This crispy Gluten Free Chicken Parmesan has all the flavors you love from the traditional dish but without the gluten or any added sugars, so it will leave you feeling good!
Gluten Free Chicken Parmesan
Not only is this recipe absolutely delicious while being made with healthier ingredients than the tradition dish, it’s pretty easy (and even fun) too. All you do is coat your chicken, cook it on the stove, then layer it with sauce and cheese to pop in the oven for no more than five minutes. It’s the perfect way to get your Italian fix when you’re pressed for time and looking for a better for you option.
Better for You Ingredients
While this dish is technically fried, it is cooked in either avocado oil or olive oil which are both considered healthy fats and can be a healthy part of any diet. While some oils are inflammatory and should be avoided, these are both completely safe to consume and actually help keep you full longer while supporting healthy brain function.
The chicken is fried lightly in cassava flour to keep the grains away while still being crisp. I use Otto’s Naturals because out of all of the cassava flours I have tried, it truly always works the best for me. It makes my chicken crispy as breading and baked goods delicious. Otto’s was nice enough to give me a discount code to share with you! You can use my code “kaylaskitchandfix” to save some money on their site, plus they have free shipping!
Make it Your Own
If you’re looking to add some extra nutrients to this dish, add some diced or grated zucchini to the sauce! You can also add spinach if you’d like or serve it with your favorite veggie. I love pairing Italian dishes with roasted broccolini and a side of brown rice pasta. Jovial Foods makes my absolute favorite gluten free pasta that I can’t recommend enough! You’d never even know it’s gluten free.
Hungry for more?
Maybe you’re trying to cut out meat or are a vegetarian or maybe you’re doing a round of Whole30 but are craving Italian. I’m here to help! Click here for two different versions of my Gluten Free Eggplant Parmesan and click here for my Whole30 Fried Eggplant. All of the recipes are not only gluten free, but they’re free from corn, grain and gums as well!
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Ingredients
Method
- Whisk milk of choice and egg in a large bowl and add in the chicken. Cover and allow to sit in the fridge for 30 minutes and up to an hour. This helps the flour stick to the chicken when frying.
- Heat avocado oil or olive oil in a pan on the stove over medium/low heat for five minutes.
- Remove the chicken from the fridge and set near the pan. Add cassava flour with oregano in another bowl and set next to the chicken.
- Coat each piece of chicken evenly in the flour mixture being sure to shake lightly to remove any excess flour.
- Once evenly coated, place chicken into the heated pan and cook each side for 5-7 minutes until browned. Only fry 2-3 pieces at a time to avoid overlapping. Once fried, place each piece on a drying rack to cool slightly. Repeat until all of the chicken is coated and browned and add more oil as needed while frying.
- If you'd like, dice or grate zucchini to add it to your sauce. After dicing or grating, place zucchini in a colander in the sink and sprinkle with salt so that the excess moisture drains, then mix it into the sauce.
- Set oven to broil on high.
- Lightly coat a rimmed baking sheet with avocado oil or olive oil and spread out the chicken evenly.
- Top each chicken breast with ¼ cup of sauce, then top with mozzarella and shredded parmesan.
- Place the pan in the oven with the door slightly cracked and broil for 2-5 minutes. Be sure to watch it closely so that it doesn't burn and remove it once the cheese is bubbling. Top with salt, pepper and fresh herbs.
- Serve with pasta of choice, over greens or with roasted broccolini.
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