Dairy Free Chicken Parmesan
A comforting, family-friendly classic with a crisp finish and rich Italian-style appeal. It is an easy choice for a satisfying dinner everyone can enjoy.
Equipment
- oven-safe skillet
- meat mallet
Ingredients
For The Chicken
- 4 Chicken Breasts, About 6 Ounces Each
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup All-Purpose Flour
- 2 Large Eggs
- 1 cup Plain Dairy Free Breadcrumbs
- 1/2 cup Dairy Free Parmesan-Style Cheese
- 1 tsp Italian Seasoning
- 1/3 cup Olive Oil
For The Sauce
- 2 tbsp Olive Oil
- 3 Garlic Cloves, Minced
- 1 can Crushed Tomatoes, 28 Ounces
- 1 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 8 oz Dairy Free Mozzarella-Style Shreds
- 2 tbsp Fresh Basil, Chopped
Instructions
- Place each chicken breast between two sheets of parchment and gently pound it to an even 1/2-inch thickness. Season both sides with salt and black pepper.
- Set out the flour, beaten eggs, and a mixture of breadcrumbs, dairy free parmesan-style cheese, and Italian seasoning. Coat each chicken breast in flour, then egg, then the breadcrumb mixture, pressing gently so the coating adheres.
- Heat 1/3 cup olive oil in a large oven-safe skillet over medium heat. Cook the breaded chicken for 3 to 4 minutes per side, working in batches if needed, until golden brown. Transfer the chicken to a plate.
- Wipe out any burnt crumbs from the skillet. Add 2 tablespoons olive oil and the garlic, and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer the sauce for 8 minutes, stirring occasionally, until slightly thickened.
- Return the chicken to the skillet and spoon sauce around it. Top each piece with dairy free mozzarella-style shreds.
- Bake at 425 F for 10 to 12 minutes, until the chicken reaches 165 F and the dairy free cheese is melted. Rest for 5 minutes, then scatter fresh basil over the top.
Nutrition
Serving: 1servingCalories: 779kcalCarbohydrates: 52gProtein: 50gFat: 42g