You will love this gluten free chicken parmesan recipe. Crispy coated chicken cutlets baked in the oven using simple pantry ingredients. Juicy, tender, delicious, restaurant quality and on the table in less than 30 minutes! Tastes better than the classic recipe!
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This recipe is one of those classic family dishes that just makes you think of a cozy Sunday family dinner. We love it at our house and have made quite a few varieties that have been a huge hit - this recipe, the air fryer lazy version and Instant Pot sandwiches to name a few.
Whether you follow a gluten free nutrition plan or are looking to reduce gluten in your diet, this gluten free chicken parmesan has all the flavor you missed! This classic recipe is also super simple and quick to make.
Serve with some delicious bread dipping oil and a green salad.
Why You'll Love This Recipe
- Delicious baked gluten free chicken parmesan is on your table in just about 30 minutes! Surprisingly quick!
- A kid-friendly favorite. This recipe will delight even the picky eaters.
- Customizable! Easy to make dairy free (use vegan butter and vegan cheese) or keto or low carb-friendly (see notes for a no breadcrumb version.)
Ingredients You Need for this Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Ghee: Butter also works well.
- Marinara Sauce: Jarred sauce works great or try making this easy Instant Pot tomato sauce recipe.
- Spices: Oregano, onion salt, garlic powder and paprika are a great blend for this recipe
- GF Pancake Mix: I recommend Birch Benders Pancake Mix or King Arthur.
- GF Breadcrumbs: You can make your own using GF bread like Udi's or purchase GF breadcrumbs. You can get my easy homemade breadcrumb recipe here!)
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Begin by seasoning the pancake mix with the four-season blend mix in a wide bowl. Additionally, cut the meat into equal pieces and pat dry. Once the meat is trimmed and dry, season both sides with salt and pepper.
- Dredge meat in pancake mixture ensuring both sides are equally coated.
- Beat one egg in a wide bowl and add dredged chicken to bowl. Cover with egg on all sides.
- Transfer chicken to a wide bowl containing bread crumbs. Coat all sides evenly. Add prepared meat to a plate while repeating the process on all pieces of chicken.
- Heat ghee or butter in a large skillet over medium heat. Add chicken and allow for room between each piece. Cook for 3 minutes then flip the meat. Cook additional 3 minutes or until chicken is golden brown on each side.
- Spread sauce on the bottom of a baking dish. Place seared meat on top of the sauce and bake for 15 minutes at 400F.
- Cover meat with remaining sauce and parmesan cheese.
- Return to oven for 5 minutes or until cheese is melted.
Expert Tips & Things You Need to Know
- How to Cook Chicken Evenly: When trimming the fat from the chicken breast either butterfly the meat or pound it to an even depth. I generally prefer to butterfly my chicken to about ¼ inch. This ensure that the meat cooks evenly.
- What to serve with Gluten Free Chicken Parmesan: I like to eat chicken parm with spaghetti noodles. For this recipe I used Jovial GF spaghetti. Air Fryer Broccoli and Blistered Green Beans with Garlic are two of my favorite veggies sides to eat with this meal.
- To Make Without Breadcrumbs: Check out my Instant Pot chicken parmesan recipe or make with no breadcrumbs and instead use just meat. Serve with spaghetti squash for a low-carb version.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Use an air fryer to get a crispy coating for reheating. Heat at 350 for 3-4 minutes or until heated through. Alternatively, reheat in the oven at 350F for 5-8 minutes or until heated through.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
Recipe FAQs
One of the most important things to remember is to dry your meat thoroughly before seasoning it. This will ensure that you keep the breading on the meat.
The best crispy coating comes from the choice of breadcrumbs. I personally like to make my bread crumbs and find that is what gives the best flavor and texture.
Using GF panko breadcrumbs will also give a great crunch and texture.
Make sure your oil is hot and your pan is not overcrowded. This will help to ensure the meat does not steam and rather sears resulting in a crispy outside rather than mushy.
This recipe uses parmesan cheese but you can swap out for mozzarella or use a combination of the two.
Related Recipes
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Gluten Free Chicken Parmesan
Equipment
Ingredients
- 1 pound chicken breast trimmed of fat and butterflied or cut into ¼ inch pieces
- 1 tablespoon ghee or butter
- 1 cup marinara sauce divided
- ½ cup Parmesan cheese
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ cup gluten free pancake mix
- 1 large egg
- ½ cup gluten free breadcrumbs
- salt & pepper to taste
Instructions
- Begin by seasoning the pancake mix by mixing in ¼ teaspoon of each seasoning in a wide bowl. Additionally, cut the chicken into equal pieces and pat dry.¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¼ cup gluten free pancake mix, 1 pound chicken breast
- Once the meat is trimmed and dry, season both sides with salt and pepper.salt & pepper
- Line up three wide bowls containing (1) pancake mix, (2) one beaten egg and (3) breadcrumbs.
- Dredge chicken in pancake mixture ensuring both sides are equally coated.
- Add dredged meat to egg bowl. Cover with egg on all sides.1 large egg
- Transfer chicken to the breadcrumb bowl and cover all sides evenly.½ cup gluten free breadcrumbs
- Add prepared meat to a plate while repeating the process on all pieces of chicken.
- Heat ghee in a large skillet over medium heat. Add chicken and allow for room between each piece.1 tablespoon ghee or butter
- Cook for 3 minutes then flip the chicken. Cook additional 3 minutes or until chicken is golden brown on each side.
- Spread ½ cup sauce on the bottom of a baking dish.1 cup marinara sauce
- Place seared meat on top of the sauce and bake for 15 minutes at 400F.
- Cover chicken evenly with remaining ½ cup sauce and parmesan cheese. Return to oven for 5 minutes or until cheese is melted. Add more cheese and parsley if desired.½ cup Parmesan cheese
Notes
- Nutrition information does not include pasta.
- How to Cook Chicken Evenly: When trimming the fat from the chicken breast either butterfly the chicken or pound it to an even depth. I generally prefer to butterfly my chicken to about ¼ inch. This ensure that the chicken cooks evenly.
- What to serve with Gluten Free Chicken Parmesan: I like to eat chicken parm with spaghetti noodles. For this recipe I used Jovial Gluten Free spaghetti. Air Fryer Broccoli and Blistered Green Beans with Garlic are two of my favorite veggies sides to eat with this meal.
- To Make Without Breadcrumbs: Check out my Instant Pot chicken parmesan recipe or make with no breadcrumbs and instead use just meat. Serve with spaghetti squash for a low-carb version.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Use an air fryer to get a crispy coating for reheating. Heat at 350 for 3-4 minutes or until heated through. Alternatively, reheat in the oven at 350F for 5-8 minutes or until heated through.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
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Breqan Clark says
Can i just say i LOVE that thr measurements are directly under the instructions. Ive never seen this before on any food blog and ive always wished for it! Its so so helpful
Lyndsey Piccolino says
Hi Breqan! Thanks so much for your comment. I'm glad it is helpful!
Julie Dodd says
Is the pancake mix gluten free?
Lyndsey says
you would need to purchase gluten free pancake mix, not all pancake mixes are gluten free.