Gluten-Free Chicken Parmesan with Spaghetti

Why You’ll Love This Recipe

• Crisp, golden gluten-free coating that stays crunchy under just the right amount of sauce.
• Melty, lightly browned mozzarella over savory marinara for classic comfort.
• Simple steps and pantry-friendly ingredients, all 100% gluten-free.
• Restaurant-worthy results in under an hour, perfect for weeknights or guests.

Grocery List

• Produce: Fresh basil
• Dairy: Low-moisture mozzarella, Parmesan, eggs, unsalted butter
• Pantry: Boneless skinless chicken breasts, gluten-free marinara, gluten-free spaghetti, gluten-free panko breadcrumbs, gluten-free all-purpose flour, olive oil, garlic powder, Italian seasoning, red pepper flakes, kosher salt, black pepper

Full Ingredients

Chicken Cutlets

• 1.5 lb boneless, skinless chicken breasts (2 large halved lengthwise or 4 small)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Breading Station

• 1/2 cup gluten-free all-purpose flour (or sweet rice flour)
• 2 large eggs, beaten with 1 tbsp water
• 1 cup gluten-free panko-style breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)

For Frying

• 1/3 cup light olive oil or avocado oil, plus more as needed

Sauce & Topping

• 3 cups gluten-free marinara sauce (check label)
• 8 oz low-moisture mozzarella, shredded or thinly sliced
• 1/4 cup finely grated Parmesan (for serving)
• 1/4 cup fresh basil leaves, torn or cut into ribbons

Pasta

• 8 oz gluten-free spaghetti
• 1 tbsp kosher salt (for pasta water)
• 1 tbsp unsalted butter or extra-virgin olive oil

Step-by-Step Instructions

Step 1: Prep your oven, pan, and pot

Heat the oven to 425°F. Line a rimmed sheet pan with foil and set a wire rack on top (the rack keeps the coating crisp). Bring a large pot of water (about 4 quarts) to a boil and season with 1 tbsp kosher salt. Place the marinara in a small saucepan over low heat so it’s warm when you need it.

Step 2: Butterfly and pound the chicken

If using large breasts, slice them in half horizontally to make 4 cutlets. Place each piece between sheets of parchment and pound to 1/2-inch thickness. Pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 3: Set up the gluten-free breading station

Place the gluten-free flour in one shallow dish. In a second dish, whisk the eggs with 1 tbsp water. In a third dish, combine the gluten-free panko, 1/2 cup Parmesan, garlic powder, Italian seasoning, and optional red pepper flakes. Keep one hand for dry ingredients and one for wet to stay tidy.

Step 4: Dredge and coat

Working one at a time, coat chicken in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture so it adheres well on both sides. Set the breaded cutlets on the wire rack for 5 minutes to help the coating set.

Step 5: Pan-fry to golden

Heat 1/3 cup oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in a single layer (work in batches if needed) until deeply golden and crisp, 3–4 minutes per side. Transfer back to the wire rack; repeat with remaining cutlets, adding a splash of oil if the pan looks dry.

Step 6: Sauce, cheese, and bake

Spoon 2–3 tablespoons warm marinara over each cutlet, then top with mozzarella. Bake on the rack-lined sheet pan at 425°F until the cheese is melted and the chicken reaches 165°F in the center, 8–10 minutes. For browned spots, broil 1–2 minutes, watching closely.

Step 7: Cook pasta and serve

While the chicken bakes, cook the gluten-free spaghetti to al dente (usually 8–10 minutes; check package). Reserve 1/2 cup pasta water, drain, then toss the pasta with 1 to 1 1/2 cups warm marinara and 1 tbsp butter or olive oil, adding a splash of pasta water to coat. Twirl pasta into bowls, top with a chicken cutlet, spoon on extra marinara, and finish with basil and grated Parmesan.

Pro Tips

• Use gluten-free panko for the best crunch; if your brand is pale, toast crumbs in a dry skillet for 2–3 minutes before breading.
• Low-moisture mozzarella melts cleanly; pat slices dry to prevent excess moisture.
• Don’t drown the cutlets—just enough sauce to coat keeps the crust crisp.
• Set the breaded cutlets on a rack for 5 minutes before frying so the coating adheres better.
• Gluten-free safety: verify labels, use clean oil and utensils, and avoid shared fryers to prevent cross-contact.

Variations

• Air Fryer: Mist breaded cutlets with oil and air-fry at 400°F for 8–10 minutes, flipping halfway. Add sauce and cheese and air-fry 2–3 minutes more.
• Lighter Oven-Baked: Brush breaded cutlets with oil and bake on a rack at 425°F for 12–14 minutes, flipping once. Sauce, cheese, and bake 3–4 minutes more.
• Dairy-Free: Use dairy-free mozzarella and Parmesan-style shreds; everything else stays the same and remains gluten-free.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack at 375°F for 10–12 minutes until hot and crisp. Freeze breaded but uncooked cutlets on a sheet pan, then transfer to a freezer bag for up to 2 months; fry from frozen 1–2 minutes longer per side. You can also bread the cutlets up to 24 hours ahead and refrigerate, uncovered, on a rack to keep the coating dry.

Nutrition (per serving)

Approximate: 780 calories; 55 g protein; 68 g carbohydrates; 28 g fat; 5 g fiber; 1,200 mg sodium. Values will vary based on brands and portion sizes.