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This Gluten-Free Chicken Parmesan is my version of a classic comfort food. It’s made with gluten-free breaded chicken cutlets that are topped with marinara sauce and piled with gooey mozzarella.
Easy Gluten-Free Chicken Parmesan Recipe
Chicken parmesan was my staple order growing up. From chicken parmesan dinner plates, to subs or heroes (if you’re from New York), you name it, I ordered it!
This baked chicken parmesan recipe is a low-carb, gluten-free, grain-free, keto, and paleo-friendly version of the classic recipe…and it is delicious! Not only is this option healthier and made with good-for-you ingredients, it still has that crispy breading that we know and love on our chicken parmesan.
Each chicken cutlet is, of course, topped off with a healthy dollop of savory marinara sauce and plenty of gooey mozzarella. Pair it with zucchini noodles, spaghetti squash, or your favorite gluten-free pasta for the ultimate Italian comfort food.
- Chicken: You’ll need 1 pound of boneless, skinless chicken breast.
- Egg and Water: A mix of egg and water brushed on the outside of the chicken helps the breading stick.
- Breading: Our gluten-free breading is made with a combination of almond flour, Italian seasoning, garlic granules, fine sea salt, and optional red pepper flakes.
- Marinara Sauce: You can use your favorite store-bought variety or whip up a batch of homemade marinara sauce.
- Mozzarella Cheese: For the best results, shred your own mozzarella cheese. It makes all the difference in the texture!
- Basil: I like to finish each chicken cutlet off with a sprinkle of fresh basil for garnish.
How to Make Chicken Parmesan
This simple chicken parmesan recipe is ready to serve in no more than 45 minutes! It’s quick enough to whip up on a busy weeknight but also tasty and impressive enough to serve for your next dinner party.
- Bread the chicken: Pat the chicken dry and season with salt and pepper. In a bowl, combine egg and water. In a separate bowl, whisk together the breading ingredients. Dredge the chicken in the egg mixture, then place into the breading mix and coat well.
- Bake or fry: To bake the chicken, place the chicken cutlets on a lined baking sheet, drizzle with oil, and bake at 350ºF until golden-brown. To fry the chicken, heat oil in a skillet, add in the chicken, and cook on both sides until golden-brown.
- Add the toppings: With the chicken cutlets lined on a baking sheet, top each one with marinara sauce and cheese, then bake at 350ºF until the cheese is melted.
What Can You Use Instead of Breadcrumbs for Chicken Parmesan?
In traditional chicken parmesan, breadcrumbs are used to create that crispy, golden breading for the chicken. No almond flour? You can certainly use gluten-free breadcrumbs for this recipe!
To keep this recipe gluten-free, I coat the chicken in egg, followed by a blend of almond flour and spices.
The almond flour soaks up the extra moisture while the egg helps the breading get that classic crispy texture we want in chicken parm!
What Can I Use for Chicken Parmesan If I Don’t Have Eggs?
No egg? Try brushing the outside of the chicken with a little bit of butter or olive oil instead. Either one of these will help the breading stick to the meat. The finished chicken parmesan may not be quite as crispy, but it will still be delicious!
Tips and Notes for Baked Chicken Parmesan
- Pat the chicken dry. Before dredging the chicken in the egg and flour mixtures, use paper towels to gently pat it dry. Removing excess moisture helps it get nice and crispy.
- If baking, be sure to line the baking sheet with parchment paper. This helps prevent the chicken from sticking.
- If frying, make sure the oil is nice and hot before you add in the chicken. If the oil temperature is too cool, then the chicken can become soggy rather than crispy.
- Flip the chicken. Whether you’re baking your chicken in the oven or pan-frying it, make sure you’re flipping it halfway through the cooking time. That way it gets nice and crispy all around!
- Shred your own cheese. There is no texture quite as gooey and delicious as freshly shredded cheese. Pre-shredded cheeses just aren’t the same.
I like to pair this gluten-free chicken parmesan with zucchini noodles, spaghetti squash, or (if I’m not trying to enjoy it as a low-carb meal) gluten-free pasta!
Wanting to round your meal out with a couple of sides? Here are a few favorites:
- Gluten-Free Chicken Cutlets
- Air Fryer Broccoli
- Gluten Free Garlic Bread
- Garlicky Blistered Green Beans
- Caesar Salad
How to Store
For the best results, I recommend storing the chicken cutlets separately from the sauce and the cheese.
They will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To enjoy again, thaw overnight in the fridge if frozen, then warm at 400ºF in the oven until heated through.
More Chicken Recipes You’ll Love
- Air Fryer Chicken Taquitos
- Grilled Bruschetta Chicken
- Air Fryer Chicken Wings
- 15-Minute Chicken Tacos
- Gluten Free Chicken Milanese
Watch the Video:
Low Carb Paleo Chicken Parmesan
- 1 pound boneless skinless chicken breast
- 1 egg
- 1 tablespoon water
For the Breading:
- 1 cup almond flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic granules/powder
- 1 teaspoon fine sea salt
- Optional: Sprinkle of red pepper flakes
- 1 cup marinara sauce, of choice
- 1 cup fresh mozzarella cheese
- Fresh basil for garnish
- Pat chicken dry and season generously with salt and pepper.
- In a bowl whisk together the egg and water.
- In a shallow bowl or plate, whisk together almond flour and seasoning.
- Dredge chicken in egg mixture, then into breading mixture.
- Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
- Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.