Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Mangia!
Please welcome Erin from Texanerin Baking back to the blog.
To be honest, I’ve never really understood the appeal of traditional chicken parmesan. You go to the trouble of breading and frying chicken and then you place it in tomato sauce, bake it, and then all that deliciously crisp coating turns soggy.
So this chicken parmesan recipe is a little different. Instead of covering the chicken in tomato sauce, you just place the chicken on top of the sauce and then add the cheese. It leaves the top nice and crisp! If you want to go one step further to preserve that crunchy breading, just place the fried chicken on a baking sheet, top with cheese, and bake until melted. Then serve with the tomato sauce on the side.
The tomato sauce recipe is the same one I used in this gluten-free lasagna. Your favorite jarred sauce would work just as well but the one listed below is better than any store-bought sauce I’ve had. Cooking the onions in a bit of red wine adds so much flavor!
I’ve made a few chicken parmesan recipes in the past that called for twice the amount of breadcrumbs for the same amount of chicken used in this recipe. The result was a ton of wasted breadcrumbs. One-half cup was just the right amount of breadcrumbs for my four chicken breasts, but you may want to have a tad bit extra on hand, just in case you need a little more.
I used regular gluten free breadcrumbs in this recipe but panko breadcrumbs would be great, too. If using panko, you’d probably need about 2 cups of breadcrumbs and a bit more olive oil for frying. If you’re using pre-seasoned breadcrumbs, be sure to omit the added Italian seasoning, salt and pepper.
For the sauce:
1 tablespoon (14 g) extra virgin olive oil
1 1/2 cups (200 grams) diced onion
1 1/2 tablespoons (15 grams) minced garlic
1/8 teaspoon red pepper flakes
2/3 cup (158 milliliters) red wine
1 28-ounce (794-gram) can diced tomatoes, undrained
1 14.5-ounce (411-gram) can diced tomatoes, undrained
1 6-ounce (170-gram) can tomato paste
1 1/2 teaspoons dried parsley
2 tablespoons (7 grams) chopped fresh basil
1 1/4 teaspoons salt
For the chicken:
4 boneless, skinless chicken breasts (about 1 1/2 pounds or 680 grams)
1/2 cup (70 grams) all-purpose gluten-free flour
2 large eggs (100 grams, weighed out of shell)
1 cup (112 grams) gluten-free breadcrumbs
1 tablespoon Italian seasoning
3/4 cup (82 grams) grated Parmesan, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
About 1/2 cup (118 milliliters) extra virgin olive oil
8 ounces (227 grams) mozzarella slices
First, prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the chicken.
Preheat the oven to 400°F (205° C). Place the flour on a large plate. Place the eggs in a wide bowl and beat with a fork. Place the breadcrumbs, Italian seasoning, 1/2 cup (55 grams) Parmesan, salt and pepper on a large plate and mix together. Pound the chicken breasts until thin and then salt and pepper them.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. While the pan’s heating up, dredge both sides of the chicken in the flour, then the egg. Let the excess egg drip off and then dredge the chicken in the breadcrumb mixture. Fry one or two breasts at a time (it’ll depend on how large the breasts are and the size of your pan) for about 2-3 minutes per side until golden brown. Add more olive oil, if necessary.
While the chicken is cooking, ladle the sauce into a casserole dish large enough for all 4 pieces of chicken. Place the fried chicken on top of the sauce and top with the mozzarella and remaining Parmesan. Bake for 10-15 minutes or until the cheese is bubbly.
By Erin Dooner. Erin is the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. She will be occasionally sharing some of her favorite gluten free recipes here on GFOAS.