This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.
Oriana’s Thoughts On The Recipe
Chicken Parmesan has always been one of those meals that brings people together—it’s warm, comforting, and just downright delicious. This Chicken Parmesan without eggs has become a go-to in our house for Sunday dinner, or anytime we’re craving something cozy. I’m so excited for you to try it—because everyone deserves to enjoy meals like this, no matter their dietary restrictions.
When my daughter was first diagnosed with egg allergies, it was one of the recipes I thought we’d have to say goodbye to. But I was determined to find a way to recreate it—without eggs—and let me tell you, this version is everything you want it to be! My family devours it every single time, and no one even realizes it’s allergy-friendly. That’s a win in my book!
What I Love About This Recipe
Table of Contents
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Chicken:
- Chicken breasts: Boneless, skinless. Pound them to even thickness for even cooking.
- Salt + Black Pepper + Garlic Powder: Simple but key to seasoning the chicken from the start.
- Vegetable Oil: For shallow frying the breaded chicken. You can use any neutral oil you prefer.
For the Breading:
- All-Purpose Flour: Helps the water coating stick. For gluten-free, use a 1:1 GF flour blend.
- Water: Replaces the traditional egg wash and works surprisingly well.
- Breadcrumbs: Regular or panko both work. Use gluten-free if needed.
- Parmesan Cheese: Adds salty, nutty flavor to the breading. Use dairy-free parm if needed.
- Italian Herb Blend + Garlic Powder: Boosts flavor in the coating.
- Salt + Black Pepper: Enhances everything and brings out the flavor.
For the Topping:
- Mozzarella Cheese: Shredded or sliced. Use dairy-free cheese if needed.
- Marinara Sauce: Store-bought or homemade—whatever works for you!
- Parmesan Cheese: Just a sprinkle on top makes everything better.
- Fresh Basil: Optional but adds a pop of color and freshness.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.
Potential Recipe Challenges & Pro Tips
- Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!
- Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!
- Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Get the Oven Going
Go ahead and preheat your oven to 425º F (220º C) so it’s nice and hot by the time you’re ready to bake.
Step 2 – Slice and Flatten the Chicken
1 – Place the chicken breast flat on a cutting board and, using a sharp knife, carefully slice it in half horizontally—like you’re butterflying it, but go all the way through. You end up with two thinner pieces. 2 – Once sliced, place the cutlets in a large zip-top bag or between two sheets of parchment paper. Use a rolling pin or the flat side of a meat mallet to gently pound each piece until it’s about ½ inch thick. This helps the chicken cook evenly and stay nice and juicy. Then pat dry with paper towels and move on to the next step. 3 – Season with salt, pepper, and garlic powder. Set aside.
Step 3 – Set Up Your Breading Station
You’ll need two shallow bowls for this part. In one, mix the flour and water until it’s smooth (this is your egg-free “glue”). In the second bowl, mix together the breadcrumbs, Parmesan cheese, salt, pepper, Italian herbs, and garlic powder.
Step 4 – Bread the Chicken
Take each cutlet and dip it in the flour mixture, coating both sides, and shake off any extra. Then press it into the breadcrumb mix, really pressing it in so the coating sticks well. Set it aside while you finish the rest.
Step 5 – Brown the Chicken
Heat about 3 tablespoons of oil in a large skillet over medium heat. I love using cast iron for this. Add the breaded chicken and cook for 2–3 minutes per side—just until they’re golden and crispy. No need to cook them all the way through yet.
Step 6 – Assemble and Bake
Spread a layer of marinara sauce in the bottom of a 9×13 baking dish—just enough to cover the base.
Place the browned chicken cutlets over the sauce. Spoon a little more sauce on top of each one, sprinkle with fresh basil (optional but yummy), then add slices of mozzarella and a generous sprinkle of Parmesan.
Bake uncovered for 14–16 minutes, or until the cheese is melty and just starting to brown. Garnish with a few more basil leaves and serve it hot. So good!
- Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.
- Don’t skip seasoning at each stage—layered flavor is the secret!
- Use a wire rack to keep the breaded chicken crispy before baking.
- Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.
- Variations & Additions:
- Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.
- Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.
- Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.
- Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.
- Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.
- Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.
Serving Suggestions
Serve this Eggless Chicken Parmesan with a side of spaghetti or your favorite pasta, a green salad, and breadsticks (egg-free, of course!). My family also loves this chicken with mashed potatoes. It also makes a great sandwich on crusty bread the next day—just sayin’!
Storage and Freezing Instructions
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breading crisp.
Freezing: Freeze breaded (but not yet baked) chicken on a tray, then transfer to a freezer bag. When ready to use, bake from frozen, adding sauce and cheese near the end.
