Baked Chicken Parmesan Zucchini Noodles (Printer-friendly)
Crispy baked chicken with marinara and melted cheese over spiralized zucchini for a light, satisfying meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 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 bowl, combine almond flour or breadcrumbs, Parmesan cheese, and Italian herbs.
04 - Dip each chicken breast in the egg, allowing excess to drip off, then dredge in the almond flour mixture, pressing gently to adhere evenly.
05 - Place coated chicken breasts on the prepared baking sheet. Bake for 20 minutes until golden and cooked through.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast, then top with 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 baking, heat olive oil in large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper.
09 - Divide zucchini noodles among serving plates. Top each with a piece of baked chicken parmesan. Garnish with fresh basil leaves and serve immediately.
# Expert Tips:
01 -
- The almond flour coating creates this incredible crunch that somehow feels lighter than traditional breadcrumbs
- You get all the comfort of chicken parmesan without the food coma afterward
02 -
- Overcooking the zucchini turns them into mush, so keep a close eye and err on the side of slightly underdone
- Let the chicken rest for 5 minutes after baking, otherwise all that juicy goodness escapes onto your cutting board
03 -
- Let the coated chicken sit for 10 minutes before baking, this helps the coating adhere better
- Use instant-read thermometer to avoid dry chicken, 165°F is your sweet spot