The BEST Gluten-Free Sauteed Chicken Parmesan

The Best Gluten-Free Sauteed Chicken Parmesan is a classic Italian Dish your whole family will love! You can make this restaurant-quality chicken parm recipe any night of the week. Crispy gluten-free panko coating with Italian herbs, succulent chicken breasts, and melty mozzarella cheese.

If you have celiac disease or are on a gluten-free diet, you most likely can’t order a recipe like this in an Italian restaurant. Italian food such as chicken parmesan or chicken parmigiana is usually full of gluten. I am sure you have watched others order tasty Italian dishes like this while eating a safe steak and salad in a restaurant. I was happy to create a delicious gluten-free chicken parmesan recipe like this for my readers.

A delicious chicken recipe like this is great to have in your repertoire! It’s 100% gluten-free and tastes like it came from Italy! Delicious succulent chicken in a crispy coating with an easy sauce you can throw together in 5 minutes. Eat with your favorite gluten-free pasta!

Recipe Ingredient List

You’ll need the following simple ingredients to make this Gluten Free Chicken Parmigiana Recipe. Full instructions in recipe card below.

• 1 pound chicken breasts or chicken cutlets
• Two eggs
• One tablespoon minced garlic
• One teaspoon salt
• ¼ teaspoon ground black pepper
• Ingredients for the breadcrumb mixture
• ½ cup gluten-free Panko breadcrumbs (the thicker breadcrumbs. I used regular ones, but you can also use seasoned ones as well)
• ¼ cup Italian gluten-free breadcrumbs (finer breadcrumbs)
• ¼ cup freshly grated Parmigiano cheese
• One teaspoon dry Parsley
• One teaspoon of Italian seasoning
• One teaspoon of onion powder
• Ingredients for the tomato sauce
• Two tablespoons of olive oil
• ½ cup chopped sweet onion (can use red onion)
• One teaspoon of Italian seasoning
• One can (14.5 ounces) diced tomatoes (I used Basil and Garlic but can use roasted or fire for different flavors), undrained
• One can (14.5 ounces) crushed tomatoes 
• Two teaspoons minced garlic
• One teaspoon salt
• 1 teaspoon granulated sugar (you can use raw sugar as well) *optional*
• ½ teaspoon ground black pepper
• ½ teaspoon dry Oregano
• 8-10 slices fresh mozzarella, small sizes (Think to cover the chicken breast. You can use grated mozzarella as well)
• Fresh Parsley or Dry Parsley for topping before serving *optional*

Ingredient Notes

• We used Natural Earth Gluten-Free Breadcrumbs
• We used this brand of Italian Gluten Free Panko can also
• You can also sprinkle parmesan cheese on top!

How To Make Gluten-Free Chicken Parmesan – Step by Step

1. Preheat the Oven to 375 degrees F.
2. Whisk the eggs, minced garlic, salt, and pepper in a large mixing bowl. Whisk until the eggs are scrambled, and can’t differentiate the white from the yolk. 
3. Unpack the chicken, trim excess fat if possible, or cut the thick breasts in half horizontally. Rinse and tap dry with a paper towel. If chicken pieces are too thick, pound them with a meat mallet until all pieces are an even thickness. This helps the chicken cook evenly.
4. Set the chicken in the bowl with the egg mixture. Poke the chicken breasts a few times. Set aside.
5. In a shallow bowl big enough to coat the chicken breasts, mix the Panko crumbs, bread crumbs, Parmigiano cheese, dry Parsley, Italian seasoning, and onion powder. Mix well. 
6. Take one chicken breast and coat it with the breadcrumb mixture. Place on a plate. 
7. Repeat until all chicken breasts are coated. Set aside. 
8. Place an oven-safe large skillet on the stove and heat ¼ cup of olive oil over medium-high heat. 
9. Once the oil is at a temperature (300-350 degrees F) Cook the chicken breasts, for 3 minutes on each side. 
10. Transfer chicken pieces to bake in the preheated oven for 10-12 minutes until the internal temperature of the chicken has reached 165 degrees F. The chicken will be light golden brown. Use the oven-proof skillet or place the chicken on a baking sheet or pan.
11. Take the chicken out of the oven, pour about ¼ cup of tomato sauce (recipe below) over each chicken breast, and add fresh mozzarella cheese. Sprinkle with optional grated parmesan cheese. You can also use your favorite marinara sauce.
12. Place the chicken parmesan back in the oven and broil for 1-2 minutes or until light golden. Watch closely!
13. Serve and Enjoy!

