Dairy Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Chicken Parmesan is one of those deeply satisfying comfort food classics that can feel completely off-limits when you're avoiding dairy — but this version proves it absolutely doesn't have to be. The cutlets are pounded thin, dredged through a seasoned breadcrumb coating that gets a savory, cheesy depth from nutritional yeast, then pan-seared in olive oil until they're shatteringly golden before finishing in the oven. That two-step cook method is the real secret here: you get a crispy, well-developed crust without the coating going soggy under the sauce. A generous spoon of marinara and a layer of melted dairy-free mozzarella on top give you every bit of that saucy, gooey finish you're craving. The whole thing comes together in under an hour and serves four, making it just as practical for a weeknight dinner as it is impressive enough for company. A scatter of fresh basil at the end ties it all together with a little brightness. This is the kind of recipe that makes you forget you ever had to compromise on anything.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
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
3 tbsp olive oil

For the breading

½ cup all-purpose flour
2 large eggs
1 cup dairy free breadcrumbs
¼ cup nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried basil

For the topping

1 ½ cups marinara sauce
1 cup dairy free mozzarella, shredded

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
2
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with salt and pepper.

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