Dairy Free Chicken Parmesan
Total time50 min
Prep time20 min
Cook time30 min
4.6(16)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 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 tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup plain breadcrumbs
- ½ cup grated parmesan cheese
Chef's tipChoose 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 tipIf 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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