Chicken Parmesan

Gluten-Free Chicken Parmesan at GlutenFreeHomemaker.comOven baked chicken Parmesan is one of our favorite meals.  For a while I fixed it so often that we actually did get a little tired of it.  Then I went a long while without making it.  When I finally made it again, we were reminded of why we love it so much.  The coating on the chicken keeps it super moist, and the pasta sauce and cheese go so well with it.  If you eat dairy free, all you need to do is omit that cheese that goes on top.

Dry meat is the one thing I often fear when serving company.  Because this chicken always turns out moist, it is a great choice.  In fact, I recently made it for a large group of friends and it was a big hit.

To make this I use these Tortilla Crumbs.  I like the light corn flavor it adds to the dish, but it should work just as well with gluten-free bread crumbs.

Chicken Parmesan
Serves: 6
  • 1½ pounds boneless skinless chicken breasts
  • 1 egg, lightly beaten
  • 1 cup tortilla crumbs, or gluten free bread crumbs
  • 28 ounces pasta sauce
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  1. If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
  2. Dip each piece of chicken in the egg and then coat it with the tortilla crumbs. Place the pieces in a greased baking dish.
  3. Bake the chicken at 400 degrees for 20 minutes.
  4. Pour pasta sauce over and around the chicken pieces. Top each piece with the cheeses.
  5. Bake an additional 10 minutes or until the chicken is done.
  6. Serve with hot cooked gluten-free pasta.

This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner.  Visit Cooking During Stolen Moments for more progressive dinner recipes.

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  1. WendyGK says

    I've seen those Tortilla Crumbs, but never tried them. I've been in a menu rut and this recipe might just get me out of it. Thanks.

  2. The Food Allergy Coach says

    Delicious looking ideas! I haven't made chicken parm in a while – you've just made me move it to the top of my list!

  3. Amy Green (Simply Sugar & Gluten-Free) says

    I've never made GF chicken parm. You're always able to take those traditional meals and make the GF & delicious. :) Thanks for hosting today! And, if you have a minute stop by my site for Fall Festival 2009 – either link up or leave a comment & you'll be entered in a give-away for a set of baking racks.

  4. Diane-The WHOLE Gang says

    That looks so good. I really miss cheese when it comes to recipes and dishes like that. I'll just lick my computer screen.

  5. glutenfree4goofs says

    I feel like Wendy does, menu rut September! Even my 10day non-menu isn't working cause I haven't been shopping :) Ah well, fall is the time to get back in the kitchen.
    Jessie at Blog Schmog

  6. Brian says

    I love chicken parmesan. I've never tried it with tortilla crumbs. Thanks for the idea, it looks great.

  7. JessieLeigh says

    What a tasty take on chicken parm! I'll definitely have to try it. I always pan fry my chicken before adding the sauce and cheese, but baking would definitely add a healthy spin. Thanks!

  8. Eli says

    I wonder if you could use Tortilla chips crushed finely instead of the ready to use tortilla crumbs you suggested. I can't find those in my local grocery store. Does anyone have a suggestion?

  9. Linda says

    Eli ~ Yes, I think that would work, but unsalted chips would be best. You could also try gluten-free bread crumbs.

  10. Joanna says

    I made this a couple weeks ago for my family and it was a huge hit. Soooo, I decided it was an easy and delicious meal to make for the inlaws (who are also GF)! Thank You!

  11. Lola M Olds says

    I found you by.searching for recipes for gluten free dinners. I am so new to this and I am overwhelmed. I have hears that gf pasta is not tasty and its hard to cook due to the type of flour that is used. What is a good brand of pasta that cooks well and taste good? Thank you for taking the time to read this :)
    Lola Olds

  12. says

    So Excited To Try Your Recipes!!
    My Niece Has Just Been Diagnosed And I’m Trying To Help Her Learn To Cook This Way!
    Thank You!! Ohhh!! Is Pasta Gluten Free??

    • says

      Regular pasta is not gluten free but there are gluten-free pastas available. I see you found my Best Gluten-Free Pasta post, but just wanted to be clear for anyone else reading this. :)

  13. Gretchen says

    I was wondering if you could use corn starch instead of the tortilla crumbs?
    I’m about 10 days into GF, and am so happy I found this site!

    • says

      Corn starch by itself doesn’t make a great coating. Corn meal would be better or try grinding up any gluten-free chips or cereal that you have on hand. Gluten-free bread crumbs would work too, but I’m guessing you don’t have that.

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