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Gluten-Free Baked Breaded Chicken

Crispy, oven-baked breaded chicken with an optional honey mustard drizzle that's quick and family-friendly.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts cut into four thin filets
  • 1 large egg
  • 2/3 cup gluten-free breadcrumbs or regular breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese optional
  • 3 Tbsp gluten-free all-purpose flour or regular flour
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil or avocado oil
  • 3 Tbsp Dijon mustard
  • 2 Tbsp cider vinegar
  • 3 Tbsp honey
  • 1/4 tsp sea salt to taste (for sauce)

Instructions

  • Preheat the oven to 400°F (200°C). Spray a large baking sheet or casserole dish with cooking oil or line with parchment.
  • Prepare the chicken: pat 2 large chicken breasts dry with paper towels. Slice each breast horizontally to make four thin filets, or use thin cutlets/tenders if you have them.
  • Beat the egg in a shallow bowl with a fork until well combined.
  • On a large plate or shallow bowl, combine 2/3 cup breadcrumbs, 1/2 cup grated Parmesan (if using), 3 Tbsp flour, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper; mix until uniform.
  • Dip each chicken filet into the beaten egg, coating both sides, then press into the breading mixture to coat thoroughly. Press extra breading onto the chicken if you want a thicker crust. Transfer breaded filets to the prepared baking sheet.
  • Drizzle or brush the breaded chicken with 1/3 cup olive oil or avocado oil to help browning.
  • Bake on the center rack for 12 to 15 minutes, until golden and the internal temperature reaches 165°F (74°C). Use a digital thermometer inserted into the thickest part for an accurate reading.
  • While the chicken bakes, make the honey mustard sauce by whisking 3 Tbsp Dijon mustard, 2 Tbsp cider vinegar, 3 Tbsp honey, and 1/4 tsp sea salt together until combined. Adjust salt to taste.
  • Serve the baked breaded chicken hot with the honey mustard sauce on the side or drizzled over the chicken.

Equipment

  • large baking sheet
  • Mixing bowls
  • Fork or whisk
  • Shallow bowl or large plate for breading
  • Measuring cups and spoons
  • Digital thermometer (optional)

Notes

  • Slice breasts horizontally or pound to 1/2 inch for even thickness.
  • You can use regular Panko breadcrumbs if not gluten-free.
  • For a grain-free option, substitute 1 cup almond flour plus 1/2 cup Parmesan and omit the all-purpose flour.
  • Parmesan is optional but adds extra flavor and crispness.
  • Use a digital thermometer to ensure chicken reaches 165°F.