Gluten Free Chicken Parmesan
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!
Servings 4 servings
Calories 345kcal
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.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 22.6g | Protein: 34.6g | Fat: 34.9g
