Low Sodium Gluten Free Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

Golden, crackling chicken cutlets are pounded thin for even cooking, then breaded and pan-seared until the crust turns deep golden and crisp. A generous ladle of marinara and a blanket of melted mozzarella go on next, and a quick trip under the oven's heat melts everything into that classic bubbling, cheesy finish. Fresh torn basil scattered on top adds a bright, herby lift right before serving. The breading itself brings plenty of savory flavor from garlic powder, dried oregano, and Parmesan, so the dish doesn't need to lean on extra shakes of salt at the table. It's a comforting, restaurant-style dinner that fits neatly into a lower-sodium approach without sacrificing that crispy, cheesy, saucy payoff everyone wants from chicken parm. Pair it with a simple green salad or pasta and you've got a full meal 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 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp olive oil

For the breading

½ cup gluten free flour
2 large eggs
1 cup gluten free breadcrumbs
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp garlic powder

For the topping

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

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
Season both sides of each chicken breast with the kosher salt and black pepper.

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