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Gluten Free Chicken Parmesan Recipe

This Gluten Free Chicken Parmesan recipe is going to knock your socks off! It is oh so good and has all the same textures and tastes that you are used to from the original. As long as you are cooking with fresh ingredients, you cannot go wrong! 

Gluten Free Chicken Parmesan Recipe

I have to be honest with you – I don’t go gluten free all the time, but I am trying more and more these days. It’s all about listening to my body. And living with Hashimoto’s disease isn’t easy!! Change has to be slow… but I’m trying. One small chicken cutlet at a time.

Gluten Free Chicken Parmesan Recipe

If you’d like to make this chicken bake recipe for your family, check out the recipe below. It will seem very familiar to you because it is very similar to classic chicken parmesan, the classic Italian dish. You will just need to swap out a few ingredients. Nothing too crazy!

You can serve this with some steamed broccoli (or burnt broccoli – my husband’s favorite), broiled Brussels sprouts, a nice salad, or a cup of gluten-free pasta. Barilla has a great one. 

Gluten Free Chicken Parmesan Recipe

Gluten Free Quinoa Chicken Parmesan Recipe

Yields: 4 servings

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Gluten Free Chicken Parmesan Recipe

Ingredients:

  • 2 boneless, skinless chicken breasts – cut horizontally in half
  • 1 ½ cups chicken stock or water
  • 1 cup quinoa, rinsed well
  • ½ cup gluten-free all-purpose flour
  • 2 large eggs
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 cup marinara sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ cup fresh basil, chiffonade
  • Salt and pepper to taste
prepared chicken cutlets

How To Make Gluten Free Free Chicken Parmigiana

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

In a saucepan, add 1 ½ cups of chicken stock or water. Cook rinsed quinoa according to directions on the packaging. Stir in garlic powder, dried basil, and dried parsley.

breading the chicken cutlets

Pound chicken flat. Season each piece of chicken with salt and black pepper. Beat egg mixture in a bowl. In a separate bowl (glass pie pans work well for this), add gluten-free flour. In another shallow flat dish, add the quinoa mixture.

In your breading station, dredge chicken in flour mixture, dip into the bowl of eggs, and then dredge in quinoa. Use clean hands to flatten the quinoa to the chicken so the surface is completely covered and place on a prepared baking sheet. Repeat this process with all pieces of chicken.

setting up the chicken cutlets

Place the baking sheet into the oven and bake the chicken for 20-25 minutes or until quinoa has turned a golden color. Top with shredded mozzarella cheese and parmesan. Spoon on tomato sauce and place back into the oven for 5 minutes until golden brown, allowing the cheese to melt.

Garnish with fresh basil and serve warm.

Tips and Variations

  • Consider serving over a bed of zucchini noodles or spaghetti squash
  • You could use almond flour instead of your favorite gluten free flour. Or substitute all-purpose GF flour with corn flour if that’s what you have on hand.
  • Add additional Italian seasoning to your chicken pieces to add more flavor
  • Top with fresh parsley
  • Serve with a salad, roasted veggies and/or pasta with marinara sauce.

What do you think about this Gluten Free Chicken Parmesan Recipe? Something you’d like to try?

This classic Italian favorite dish filled with traditional flavor promises everything you love from your favorite comfort food. An easy dinner idea that will compete with that famous Italian restaurant you frequently visit.

Want more gluten-free recipes?

  1. Gluten-Free Cupcakes
  2. Gluten Free Smores
  3. Greek Lemon Potatoes
  4. Zucchini Recipes: Stuffed Lasagna Zucchini Boats
Gluten Free Chicken Parmesean

Gluten Free Chicken Parmesan Recipe

Ingredients

  • * 2 boneless, skinless chicken breasts – cut horizontally in half
  • * 1 ½ cups chicken stock or water
  • * 1 cup quinoa, rinsed well
  • * ½ cup gluten-free all-purpose flour
  • * 2 large eggs
  • * ½ cup shredded mozzarella cheese
  • * ¼ cup grated parmesan cheese
  • * 1 cup marinara sauce
  • * ½ teaspoon garlic powder
  • * ½ teaspoon dried basil
  • * ½ teaspoon dried parsley
  • * ¼ cup fresh basil, chiffonade
  • * Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  2. In a saucepan, add 1 ½ cups of chicken stock or water.
  3. Cook rinsed quinoa according to directions on the packaging. Stir in garlic powder, dried basil, and dried parsley.
  4. Season chicken halves with salt and pepper. Beat the eggs in a wide bowl.
  5. In a shallow flat dish (glass pie pans work well for this), add gluten free flour. In another shallow flat dish, add the quinoa mixture.
  6. Dredge chicken in flour, dip into bowl of eggs, and then dredge in quinoa. Use clean hands to flatten the quinoa to the chicken it so the surface is completely covered and place on prepared baking sheet.
  7. Repeat this process with all pieces of chicken.
  8. Place the baking sheet into the oven and bake chicken for 20-25 minutes or until quinoa has turned a golden color.
  9. Top with shredded mozzarella cheese and parmesan. Spoon on marinara sauce and place back into the oven for 5 minutes to allow cheese to melt. 
  10. Garnish with fresh basil and serve warm.

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

 

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