Gluten Free Baked Chicken Parmesan with Zucchini Noodles

Chicken Parmesan is one of those comfort food classics that can feel completely off-limits when you're avoiding gluten — between the flour dredge, the breadcrumbs, and the mystery ingredients in store-bought sauces, there's a lot that can go wrong. This version nails every step using gluten free flour and gluten free panko breadcrumbs, so you still get that deeply golden, satisfying crust without any compromise. The trick of drizzling olive oil directly into the panko mixture before baking is what gives the coating its incredible crunch — no frying required. Pounding the chicken to an even thickness means every piece cooks through at the same rate, landing at a juicy 165°F right as the crust turns perfectly crisp. Melted mozzarella and bubbling marinara go on top for the final few minutes, turning each cutlet into a saucy, cheesy masterpiece. Instead of pasta, spiralized zucchini noodles are sautéed just long enough to get tender while keeping a slight bite, making this a lighter but still deeply satisfying plate. It serves four, looks stunning, and tastes like something you'd order at a restaurant — not a recipe you had to work around.

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