Gluten Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crackly-crusted chicken cutlets are the whole appeal here — pounded thin so they cook up tender, then seared until deeply browned before getting blanketed in warm marinara and melted mozzarella. A quick trip under high oven heat turns the top bubbly and irresistible, while the seasoned coating underneath stays crisp instead of going soft under the sauce. Torn fresh basil scattered over the top at the end adds a bright, herby finish that cuts through the richness. It’s a satisfying, restaurant-style dinner you can pull off in one skillet and a baking sheet, and it fits neatly into a gluten free rotation. Serve it over a pile of greens or alongside roasted vegetables for a complete plate that still feels indulgent.

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup whole milk
1 cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
½ cup grated parmesan cheese
1 tsp dried italian seasoning
3 tbsp olive oil

For the topping

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella 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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