Baked Chicken Parmesan with Zucchini Noodles

The kitchen filled with that incredible aroma of melting mozzarella and bubbling marinara, and I knew this lighter version was going to be a winner. My husband looked skeptical when I mentioned zucchini noodles instead of pasta, but one bite changed his mind completely. Sometimes the most satisfying meals aren't about loading up on carbs, but about letting every ingredient shine.

Last winter my sister came over feeling totally defeated by another failed diet attempt, and I made this for her without calling it anything special. She took one bite of that crispy almond flour coating and literally stopped mid sentence. Now she makes this every Tuesday night and texts me photos of her perfect spiralizing technique every single time.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning because moisture is the enemy of crispy coatings
• 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder: This simple trio creates the foundation of flavor that will shine through every layer
• 1/2 cup almond flour or gluten free breadcrumbs 1/4 cup grated Parmesan 1 teaspoon dried Italian herbs: Almond flour creates this incredibly light crunch while Parmesan adds that savory depth you expect from traditional chicken parmesan
• 1 large egg: Whisk it with a tablespoon of water to help create that perfect adhesive layer for your coating
• 1 cup marinara sauce 1 cup shredded mozzarella 1/4 cup freshly grated Parmesan: Use a good quality marinara here because the flavor really comes through in those final baking minutes
• Fresh basil leaves: Add these right before serving for that bright pop of color and fresh aromatic finish
• 4 medium zucchini spiralized: Choose firm zucchini without soft spots and spiralize them right before cooking so they stay crisp
• 1 tablespoon olive oil: This coats the zucchini noodles and prevents them from becoming a watery mess in the pan

Instructions

Preheat and prep your station:

Get your oven to 400°F and line that baking sheet with parchment paper because cleanup should be the easiest part of cooking

Season the chicken:

Pat those chicken breasts completely dry with paper towels, then season both sides generously with your salt, pepper, and garlic powder mixture

Set up your coating station:

Whisk the egg with a splash of water in one shallow bowl, and mix your almond flour, Parmesan, and Italian herbs in another

Dredge like a pro:

Dip each breast into the egg, let excess drip off, then press firmly into the flour mixture until completely coated on all sides

Get that first bake going:

Arrange coated chicken on your prepared baking sheet and bake for 20 minutes until golden and starting to crisp up beautifully

Add the saucy cheesy layer:

Pull that chicken out, spoon marinara over each piece, then pile on the mozzarella and extra Parmesan like youre building a mountain of melted perfection

Melt it all together:

Return to the oven for 8 to 10 more minutes until the cheese is bubbling and browned in spots and the chicken reaches 165°F

Cook the zucchini noodles:

While the chicken finishes, heat olive oil in a large skillet and sauté your spiralized zucchini for just 2 to 3 minutes until barely tender

Plate it all together:

Divide zucchini noodles among four plates, top each with a piece of that cheesy chicken, and scatter fresh basil over everything

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This recipe accidentally became my go to for meal prepping Sundays because the leftovers reheat surprisingly well. The coating stays crispier than I expected and the flavors seem to meld together even more overnight in the fridge.

Making It Your Own

I have tried so many variations on this dish and the almond flour coating is absolute genius. It creates such a delicate crunch that traditional breadcrumbs sometimes miss, plus it keeps everything gluten free without anyone noticing the difference.

The Secret To Perfect Zucchini Noodles

After months of serving watery zucchini noodles, I finally learned to cook them fast and serve them immediately. They should still have a slight crunch when they hit the plate because residual heat will finish the job beautifully.

Serving Ideas That Work

My kids started requesting this every Friday night and now it is become this sweet family tradition. We set up little topping stations with extra red pepper flakes and sometimes even ricotta for dolloping on top.

• A simple green salad with lemon vinaigrette cuts through all that rich cheese beautifully
• Roasted broccoli or asparagus on the same baking sheet while the chicken cooks adds minimal effort
• Keep extra marinara warm on the stove because everyone always wants more sauce for their noodles

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There is something so satisfying about serving a comfort food classic that leaves everyone feeling light and energized instead of stuffed and sluggish. This is the kind of meal that makes you forget you are eating healthy at all.

Recipe FAQs

→ Can I use regular breadcrumbs instead of almond flour?

Yes, regular breadcrumbs work perfectly for the coating. The almond flour provides a low-carb alternative, but traditional breadcrumbs or panko will give you excellent crunch and flavor.

→ How do I prevent zucchini noodles from getting watery?

Sauté the zucchini noodles just 2-3 minutes until tender-crisp. Avoid overcooking, and consider lightly salting the spiralized zucchini and letting it drain for 10 minutes before cooking to remove excess moisture.

→ What temperature should the chicken reach?

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer to check the thickest part of the breast.

→ Can I make this ahead of time?

You can bread the chicken ahead and refrigerate for up to 24 hours before baking. The zucchini noodles are best cooked fresh, but you can spiralize them a day in advance and store in the refrigerator.

→ What other vegetables can I use instead of zucchini?

Spaghetti squash, butternut squash noodles, or even shirataki noodles make excellent low-carb alternatives. For a traditional option, gluten-free pasta or whole wheat pasta work well too.