Dairy Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crackly cutlets are the heart of this one — chicken breasts pounded thin, coated in a seasoned crumb crust, then seared until deep golden brown in olive oil. Each cutlet gets baked under a layer of rich marinara until the sauce turns bubbly and the edges crisp up even further. A scatter of fresh basil at the end brings a bright, herby finish that cuts through all that savory crunch. It's the kind of dish that feels like a red-sauce restaurant classic but comes together easily in one skillet and a baking sheet. This version is a smart pick for a dairy free dinner rotation, delivering all the crave-worthy texture and flavor of the original without any fuss.

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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 cup all-purpose flour
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup plain breadcrumbs
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried italian seasoning
3 tbsp olive oil

For the topping

1 ½ cups marinara sauce
1 ½ cups 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.

For serving

2 tbsp fresh basil, 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
Set up three shallow dishes: in the first, whisk together the flour, garlic powder, onion powder, salt, and black pepper. Pour the milk into the second dish. In the third, combine the breadcrumbs, grated Parmesan, and Italian seasoning.

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