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The BEST Gluten Free Sauteed Chicken Parmesan – Low Carb!

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Ingredients

Units Scale
  • 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
  • 810 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*

 

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.