This crowd-pleasing gluten-free chicken parmesan recipe will soon become one of your favorite gluten-free dinners. An easy recipe with simple ingredients that's also dairy-free and easy to customize.
Whether you call it chicken parmigiana or chicken parmesan, this breaded chicken recipe is a dish the whole family will love.
This dish is more American than a true classic Italian dish, but it has those traditional flavors we all love. Serve with extra sauce over dairy free mashed potatoes, your favorite gluten-free pasta, or polenta, or with any type of green salad such as Italian artichoke salad.
Ingredients
- Boneless skinless chicken breasts - you can also use chicken cutlets or chicken tenders.
- Plantain chips - this starchy fruit is nut free and gives the chicken a delicious crispy coating.
- Egg - acts as the binder and helps the breading stick
- Breading seasoning - Italian seasoning blend, nutritional yeast, garlic powder, onion powder, and kosher salt to season the breadcrumbs.
- Marinara sauce - adds more flavor, and moisture, and is a classic part of chicken parmesan. Look for a sauce with no added sugars.
- Mozzarella cheese - to make it dairy-free, I recommend using my dairy free mozzarella cheese or Miyoko's brand as a store-bought option.
- Fresh basil - for garnish and more flavor.
How To Make Gluten-Free Chicken Parmesan
Step 1. Preheat the oven to 375ºF/190ºC. Line a sheet pan with parchment paper and set it aside.
Step 2. In the bowl of a food processor, add the plantain chips and pulse until they resemble breadcrumbs.
Step 3. Add the crushed plantain chips to a large shallow bowl along with the nutritional yeast, Italian seasoning, garlic powder, onion powder, and salt. Mix together and set aside.
Step 4. Use a sharp knife to cut the chicken breasts in half length-wise. Beat the egg in a separate shallow bowl.
Step 5. Dredge each piece first in the egg and then in the seasoned breadcrumb mixture. Repeat until you've used up all the chicken.
Step 6. Transfer the breaded pieces of chicken onto the sheet pan lined with parchment paper, leaving space in between each piece.
Step 7. Bake for 15 minutes, flip the chicken breasts over, and bake for another 15 minutes. Remove from the heat, and top each piece with marinara sauce and slices of mozzarella cheese. Broil on high for 2 minutes until the cheese is melted (or soft) and the edges are golden brown. The chicken is done when the internal temperature of the chicken reads 165ºF on a meat thermometer.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this gluten-free chicken parmesan using what you already have? Here are some ideas…
- No plantain chips? - you can also use gluten-free breadcrumbs or another option is to use gluten-free chips, crackers, or pretzels instead.
- No nutritional yeast? - if you don't have this cheesy flavor seasoning, you can leave it out. If you consume dairy, you can add parmesan cheese in its place.
- No Italian seasoning? - use a mix of marjoram, basil, rosemary, thyme, oregano, and sage. Or some combination of 2-3 of these Italian herbs.
How To Store & Reheat
Refrigerator: Store the chicken parmesan in an airtight container in the fridge for up to 4 days.
Freezer: Store the baked chicken (without the tomato sauce and cheese) in an airtight, freezer-safe container for 2-3 months. Add the marinara and mozzarella once you reheat it.
How to reheat in the oven: Preheat your oven or toaster oven to 350ºF/175ºC. Place the chicken in an oven-safe dish or skillet. Cover with aluminum foil or an oven-safe lid and cook for 10-15 minutes until warmed through.
How to reheat on the stovetop: Add a little olive oil or avocado oil to a large cast iron skillet over medium heat. Once hot, add the chicken parmesan with the cheese side up. Cover with a lid, reduce the heat to medium-low, and let it cook for 3-5 minutes until warmed through.
Helpful Tips
Using chicken cutlets or tenders? They're already thin so you don't need to cut them in half.
You don't need a meat tenderizer. Because you're cutting the chicken breasts in half lengthwise, you're already making them thinner. If you have an uneven piece of chicken, you can use a meat mallet to even it out, just don't pound chicken breasts too thin because you don't want them to overcook in the oven.
Avoid reheating it in the microwave as it will cause the breading to become soggy.
More Gluten Free Recipes
- Gluten Free Coconut Shrimp
- Butternut Squash Lasagna
- Deconstructed Burger Bowls
- Vietnamese Pizza
- Crispy Fried Chicken Without Buttermilk
Gluten Free Chicken Parmesan (Dairy Free)
Ingredients
- 1 lb chicken breasts
- 1 ½ cups plantain chips see notes
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon diamond crystal kosher salt
- 1 large egg
- ½ cup marinara sauce
- dairy free mozzarella cheese or dairy mozzarella
- fresh basil for garnish
Instructions
- Preheat the oven to 375ºF/190ºC. Line a sheet pan with parchment paper and set it aside.
- In the bowl of a food processor, add the plantain chips and pulse until they resemble breadcrumbs.
- Add the crushed plantain chips to a large shallow bowl along with the nutritional yeast, Italian seasoning, garlic powder, onion powder, and salt. Mix together and set aside.
- Use a sharp knife to cut the chicken breasts in half length-wise. Beat the egg in a separate shallow bowl.
- Dredge each piece first in the egg and then in the seasoned breadcrumb mixture. Repeat until you've used up all the chicken.
- Transfer the breaded pieces of chicken onto the sheet pan lined with parchment paper, leaving space in between each piece.
- Bake for 15 minutes, flip the chicken breasts over, and bake for another 15 minutes. Remove from the heat, and top each piece with marinara sauce and slices of mozzarella cheese. Broil on high for 2 minutes until the cheese is melted (or soft) and the edges are golden brown. The chicken is done when the internal temperature of the chicken reads 165ºF on a meat thermometer.
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