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Skillet Chicken Parm - Gluten Free

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner
Cuisine: Italian
Keyword: boneless chicken breast, fresh mozzarella, freshly ground pepper, garlic, gluten free, gluten free flour, kosher salt, marinara sauce, olive oil, parmesan cheese, Rao's marinara sauce, red pepper flakes, shredded mozzarella
Servings: 4 people
Author: GFchow @ gfchow.com

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

If you feel like going the extra mile, you can dip the flour-coated chicken in egg wash and coat in gf bread crumbs or gf panko.
Serve with gluten free pasta for authentic Italian experience.