Butternut Chicken Parmesan (Gluten Free)
This gluten-free butternut chicken parmesan is the perfect fall twist on a comforting classic!! It’s made with a gluten-free breaded chicken and butternut squash sauce for a cozy dish that you’ll be serving for all of fall and winter.
Why You’ll Love This Butternut Chicken Parmesan
Chicken Parm is one of those comfort food recipes that never gets old! But when you can’t tolerate nightshades or gluten, it can seem out of reach! I’d previously created my chicken parm smash taco, but wanted to have a more traditional chicken parmesan this fall. I was so excited to develop this recipe, which has all the comfort and flavor of chicken parmesan, while being friendly to many dietary needs.
Here’s why you’ll love it…
- Comfort food heaven. Breaded chicken, a delicious sauce, cheese, and herbs all baked together?! What’s not to like!
- Gluten and nightshade free. Traditional chicken parmesan is full of nightshades and gluten, but there’s no need to modify this recipe it’s already done for you!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chicken Breast.
- Gluten Free Panko.
- Parmesan Cheese and Buffalo Mozzarella. The parmesan is key to this recipe, but if you want to make it dairy-free, you can leave out the parmesan and use nutritional yeast. Serve the chicken topped with the sauce by itself.
- Butternut Squash.
How to Make Butternut Chicken Parmesan\
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Butterfly the chicken breast then prepare dredging stations.
Step two. Working with one piece of chicken at a time, dredge the chicken in arrowroot starch, then dip in egg, then panko. Place on wire rack until all pieces done. Then transfer to fridge.
Step three. Slice the top and bottom of the squash off and scoop out the seeds. Oil and season and roast in the oven.
Step four. Allow to cool before scooping the flesh into a blender. Blend with the roasted garlic, broth, sage and vinegar. Blend until a smooth sauce forms and set aside.
Step five. Add the chicken in a single layer to a hot pan with oil. Cook for about 3 minutes on each side or until golden and crisp. Set aside.
Step six. To the baking sheet, add the chicken and top with 2 spoonfuls sauce, a slice of cheese, and another spoonful of sauce. Bake in the oven and serve fresh topped with extra parmesan if desired, and basil!
Other Butternut Squash Recipes to Try…
If you tried this Butternut Chicken Parmesan or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Butternut Chicken Parmesan (Gluten Free)
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Ingredients
For the chicken
- 1 lb chicken breast
- 1 egg
- 3 tbsp arrowroot starch
- Salt & pepper
- 1 tsp dried parsley
- ½ tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ cup gluten free panko
- 3 tbsp parmesan cheese, see notes for dairy free/lower lactose
- 2 tbsp avocado oil
- 4 slices buffalo mozzarella
For the sauce
- 1 medium butternut squash
- 1 head garlic
- 1 tbsp avocado oil
- Salt and pepper
- 2 cups chicken broth
- 2 tsp white wine vinegar,
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Butterfly the chicken breast by carefully slicing the chicken horizontally. Cut into two pieces. You should have 4 even, thin pieces of chicken.
- Prepare the dredging station by placing a wire rack over a baking dish, then adding the arrowroot starch to one bowl, a whisked egg to another bowl, and combining the seasonings, panko, and parmesan in a third bowl.
- Working with one piece of chicken at a time, dredge the chicken in arrowroot starch and shake off the excess. Next, dip in the egg, allowing the excess to run off. Finally, dredge in the panko coating, making sure that the chicken is fully coated. Place on the wire rack. Repeat with all of the chicken. Transfer the chicken to the fridge to allow the coating to set while you cook the squash.
- To make the sauce, Slice the top and bottom of the squash off and then slice in half. Scoop out the seeds. Top with most of the oil and salt and pepper and place flesh side down on the parchment lined baking sheet. Slice the head off of the garlic and add it to a piece of foil (or parchment paper) top with salt and pepper and about a bit of oil. Wrap and place it next to the butternut squash.
- Roast in the preheated oven for 35-40 minutes or until the flesh is soft. Keep the oven on.
- Allow to cool before scooping the flesh into a blender. Squeeze the roasted garlic into the blender and add the broth, sage and vinegar. Blend until a smooth sauce forms and set aside.
- To cook the chicken, heat the oil over medium high heat in a large, deep pan. Once shimmering, add the chicken in a single layer. Cook for about 3 minutes on each side or until golden and crisp. Set aside.
- Line the baking sheet with fresh parchment and lightly spray with oil. Add the chicken and top with 2 spoonfuls sauce, a slice of cheese, and another spoonful of sauce.
- Bake in the oven for 10-12 minutes or until the cheese is melted and sauce is bubbly. The chicken should be cooked through to 165 F.
- Serve fresh topped with extra parmesan if desired, and basil!