Frequently Asked Questions
Try These Chicken Breast Recipes Next!
Recipe Card
Eggless Chicken Parmesan
This Chicken Parmesan without eggs is crispy on the outside, tender on the inside, and smothered with melty mozzarella and rich marinara—just like the classic, but allergy-friendly! It’s a family favorite that’s easy to make, full of flavor, and perfect for weeknight dinners or Sunday gatherings.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Prepare and Flatten the Chicken:
If you’re starting with regular chicken breasts, you’ll want to slice them into thinner cutlets. Here’s how: place the chicken breast flat on a cutting board and, using a sharp knife, carefully slice it in half horizontally—like you’re butterflying it, but go all the way through so you end up with two thinner pieces.
Once sliced, place the cutlets in a large zip-top bag or between two sheets of parchment paper. Use a rolling pin or the flat side of a meat mallet to gently pound each piece until it’s about ½ inch thick. This helps the chicken cook evenly and stay nice and juicy. Then pat dry with paper towels.
Season with salt, pepper, and garlic powder. Set aside.
Set Up Your Breading Station:
Set up a dredging station with two shallow dishes. In the first dish, place the flour and water; mix until smooth. In the second dish, mix together the breadcrumbs, Parmesan, salt, pepper, Italian seasoning, and garlic powder.
Bread the Chicken:
Take one chicken piece at a time and coat it in flour mixture on both sides, gently shaking off the excess. Then press it into the breadcrumbs, packing them on well with your hands. Make sure you press down the coating so it adheres well. Set aside and repeat with the rest.
Brown the Chicken:
- In a large skillet (cast iron works great), heat about 1/4 cup of oil over low to medium heat. Brown the chicken cutlets for about 3 – 4 minutes per side, or until they’re beautifully golden. You’re not cooking them all the way through here—just getting that delicious crust.Note: The amount of oil will depend on the size of your skillet. You’ll need about 1/4 inch (0.6 cm) of oil in the skillet — this should lightly cover the bottom, but not submerge the chicken.
Layer and Bake:
Spread enough tomato sauce to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.
Spoon more tomato sauce over each of the cutlets, about 1/4 cup. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/3 cup of Parmesan cheese.
Bake uncovered for 14 – 16 minutes, or until the mozzarella begins to brown. Top with fresh basil and serve hot!
Alternatively Baked the Chicken (Less Oil) Version:
Bake the Chicken:
Place the breaded cutlets on a well-oiled baking pan. Either spray them with olive oil or brush each piece with about 2 tablespoons of oil total. Bake for 25 minutes, flipping halfway through if you’d like a bit more even browning.
Finish with Toppings:
Remove the chicken from the oven and top with tomato sauce, mozzarella slices, and shredded Parmesan. Return to the oven and bake for 5 more minutes. Then broil for 1 minute to melt and brown the cheese.
Sprinkle with fresh basil, and dinner is served!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the breading crisp.
Freezing: Freeze breaded (but not yet baked) chicken on a tray, then transfer to a freezer bag. When ready to use, bake from frozen, adding sauce and cheese near the end.
Breadcrumbs: For extra crispiness, use 1 cup of regular breadcrumbs and 1 cup of panko-style breadcrumbs.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Mozzarella and Violife Just Like Parmesan.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend and use GF breadcrumbs.
Potential Recipe Challenges & Pro Tips:
- Getting the Breading to Stick Without Eggs. Pro Tip: Dip the chicken in flour first, then into a water slurry before coating with the breadcrumb mixture. This gives the breadcrumbs something to grip onto!
- Overcooking the Chicken. Pro Tip: Pound the chicken to even thickness before breading to help it cook evenly. Aim for an internal temperature of 165ºF—juicy and safe!
- Soggy Bottom After Baking. Pro Tip: Let the breaded chicken rest on a wire rack after frying to keep it crisp. When baking with sauce and cheese, don’t overdo the sauce—just spoon it on top instead of covering the whole chicken.
Extra Recipe Tips For Success:
- Pound the chicken to about ½ inch thickness so it cooks evenly and quickly.
- Don’t skip seasoning at each stage—layered flavor is the secret!
- Use a wire rack to keep the breaded chicken crispy before baking.
- Want extra crispy? Use panko breadcrumbs or toast your breadcrumbs before breading.
- Variations & Additions:
- Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture.
- Chicken Tenders: Use chicken tenders for a kid-friendly, quicker-cooking version.
- Veggie Version: Try with eggplant slices instead of chicken for a meatless twist.
I appreciate your feedback, and it helps others, too!
Calories: 825kcalCarbohydrates: 95gProtein: 55gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 124mgSodium: 2277mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 826IUVitamin C: 6mgCalcium: 595mgIron: 7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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