Baked Chicken Parmesan Zucchini (Printable)

Tender baked chicken topped with marinara and cheese, served over sautéed zucchini noodles for a light meal.

# What You'll 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 Steps:

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 - Whisk the egg in a shallow bowl. In a separate bowl, combine almond flour (or breadcrumbs), grated Parmesan cheese, and Italian herbs. Mix thoroughly.
04 - Dip each seasoned chicken breast into the whisked egg, allowing excess to drip off. Dredge in the almond flour mixture, pressing gently to ensure even coating on all sides.
05 - Arrange 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. 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 zucchini noodles and sauté for 2–3 minutes until just tender. Season with salt and pepper.
09 - Divide zucchini noodles among four plates. Top each portion with baked chicken parmesan. Garnish with fresh basil leaves.

# Expert Suggestions:

01 -
  • You get all the crispy, cheesy satisfaction of classic chicken parm without the heavy pasta coma afterward
  • The almond flour coating creates this incredible golden crunch that somehow feels indulgent but keeps things light
02 -
  • Dont skip patting the chicken dry, otherwise the coating wont stick properly and youll have a mess
  • Let the chicken rest for 5 minutes after baking so the juices redistribute
  • Sauté the zucchini noodles just until theyre tender, otherwise they turn into mush
03 -
  • If the coating starts getting too dark before the chicken is done, loosely tent with foil
  • The internal temperature should reach 165°F, so use a meat thermometer to be sure

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