Dairy Free Basil Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crackly breaded chicken breasts get seared in garlic-infused olive oil until deeply browned, then simmered under a bright, herby crushed tomato sauce with a kick of red pepper flakes. Everything finishes together in one skillet under the broiler until the top turns bubbly and golden, so the flavors meld into that classic baked-chicken-parm experience. Torn fresh basil scattered over the top at the end adds a fresh, peppery lift that cuts through the richness of the sauce. The breadcrumb coating stays crisp even under the sauce, giving you that satisfying contrast between crunchy exterior and juicy, tender chicken underneath. It's a one-pan dinner that comes together fast enough for a weeknight but feels special enough for company, and it's a solid pick for a dairy free table. Serve it straight from the skillet with a green salad or roasted vegetables to soak up every bit of that garlicky tomato sauce.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
2 large eggs, beaten
1 cup gluten free breadcrumbs
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp dried basil
3 tbsp garlic-infused olive oil, divided

For the sauce

1 can (14 oz) crushed tomatoes
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¼ tsp kosher salt

For the topping

1 cup shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
2 tbsp finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
2
Season the pounded chicken on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station: beaten eggs in one shallow dish, and gluten free breadcrumbs mixed with 1/4 cup Parmesan, 1 tsp oregano, and 1/2 tsp dried basil in a second shallow dish.

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