I can pretty much guarantee this Gluten-Free Crispy Chicken Parm is going to be your new favorite dinner recipe.

It’s such a classic, but this one of course has my RGE spin on it. A gluten-free, lactose-free dish that tastes just like the old-school original, it’s one that everyone will be equally as obsessed with, dietary restrictions or not. It’s just that good!

This is a recipe I’ve been making for a long time now – I first brought it to the blog in 2020, and was beyond excited to give it a coveted, but well-deserved spot in my first ever cookbook, Rachael’s Good Eats.

A perfect balance of insane flavor and better-for-you ingredients, I’m super proud of this one and know you’ll not only love cooking this dish, but how you feel when eating it. Let’s dive in!

A GAME CHANGER, GLUTEN-FREE CRISPY CHICKEN PARM

Nothing screams classic Italian dinner more than Chicken Parm.

When I first discovered I was gluten and lactose-intolerant, I went many years without it because I thought it was impossible to prepare without using standard bread crumbs and cow’s milk cheese…

But then I had a lightbulb moment and realized that you can use crackers to create the perfect, crispy, golden crust, and shredded, hard goat cheese for creaminess. The result is this incredibly delicious Gluten-Free Crispy Chicken Parm. And, whoa! What. A. Game changer.

It’s so easy to make, too! The breading mixture is basically just a combo of my favorite gluten-free crackers (Simple Mills brand, or you can just use almond flour or GF bread crumbs), goat cheese, ground flaxseed for fiber, and some different herbs.

Crisp it up on the stovetop, pour marinara and shredded cheese over top and toss it in the oven until it’s bubbly and golden, top with fresh parsley – and mangia! You’ve got yourself the most nutritiously delicious chicken parm.

A MEAL TO IMPRESS

Before I give you the full deets on how to make this delicious dish, I want to let you in on a little goat cheese fun fact.

Goat milk contains less lactose and mostly A2 casein, which is less inflammatory and may cause less intolerance when you compare it with cow’s milk (which contains the protein, A1 casein), making it easier for a lot of people who are lactose intolerant to consume and better digest goat milk products. The more you know!

But I promise the flavor is not at all sacrificed when you make my lactose-free, Gluten-Free Crispy Chicken Parm. It’s seriously SO good.

Looking back, I can’t believe I deprived myself for so long, but to say I’m obsessed now is a major understatement.

Perfect for your next date night or dinner party, it’s a meal that will undoubtedly impress all your friends and fam. My favorite way to serve is with a side of my Crispy Buttery Broccolini, but a side salad definitely works too. Happy cooking!

INGREDIENTS YOU’LL NEED:

• Grated, hard goat cheese (or your favorite choice of cheese)
• Almond flour crackers or seeded crackers (I like @simplemills Sea Salt crackers; feel free to substitute with almond flour or gluten-free bread crumbs)
• Ground flaxseed
• Dried oregano
• Kosher salt
• Pasture-raised egg
• Organic chicken breasts
• Avocado oil or extra-virgin olive oil
• Marinara sauce (such as @primalkitchenfoods or @raoshomemade)
• Fresh parsley leaves

HOW TO MAKE MY GLUTEN-FREE CRISPY CHICKEN PARM

Preheat the oven to 400 degrees F.

Place ¼ cup of the grated goat cheese, the crackers, flaxseed, oregano and salt in a food processor, and pulse until the mixture reaches and extra-fine texture. Transfer the crumb mixture to a wide, shallow bowl or small baking dish, and set aside.

Put the beaten egg in another wide, shallow bowl or small baking dish. Prepare an assembly line of shallow bowls containing the chicken breasts, the egg wash, and the seasoned cracker crumbs. Place a large clean plate at the end.

Using a fork, dip a chicken breast in the egg wash and then in the crumbs, pressing the meat into the breading mixture and repeating on the other side until fully covered. Transfer the breaded chicken to the clean plate, and repeat with the remaining chicken breasts.

In a large, deep, frying pan over medium-high heat, heat the oil. Pan-fry the breaded chicken pieces two or three at a time, 3 to 4 minutes per side, until the breading is a rich golden brown. Transfer the seared chicken to a 14 x 10-inch baking dish, and repeat with the remaining chicken.

Top the chicken breasts with the marinara sauce and the remaining grated goat cheese. Bake the chicken for 10 minutes, then broil for an additional 2 minutes to brown the cheese. Sprinkle the parsley on top and serve hot. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

I included a few substitution options in the recipe card below, but overall, feel free to customize as you wish.

