot Roast with Homemade Gravy – A Winter Classic, Naturally Gluten and Dairy Free
Sticky Wings but with Baked Chicken Drumsticks | Cheap, Easy | Homemade Sweet and Sticky Sauce
Jalapeno Popper Chicken Roll-Up’s – Gluten Free Fried Chicken
Philly Cheesesteak Pizza – Best Gluten Free Pizza, Sirloin Steak
Creamy Parmesan Chicken and Rice – Naturally Gluten Free
Gluten Free Chicken Parmesan
Ingredients
- 4 boneless skinless chicken breasts halved lengthwise (makes 8 portions)
- 1 box favorite gluten-free pasta
- 1 24 oz. jar marinara sauce or your favorite homemade marinara sauce
- 3 large eggs
- 1 ½ cups gluten-free breadcrumbs
- 8 oz. fresh sliced mozzarella cheese
- ¾ cup freshly grated parmesan cheese Optional: Add another ¼ cup for sprinkling on the top
- ⅔ cup gluten-free all purpose flour I used Bob's Red Mill GF 1:1 (the blue bag)
- 1 teaspoon Italian Seasonings
- ½ teaspoon parsley
- ¼ teaspoon paprika
- salt and pepper to taste
- 1-2 cups neutral high-temperature oil for frying I used vegetable oil
Instructions
- Prep: Grate cheese & set aside. Then, prepare the batter station by lining up three shallow dishes. In bowl 1; add GF flour. In bowl 2; whisk eggs. Lastly in bowl 3; mix breadcrumbs, grated parmesan cheese, and seasonings (parsley, Italian Seasonings, paprika, salt, and pepper).
- Rinse and trim chicken breasts. Pat dry with paper towels. Cut in half lengthwise. Dip both sides of chicken in flour, then egg, and then breadcrumb mixture. Shake off excess and place it back on the chicken cutting board. Repeat until all chicken is evenly coated.
- Heat oil on the stovetop over medium heat. To see 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 chicken in batches until golden brown on both sides. When you're halfway through frying all of the chicken, preheat your oven to 400 F. Place all fried chicken on a plate lined with paper towels to remove excess oil.
- Prepare a baking dish by greasing a little bit of butter on the bottom and sides. Spoon a little bit of marinara sauce on the bottom in a very thin layer. Lay chicken over top. Add one or two spoonfuls of marinara sauce on top of the center of each chicken breast, being very careful to not coat the chicken. Bake for 20 minutes, or until the meat thermometer registers chicken at 165 F. Meanwhile, boil pasta.
- Once the chicken is up to temp, remove the dish from the oven and place mozzarella slices on top of the marinara sauce on each chicken breast. Optional: Sprinkle on ¼cup of reserved parmesan cheese. Put the dish back in the oven for 5-8 minutes, until melted. Serve.
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