Dreamy's Delights

It's all about the food!

Triple Cheese Chicken Parmesan – Gluten Free

on May 31, 2013

Jene and I have been eating mostly ground beef dishes this week so I decided to cook chicken for a change. Plus, we’re trying to get all the solid food out of the house. We just spent $430 on a new juicer (Omega VRT400HD) and are going on a juice fast when it gets here next week. So… anyway, back to talking about chicken.

I asked Jene if he was willing to have chicken and dumplings. He said No. Ok… So then I thought of chicken parmesan. I preserved lots of seasoned tomato sauce last year and this was a perfect excuse to use some up. I grabbed a quart and started it reducing in a saucepan. I wanted a nice THICK sauce for this, thus the reduction. I mixed together some home-made ricotta that I had left from making mozzarella earlier this week, some shredded parmesan cheese and shredded mozzarella. That’s where the title of the recipe comes from πŸ˜‰

I wanted to add a note here after a comment made by a friend of mine. I know that chicken parm should be made with thin cutlets of white meat. I deliberately did it with the thighs. Honestly, I’ll eat white meat but I don’t much like it lol. Make it with whichever cut of meat makes you happiest!

Finally, I breaded and fried my chicken (boneless, skinless thighs) and finished it off in the oven because they were really BIG thighs and I couldn’t fry them to doneness without burning the breading. As usual, I didn’t actually measure anything so it’s a rough guess πŸ™‚


3.5 lbs boneless, skinless chicken thighs

4 ounces Penzeys Brady Street seasoning (or other Italian seasoning, Brady Street is made with parmesan cheese, it’s worth getting some)-this is also gluten free

quinoa flour (I used some for a plain dredge and some mixed with the Brady Street for the second dredge, maybe 2-3 cups total) – as an additional note, you can use regular all purpose flour, I just like the flavor of the quinoa

2 eggs

1/2 – 3/4 pint of heavy cream

1 quart thick, italian seasoned tomato sauce

3/4- 1 cup ricotta cheese

1/2 cup shredded parmesan cheese

1-2 cups shredded mozzarella cheese

If your chicken thighs are large (there were only 8 in my 3.5lb package), preheat the oven to 350F. Get out a broiler pan and lightly spray with non-stick cooking spray. You can skip this step if the thighs are small.

Put the tomato sauce in a saucepan to heat up. If you want it thicker, start it early and let it reduce a bit.

Whisk together the eggs and cream in a shallow dish. Place some quinoa flour by itself on a paper plate. Place more quinoa flour one another paper plate and mix in the Brady Street Seasoning.

In a large skillet, melt 1 TB of butter with 1-2 TB of olive oil.

This part is messy… Take a thigh, dip it in the egg/cream mixture, dip it in the PLAIN flour, making sure it’s got a light coating of flour. Dip it in the egg/cream mixture again. Now dip it in the SEASONED flour mix. Shake off the extra and put it in the skillet to fry. Fix as many pieces in at a time as you can without crowding. In my case, in a 12 inch skillet, I was able to cook 3 thighs at a time. Because they were so thick I knew I would have to finish them in the oven to make sure they were cooked through. I used a broiler pan to make sure no liquid accumulated underneath making the bottom of the breading soggy.


As you can see, the breading came out beautifully. The dipping in liquid, flour, liquid, flour, helps to make a better bond so the breading doesn’t come off so easily. Using heavy cream and eggs for the liquid created an almost custard like mixture that turned into a gorgeous brown crust. I finished these off in the oven at 350F for 15-20. Basically until my thermometer gave me an internal temp of 180.

While stuff was cooking (since it was done in batches) I mixed together the cheeses. I gave those oh so precise measurements because i really had no idea how much I used. I know that I had roughly 1 cup of ricotta but it might have been more or less. It was in a bowl in the fridge and I just used the same bowl to mix it all together. Here’s what it looked like when I was done.


As you can see, the ricotta adds some creaminess to it but not too much.

So, the final assembly. When the chicken is all done, spoon some tomato sauce on top of the chicken thigh. Put some of the cheese mixture on top of that. The cheese it not going to melt on it’s own so put the plate under the broiler in the oven for a couple of minutes. Just until the cheese is melty and starting to bubble a tiny bit. You can see where the cheese has started to turn golden around the edges.


I apologize for the bad lighting in the photo. I forgot to turn the flash on and I was hungry! The verdict from Jene was that it was good and I could make it again. Myself, I was really happy with it. This is definitely going on the make again list. Maybe next time both the ricotta AND the mozzarella will be home made. πŸ˜€

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