Gluten-Free Chicken Parmesan
This Gluten-Free Chicken Parmesan is crispy, cheesy, and so easy! Golden breaded chicken with melty mozzarella—perfect for busy weeknights and gluten-free families.
You know what? There’s something magical about a perfectly crispy Gluten-Free Chicken Parmesan that makes even the pickiest eaters come running to the dinner table. I’ll never forget the first time I made this recipe after going gluten-free—my kids were skeptical
(okay, they were downright suspicious), but one bite of that golden, crunchy coating and gooey cheese had them asking for seconds before they’d even finished their firsts.
This Gluten-Free Chicken Parm isn’t just a compromise version of the classic Italian-American favorite—it’s honestly better than most restaurant versions I’ve tried. The secret is in the double-breadcrumb technique using both gluten-free panko and regular gluten-free breadcrumbs, which creates an incredibly crispy texture that stays crunchy even under all that melted cheese.
Whether you’re new to gluten-free cooking or you’ve been at it for years, this Gluten-Free Baked Chicken Parmesan comes together in about 45 minutes and uses ingredients you can easily find at most grocery stores.
Plus, it’s perfect for Sunday dinners, birthday celebrations, or those random Tuesday nights when you need something that feels special without requiring hours in the kitchen.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Skinless, boneless chicken breasts | 6 thin-sliced or halved into fillets | Thin cuts cook evenly |
| Salt and black pepper | To taste | Season generously |
| Large eggs | 2 | Whisked well |
| Gluten-free panko bread crumbs | 1 cup | 4C brand recommended |
| Gluten-free bread crumbs | 1 cup | 4C brand works great |
| Parmesan cheese, grated | ½ cup (plus ½ cup for topping) | Use dairy-free if needed |
| Garlic powder | ½ tsp | Adds savory depth |
| Onion powder | ½ tsp | Enhances flavor |
| Italian seasoning | 1 tbsp | Oregano, basil, thyme blend |
| Gluten-free flour | ½ cup | Pillsbury recommended |
| Cornstarch | ¼ cup | Can substitute more flour |
| Olive oil | ½ cup | For pan-frying |
| Gluten-free marinara sauce | ½ cup | Your favorite brand |
| Mozzarella cheese | 1 cup, sliced or shredded | Violife for dairy-free |
| Fresh basil | ¼ cup, chopped | Brightens every bite |
Instructions
Step 1: Preheat your oven to 450°F and get ready for the delicious aroma that’s about to fill your kitchen. Set up your breading station by whisking the eggs in a shallow bowl or pie pan until they’re completely smooth and uniform in color.
Step 2: In another shallow dish, combine the gluten-free flour and cornstarch, mixing them together thoroughly with a fork. This flour mixture is your first coating layer and helps the egg wash stick beautifully to the chicken.
Step 3: In a third shallow dish, mix together both types of gluten-free bread crumbs, the ½ cup of grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Give it a good stir so all those wonderful flavors are evenly distributed throughout the breadcrumb mixture.
Step 4: Season each chicken breast generously with salt and black pepper on both sides—don’t be shy here! Dredge the chicken in the flour mixture, coating both sides completely and shaking off any excess flour.
Step 5: Dip the flour-coated chicken into the whisked eggs, letting any excess drip back into the bowl. Then press the chicken firmly into the breadcrumb mixture, coating both sides evenly and pressing gently so the crumbs really adhere. Repeat this process for each piece of chicken, setting them aside on a clean plate.
Step 6: Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer (you’ll see tiny ripples on the surface—that’s your sign it’s ready). Carefully add the breaded chicken to the hot oil and cook until golden brown, about 2 minutes per side. The chicken doesn’t need to be fully cooked at this point since it’ll finish in the oven.
Step 7: Transfer the partially cooked chicken to a greased baking dish, arranging the pieces in a single layer. Spoon about 2 tablespoons of marinara sauce over the top of each chicken breast, spreading it gently to cover most of the surface.
Step 8: Layer each piece of Gluten-Free Breaded Chicken Parmesan with equal amounts of mozzarella cheese, a sprinkle of fresh basil, and the remaining Parmesan cheese. Don’t worry about being too precise—a little extra cheese never hurt anyone!
Step 9: Bake for 15-20 minutes, until the cheese is beautifully browned and bubbly and the chicken is completely cooked through. An instant-read thermometer inserted into the thickest part should register at least 165°F. Let it rest for 2-3 minutes before serving so those juices redistribute and the cheese sets just slightly.
Substitutions
Flour alternatives: If you don’t have cornstarch on hand, you can absolutely use additional gluten-free flour in its place—the cornstarch just adds a bit of extra crispiness to the coating. For a grain-free version, try using almond flour mixed with arrowroot starch in equal proportions.
Breadcrumb swaps: Can’t find gluten-free panko? No worries—you can use all regular gluten-free breadcrumbs instead, though the texture will be slightly less crunchy. For a completely grain-free Gluten-Free Chicken Parmesan, crushed pork rinds or almond flour mixed with grated Parmesan make surprisingly delicious coatings.
