Skillet Chicken Parm – Gluten Free
Craving the comfort of classic chicken parmesan without all of the hassle or gluten? Skillet Chicken Parm – Gluten Free delivers all of the Italian cheesy, saucy goodness and flavor you love from the classic Parm but with smart shortcuts and calorie savings that are perfect for busy weeknight dinners and those watching their figures! Buon Appetito!
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Organize ingredients – chicken breasts, bottled marinara sauce, fresh mozzarella, parmesan, garlic, red pepper flakes, gluten free flour, olive oil, kosher salt, ground pepper, and fresh basil.
Chicken Prep
Buy thin-sliced breasts. If the breasts you buy are thick, slice them in half horizontally. Place gluten free flour on a plate and season flour with one teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until combined. Set aside. Dredge each breast in the flour and shake off any excess flour.
Cooking the Chicken
Heat 2 tablespoons oil on medium heat in a large cast iron skillet (or large stovetop-to-oven pan). Once oil is heated, carefully add three of the breasts to the pan. Cook for 3 minutes. Turn breasts over and cook for an additional 3 mins. Total cooking time is 6 minutes. Remove chicken from the pan and transfer to a plate and tent with foil while cooking the next batch. Repeat. Add another one tablespoon of oil to the pan if necessary. Do not clean out pan!
Assembly
Keep heat on medium and add another tablespoon of oil to the same pan. Then add the garlic and red pepper flakes. Cook for 30 seconds, until fragrant. Next, pour the jar of sauce in the pan and reduce the heat to simmer. Heat sauce for 5 minutes. Turn on broiler while sauce is simmering. Carefully add chicken cutlets back into the pan, coating with the marinara sauce. Top chicken with fresh mozzarella and Parmesan. Transfer the pan to the oven on one of the top racks and broil for 2-3 mins, until cheese begins to melt and brown. Remove pan from oven.
Skillet Chicken Parm – Gluten Free
Serve Skillet Chicken Parm right out of the pan and top with fresh basil and more Parmesan if desired.
Skillet Chicken Parm – Gluten Free
Ingredients
- 6 chicken breasts, thin-sliced, skinless, boneless (about 1 lb.), pat dry. If thin-sliced is not available, buy 3 breasts and cut in half horizontally.
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- ¼ cup gluten free flour
- 4 tablespoons or more extra-virgin olive oil divided
- 2 garlic cloves finely chopped
- ½ teaspoon red pepper flakes more if you like it spicier
- 1 24 ounce jar of marinara sauce I use Rao's
- 1/4 cup Parmesan (or more) finely grated
- 2 balls of fresh mozzarella sliced into rounds or a container of bocconcini balls halved or 1-2 cups shredded mozzarella whatever you prefer or do a combo
- Handful of fresh basil leaves
Instructions
- Place gluten free flour on a plate and season flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until combined. Set aside.
- Heat 2 tablespoons oil on medium heat in a large cast iron skillet (or large stovetop-to-oven pan).
- Dredge each breast in the flour and shake off any excess flour.
- Once oil is heated, carefully add three of the breasts to the pan. The chicken will need to be cooked in two batches. Cook each side until browned, approximately 3 mins per side, 6 mins total. Remove chicken from the pan and transfer to a plate and tent with foil while cooking the next batch. Add one more tablespoon of oil to the pan if necessary. Repeat. Do not clean out pan!
- Keep heat on medium and add another tablespoon of oil to the same pan. Then add the garlic and red pepper flakes. Cook for 30 seconds, until fragrant.
- Next, pour the marinara sauce into the pan and reduce the heat to medium-low or low. Heat sauce for 5 minutes. Turn on broiler while sauce is simmering.
- Carefully add chicken back into the pan, coating each breast with the marinara sauce. Top chicken with mozzarella and Parmesan.
- Place pan in the oven on one of the top racks and broil for 2-3 mins, until cheese is melted and golden brown. Remove pan from oven.
- Serve Skillet Chicken Parm right out of the pan and top with fresh basil and more Parmesan if desired.
Notes
Recipe is from Epicurious and modified by me.
If you like this GFchow recipe, you may also like these other recipes. Balsamic Chicken with Blistered Tomatoes and Burrata, Lemony Chicken with Artichokes and Gruyere, and Roasted Cherry Tomatoes with Mozzarella.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
