Gluten Free Chicken Parmigiana with Burrata and Honey
This Chicken Parmigiana with Burrata and Honey is a crispy, gluten-free chicken dinner topped with rich tomato sauce, creamy burrata, fresh basil, and a drizzle of honey for the perfect balance of savoury, cheesy, and sweet. Easy enough for a weeknight dinner yet elegant enough for entertaining, this high-protein recipe is a fun twist on classic chicken parmesan.
Why You’ll Love This Gluten Free Chicken Parmigiana
- A gluten-free twist on a classic: Enjoy everything you love about traditional chicken parmesan, with a crispy coating made using gluten-free breadcrumbs and tapioca flour.
- Creamy, cheesy goodness: The burrata adds a deliciously creamy texture that pairs perfectly with the rich marinara sauce and crispy chicken.
- The perfect sweet and savoury combination: A drizzle of honey balances the savoury Parmigiana cheese, tomato sauce and fresh basil. It’s an unexpected addition that makes this dish extra special!
- Easy enough for weeknights: With simple ingredients and straightforward preparation, this chicken dinner feels a little fancy without requiring hours in the kitchen.
- Perfect for entertaining: It’s a fun twist on classic chicken parmigiana that everyone will love!
This Chicken Parmigiana with Burrata and Honey is one of my favourite comfort food recipes! I mean, who doesn’t love crispy, breaded chicken covered in rich tomato sauce and melty cheese? It’s always a hit when I’m hosting family or friends, and it’s one of those dinners that feels a little special without being overly complicated.
I love putting my own spin on classic recipes, and this gluten-free version has a few extras that really take it to the next level. The chicken is coated in a simple three-part breading, pan-fried until golden and topped with marinara and creamy burrata. Then comes the best part: a drizzle of honey, fresh basil and a sprinkle of chilli flakes.
The combination of sweet, savoury, creamy and crispy is SO good! If you’re a fan of hot honey and crispy chicken, I think you’re going to love this one. And if you do, you’ll also have to try my Crispy Chicken and Rocket Salad, one of my personal favourites. Or, maybe Gluten Free Chicken Tenders if you’re craving comfort food. Anything with crispy chicken, we love… right?
Ingredient Notes & Substitutions
- Tapioca flour: Tapioca flour creates the first layer of the breading and helps the egg and breadcrumbs adhere to the chicken. Arrowroot flour would also work. Or, of course regular wheat flour if you’re not gluten-free.
- Gluten-free breadcrumbs: Use your favourite gluten-free breadcrumbs for the crispy coating. I like Gluten-free panko for a crunchier texture.
- Parmigiano cheese: I recommend freshly shredded Parmigiano Reggiano for the best flavour. Regular Parmesan will also work.
- Marinara sauce: Choose a good-quality marinara with a simple ingredient list. You don’t need much sauce; a smaller jar would suffice.
- Burrata: If you can only find full-size burrata, divide one large ball into four portions. This recipe calls for broiling the cheese, but feel free to use fresh burrata and skip the broiling. That’s how burrata is typically served: fresh.
- Fresh basil: Don’t skip the fresh basil! It adds a lovely freshness that balances the rich cheese and tomato sauce.
- Honey and chilli flakes: The honey adds a subtle sweetness, while the chilli flakes provide a little heat. Both really level up this dish! Adjust both to your taste.
How to Make Chicken Parmigiana with Burrata
Step 1: Bread the chicken cutlets.
Prepare 3 separate shallow bowls: one with the tapioca flour + 1/2 teaspoon salt + 1/4 teaspoon black pepper. Another, with one egg + 1 teaspoon water beaten. Finally, one with the gluten-free breadcrumbs, parmigiana cheese, dried oregano, dried basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir the breadcrumbs and tapioca mixtures.
Step 2: Fry the chicken cutlets
Once all four of the cutlets have been breaded, heat 1 tablespoon ghee or avocado oil in a stainless steel skillet on medium heat. Once hot, add the cutlets and turn the heat down to medium-low. Cook for at least 3 minutes or until golden and crispy. Then, flip the cutlets and add more oil so that they can crisp up. Cook for another 3 minutes. You may need to work in batches. I was able to fit two cutlets in a pan at a time. Cook until the have an internal temperature of 165F.