Dairy-free adaptations: Follow Your Heart dairy-free Parmesan and Violife mozzarella shreds work beautifully in this recipe and melt almost identically to traditional cheese. You can also try Miyoko’s mozzarella or any other plant-based cheese that melts well—just check that it’s also gluten-free.
Cheese variations: Provolone, fontina, or even a bit of creamy ricotta dolloped on top before the mozzarella adds wonderful depth. Well… I’ve even mixed in some shredded cheddar when that’s all I had, and honestly, my kids loved the extra sharpness!
Troubleshooting
Coating falls off: This usually happens when the oil isn’t hot enough or the chicken is moved too soon after adding it to the pan. Make sure your oil is shimmering before adding the chicken, and resist the urge to flip it before those first 2 minutes are up—patience pays off with a gorgeous golden crust.
Chicken is dry: Thin-sliced chicken breasts or cutlets are key here since they cook quickly without drying out. If you’re using thicker breasts, definitely pound them to an even thickness or slice them horizontally to create thinner fillets. Overcooking is the enemy of juicy chicken, so use that instant-read thermometer!
Soggy breading: After pan-frying, make sure to place the chicken on a wire rack for a minute before transferring to the baking dish—this prevents the bottom from getting soggy. Also, don’t overload your skillet; cook in batches if needed so the oil temperature stays consistent.
Cheese won’t brown: If your cheese isn’t getting that beautiful golden color, switch your oven to broil for the last 2-3 minutes of cooking. Just watch it carefully—the difference between perfectly browned and burnt happens in seconds under the broiler!
Storage & Meal Prep
Store leftover Gluten-Free Chicken Parm in an airtight container in the refrigerator for up to 3-4 days. To reheat, place pieces on a baking sheet and warm in a 375°F oven for about 10-12 minutes—this helps restore some of that crispy texture much better than the microwave.
For meal prep, you can bread the chicken up to 4 hours ahead and keep it refrigerated on a parchment-lined baking sheet until you’re ready to cook. You can also freeze the fully cooked chicken parmesan for up to 2 months; just thaw overnight in the fridge and reheat in the oven until warmed through and the cheese is bubbly again.
Serving Suggestions
This Gluten-Free Baked Chicken Parmesan pairs beautifully with gluten-free pasta tossed in extra marinara sauce—it’s basically mandatory in my house! A simple side salad with Italian vinaigrette and some garlic bread (gluten-free, of course) rounds out the meal perfectly.
For a lighter option, serve it over zucchini noodles or alongside roasted vegetables like asparagus, green beans, or broccoli. I love adding a sprinkle of extra fresh basil and a drizzle of balsamic glaze right before serving for a restaurant-quality presentation that takes literally 30 seconds.
Variations
Kid-friendly version: Cut the chicken into smaller strips or nugget-sized pieces before breading for fun gluten-free chicken parmesan bites that little hands can manage easily. They cook faster too—just reduce the baking time to about 10 minutes and keep an eye on them.
Spicy twist: Add ½ teaspoon of red pepper flakes to your breadcrumb mixture and use a spicy arrabbiata sauce instead of regular marinara. Man, oh man, this version has some serious kick and is perfect for those nights when you want a little extra heat on your plate!
Veggie version: Use thick slices of eggplant or portobello mushroom caps instead of chicken, following the same breading process. Reduce the baking time to about 12-15 minutes since vegetables cook faster than meat, and you’ve got a delicious vegetarian Gluten-Free Chicken Parmesan alternative.
Protein options: This exact method works wonderfully with turkey cutlets, pork chops, or even firm white fish like cod. Just adjust cooking times based on thickness—turkey and pork follow the same timing as chicken, while fish cooks a bit faster.
Gluten-Free Chicken Parmesan FAQs
Can chicken parm be gluten-free?
Absolutely! Traditional chicken parmesan uses regular wheat-based breadcrumbs and flour, but swapping in gluten-free breadcrumbs and gluten-free flour creates a version that’s every bit as crispy and delicious. The key is using quality gluten-free breadcrumbs that have a good texture—brands like 4C make excellent gluten-free panko that gets wonderfully crunchy.
What can I use instead of breadcrumbs for chicken parm?
Crushed gluten-free crackers, gluten-free cornflakes, or even finely ground nuts like almonds or pecans work beautifully for coating. For a lower-carb option, crushed pork rinds mixed with Parmesan cheese create an incredibly crispy coating that’s naturally gluten-free and grain-free too.
Does Parmesan have gluten?
Pure Parmesan cheese is naturally gluten-free since it’s made from just milk, salt, and enzymes. However, always check the label on pre-grated varieties since some brands add anti-caking agents that could contain gluten, and be cautious of cross-contamination if the cheese is processed in facilities that also handle wheat products.
What ingredients are needed for chicken parmesan?
