Gluten-Free Chicken Parmesan Bake with Homemade Marinara
Servings: 4
A comforting gluten-free Chicken Parmesan Bake with golden breaded chicken, homemade marinara, tender zucchini, and bubbly mozzarella and Parmesan. All the classic Italian flavors in one easy, family-friendly dish that's perfect for busy weeknights!
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Ingredients
Homemade Marinara
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves pressed
- 1 28-oz can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch crushed red pepper flakes optional
Chicken & Vegetables
- 1½ lbs thin chicken breast cutlets
- 1 large egg
- ½ cup gluten-free Italian-style breadcrumbs
- ½ cup freshly grated Parmesan cheese divided
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt divided
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium zucchini sliced into ¼-inch rounds
- ¾ cup fresh part-skim mozzarella cheese sliced ¼-inch thick
- ¼ cup fresh basil leaves thinly sliced
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Add the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Bring to a gentle simmer. Reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. You'll need about 2 cups for the chicken. Save any extra for another meal.
- Heat the oven to 425°F. Pat the chicken dry. Beat the egg in a shallow bowl. In a second shallow bowl, combine the gluten-free breadcrumbs, ¼ cup Parmesan, Italian seasoning, garlic powder, ¼ teaspoon salt, and pepper. Dip each chicken cutlet into the egg, allowing the excess to drip off, then coat with the breadcrumb mixture. Press gently so the coating adheres.
- Arrange the zucchini in the bottom of the Square Stoneware Pan and season lightly with salt. Arrange the breaded chicken over the zucchini in a single layer. Drizzle the chicken with 1 tablespoon olive oil.
- Bake uncovered for 15 minutes, until the breading begins to turn golden. Remove from the oven and spoon about 2 cups homemade marinara over and around the chicken. Return to the oven and bake another 5–8 minutes, or until the chicken is nearly cooked through.
- Lay the mozzarella slices and remaining ¼ cup Parmesan evenly over the chicken. Return to the oven for another 3–5 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. Let stand for 5 minutes, then finish with plenty of fresh basil.
Notes
Easy, Easier, Easiest
EASY — Prep the Coating Ahead - Combine the gluten-free breadcrumbs, Parmesan, and seasonings earlier in the day. Slice the zucchini while the marinara simmers, so everything is ready when it's time to assemble.
EASIER — Make the Sauce Ahead - Prepare the homemade marinara up to 4 days ahead and refrigerate it. You can also purchase thin-sliced chicken cutlets and pre-shredded mozzarella to reduce prep time.
EASIEST — Open the Jar - Use 2 cups of your favorite gluten-free jarred marinara, prepared gluten-free Italian breadcrumbs, thin-sliced chicken cutlets, and pre-cut zucchini. Top with shredded mozzarella and Parmesan for a homemade-style dinner with very little prep.