Baked Chicken Parmesan with Zucchini Noodles (Printable Version)
Crispy baked chicken topped with marinara and cheese served over spiralized zucchini for a lighter take on the classic Italian favorite.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ Coating
05 - 1/2 cup almond flour or gluten-free breadcrumbs
06 - 1/4 cup grated Parmesan cheese
07 - 1 teaspoon dried Italian herbs
08 - 1 large egg
→ Topping
09 - 1 cup marinara sauce
10 - 1 cup shredded mozzarella cheese
11 - 1/4 cup freshly grated Parmesan cheese
12 - Fresh basil leaves for garnish
→ Zucchini Noodles
13 - 4 medium zucchini (about 2 lbs), spiralized
14 - 1 tablespoon olive oil
15 - Salt and pepper to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.
03 - In a shallow bowl, whisk the egg until blended. In another shallow bowl, combine almond flour (or breadcrumbs), Parmesan cheese, and Italian herbs, mixing thoroughly.
04 - Dip each seasoned chicken breast into the egg mixture, allowing excess to drip off. Press firmly into the almond flour mixture, coating both sides evenly and shaking off any excess.
05 - Arrange coated chicken breasts on the prepared baking sheet in a single layer. Bake for 20 minutes until golden and cooked through.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast, spreading to cover. Top with shredded mozzarella and additional Parmesan cheese.
07 - Return to oven and bake for 8–10 minutes more until cheese is melted and bubbly and chicken reaches internal temperature of 165°F.
08 - While chicken finishes, heat olive oil in large skillet over medium heat. Add spiralized zucchini and sauté for 2–3 minutes until just tender-crisp. Season with salt and pepper.
09 - Divide zucchini noodles among four plates. Top each with baked chicken parmesan. Garnish with fresh basil leaves and serve immediately.
# Expert Tips:
01 -
- You get all the crispy, cheesy comfort of chicken parmesan without that heavy post dinner carb coma
- The zucchini noodles absorb all those gorgeous pan juices and sauce making them so much more than just a pasta substitute
02 -
- Zucchini releases water like crazy when it cooks, so sauté quickly and never salt them before cooking or you will end up with a puddle instead of noodles
- Letting the chicken rest for 5 minutes after baking gives the coating time to set so it does not slide off when you cut in
03 -
- Pound your chicken breasts to even thickness before cooking so everything finishes at the same time and stays juicy
- For the crispest coating, let the baked chicken rest for 5 minutes before adding sauce and cheese for the final bake