Name: Gluten-Free Baked Chicken Parmesan (Almond Cracker Crust)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 large chicken breasts (cut in half long way, pounded thin to half an inch thickness.); 2 eggs; 1 cup finely crushed cracker crumbs or breadcrumbs (I used almond flour crackers pulverized in a food processor); 1/2 cup grated parmesan cheese; 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp Italian seasoning; 2 cups marinara sauce; 8 oz log of mozzarella (sliced into 1/2 inch thick slices)

This gluten-free baked chicken parmesan is SO delicious! A crispy, cheesy almond cracker crust, marinara, and thick slices of melty mozzarella. It’s truly a dream dinner. No frying, no breadcrumbs, and it’s on the table in 45 minutes. Serves 6!

Gluten-free baked chicken parmesan with melted mozzarella, marinara, and fresh basil

A Quick Look

Recipe Name: Gluten-Free Baked Chicken Parmesan (Almond Cracker Crust)
Ready In: 45 minutes
Serves: 6 servings
Main Ingredients: chicken breasts, eggs, finely crushed cracker crumbs or breadcrumbs, grated parmesan cheese, salt, pepper, Italian seasoning, marinara sauce
Why You'll Love It: Healthy Baked Chicken Parmesan combines healthily breaded chicken breasts and indulgent marinara and mozzarella for a top notch flavor combo. Prepare in less than an hour for the ultimate crowd pleasing meal!

Jump to:

The chicken parm of my dreams
Why You’ll Love This Recipe
Erin's Expert Tips
Ingredients for gluten-free chicken parmesan
How to make baked chicken parmesan
Frequently Asked Questions
Storing and reheating leftovers
Gluten-Free Baked Chicken Parmesan (Almond Cracker Crust)

The chicken parm of my dreams

Breaded chicken is delicious. Marinara is delicious. Add a little more mozzarella than what’s socially acceptable and you’ve got one of my all-time favorite dinners!

My trick for the crust is almond flour crackers blitzed in the food processor. They get golden and crunchy in the oven and keep this gluten-free without any sad, soggy coating. Mixed with parmesan and Italian seasoning, it tastes just like the classic.

Pounding the chicken thin is the other key. Thin cutlets cook fast and evenly, so the outside stays crispy while the inside stays juicy. This is the kind of dinner that makes everyone at the table happy!

Why You’ll Love This Recipe

Crispy without frying, all done on one baking sheet
Gluten-free crust made from almond flour crackers
Extra melty mozzarella broiled until bubbly
Ready in 45 minutes with only 20 minutes of prep
Feeds 6, so it’s great for family dinner or company

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

From my kitchen to yours

Pound the chicken to ½ inch. Slice each breast in half lengthwise, then pound it even. Even thickness means no dry edges or undercooked middles.
Crush the crackers finely. A fine crumb coats the chicken completely and sticks better than big chunks.
Sauce after the first bake. Bake the breaded chicken for 15 minutes before adding marinara so the crust can crisp up first.
Watch the broiler! Mozzarella goes from bubbly to burnt fast. Stay close for those last 3 to 4 minutes.

Ingredients for gluten-free chicken parmesan

Here’s what you need for this baked chicken parm. Full amounts are in the recipe card below!

Chicken breasts coated in almond cracker and parmesan crumbs on a baking sheet

Chicken breasts: 3 large breasts, sliced in half lengthwise and pounded to ½ inch.
Eggs: Help the cracker coating stick.
Almond flour crackers: Pulverized into fine crumbs. Regular breadcrumbs work too if you don’t need it gluten-free.
Parmesan cheese: Grated, for a savory, cheesy crust.
Seasoning: Salt, pepper, and Italian seasoning.
Marinara sauce: Use your favorite jar! Check the label if you need it gluten-free.
Fresh mozzarella: An 8 oz log sliced into thick rounds for the meltiest topping.

How to make baked chicken parmesan

Preheat the oven to 350°F and line a baking sheet with foil. Whisk the eggs in one bowl, and mix the cracker crumbs, parmesan, salt, pepper, and Italian seasoning in another.

Dip each piece of chicken in the egg, then press it into the crumb mixture on both sides. Lay them on the baking sheet and bake for 15 minutes.

Top each piece with about ⅓ cup marinara and a slice of mozzarella. Bake 5 more minutes, then broil for 3 to 4 minutes until the cheese is bubbly and golden.

Sliced chicken parmesan on a gray plate with a fork

Frequently Asked Questions

Here are the questions I get most about this chicken parm!

Bake the breaded chicken on its own first, then add the sauce. Keeping the marinara to about ⅓ cup per piece helps too.

Yes! Panko or regular breadcrumbs work the same way. It just won’t be gluten-free.

It should read 165°F in the thickest part. Thin cutlets usually get there by the time the cheese is melted.

Pasta is the classic, but I love it with a crunchy salad like this pear salad with dijon vinaigrette or zucchini noodles to keep things lighter.

Baked chicken parmesan topped with bubbly mozzarella on a cutting board

Chicken parmesan cutlets on a wooden serving board with marinara and basil

Storing and reheating leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through so the crust crisps back up.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

40gprotein

dinner, gluten-free, lunch