Enjoy the classic Italian comfort of chicken parmesan, made quick and easy in a single skillet and entirely gluten-free for a delicious weeknight meal.
Weeknight Chicken Dinners
Enjoy the classic Italian comfort of chicken parmesan, made quick and easy in a single skillet and entirely gluten-free for a delicious weeknight meal.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 0.5 cup gluten-free all-purpose flour
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 large eggs beaten
- 1 cup gluten-free breadcrumbs
- 0.5 cup grated Parmesan cheese plus more for serving
- 3 tbsp olive oil divided
- 1.5 cup marinara sauce your favorite brand
- 1 cup shredded mozzarella cheese
- 0.25 cup fresh basil chopped
Instructions
- Pat chicken breasts dry. In a shallow dish, mix gluten-free flour, garlic powder, onion powder, salt, and pepper. In another dish, beat eggs. In a third dish, combine gluten-free breadcrumbs and 1/4 cup Parmesan cheese.
- Dredge each chicken piece first in the flour mixture, then in the beaten eggs, and finally coat thoroughly in the breadcrumb-Parmesan mixture, pressing to adhere.
- Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add remaining 1 tbsp olive oil if needed. Pour marinara sauce into the skillet and bring to a simmer.
- Return chicken to the skillet, nestling it into the sauce. Top each piece of chicken with shredded mozzarella and a sprinkle of remaining Parmesan cheese.
- Cover the skillet or place it in a preheated oven at 375°F (190°C) for 10-15 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Garnish with fresh basil and serve immediately.
Notes
Serve with a side of gluten-free pasta or a fresh green salad. For extra crispiness, ensure chicken is thoroughly patted dry before breading. You can also vary the cheese with a blend of mozzarella and provolone.
