The Art of the Gluten Free “Parma”
Chicken Parmigiana (affectionately known as a “Parma” or “Parmi”) is the ultimate comfort food. Traditionally, the gluten-filled breading can be a barrier for those with Celiac Disease or gluten sensitivities, but this recipe proves you don’t have to sacrifice that signature “crunch” and juicy interior.
By using high-quality gluten free breadcrumbs and a specific dredging technique, you can achieve a restaurant quality finish right in your own gluten free kitchen.
Gluten Free Chicken Parmigiana Recipe
Ingredients
- 1 egg beaten
- 2 ounces dry gluten free bread crumbs panko
- 2 skinless boneless chicken breast halves
- ¾ 16 ounce jar spaghetti sauce gluten free
- 2 ounces mozzarella cheese shredded
- ¼ cup parmesan cheese grated
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl and whisk.1 egg
- Place GF bread crumbs in a separate shallow bowl.2 ounces dry gluten free bread crumbs
- Dip chicken into egg, then into the GF bread crumbs.2 skinless boneless chicken breast
- Place coated chicken on the prepared baking sheet and bake in the preheated oven for 35 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish.¾ 16 ounce jar spaghetti sauce
- Place chicken over sauce, and cover with remaining sauce.
- Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 15-20 minutes/until golden brown.2 ounces mozzarella cheese, ¼ cup parmesan cheese
Nutrition Details
Recipe Notes
Tried this gluten free recipe?
Let us know how it was!Choosing the Best Gluten Free Crumbs
The secret to a great parmigiana is the texture of the coating. Standard gluten free breadcrumbs can sometimes be too fine, resulting in a “sandy” texture. For this recipe, we recommend a Gluten Free Panko. Panko flakes are larger and airier, providing a much-needed crunch that stands up to being smothered in sauce and cheese. If you want an extra-crispy exterior, try mixing your gluten free breadcrumbs with a tablespoon of cornstarch or even crushed gluten free certified corn flakes.
Preparation: The “Dredge” Rule
Consistency is key. When preparing your chicken, always ensure the breasts are uniform in thickness. We recommend pounding the chicken between two sheets of parchment paper to about half an inch. This ensures even cooking so the breading doesn’t burn before the chicken is cooked through.
The three-step dredging process is your best friend:
- The Base: Lightly dust the chicken in gluten free all-purpose flour. This dries the surface so the egg can stick.
- The Binder: Use a well-beaten egg. This acts as the “glue.”
- The Crust: Press the chicken firmly into the gluten free breadcrumb and Parmesan mixture. Don’t just toss it; press it to ensure full coverage.
Sauce & Cheese: The Finishing Touches
While jarred sauce is a great time saver, ensure it is certified gluten free, as some brands use thickeners that contain wheat. When assembling, avoid “drowning” the chicken. Spoon the sauce down the center of the breast, leaving the edges exposed. This allows the perimeter to stay crispy while the center absorbs those rich tomato flavors.
For the cheese, a blend of shredded mozzarella for “stretch” and freshly grated Parmesan for “saltiness” creates the perfect melt.
Serving Suggestions
To keep the meal entirely gluten free, serve your Chicken Parmigiana over a bed of gluten free spaghetti, zoodles (zucchini noodles), or even a crisp Caesar salad (minus the croutons of course!). It’s a versatile dish that transitions perfectly from a busy weeknight dinner recipe to a sophisticated weekend meal.
Gluten-Free Chicken Parmigiana Tutorial
This video provides a great visual guide on how to achieve a crispy gluten free coating using panko and parmesan, which complements the techniques mentioned in our recipe.
Yes! You can substitute the mozzarella and Parmesan with your favourite vegan cheese alternatives. Nutritional yeast can also be used in the breading mixture to provide a similar savory, “cheesy” flavour.
Ensure you pat the chicken completely dry with paper towels before starting the gluten free flour dredge. Resting the breaded chicken for 5-10 minutes before baking/frying also helps the coating set.
For a healthier version, this recipe uses a 350°F oven for 35 minutes. However, if you prefer a deeper golden crust, you can pan-fry the breaded chicken in a little olive oil for 2 minutes per side before finishing it in the oven with the sauce and cheese.
Any gluten free marinara or spaghetti sauce works. If using a jarred sauce, always check the label for hidden gluten in the thickening agents or flavourings.
This was delicious. Recommended to everyone to try!
Delicious! I love the taste of chicken parmigiana. I make this every Sunday. Thanks for the recipes.
Delicious! Might become hard ordering stuff in restaurants when recipes like this make homemade so much better!!
This recipe is absolutely delicious and definitely right up there with the best restaurant quality presentations (if not better!!!). My husband was enthralled! This will positively be the next dinner I prepare when entertaining guests and/or family!
Turned out better than expected. Instead of bread crumbs I used pörq Italian herb panko crumbs. I also used the air fryer instead of deep frying.
Best recipe I’ve found! My family loves it! The breading is perfect!
This recipe was really easy to follow & turned out great! My 1st try at chicken parmesan, total success 🙂
This is my go to recipe for gluten free chicken parmesan. I serve it with Catelli gluten free spaghetti. It’s a big hit in our house. DELICIOUS!!!!
Fantastic, crunchy, easy and delious!