Gluten-Free Baked Chicken Parmesan

This Gluten-Free Baked Chicken Parmesan brings all the comfort and satisfaction of the classic Italian-American favorite without any gluten. Tender chicken breasts are coated in a perfectly seasoned gluten-free breadcrumb mixture, then baked until golden and crispy before being topped with rich marinara sauce and melted mozzarella cheese. The result is a dish that's just as satisfying as the traditional version, with a crunchy exterior giving way to juicy, flavorful chicken beneath a blanket of bubbling cheese. Chicken Parmesan, or "Chicken Parmigiana," has its roots in Italian cuisine, though the version we know today was popularized in Italian-American restaurants throughout the 20th century. By using certified gluten-free breadcrumbs and baking instead of frying, this recipe offers a healthier approach that doesn't sacrifice any of the beloved flavors. The baking method also makes it easier to prepare for weeknight dinners, as you can simply pop the dish in the oven and attend to side dishes while it cooks. What makes this recipe special is its accessibility for those following a gluten-free diet without compromising on taste or texture. The gluten-free breadcrumbs create an equally crispy coating, and the combination of Parmesan in the breading and mozzarella on top delivers that signature cheesy goodness. Serve this alongside gluten-free pasta, zucchini noodles, or a fresh green salad for a complete meal that the whole family will love, whether they're gluten-free or not.

Ingredients

• 4 piecesboneless, skinless chicken breasts, pounded to even thickness
• 1.5 cupsgluten-free breadcrumbs
• 1/2 cupParmesan cheese, grated
• 2 tspItalian seasoning
• 1 tspgarlic powder
• 1 tspsalt, divided
• 1/2 tspblack pepper
• 2 largeeggs, beaten
• 1/2 cupgluten-free all-purpose flour
• 2 tbspolive oil
• 2 cupsmarinara sauce, gluten-free
• 1.5 cupsmozzarella cheese, shredded
• 2 tbspfresh basil, chopped optional

Method

1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray. 0:05
2. Set up a breading station with three shallow bowls: one with gluten-free flour and 1/2 teaspoon salt, one with beaten eggs, and one with gluten-free breadcrumbs mixed with grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and black pepper. 0:06
3. Pat the chicken breasts dry with paper towels and pound them to an even thickness of about 3/4 inch using a meat mallet or rolling pin. This ensures even cooking. 0:05
4. Dredge each chicken breast in the flour mixture, shaking off excess, then dip into the beaten eggs, letting excess drip off. 0:05
5. Press the chicken firmly into the breadcrumb mixture, coating both sides thoroughly. Place the breaded chicken on a plate. 0:05
6. Drizzle the olive oil over the bottom of the prepared baking dish and arrange the breaded chicken breasts in a single layer. 0:04
7. Bake the chicken in the preheated oven for 20 minutes, until the coating is golden brown and the chicken is nearly cooked through. 0:05
8. Remove the baking dish from the oven and spoon marinara sauce over each chicken breast, using about 1/2 cup per piece. 0:05
9. Top each chicken breast with shredded mozzarella cheese, dividing it evenly among the four pieces. 0:04
10. Return the baking dish to the oven and bake for an additional 8-10 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. 0:05
11. Remove from the oven and let rest for 3-5 minutes. Garnish with fresh chopped basil if desired before serving. 0:04