This gluten free and dairy free Chicken Parmesan is easy to make and may just be your new favorite. My husband, who can eat both gluten and dairy, said that this was the best chicken parmesan he’s ever had! He’s a tough critic, so just know that that says a lot.
Chicken Parmesan
What You’ll Need:
- Chicken
- Egg
- Milk (dairy free, as needed)
- Cassava Flour
- Paprika
- Garlic Powder
- Onion Powder
- Parsley
- Oregano
- Basil
- Salt & Pepper
- Avocado Oil
- Marinara Sauce
- Mozzarella Cheese (dairy free, as needed)
Products I Use:
- Cassava Flour
- Dairy Free Cheese – I either use the Whole Foods 365 Plant Based one or opt for an organic, grass fed cheese
- Gluten Free Pasta
WHY CASSAVA FLOUR?
While mixtures of almond flour and coconut flour are great ways to bread chicken while keeping recipes both gluten and grain free, they can sometimes turn out a bit on the grainier side. While I don’t always mind it since it still tastes delicious, I do prefer the result of breading chicken with cassava flour instead!
Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Here are some more cassava flour breaded chicken to try:
Use up your cassava flour with:
- Cassava Flour Pancakes
- Crispy Broccoli Cheddar Fritters
- Air Fryer Pigs in a Blanket
- Strawberry Pop Tarts
- 2 Ingredient Butternut Squash Gnocchi
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Chicken Parmesan
Ingredients
- 1.5-2 lbs chicken breast, sliced thin
- 1 egg
- ½ cup milk (I use coconut)
- ½ cup cassava flour (I use Otto's Naturals, add more as needed)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper, to taste
- 4 tbsp avocado oil, separated (add more as needed)
- marinara sauce
- mozzarella cheese
Instructions
- Whisk egg and milk together in a large bowl. Place all of your thinly sliced chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm. Preheat the oven to 450℉.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, dried herbs, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. The skillet should be hot enough to sizzle as you add the chicken to it. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a baking sheet with parchment paper. Top each piece with 1-2 tbsp marinara sauce and a sprinkle of mozzarella cheese.
- Bake for 5-10 minutes, watching to ensure the cheese melts and doesn’t burn.
- Garnish with salt, pepper and fresh basil and serve with pasta and salad, if you’d like!
Notes
- In the recipe, you’ll notice that one of the first steps is to allow the chicken to sit in a mixture of coconut milk and egg wash for at least 30 minutes. The reason for this is to help the breading stick to the chicken. Another way to ensure your breading sticks well is to be sure that your skillet is coated with a good amount of oil while you cook it. This will prevent the breading from sticking to the pan or from falling off!
- In addition, be sure that the oil is already hot when you place your chicken in the skillet and remove and burnt flour leftovers in the skillet between batches. Once it’s cooked, place the chicken on a drying rack or a paper towel to cool. This should help as well!
- When reheating leftovers, opt for popping them in your conventional toaster oven or air fryer instead of the microwave. You can also throw it in the oven for a few minutes if that’s what you have! This will make the outside breading crispy again and will keep your chicken from getting rubbery in the microwave. No one wants that.
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