Easy Gluten-Free Chicken Parmesan Recipe

Chicken parmesan is one of those dishes that feels like such a comfort food. It seems like a complicated dish, but it’s an easy recipe to make gluten-free. This is a whole family favorite in my house and really scratches the itch for Italian food.

Before I tell you the ingredients, I will say I’ve tested many gluten-free bread crumbs and gluten-free flours. Before you buy gluten-free bread crumbs, be sure you check the ingredients. You can be trading one inflammatory ingredient for another in the form of bad oils and sugar.

The gluten-free bread crumbs I used to use have canola oil and brown sugar in the ingredient list. Always be sure to look at the ingredients, especially when you’re substituting. They trick you by adding in descriptions that make them sound healthy like “non-GMO” and organic, but they load in all kinds of other crappy ingredients.

Ingredients For Chicken Parmesan Gluten-Free

This recipe serves four, but can easily be cut in half or doubled.

• 2 Eggs + 4TB water
• Salt and pepper
• 1 cup Almond Flour
• 1/2 cup Parmesan Cheese
• 4 Chicken Breasts (pounded flat).
• Around 6oz buffalo mozzarella cheese – sliced
• Marinara sauce of choice – I like Rao’s brand (clean and delicious). It’s as good as any homemade sauce.
• Avocado oil (enough to coat the bottom for each batch). Avocado oil works better than olive oil because it has a higher smoke point, and your pan should be pretty hot.
• 1/2 tsp Garlic powder (you could substitute with 1 tsp of Italian seasoning)
• 1/2 tsp Onion powder

You might be tempted to NOT pound your chicken breasts, but don’t skip this step. It makes a huge difference.

Steps to Make Gluten Free Chicken Parmesan

I hate tenderizing chicken. I didn’t realize how much of a difference it made until I tried making the recipe with regular chicken breasts. Don’t do it.

Step 1 – Pound chicken breasts to get an even thickness. I like to get them about 1/2 inch. You can start with chicken cutlets (which are chicken breasts that are cut in half), but they still should be tenderized.

Step 2 – Set up 2 shallow bowls for dipping stations. To the first shallow bowl beat together eggs, water, salt, black pepper, garlic powder and onion powder. In the second bowl mix almond flour and parmesan cheese.

Step 3 – Preheat avocado oil in a non-stick large skillet to medium heat.

Step 4- Dip each chicken breast in the egg mixture, then the almond flour mixture. I like to press as much of the breading mixture onto the chicken as it will hold. Set aside until you’re ready to cook.

Step 5 – Brown two skinless chicken breasts at a time in your avocado oil. Each side takes around 3 minutes to get golden brown. You don’t need to fully cook the chicken, just brown thoroughly. The almond flour mixture is more delicate than some other breading. Be sure to use non-stick pan and turn gently. If you lose any breading, just set it on top of the chicken in the oven (no one will know).

Step 6 – Heat oven to 400 degrees. Set browned chicken into a shallow baking dish or sheet pan. Top with tomato sauce and sliced mozzarella. Bake for 7-10 minutes, depending on the thickness of your chicken breast.

If you have fresh basil, it makes a great garnish to add a touch of something green. Total prep time is 20 minutes and cook time is another 20 minutes.

What to Serve with Chicken Parmesan

Chicken parmesan is a classic Italian dish. It can be a heavy dish, but it still needs something else on the plate. You can serve with a green salad and a bed of pasta tossed in tomato sauce. I typically use gluten free pasta. I like to serve the chicken on the same plate as the pasta, like a pillow for your chicken to rest on.

If you want to get away from more bready side dishes, you can serve with sauteed zucchini noodles tossed in tomato sauce or roasted asparagus.