Baked gluten free chicken parmesan is an easy weeknight recipe that comes together in about 29 minutes. Serve it over spaghetti squash for a low-carb option or pair it with your favorite gluten free pasta for a comforting, classic meal.
Chicken Parmesan is a beloved Italian-American classic: crisp, cheesy, and saucy. This baked, gluten-free version keeps the flavors you expect while swapping traditional breadcrumbs for a gluten-free alternative. It’s fast to prepare, forgiving for cooks of all skill levels, and simple to adapt to low-carb or dairy-free needs.
To make this dish gluten free, use certified gluten free breadcrumbs and serve with gluten free pasta or vegetable-based noodles like zucchini noodles or spaghetti squash. The recipe is straightforward: coat the chicken, brown it briefly in an oven-safe skillet, top with fresh mozzarella and marinara, then finish in a hot oven until the cheese is melted and bubbly.
My family loves this Chicken Parmesan for weeknight dinners and for casual weekend meals. It’s flavorful, satisfying, and ready in under 30 minutes, which makes it a reliable go-to when you want something delicious without a lot of fuss.
Step by step instructions
- Preheat the oven to 500°F (260°C).
- Slice two boneless chicken breasts in half lengthwise to create four thin cutlets.
- In a shallow bowl, combine Italian seasoning, gluten free breadcrumbs and grated Parmesan cheese. Dredge each chicken cutlet in the breadcrumb mixture, pressing lightly so the coating adheres.
- Heat olive oil in a large oven-safe or cast-iron skillet over medium-high heat. Add the breaded cutlets and brown 2–3 minutes per side until golden.
- Turn off the stove. Arrange thin slices of fresh mozzarella over each piece of chicken, then spoon marinara sauce over and around the cutlets.
- Cover the skillet and bake for 10 minutes at 500°F. Remove the cover and bake for an additional 5 minutes to allow the cheese to brown slightly.
- While the chicken finishes in the oven, prepare your chosen side—gluten free pasta, zucchini noodles, or roasted spaghetti squash work well.
- Serve hot, garnished with extra grated Parmesan and fresh basil or parsley if desired.
Can I make it without breadcrumbs?
Yes. For an even lower-carb or grain-free version, simply skip the breadcrumb mixture. Season the chicken cutlets with Italian seasoning, salt and pepper, then sear them in the skillet until lightly browned. Continue with the mozzarella and marinara as directed and bake until cheese is melted.
When served with zucchini noodles, this breadcrumb-free version is a great low-carb option. Leaving out the breadcrumbs and pairing the chicken with veggie noodles brings the carbs down significantly—one estimate for this recipe served with zucchini noodles is roughly 20 grams of carbohydrates per serving (about 12 g from the noodles and 8 g from the chicken parmesan itself). This can make the dish suitable for many lower-carb or keto-style meal plans.
More gluten free recipes
If you enjoy this chicken parmesan, try other quick gluten free meals such as:
- Gluten Free General Tso’s Chicken
- Buffalo Cauliflower Tacos
- Greek Turkey Stuffed Zucchini
- Vegan Pad Thai with Zoodles
- Chimichurri Shrimp Skewers
Chicken Parmesan
Ingredients
- 2 chicken breasts
- 2 tbsp Italian seasoning
- 1/3 cup gluten free breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- 8 oz fresh mozzarella, thinly sliced
- 2 cups marinara sauce
- 8 oz gluten free pasta, cooked according to package directions (optional)
Instructions
- Preheat oven to 500°F.
- Slice chicken breasts in half lengthwise to make four cutlets.
- Mix Italian seasoning, breadcrumbs and Parmesan in a shallow bowl.
- Coat each cutlet in the breadcrumb mixture. Heat olive oil in an oven-safe skillet and brown chicken 2–3 minutes per side.
- Turn off the heat, top cutlets with sliced mozzarella and pour marinara over them.
- Cover and bake for 10 minutes; uncover and bake 5 more minutes until cheese is melted and bubbling.
- Serve immediately with cooked gluten free pasta, zucchini noodles, or spaghetti squash.
Nutrition Facts
- Serving: 1 of 4
- Calories: 545 kcal
- Carbohydrates: 55 g
- Protein: 39 g
- Fat: 19 g
- Saturated Fat: 6 g
- Cholesterol: 96 mg
- Sodium: 2183 mg
- Potassium: 860 mg
- Fiber: 4 g
- Sugar: 5 g
- Vitamin A: 905 IU
- Vitamin C: 10.6 mg
- Calcium: 228 mg
- Iron: 3.9 mg
Tips & Variations
– For crispier breading, bake uncovered for a few extra minutes at the end or broil briefly while watching closely.
– Use a high-quality marinara or make a quick homemade sauce for better flavor control.
– Swap shredded mozzarella for fresh slices for a creamier melt.
– To make dairy-free, use a plant-based mozzarella and omit the grated Parmesan or use a dairy-free Parmesan alternative.
– Leftovers store well in the refrigerator for 2–3 days; reheat gently in a 350°F oven until warmed through to keep the chicken from drying out.