Gluten Free Chicken Parm is one of my favorite classic Italian dishes! It's warm, comforting, and made with simple, whole food ingredients. The crispy breaded chicken is topped with sauce, dairy free cheese, and baked to perfection.
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- Chicken Breast - Thin sliced works best! You can also pound regular chicken breast to make it thinner. I love using the brand Bell + Evans because it's high quality. (Certified Organic, raised without antibiotics, and they're humanely raised.) Butcher Box is also a great option!
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Coconut Flour - Coconut flour is one of my favorite grain free flours - especially for savory recipes! You really can't taste the coconut flavor. It works very well with cassava flour to make a nice breading consistency.
- Seasoning - You'll need Garlic Powder, Black Pepper, Basil, and Salt.
- Tomato Sauce - Any canned or fresh tomato sauce will work with this recipe! I used Primal Kitchen Tomato Basil Sauce.
- Dairy-Free Mozzarella - I used Miyokos dairy-free cheese, but any cheese will work with this recipe.
- Chopped Fresh Basil - If you don't have fresh basil, the recipe will still taste great! I just love adding a little fresh basil for an extra layer of flavor.
- Gluten Free Pasta - For this recipe I used Jovial Fettuccine, but you can serve this dish with any pasta you'd like! For a Paleo or Whole30 option, serve with zucchini noodles or spaghetti squash.
🍴Step by Step Instructions
Step 1: Preparing the ingredients
Step 2: Making Chicken Cutlets
Next, pat dry the chicken with a paper towel. Dip chicken into the egg, into flour mixture, egg, and back into flour mixture. (Make sure it's evenly coated.)
Step 3: Baking
Place the chicken on a parchment paper lined baking sheet. Repeat until all chicken is breaded.
Drizzle a little olive oil over the chicken and bake for about 15 minutes at 375°. (Flip halfway.)
Step 4: Second Bake
Next, add a layer of sauce to the bottom of a baking pan. Place the chicken on the sauce, and top with another layer of sauce and dairy free cheese. Bake again for about 15-20 minutes at 375 degrees.
Step 5: Serving
Serve hot with your favorite gluten free pasta or vegetable noodles!
What to serve with Chicken Parm
- My favorite Gluten-Free pasta brand is Jovial! They have a variety of pasta shapes, and you can choose from cassava flour or brown rice-based pasta.
- Zucchini Noodles are a great option for anyone who is Paleo or on Whole30! Check out this post for how to prepare them.
- Baked Spaghetti Squash
- Paleo Garlic Herb Bread (No Yeast!)
- Gluten-Free Focaccia Bread
- Thinly sliced chicken breast works best for cutlets, but if you have regular chicken breast you can slice them yourself or pound the breasts to thin them out!
- Make sure you dip the chicken in the breading twice! This creates a nice thick outer coating.
- Store the gluten-free pasta separately so it doesn't get soggy. I like to add it to the dish as I'm serving.
Frequently Asked Questions
Yes! You can pan fry the chicken cutlets with a little olive oil. For more information on that cooking method check out my chicken cutlet recipe!
After the second bake the chicken should be thoroughly cooked through! You can also check with a meat thermometer - if it's 165 degrees you'll know they're ready.
How to store leftovers
If you have leftovers, they can easily be stored in an airtight container in the refrigerator for up to 5 days.
I have not tried freezing the chicken cutlets, but I imagine they would freeze great! To re-heat you can microwave, bake, or cook in a frying pan for a few minutes.
More chicken recipes!
After you make this Gluten Free Chicken Parm, make sure to leave a comment & rate the recipe!
Gluten Free Chicken Parm
- 1+½ Pounds Thinly Sliced Chicken Breast
- ¼ Cup Cassava Flour
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Dried Basil
- 24 Ounces Tomato Sauce Any canned or fresh tomato sauce will work with this recipe!
- Dairy-Free Mozzarella I used Miyokos dairy-free cheese, but any cheese will work with this recipe.
- ¼ Cup Chopped Fresh Basil
- Gluten Free Pasta
- Start by preparing the breading. Add eggs into a small bowl and whisk together. In a separate bowl whisk together the coconut flour, cassava flour, salt, garlic powder, dried basil, and black pepper.
- Next, pat dry the chicken with a paper towel. Dip chicken into the egg, into flour mixture, egg, and back into flour mixture. (Make sure it's evenly coated.)
- Place the chicken on a parchment paper lined baking sheet. Repeat until all chicken is breaded.
- Drizzle a little olive oil over the chicken and bake for about 15 minutes at 375°. (Flip halfway.)
- Next, add a layer of sauce to the bottom of a baking pan. Place the chicken on the sauce, and top with another layer of sauce and dairy free cheese. Bake again for about 15-20 minutes at 375 degrees.
- Serve hot with your favorite gluten free pasta or vegetable noodles!
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