You’ll need chicken breasts, gluten-free flour, eggs, gluten-free breadcrumbs, Parmesan cheese, Italian seasonings, marinara sauce, and mozzarella cheese. The beauty of this dish is that most ingredients are pantry staples, and you can easily adapt it based on what you have available—check out our complete gluten-free breaded chicken collection for more crispy coating ideas!
What is surprisingly not gluten-free?
Many people are shocked to learn that some marinara sauces contain gluten as a thickener, and certain pre-shredded cheeses use flour-based anti-caking agents. According to trusted celiac research foundations, soy sauce, certain spice blends, and even some broths can hide gluten in unexpected places, so always read labels carefully when preparing Gluten-Free Chicken Parmesan.
This Gluten-Free Chicken Parmesan has become our go-to recipe for everything from busy weeknight dinners to special occasions like birthdays and Mother’s Day celebrations. There’s something incredibly satisfying about pulling a bubbling pan of cheesy, golden chicken from the oven and watching your family’s faces light up.
If you’re looking for more comfort food classics with a gluten-free twist, you’ll love our foolproof gluten-free fried chicken technique—it uses similar breading methods and delivers that same satisfying crunch. And when you’re ready for dessert, our decadent peanut butter cup brownies are the perfect sweet ending to this savory meal.
The nutritional benefits of making chicken parmesan at home extend beyond just controlling the gluten content—you can also manage sodium levels, choose organic ingredients, and ensure proper protein intake for your family. Nutrition experts at Harvard note that chicken breast is an excellent source of lean protein, providing essential amino acids while remaining relatively low in saturated fat when prepared with healthier cooking methods like baking.
Whether you’ve been gluten-free for years or you’re just starting your journey, this recipe proves that you don’t have to sacrifice flavor or texture to enjoy your favorite comfort foods. So grab your gluten-free breadcrumbs, preheat that oven, and get ready to make a Gluten-Free Chicken Parm that’ll have everyone asking for the recipe—even your gluten-eating friends!
Gluten-Free Chicken Parmesan
Equipment
- Pie pans or shallow bowls
- Large skillet
- Baking dish
- Instant-read thermometer
- Whisk
Ingredients
- 6 skinless, boneless thin-sliced chicken breasts or halved to make fillets
- salt and black pepper to taste
- 2 large eggs
- 1 cup gluten-free panko bread crumbs 4C brand recommended
- 1 cup gluten-free bread crumbs or use 4C gluten-free bread crumbs
- ½ cup Parmesan cheese, grated plus 1/2 cup for topping; For dairy-free: Follow Your Heart dairy-free parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp Italian seasoning
- ½ cup gluten-free flour Pillsbury recommended
- ¼ cup cornstarch Substitute for more gluten-free flour
- ½ cup olive oil
- ½ cup gluten-free marinara sauce
- 1 cup mozzarella cheese sliced or shredded; For dairy-free: Violife dairy-free mozzarella cheese shreds
- ¼ cup fresh basil, chopped
Instructions
- Preheat your oven to 450°F and get ready for the delicious aroma that’s about to fill your kitchen. Set up your breading station by whisking the eggs in a shallow bowl or pie pan until they’re completely smooth and uniform in color.
- In another shallow dish, combine the gluten-free flour and cornstarch, mixing them together thoroughly with a fork. This flour mixture is your first coating layer and helps the egg wash stick beautifully to the chicken.
- In a third shallow dish, mix together both types of gluten-free bread crumbs, the 1/2 cup of grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Give it a good stir so all those wonderful flavors are evenly distributed throughout the breadcrumb mixture.
- Season each chicken breast generously with salt and black pepper on both sides—don’t be shy here! Dredge the chicken in the flour mixture, coating both sides completely and shaking off any excess flour.
- Dip the flour-coated chicken into the whisked eggs, letting any excess drip back into the bowl. Then press the chicken firmly into the breadcrumb mixture, coating both sides evenly and pressing gently so the crumbs really adhere. Repeat this process for each piece of chicken, setting them aside on a clean plate.
- Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer (you’ll see tiny ripples on the surface—that’s your sign it’s ready). Carefully add the breaded chicken to the hot oil and cook until golden brown, about 2 minutes per side. The chicken doesn’t need to be fully cooked at this point since it’ll finish in the oven.
- Transfer the partially cooked chicken to a greased baking dish, arranging the pieces in a single layer. Spoon about 2 tablespoons of marinara sauce over the top of each chicken breast, spreading it gently to cover most of the surface.
- Layer each piece of chicken with equal amounts of mozzarella cheese, a sprinkle of fresh basil, and the remaining Parmesan cheese. Don’t worry about being too precise—a little extra cheese never hurt anyone!
- Bake for 15-20 minutes, until the cheese is beautifully browned and bubbly and the chicken is completely cooked through. An instant-read thermometer inserted into the thickest part should register at least 165°F. Let it rest for 2-3 minutes before serving so those juices redistribute and the cheese sets just slightly.