Tomato Sauce

1. Add olive oil, chopped onions, and Italian seasoning in a saucepan. Cook over medium heat until the onions are tender and transparent. 
2. Add the diced tomatoes, crushed tomatoes, minced garlic, salt, sugar, pepper, and oregano. Mix well. 
3. Keep cooking on the stove over medium heat for 10 minutes stirring occasionally. 
4. Use an immersion blender for a perfectly smooth sauce. 

Tips & Tricks

• Serve with chopped fresh herbs such as fresh basil and grated parmesan
• Serve with warm garlic bread and spaghetti, your favorite gluten-free pasta, spaghetti squash, or zucchini noodles.
• Serve with a side Ceasar Salad (gluten-free of course!)
• For best results temperature test the chicken ao as not to overcook.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 325 degrees.

Additions and Substitutions

• You can use Jarred Marinara sauce instead of the tomato sauce made from scratch.
• Use Chicken tenders
• We used thick bread crumbs and a finer ground Panko to create a thick crust on the chicken.

Frequently Asked Questions

I hope you loved this Gluten Free Chicken Parmesan. If you make it, leave a rating so I know you liked it!

The BEST Gluten Free Sauteed Chicken Parmesan – Low Carb!

Print Recipe

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• Author: Sherie Friedlander
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 5 1x
• Category: Dinner
• Method: Bake
• Cuisine: Mediterranean Diet
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 pound chicken breasts (if you have thick chicken breasts, cut them in half horizontally)
• 2 eggs
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Ingredients for the breadcrumb mixture
• 1/2 cup gluten-free Panko breadcrumbs (the thicker breadcrumbs. I used regular ones but you can also use seasoned ones as well)
• 1/4 cup Italian gluten-free breadcrumbs (finer breadcrumbs)
• 1/4 cup freshly grated Parmigiano cheese
• 1 teaspoon dry Parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• Ingredients for the tomato sauce
• 2 tablespoons olive oil
• 1/2 cup chopped sweet onion (can use red onion)
• 1 teaspoon Italian seasoning
• 1 can (14.5 ounces) diced tomatoes (I used Basil and Garlic but can use roasted or fire for different flavors), undrained
• 1 can (14.5 ounces) crushed tomatoes
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon granulated sugar (you can use raw sugar as well) *optional*
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry Oregano
• 8–10 slices fresh mozzarella, small sizes (Think to cover the chicken breast. You can use grated mozzarella as well)
• Fresh or Dry Parsley for topping before serving *optional*

 

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Instructions

1. Preheat the Oven to 375 degrees F.
2. Whisk the eggs, minced garlic, salt, and pepper in a large mixing bowl. Whisk until the eggs are scrambled, and can’t differentiate the white from the yolk. 
3. Unpack the chicken, trim excess fat if possible, or cut the thick breasts in half horizontally. Rinse and tap dry with a paper towel. If chicken pieces are too thick, pound them with a meat mallet until all pieces are an even thickness. This helps the chicken cook evenly.
4. Set the chicken in the bowl with the egg mixture. Poke the chicken breasts a few times. Set aside.
5. In a shallow bowl big enough to coat the chicken breasts, mix the Panko crumbs, bread crumbs, Parmigiano cheese, dry Parsley, Italian seasoning, and onion powder. Mix well. 
6. Take one chicken breast and coat it with the breadcrumb mixture. Place on a plate. 
7. Repeat until all chicken breasts are coated. Set aside. 
8. Place an oven-safe large skillet on the stove and heat ¼ cup of olive oil over medium-high heat. 
9. Once the oil is at a temperature (300-350 degrees F) Cook the chicken breasts, for 3 minutes on each side. 
10. Transfer chicken pieces to bake in the preheated oven for 10-12 minutes until the internal temperature of the chicken has reached 165 degrees F. The chicken will be light golden brown. Use the oven-proof skillet or place the chicken on a baking sheet or pan.
11. Take the chicken out of the oven, pour about ¼ cup of tomato sauce (recipe below) over each chicken breast, and add fresh mozzarella cheese. Sprinkle with optional grated parmesan cheese. You can also use your favorite marinara sauce.
12. Place the chicken parmesan back in the oven and broil for 1-2 minutes or until light golden. Watch closely!
13. Serve and Enjoy!

Tomato Sauce

1. Add olive oil, chopped onions, and Italian seasoning in a saucepan. Cook over medium heat until the onions are tender and transparent. 
2. Add the diced tomatoes, crushed tomatoes, minced garlic, salt, sugar, pepper, and oregano. Mix well. 
3. Keep cooking on the stove over medium heat for 10 minutes, stirring occasionally. 
4. Use an immersion blender for a perfectly smooth sauce. 

 

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 325 degrees.

You can also top the chicken with your favorite jarred tomato sauce or pasta sauce. 

Chicken breasts are delicious the next day sliced into sandwiches on good toasted gluten-free french bread.