Gluten-Free Chicken Parmesan (Low Carb, Dairy-Free Option)

This delicious gluten-free chicken parmesan (also known as chicken parmigiana) is the perfect main dish – breaded chicken cutlets baked till golden and spread with a homemade tomato sauce, topped with layers of glorious cheese, sprinkled with dried herbs for flavor.

Thanks to a breading made with almond flour and coconut flour, this is a low carb meal that can easily be made dairy-free too! Serve with a side of salad (or eat it own its own)!

Is Chicken Parm a Thing in Italy?

We’ve been living in Italy for the past 6 months, and Juan and I eat out at least 2 times a week, and to be honest, we haven’t seen chicken parmesan on any of the authentic Italian restaurant menus.

I haven’t tried asking for it yet, but I’m pretty sure if I asked any waiter for it, he or she would look at me like… “What on earth are you talking about?“

So, I’m sorry to break it to you. But while “Chicken Parmigiana” might sounds like a classic Italian dish, chicken parm is definitely not a thing in La Bella Italia.

However, parmesan chicken is well-known and widely loved in the United States, and for good reason! And in Argentina (where Juan is from and where I lived for almost a decade), it’s actually a thing, and it’s called “milanesa napolitana“.

Try this easy recipe if you haven’t – the whole family is gonna love it!

Why This Recipe Works:

• Simple Ingredients: The ingredients for this baked chicken parmesan are easily available at the local grocery stores (nothing fancy required!).
• Easy to Make: While it does require quite a bit of hands-on time, making this gluten-free chicken parmigiana is actually very simple, and anyone can make this chicken recipe, even if it’s your first time!
• Totally Gluten-Free & Low-Carb with a Dairy-Free Option: Traditional chicken parm uses breadcrumb mixture made with wheat flour, but this gluten free chicken parmesan recipe uses a grain-free coating mixture made of almond flour and coconut flour (both low carb flours that are naturally gluten-free). The cheese can also be easily swapped out for dairy-free cheeses with the exact same outcome. This means that it is 100% gluten-free and that even those with Celiac disease, or gluten or lactose intolerances, or those simply on a gluten-free diet can enjoy this easy dinner without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free chicken parmesan recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Olive Oil: I like using extra virgin olive oil, but you may use other vegetable oils if you prefer (such as sunflower oil, corn oil, avocado oil or coconut oil).
• Chicken Breast: Since this is a recipe for chicken parmesan, skinless chicken breast is the main ingredient. However, you may also use turkey breast if you prefer. Make sure to pound the chicken cutlets evenly for best results.
• Eggs: Eggs are used to help bind the breading to the chicken cutlets. I have not personally made this recipe without eggs, but if you are allergic to eggs, you may use acquafaba or an egg-replacer instead. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Breading: To keep this gluten-free chicken parmesan casserole low-carb, I’ve used a mix of almond flour and coconut flour instead of normal breadcrumbs. Alternatively, you may also use gluten-free breadcrumbs or normal breadcrumbs if you prefer.
• Tomato Sauce: I recommend using the homemade tomato sauce in the recipe (see this post for more details on homemade tomato sauce), but you can also use store-bought marinara sauce if you prefer (it won’t be as tasty or flavorful, but you’ll save time).
• Mozzarella Cheese: If you are lactose-intolerant, you may use dairy-free mozzarella cheese instead.
• Parmesan Cheese: If you are lactose-intolerant, you may use dairy-free parmesan cheese instead.
• Italian Seasoning: I like using the blend of Italian seasoning (available at most supermarkets). Alternatively, you may make your own blend by mixing equal amounts of dried basil, dried oregano, dried rosemary, dried thyme, and dried parsley.
• Red Chili Flakes: I like sprinkling red chili flakes on top of the cheese for a little pop of color and a kick of heat. Feel free to leave it out if you don’t want heat.
• Fresh Basil: You can either top with chicken parmesan with whole fresh basil leaves, or sliced leaves.

