Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Mangia!

Please welcome Erin from Texanerin Baking back to the blog.

To be honest, I’ve never really understood the appeal of traditional chicken parmesan. You go to the trouble of breading and frying chicken and then you place it in tomato sauce, bake it, and then all that deliciously crisp coating turns soggy.

So this chicken parmesan recipe is a little different. Instead of covering the chicken in tomato sauce, you just place the chicken on top of the sauce and then add the cheese. It leaves the top nice and crisp! If you want to go one step further to preserve that crunchy breading, just place the fried chicken on a baking sheet, top with cheese, and bake until melted. Then serve with the tomato sauce on the side.

The tomato sauce recipe is the same one I used in this gluten-free lasagna. Your favorite jarred sauce would work just as well but the one listed below is better than any store-bought sauce I’ve had. Cooking the onions in a bit of red wine adds so much flavor!

I’ve made a few chicken parmesan recipes in the past that called for twice the amount of breadcrumbs for the same amount of chicken used in this recipe. The result was a ton of wasted breadcrumbs. One-half cup was just the right amount of breadcrumbs for my four chicken breasts, but you may want to have a tad bit extra on hand, just in case you need a little more.

I used regular gluten free breadcrumbs in this recipe but panko breadcrumbs would be great, too. If using panko, you’d probably need about 2 cups of breadcrumbs and a bit more olive oil for frying. If you’re using pre-seasoned breadcrumbs, be sure to omit the added Italian seasoning, salt and pepper.

This chicken parmesan would go wonderfully alongside these pull apart gluten-free garlic knots.