If you’ve been searching for the perfect Gluten-Free Chicken Parmesan, search no more! This parm is tender and juicy with a perfectly crisp crust. Heavenly!
I may not have a lick of Italian in my blood, but I think my husband’s Italian heritage must be rubbing off on me or something.
Why? THIS GLUTEN-FREE CHICKEN PARMESAN. It’s best I’ve had in my whole life. No joke. No exaggeration. If you know me, you know I’m not really one to toot my own horn, but this one deserves a big ol’ TOOT TOOT.
And the craziest part? I came up with the recipe completely on my own.
For classic Italian recipes I usually turn to my dear MIL or other Italian friends or neighbors. And, while my mother-in-law makes a
pretty mean absolutely phenomenal chicken parmesan (and I should really share her recipe with you as well) I was craving something a little different in the texture/taste category than her parm the other day.
Despite the fact that I don’t have any Italian heritage, I have certainly eaten more than my fair share of chicken parmesan over the years. I had a vision of what chicken parmesan would/could be if I could somehow combine all of the best elements of each of my favorites into one blissful gluten-free chicken parmesan package, so I decided to give it a shot, and BAM. Best [gluten-free] chicken parmesan ever.
It’s tender, it’s juicy, it’s crispy-crunchy, it’s packed with flavor, and it’s got the PERFECT ratio of crust to sauce to cheese (for me, at least!)
This gluten-free chicken parmesan has a few steps and stages, but trust me when I say every one of them is totally worth it. There’s some chicken pounding, there’s from dredging, there’s some pan frying, and there’s some baking. It sounds like a lot because there are quite a few bowls/pans/dishes needed, but I promise the cooking part is actually 5,000,000 times easier than loading all of the dishes into the dishwasher.
AND to save you a little bit of heartburn and another cooking step, I 100% recommend using your favorite jarred pasta sauce instead of whipping some up from scratch. If you’re feeling extra ambitious in the pasta sauce area of this recipe, don’t let me stand in your way, but I’m all about getting this gluten-free chicken parmesan on the table (and in my mouth) as quickly as possible. Also, don’t go to the trouble of grating the mozzarella cheese – just slice a big 1 oz. chunk off the ball and call it a day. Remember: SIMPLICITY, wherever we can manage it 😉 The name of the game in 2016.
The BIG SECRET to why this gluten-free chicken parmesan is pure perfection? It all lies in the gluten-free bread crumbs. You may have seen my [slightly ranty] post a few days ago about bread crumbs – if you didn’t, check it out. If you did, you know: homemade is the only way to go. Specifically homemade using Canyon Bakehouse’s Rosemary & Thyme Focaccia. I thought this bread couldn’t possibly get any better in any way, shape, or form, and then I made it into bread crumbs and my mind was blown.
It crisps up perfectly into breadcrumbs, and is packed with delicious Italian flavors all on it’s own. Is it possible to be in love with a gluten-free bread/ bread crumbs? Because if it is, I’m there. Ring those wedding bells.
Now, I know there are some people out there (like my husband…) that are complete sauce freaks and need any meat slathered in a sauce. The easy solution to appease them since this chicken parmesan is a little lighter on the sauce than some versions? Serve some extra sauce on the side of the dish, heated up, in a little dipping bowl. Then they can dip to their delight, but don’t have to give up the beautiful crispy crunchiness of the parmesan bread crumb crust that would be otherwise lost if the chicken parmesan was drenched in sauce.
Wins for everyone!
Confession: I made a double batch of this chicken parmesan recently so I could send some along to work with Anthony for his lunches…. And totally ended up throwing something ELSE in the crock-pot for him, so I could
hoard enjoy the extras for myself.
Am I kind of embarrassed? Yes. But some things are just too good to share….
- 1 ¼ cups gluten-free bread crumbs, made from Canyon Bakehouse’s Rosemary Thyme Focaccia
- ½ cup grated parmesan
- 2 eggs, beaten well
- ½ cup gluten-free flour
- 3 Tablespoons olive oil
- 2 large chicken breasts, filleted and pounded thin
- 1 cup jarred pasta sauce
- 4 oz. fresh mozzarella cheese, cut into 4 1oz. slices
- Fresh basil, chopped, for garnish
- To make the breadcrumbs: Preheat your oven to 325 degrees. Line a baking sheet with parchment paper, a silicone baking mat, or tin foil. --- Break your bread into small chunks, and place in the food processor. Pulse the bread until a fine crumb forms and reaches your desired consistency. --- Spread crumbs evenly onto the baking sheet --- Bake for 7 minutes, then remove the crumbs from the oven and stir, and return to the oven for another 7 minutes or until lightly golden brown and crisp.
- Preheat oven to 400 ℉ and spray a large oven-proof baking dish with cooking spray.
- Using three shallow bowls, place the gluten-free flour in one, the beaten eggs in another, and the gluten-free bread crumbs mixed with the parmesan cheese in another.
- Heat a large skillet over medium-high heat and add the olive oil. Dredge the \chicken breasts in the flour mixture, coating well, then in the eggs, then in the bread crumb mixture. Make sure the chicken is fully coated with the bread crumbs. Place the chicken in the hot pan.
- Cook the chicken over medium-high heat until golden brown on the outside and almost cooked through, about 3 minutes per side.
- Transfer the chicken to the prepared baking dish. Top each chicken breast with pasta sauce, and then lay a 1 oz. slice of mozzarella cheese on top of the chicken breast.
- Bake for 10 minutes, until chicken is cooked through and the cheese is melted and bubbly.
- Garnish with basil, and enjoy!
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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