I love using Simple Mills Sea Salt or Sun-dried Tomato & Basil crackers for the breading mixture because they’re gluten-free, but any almond flour or seed crackers, regular almond flour or GF bread crumbs also work.

Omit the flaxseeds if preferred or if you don’t already have, and feel free to use whichever marinara sauce you like best.

If gluten and dairy sensitivities are not a concern, you can of course swap the crackers/almond flour for regular Italian-breadcrumbs, and regular mozzarella (or your favorite cheese) instead of goat cheese.

You could even try making my Homemade Garlic Croutons, then toss them in a resealable bag and smash them with a rolling pin or the flat side of a meat tenderizer/cooking mallet to use as your breadcrumbs! You really can’t go wrong with this one.

SHOP WHAT I USED TO MAKE THIS RECIPE

WHY DOES MY BREADING FALL OFF MY CHICKEN PARM?

A couple tips for making sure the breading doesn’t fall off your chicken parm. First, you can pat dry each of the chicken pieces before dipping them in your assembly line of egg wash and breading mixture. Doing this will really allow the breading to stick.

Make sure the pan and oil are hot that you’re cooking in, and be sure to allow a little bit of space between each piece of the chicken in the pan.

Don’t fuss with the chicken as it cooks, it’s best to let it be as it cooks on each side, ideally only touching each piece of chicken with your tongs or spatula when you need to flip it. The closer the pieces are together, and the more you touch them, the more likely the breading is to fall off.

WHAT TO SERVE WITH CHICKEN PARM?

There are plenty of options of what to serve with your Crispy Chicken Parm. My favorite is to serve with a side of my Crispy Buttery Broccolini, but a side salad definitely works too. You could also pair with your favorite pasta, gnocchi, or garlic bread.

LOOKING FOR MORE ITALIAN-INSPIRED RECIPES? TRY THESE:

The Best Beef Bolognese

One-Pan Lasagna Skillet

Crockpot Chicken Bolognese

Spicy Penne Alla Vodka With Meatballs

Protein-Packed Beef & Zucchini Lasagna

Gluten-Free Chicken Milanese With Homemade Alfredo Sauce

Gluten-Free Crispy Chicken Parm

5 from 9 votes

By Rachael DeVaux

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4

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This Crispy Chicken Parm is going to be your new go-to dinner recipe. A gluten-free, lactose-free spin that tastes just like the original, it’s one that everyone will be equally as obsessed with, dietary restrictions or not. It’s that good!

Equipment

• food processor (or high-speed blender)
• 2 small baking dishes (or wide, shallow bowls)
• 14 x 10 baking dish

Ingredients 

1x2x3x

• ▢ 2 ½ cups grated hard goat cheese, or your favorite choice of cheese
• ▢ 1 ½ cups almond flour crackers or seeded crackers, I like @simplemills Sea Salt crackers; feel free to substitute about 1 cup almond flour or gluten-free bread crumbs, if you’d prefer
• ▢ 2 tablespoons ground flaxseed
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon kosher salt
• ▢ 1 large pasture-raised egg, lightly beaten
• ▢ 2 large organic chicken breasts, butterflied and halved
• ▢ ¼ cup avocado oil or extra-virgin olive oil
• ▢ 1-2 cups marinara sauce , such as @primalkitchenfoods or @raoshomemade
• ▢ ¼ cup chopped fresh parsley leaves

Instructions 

• Preheat the oven to 400 degrees F.
• Place ¼ cup of the grated goat cheese, the crackers, flaxseed, oregano and salt in a food processor, and pulse until the mixture reaches and extra-fine texture. Transfer the crumb mixture to a wide, shallow bowl or small baking dish, and set aside.
• Put the beaten egg in another wide, shallow bowl or small baking dish. Prepare an assembly line of shallow bowls containing the chicken breasts, the egg wash, and the seasoned cracker crumbs. Place a large clean plate at the end.
• Using a fork, dip a chicken breast in the egg wash and then in the crumbs, pressing the meat into the breading mixture and repeating on the other side until fully covered. Transfer the breaded chicken to the clean plate, and repeat with the remaining chicken breasts.
• In a large, deep, frying pan over medium-high heat, heat the oil. Pan-fry the breaded chicken pieces two or three at a time, 3 to 4 minutes per side, until the breading is a rich golden brown. Transfer the seared chicken to a 14 x 10-inch baking dish, and repeat with the remaining chicken.
• Top the chicken breasts with the marinara sauce and the remaining grated goat cheese. Bake the chicken for 10 minutes, then broil for an additional 2 minutes to brown the cheese. Sprinkle the parsley on top and serve hot. Enjoy!

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