This grain and gluten free broiled rosemary chicken Parmesan recipe yields an unforgettable restaurant-quality meal for four in about 1 hour. The high heat allows the rosemary flavor to penetrate deeply into each drop of sauce. And the Cajun trinity, garlic, and mushrooms form a stellar supporting culinary cast that makes each and every bite crazy yum-delicious. Since the marinated chicken and sauce are totally grain free, you can serve this with broiled zoodles if you want to pass on the gluten free pasta. Yep and yay…
Grain & Gluten Free Broiled Rosemary Chicken Parmesan is My New Favorite Italian Dish…
I’m really into rosemary these days. I like the raw, earthy smell of fresh rosemary, and I like the deep, mesmerizing taste of dried rosemary. And, I like the creeping rosemary plant that Mark just brought home a couple of weeks ago. I’d never seen flowers on a rosemary bush before. So, the plant had me at first beautiful sight. Then, it totally hooked me with its signature yum to the tum fresh rosemary taste. Now, I really, really can’t stop thinking about rosemary, so well, yay rosemary…
I caught the ‘I want to spice every single dish that I make with rosemary’ bug a few weeks ago. There I was in the kitchen, short on time to make something for dinner, and having one of my it’s-just-not-gonna-stop Italian food cravings. I have these quite often, so often that when I’m not eating Cajun or Creole food, I’m usually noshing on something a little more Mediterranean. Yep.
Well, I had chicken breasts marinating in the fridge, so I knew that I was halfway there to something yum delicious. I also had tomato sauce, mushrooms, garlic, the ‘trinity’ of course, and gluten free pasta. And cheese. Lots and lots of mozzarella and Parmesan cheese. But, I also had fresh rosemary. So, I knew immediately that all of these yummy ingredients were about to end up transformed into a gluten free chicken Parmesan that Mark and I would likely love.
A quick glance at the clock told me that Mark would have his ‘I need to eat right, right now’ hunger pangs in about 1 hour. So, I also knew that I had to make the broiled rosemary chicken Parmesan quick, or I would get a sideways dirty look or two coming from his inner angry hungry man. Yep.
As I was thinking the ‘how am I going to pull this gluten free chicken Parmesan off in 1 hour?’ thought, I happened to be standing right in front of the stove. ‘The broiler’ I suddenly thought. I’d never broiled tomato sauce before, but the here and now seemed like the exact right time to take a chance on something brand spanking new. So, in the spirit of on-the-fly recipe development, I just rolled with it…
Now We Just Can’t Get Enough of This Grain & Gluten Free Broiled Rosemary Chicken Parmesan
Well, I’m really happy to say that my little grain and gluten free broiled rosemary chicken Parmesan experiment worked. I had high hopes that it would be good, but wow y’all!!! Mark and I were both blown away by the dimension of flavor in this oh sooo easy recipe.
The marinated chicken is sooo tender and flavorful that it immediately melts in your mouth into sheer yum to the tum deliciousness. And the sauce…ooooh the sauce!! The rosemary infuses itself into every single drop of the red gravy. So, each blissful bite is even better than the last one ’cause the rosemary’s had those few additional seconds to keep working itself deep into the sauce.
We’ve had this grain and gluten free broiled rosemary chicken Parmesan three times already in the past couple of weeks. But, to tell you the truth, I’m already dreaming of when we’re going to eat it again. So, it’s definitely the latest menu rotation rock star ’round the Liner residence. Even our usually dinner-time restrained dog Buster Bear stares at us in hopeful anticipation while we’re eating it, hoping we’ll call him over for a little taste. Yep. Enjoy with those you want to surprise with something old that’s oh sooo scrumptiously new again, and see y’all on the yum side…
Note: Please, please, please make sure that the Italian dressing and tomato sauce that you use for this recipe is grain free or gluten free, depending upon your diet. I’m sure that the ones I used for this grain and gluten free broiled rosemary chicken Parmesan recipe are safe for me to eat. But, since bottled and canned ingredients recipes change so often, I don’t want to make a recommendation that I’ll have to rescind later.
- 4 large chicken breasts
- 1 16-ounce bottle Italian dressing
- 3 tablespoons butter or cooking oil
- 1 small chopped onion
- 1 small chopped green bell pepper
- 2 chopped celery ribs
- 5 ounces sliced mushrooms
- 2 minced garlic cloves
- 3½ cups tomato sauce
- salt, black pepper, and cayenne pepper to taste
- 1½ cups mozzarella cheese
- 1 cup Parmesan cheese
- Pour the Italian dressing over the chicken in a large bowl with a fitted lid. Refrigerate for at least 4 hours for maximum flavor.
- Preheat broiler.
- Brown the onion, bell pepper, and celery in the oil in a 12-inch cast iron skillet. Add the mushrooms when the Cajun trinity is almost browned. Cook for an additional 5 minutes, or until the mushrooms cook down some. Add the garlic, cook for 1 additional minute.
- Pour the tomato sauce into the mixture.
- Add the rosemary, and SP&C to taste, and stir until well-combined.
- Lay the chicken breasts on top of the sauce.
- Broil for three, 8-minute intervals. Use a digital thermometer inserted into the thickest part of each chicken breast to temp the chicken after the 3rd interval. If the thermometer does not read 165 degrees F, continue broiling the chicken in 2 minute intervals or until it comes up to temp. Flip the chicken breasts over and submerge into the gravy after each 8-minute interval.
- Top each cooked chicken breast with cheese. Broil for an additional 1 to 2 minutes.
- Serve with gluten free pasta or broiled zoodles.