Gluten Free Parmesan Baked Chicken Recipe
You can never have too many easy chicken dishes in your recipe box.
Chicken is readily available, a relatively inexpensive form of protein, and for most of us, a go-to dinner-time staple.
This Gluten Free Parmesan Baked Chicken recipe is one of my go-to recipes because it is simple, uses just a handful of ingredients, and is ready in almost no time.
Giving lean chicken breasts a quick marinade infuses the otherwise tasteless meat with tons of flavor and coating them with a mixture of gluten free panko style breadcrumbs and Parmesan ensure a crispy crust and juicy, tender meat inside.
If chicken makes its way to your dinner table often and you are looking for a no-fail way to turn boring into bright, give this easy recipe a try!
Recipe notes: It is always a good idea to start with organic, hormone-free chicken breasts. Fresh herbs impart the best flavor, especially since the chicken has such a short marinating time but if all you have is dry, use them and use the herbs you like best. I like Kinnikinnick’s gluten free panko style breadcrumbs, they have great crunch. If you skip the step of spraying your chicken breasts with cooking spray or olive oil before putting them in the oven, they won’t brown as well but will still be delicious.
- 6 6-ounces each boneless, skinless chicken breasts
- Kosher salt
- Black pepper
- 2 tablespoons olive oil
- 3 garlic cloves minced or grated
- ¼ cup chopped fresh basil
- 1 lemon juiced
- 1 cup Kinnikinnick gluten free panko style breadcrumbs
- 2/3 cup grated Parmesan cheese
- Gluten free non-stick cooking spray or more olive oil
Preheat oven to 350 degrees. Place a cooling rack on a baking sheet and set aside.
Season the chicken generously with salt and pepper.
In a shallow bowl or pie pan, mix the olive oil, garlic, basil, and lemon juice. Place the chicken in the olive oil mixture and let sit for 5 minutes. Flip the chicken over and let sit for 5 more minutes.
On a plate, combine the breadcrumbs with the Parmesan cheese. Take the chicken breasts from the olive oil mixture, place in the breadcrumb mixture and coat well on all sides.
Place the chicken on the cooling rack, spray with cooking spray or olive oil and bake for 30 minutes or until the juices run clear when you pierce the chicken with the point of a sharp knife.
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