Gluten Free Chicken Parmesan

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


For the sauce:

  • 1 tablespoon (14 g) extra virgin olive oil
  • 1 1/2 cups (200 grams) diced onion
  • 1 1/2 tablespoons (15 grams) minced garlic
  • 1/8 teaspoon red pepper flakes
  • 2/3 cup (158 milliliters) red wine
  • 1 28-ounce (794-gram) can diced tomatoes, undrained
  • 1 14.5-ounce (411-gram) can diced tomatoes, undrained
  • 1 6-ounce (170-gram) can tomato paste
  • 1 1/2 teaspoons dried parsley
  • 2 tablespoons (7 grams) chopped fresh basil
  • 1 1/4 teaspoons salt

For the chicken:

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds or 680 grams)
  • 1/2 cup (70 grams) all-purpose gluten-free flour
  • 2 large eggs (100 grams, weighed out of shell)
  • 1 cup (112 grams) gluten-free breadcrumbs
  • 1 tablespoon Italian seasoning
  • 3/4 cup (82 grams) grated Parmesan, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • About 1/2 cup (118 milliliters) extra virgin olive oil
  • 8 ounces (227 grams) mozzarella slices


  1. First, prepare the sauce. In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the chicken.
  2. Preheat the oven to 400°F (205° C). Place the flour on a large plate. Place the eggs in a wide bowl and beat with a fork. Place the breadcrumbs, Italian seasoning, 1/2 cup (55 grams) Parmesan, salt and pepper on a large plate and mix together. Pound the chicken breasts until thin and then salt and pepper them.
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