How to Make Gluten-Free Chicken Parmesan (Step by Step):

1. Grease Baking Tray

Prepare a large baking tray with a drizzle of olive oil. Set aside.

2. Slice Chicken Breasts into Fillets

Use a sharp knife to slice the chicken breast into even fillets, making sure they aren’t too thin. About ½-⅓  inch will be ok. Use a paper towel to pat the chicken fillets dry.

3. Dip Chicken Fillets in Egg Wash

Beat the eggs in a medium size bowl and add ½ tsp salt. Dip each chicken fillet with the egg mixture.

4. Bread Chicken Fillets

Place almond flour and coconut flour into a separate shallow bowl and mix well to combine.

Coat the egg-dipped chicken fillets with the almond flour-coconut flour breading mix until covered all over, shaking any excess breading off.

5. Preheat Oven

Place chicken cutlets in the prepared sheet pan. Set it aside. Preheat the oven to 400F.

(TIP: Brush breaded chicken fillets with olive oil on both sides for golden-breaded chicken.)

6. Prepare Tomato Sauce

Prepare the sauce by placing chopped onion in a medium-sized saucepan with a tbsp of olive oil. Sauté until translucent, then add minced garlic and stir until fragrant. Next, add tomato puree, dried Italian herbs, and salt. Cover with a lid and simmer for 5 minutes. Add 1 cup of filtered water and simmer until it has thickened again (about another 20 minutes).

(TIP: Longer simmering will result in better flavor as it reduces the acidity provided by tomato puree. So make sure you don’t skip the simmering!)

7. Bake Until Golden

Bake chicken on one side for 8 minutes or until golden brown on the base and it forms a crispy crust.

8. Spread Sauce Over Chicken Cutlets

Flip the baked chicken cutlets over and coat them with the prepared tomato sauce.

9. Top With Cheese and Bake

Top with the diced mozzarella and shredded parmesan. Return it to the oven for another 8 minutes until the cheese has melted or until the cheese is golden brown.

10. Serve Warm and Enjoy!

Serve warm with fresh basil leaves as garnish. Enjoy your chicken parm!

Dish by Dish Tips/Tricks:

• Homemade Tomato Sauce: I recommend making your own homemade tomato sauce, but if you’re short on time, store-bought sauce will work just as well.
• Make Sure Fillets are of Even Thickness: If necessary, use a meat mallet or rolling pin to pound chicken fillets to even thickness so that when the fillets all cook in roughly the same amount of time.
• Pat Fillets Dry Before Dredging: Use a paper towel to pat the chicken fillets dry before you dip them in the beaten eggs and then coat them in the breading mixture. This will help the breading to stay on the chicken better.
• Don’t Care for Low Carb? If you don’t want to make a low carb breading, simply use gluten free bread crumbs instead.

Recipe FAQs:

What to Serve with Chicken Parmesan:

I like to balance out the protein from the chicken with some veggies, and here are some of our favorite vegetarian sides!

• Air Fryer Green Beans (Gluten-Free, Vegan)
• Sautéed Shredded Brussels Sprouts (Gluten-Free)
• Roasted Rainbow Carrots (Gluten-Free, Vegan)
• Walnut Pesto Zucchini Noodles (Gluten-Free)
• Cauliflower Couscous (Gluten-Free, Vegan)

If you like potatoes, here are some of the most popular potato sides!

• Air Fryer Tater Tots (Gluten-Free, Vegan)
• Crispy Air Fried Potato Wedges (Gluten-Free, Vegan)
• Air Fryer French Fries (Gluten-Free, Vegan)
• Crispy Hasselback Potatoes (Gluten-Free, Vegan)

For more substantial sides if you want something heartier:

• Gluten free spaghetti
• Rice
• Mashed Potatoes

Other Gluten-Free Chicken Recipes You’ll Love