Description
This is a healthy gluten free take on chicken parmesan. Serve up with your favorite roasted or steamed veggie or gluten free pasta on the side.
Ingredients
Units
Scale
- 4 thin sliced chicken breasts (or slice your own)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/3 cup grated parmesan cheese
- 2 cups marinara sauce (I love Rao’s or Classico)
Topping:
- 1/2 cup gluten free bread crumbs (I use Kikkoman gluten free panko)
- 1 tablespoon butter, melted
- pinch of salt
- 3/4 cup shredded mozzarella cheese
Optional:
- Gluten free pasta and/or veggie to serve alongside
Instructions
*If serving this meal with gluten free pasta and/or veggie, make it first and set aside. The rest of the recipe happens quickly.
- Combine 1 tablespoon melted butter, 1/2 cup gluten free breadcrumbs, and pinch of salt with a fork. Set aside.
- Season the chicken with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1 teaspoon garlic powder.
- Preheat a large cast iron or oven-safe skillet with high sides over medium high heat.
- Place 1 tablespoon olive oil in the pan and move it around to coat the bottom. Cook the chicken for 4-5 minutes per side.
- Turn down the heat to low-medium and add 2 cups marinara sauce. Place the lid on and simmer 2 minutes. Meanwhile, preheat your oven’s broiler on high.
- Take off the lid, sprinkle with 3/4 cup shredded mozzarella cheese first and then sprinkle over the breadcrumb mixture on top of the cheese.
- Place the whole pan under the broiler for 2-3 minutes, until the cheese is melted and breadcrumbs are browned, watching carefully.
Notes
- To make this dairy free: Simply substitute your favorite dairy free version of parmesan and mozzarella cheeses and butter.
- If your store does not carry thin sliced chicken breasts: Make your own thin sliced chicken breasts by placing the breast down on a cutting board, hold your hand flat across the top to steady it, and carefully make a horizonal cut through the middle of the breast.