Step 3: Assemble and broil the chicken parmigiana.
Nestle all four chicken cutlets in the pan, top each of them with equal amounts of marinara sauce and burrata cheese and transfer to the oven on HIGH broil for 5 minutes or until the cheese is just melted. Alternatively, skip the broiling process and serve with fresh burrata (more traditional). If serving with fresh burrata, be sure to heat the marinara before adding it on top of the cutlets.
Step 4: Garnish and serve!
Drizzle honey all over the chicken parmigiana cutlets and top with fresh basil leaves and red pepper flakes. Serve immediately and enjoy!
FAQ:
If you can’t find mini burrata, just go for the individual large burrata that is more common in the store. You can divide it up into 4 pieces – one chunk on top of each chicken cutlet.
Yes! If you don’t need the recipe to be gluten-free, regular breadcrumbs or Italian-style breadcrumbs will work. Panko breadcrumbs are another great option for a crunchier coating.
Store leftovers in an airtight container in the refrigerator for 3–4 days. The best way to reheat them is under the broiler again in the oven. Simply add them to a baking sheet and broil on HIGH for 4-5 minutes or until heated through. Set a timer! Broil can creep up and burn things fast.
This chicken parmigiana pairs beautifully with gluten-free pasta, a fresh Caesar salad or roasted vegetables. For a lighter, lower-carb option, serve it with an arugula salad or your favourite green vegetables.
Absolutely! Fresh mozzarella is a great substitute for burrata. It melts beautifully and gives the chicken a delicious cheesy topping. You can also use shredded mozzarella if that’s what you have on hand.
Traditional chicken parmigiana is usually made with wheat flour and regular breadcrumbs, so it isn’t naturally gluten-free. This recipe, however, uses tapioca flour and gluten-free breadcrumbs to create a crispy coating without wheat.
Chicken Parmigiana with Burrata and Honey
Equipment
- 1 Oven-safe skillet
Ingredients
- 2-4 tablespoons ghee for frying
- 2 organic boneless, skinless chicken breasts cut lengthwise into 4 cutlets
- 1/3 cup tapioca flour
- 1 egg
- 3/4 cup gluten-free bread crumbs
- 1/4 cup shredded parmigiana cheese
- 1 teaspoon sea salt divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 (200g) jar marinara sauce
- 2 (50g) mini burrata
- 1/4 cup fresh basil for serving
- 2 tablespoons honey for serving
- chilli flakes for serving
- 1/2 teaspoon black pepper divided
Instructions
- Prepare 3 shallow bowls; one with tapioca flour + 1/2 tsp salt + 1/4 tsp black pepper, one with egg + 1 tsp water, and one with breadcrumbs, parmigiana cheese, oregano, basil, 1/2 tsp salt and 1/4 tsp pepper. Mix the breadcrumbs and whisk the egg.
- Get a large plate ready to put the cutlets onto before frying.
- Begin the breading process by coating each chicken breast in tapioca flour shaking off the excess, then egg and finally all over with breadcrumbs. Lay on the prepared plate until ready to fry.
- Once all of the chicken breasts have been breaded, heat 1 tbsp ghee in an oven-safe skillet over medium-low heat.
- Once the skillet is hot, add the chicken breasts and fry for 3 minutes or until golden brown. Flip the cutlets, add another tablespoon ghee or oil and cook for another 3 minutes or until golden and reached an internal temperature of 165F. You may need to work in batches. Make sure the skillet is well greased in order for the crumb coating to crisp up.
- Once all of the cutlets are golden and cooked to an internal temperature of 165 degrees, nestle the other cutlets back into the skillet. Pour marinara sauce evenly over the cutlets and top each with a half of a mini burrata.
- Set your oven to high broil and broil the cutlets for 5 minutes or until the cheese is melty. Alternatively, skip the broiling process and serve the cutlets with fresh burrata. (Burrata is typically served fresh). If skipping the broiling process, heat the sauce before serving.
- Drizzle honey all over the tops of the cutlets, top with fresh basil and chilli flakes and serve immediately. Enjoy!