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Chicken Parmesan
4.8 from 18 votes

Chicken Parmesan

Baked gluten free chicken parmesan is an easy recipe, made in just 29 minutes! Serve it with spaghetti squash for a healthy, low carb option, or with gluten free pasta.

Prep Time
14 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 4 people
Calories: 545 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 chicken breast
  • 2 tbsp Italian seasoning
  • 1/3 cup breadcrumbs gluten free
  • 2 tbsp Parmesan Cheese grated
  • 2 tbsp olive oil
  • 8 oz mozzarella cheese thinly sliced, fresh
  • 2 cups marinara sauce click for recipe
  • 8 oz gluten free pasta cooked according to package directions

Instructions

    Cup of Yum
  1. Preheat the oven to 500°F.
  2. Slice the chicken breasts in half lengthwise through the middle.
  3. Mix the Italian seasoning, breadcrumbs and parmesan together in a shallow bowl.
  4. Drag the chicken through the breadcrumb mixture and place on top of the olive oil in an oven safe skillet over medium heat.
  5. Brown the chicken on the stove, 2-3 minutes per side.
  6. Turn the heat on the stove off, cover the chicken breasts with the sliced mozzarella.
  7. Add the marinara sauce to the skillet.
  8. Cover the skillet and bake in the oven for 10 minutes.
  9. Remove the cover and bake for an additional 5 minutes.
  10. Serve with cooked pasta.

Nutrition Information

Serving 4serving Calories 545kcal (27%) Carbohydrates 55g (18%) Protein 39g (78%) Fat 19g (29%) Saturated Fat 6g (30%) Cholesterol 96mg (32%) Sodium 2183mg (91%) Potassium 860mg (18%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 905mg (18%) Vitamin C 10.6mg (12%) Calcium 228mg (23%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 545

% Daily Value*

Serving 4serving
Calories 545kcal 27%
Carbohydrates 55g 18%
Protein 39g 78%
Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 96mg 32%
Sodium 2183mg 91%
Potassium 860mg 18%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 905mg 18%
Vitamin C 10.6mg 12%
Calcium 228mg 23%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.