Caesar salads are my absolute favorite and honestly one of my go-to easy meals when I need something quick and satisfying. There is a restaurant near us that does the most incredible gluten free fried chicken with a caesar salad piled right on top and I am OBSESSED with it. But it is deep fried and not exactly a weeknight situation so I wanted to recreate that same energy at home in a healthier and cheaper way. Sheet pan chicken milanese with crispy Yukon gold potatoes and a cold caesar salad draped right over the top. Same vibes, way less oil, and on the table in 45 minutes.
Fletcher was already in bed and Andrew and I wanted a quick dinner so we could sit down and watch the first few episodes of Margo’s Got Money Troubles. I listened to the audio book and absolutely loved it so I am SO excited about the series — if you follow my podcast you have definitely heard me talk about it! This gluten free sheet pan chicken caesar salad is celiac safe as long as you use Aleias certified gluten free Italian breadcrumbs and do a quick label check on your caesar dressing before you use it.
This recipe is featured in this week’s meal plan with 4 other easy gluten free weeknight dinners. Jump to the weekly dinner plan here.
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Make It Even Easier | Busy Mom Shortcuts
Pop the potatoes in the microwave for 5 to 7 minutes before they go on the sheet pan. This softens them up and cuts the oven time down significantly. I was patient and baked them all the way through but if you are short on time this is a great shortcut that gets everything done faster!
Put the potatoes in the oven first and add the chicken 25 minutes later. The potatoes need about 45 minutes and the chicken only needs about 20 so staggering them means everything comes out perfectly at the same time. No guessing, no removing things early, just perfect timing!
Use Aleias gluten free Italian breadcrumbs straight from the container. They are already seasoned so there is nothing extra to add. If yours are plain just season the chicken with garlic, basil, salt, pepper, and oregano before breading and you are good to go!
Cook Smarter, Not Harder
Pound the chicken thin before breading. This is optional but I really recommend it because thinner chicken gets more tender, cooks more evenly, and gives you a larger surface area for that golden crispy coating. A meat mallet or the bottom of a heavy pan works perfectly!
Brush the breaded cutlet with a little olive oil before it goes in the oven. This is the secret to getting that crispy golden crust without frying. The olive oil soaks into the breadcrumbs and mimics the crunch of deep frying SO well. Do not skip this step!
Always use a meat thermometer for the chicken. You are looking for 165 degrees internal temperature. The breading gets golden and gorgeous before the inside is necessarily done so do not rely on color alone. A thermometer takes the guesswork out completely and means you will never overcook or undercook it!
Want to make this even faster for a single serving? Air fry the chicken at 390 degrees for about 15 minutes instead of using the oven. It comes out incredibly crispy and cuts the cook time in half. Just know that if you are making more than one serving you will need to do batches in the air fryer!
Make It Your Own
The breadcrumbs are the most important celiac safety check in this recipe. Regular Italian breadcrumbs contain wheat and are NOT celiac safe. I always use Aleias gluten free seasoned Italian breadcrumbs because they are finely ground, perfectly seasoned, and I have never had a reaction. If yours are plain add garlic, basil, salt, pepper, and oregano directly to the breadcrumb bowl before dipping!
Always do a quick label check on your caesar dressing. Most are naturally gluten free but it is always worth a two second check before it goes on the salad!
Egg free? Dip the chicken in olive oil instead of egg before pressing into the breadcrumbs. Works perfectly and still gives you a great crust!
Any small potato works here. Red potatoes and fingerling potatoes are both great swaps for Yukon golds. Mini potatoes will cook faster and smaller pieces will cook faster too…just keep an eye on them and pull them when the edges are golden and a fork slides in easily!
For dairy free use dairy free parmesan and a dairy free caesar dressing. Both are easy to find and the salad tastes just as good!
gluten free sheet pan chicken caesar salad
gluten free | dairy free option | nut free
serves 2 to 3 | prep 10 min | bake 45 min | one pan
Ingredients
1 lb chicken breasts, pounded thin
1 egg, whisked (or a drizzle of olive oil for egg free)
1 cup Aleias gluten free Italian breadcrumbs (labeled certified gluten free)
Drizzle of olive oil for brushing
1 lb Yukon gold potatoes, cut into 1/2 inch cubes
2 tbsp olive oil
Salt, pepper, and garlic to taste
2 to 3 heads baby gem lettuce, sliced
Caesar dressing to taste (check label for gluten free)
Parmesan cheese to taste (or dairy free parmesan)
Directions
Preheat your oven to 425 degrees. Line a jelly roll sheet pan with parchment paper.
Toss 1 lb cubed Yukon gold potatoes with 2 tbsp olive oil, salt, pepper, and garlic until evenly coated. Spread in a single layer on one half of the sheet pan. Place in the oven and bake for 25 minutes.
While the potatoes bake, set up your breading station. Crack 1 egg into a shallow bowl and whisk. Pour 1 cup of Aleias gluten free breadcrumbs into a second shallow bowl. Pound 1 lb chicken breasts thin if desired. Dip each chicken breast into the egg letting the excess drip off, then press firmly into the breadcrumbs on both sides to coat.
After 25 minutes, add the breaded chicken cutlets to the other half of the sheet pan. Brush the tops generously with olive oil. Return the pan to the oven and bake for another 20 minutes until the chicken is golden and crispy and reaches an internal temperature of 165 degrees, and the potatoes are golden with fork tender edges.
While everything bakes, toss sliced baby gem lettuce with caesar dressing and parmesan cheese in a bowl. Set aside.
Remove the pan from the oven. Slice the chicken cutlets into strips. Plate the potatoes first, top with the sliced chicken, then pile the caesar salad generously right on top. Serve immediately!
For Your Little Ones
Fletcher didn’t try this one but if you want to serve this to a toddler I would set aside a small piece of plain breaded chicken and slice into very small pieces. Serve with soft potato cubes or mashed potatoes for little ones. You can even give ketchup or a dipping sauce. Simple and totally toddler friendly!
Make It, Save It, Reheat It
Store the chicken and potatoes separately from the salad and always keep the lettuce undressed until right before eating so nothing wilts or gets soggy.
In the fridge, store chicken and potatoes in an airtight container for up to 2 to 3 days. Reheat on a sheet pan in the oven to crisp everything back up beautifully.
This makes a great next day lunch…and honestly my favorite way to eat it the next day is cold. Cold chicken cutlet straight from the fridge with a fresh caesar salad piled on top. No reheating required and it is SO good. Just leave the potatoes out for the leftover version!
More Easy Gluten Free Dinners You’ll Love
If you loved this one here are a few more easy gluten free sheet pan dinners worth bookmarking!
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Are you a warm chicken caesar person or a cold chicken caesar person?! Drop it in the comments because I feel like this is a very divisive question and I want to know where everyone lands!
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