Easy Gluten Free Sheet Pan Chicken Parmesan

If you’re craving classic chicken parmesan but want dinner that’s fast and mess‑free, my easy gluten free sheet pan chicken parmesan is the recipe for you. Instead of frying chicken cutlets, this recipe bakes everything right on one sheet pan for less mess and great flavor every time. Each piece of chicken gets a crispy Parmesan‑breadcrumb crust, a spoonful of tangy tomato sauce, and a blanket of gooey cheese on top, all without needing a skillet full of hot oil.

I love this sheet pan method because it lets you enjoy all the familiar flavors of traditional chicken parmesan without the extra cleanup. It’s perfect for busy weeknights when you want comfort food that comes together quickly and makes dinner feel special without a lot of stress.

For a texture that is crispy and not soggy, I can only recommend using Aleia's Gluten Free Bread Crumbs!

My favorite baking sheets >>> Great Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 6

Ingredients:

2 lb Chicken Breast

3 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 tbsp Cornstarch

½ cup Gluten Free Bread Crumbs

1 tbsp Italian Seasoning

½ cup Parmesan Cheese

1 cup Pasta Sauce

1 cup Mozzarella cheese 

Instructions:

1. Preheat your oven to 425°F and lightly grease a large sheet pan so the chicken doesn’t stick. You could also line the pan with parchment for easy cleanup.

2. Cut your chicken breasts in half lengthwise so each piece is thinner and cooks evenly. Drizzle with olive oil and season both sides with salt and pepper.

3. In a shallow bowl, mix together the gluten‑free bread crumbs, cornstarch, Italian seasoning, and grated Parmesan. This combo gives you that crunchy, golden exterior that makes chicken parmesan so satisfying.

4. Press each piece of chicken into the breadcrumb mixture, making sure it’s evenly coated. Place the coated cutlets on the prepared sheet pan in a single layer.

5. Slide the sheet pan into the hot oven and bake for about 12 minutes. The coating should be golden brown and the chicken nearly cooked through.

6. Remove the pan from the oven and spoon tomato sauce evenly over each cutlet. Sprinkle shredded mozzarella on top, then return to the oven for another 3–5 minutes, until the cheese melts and bubbles.

7. Once the cheese is melted, pull the pan from the oven and let everything rest for a couple minutes. If you like, garnish with fresh basil or parsley before serving. Serve with your favorite gluten‑free pasta, a simple salad, or buttery garlic bread to complete the meal.

Tips for Success

• Thin Chicken Means Crispy Coating -- Cutting the chicken into thin cutlets helps them bake quickly and get a nice golden crust without drying out.

• Season Everywhere -- Don’t skimp on seasoning the chicken and the crumb mixture. A good hit of Italian seasoning and cheese in the crumbs makes this taste like a classic dinner you’d order at a restaurant.

• Use a Hot Oven -- A higher temperature (around 425°F) helps the coating crisp up while keeping the inside juicy.

• Try Extra Cheese -- Mix mozzarella with a bit more Parmesan or even provolone if you want an extra cheesy top layer. It’s worth it.

• Pair It Well -- Serve this with gluten‑free pasta tossed with olive oil and garlic, or a green salad dressed simply with lemon and olive oil for a balanced dinner.

Affiliate Disclaimer: Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. Your support helps me keep this blog going and bring you more recipes and tips — thank you!