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4.50 from 2 votes

Gluten Free Chicken Parmigiana

Gluten free chicken parmigiana: crispy, tender breaded chicken, delicious sauce, and bubbling cheese doesn't get any better than this.
Course Dinner
Cuisine Italian-American
Keyword chicken parmesan recipe, gluten free chicken recipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 -8
Calories 521kcal


  • 2 pounds thin-sliced chicken
  • 1 cup gluten free bread crumbs I use Ian's Panko bread crumbs for crunchy breading. You can use Schar bread crumbs if you prefer.
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup gluten free all purpose baking flour
  • 3/4 cup grated parmesan cheese divided
  • 1/3 cup extra-virgin olive oil
  • 2 1/2 cups gluten free marinara sauce homemade or store bought
  • 2 cups shredded mozzarella cheese
  • chopped fresh parsley optional


  • Rinse and pat dry chicken. Add flour to a shallow bowl. Whisk together egg, salt, and milk in another bowl. Combine gluten free bread crumbs and 1/4 cup of the parmesan in a wide, shallow bowl.
  • Coat the chicken with the flour and shake off excess. Dip in the egg mixture and then coat with the breadcrumb mixture.
    Heat oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant, but not smoking. Add the chicken and cook until browned, about 2 minutes on each side, adding more oil if necessary.
    Drain chicken on a plate on top of paper towels.
  • Position a rack in the center of the oven. Preheat the oven to 350 degrees.
  • Lightly oil your baking sheet and spoon 1/2 cup of homemade marinara sauce into the pan. Arrange the chicken cutlets over the sauce. Spoon the remaining sauce over the chicken.
    Sprinkle with the remaining 1/2 cup of parmesan and top with mozzarella.
    Bake until heated through, 20 minutes. Serve hot, sprinkled with parsley.


  • If you’re going to make my homemade quick easy marinara sauce, do that an hour before starting your chicken parmigiana and simmer it on the back burner of your stove.
  • I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
  • I used shredded organic mozzarella in this recipe. You can use sliced mozzarella if you prefer. 
  • Fry your chicken in batches so as not to crowd the pan. If there is not enough room in the pan, the chicken will steam instead of getting nicely browned, flavorful, and crispy.
  • I use this baking sheet because it has 1-inch sides to accommodate the sauce on the bottom of the pan. 
  • Can chicken parmigiana be made low carb?

    Excellent question. Since I'm following a low carb diet, I simply skip the breading and frying steps.
    I pound a few slices of chicken to tenderize them and cook them in a tablespoon of butter and a tablespoon of extra-virgin olive oil in a skillet for 3-4 minutes on each side until golden brown. These few slices can be topped with sauce and cheese and baked along with the rest of the chicken.
    So whether you’re reducing carbs because you want to lower your insulin response or trying to lose those extra pounds still left over from the holidays, you can enjoy this super delicious chicken parmigiana along with everyone else.


Calories: 521kcal
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