Save Enjoy a lighter version of the beloved Chicken Parmesan featuring tender baked chicken breasts coated in almond flour and Parmesan, topped with zesty marinara and melted mozzarella. Served over spiralized zucchini noodles, this Italian-American favorite delivers all the comforting flavors you love while keeping carbs low. Ready in under an hour, it's perfect for a wholesome weeknight dinner that doesn't sacrifice taste for nutrition.
My sister announced she was doing keto and looked at me with those puppy dog eyes, asking if Chicken Parmesan was completely off limits forever. I stood there with marinara on my chin from tasting the family recipe, realizing something had to give.
That first experimental Tuesday, my husband took three bites before asking what was different about the noodles. When I told him it was zucchini, he literally went back for fourths.
Ingredients
- 4 boneless, skinless chicken breasts: Pound them slightly to even thickness so they cook at the same pace
- Salt, black pepper, and garlic powder: Simple seasoning that lets the coating shine
- Almond flour or gluten-free breadcrumbs: Creates that irresistible crunch we all need in our lives
- Grated Parmesan cheese: Mixed into the coating for extra savory depth
- Dried Italian herbs: The classic blend that makes your kitchen smell like an Italian grandmother moved in
- 1 large egg: The glue that holds everything together
- Marinara sauce: Use your favorite jarred brand or that recipe you swear by
- Shredded mozzarella cheese: Freshly shredded melts better than the pre-shredded stuff
- Additional Parmesan cheese: Because there is no such thing as too much Parmesan
- Fresh basil leaves: Makes everything look and taste restaurant worthy
- 4 medium zucchini, spiralized: Do not overcook these or they turn into sad, watery strings
- Olive oil: Just enough to give the noodles a silky finish
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later
- Season the chicken:
- Pat those breasts completely dry, then season both sides generously with salt, pepper, and garlic powder
- Set up your coating station:
- Whisk the egg in one shallow bowl and mix the almond flour, Parmesan, and herbs in another
- Dredge like a pro:
- Dip each piece in the egg, let the excess drip off, then press firmly into the flour mixture
- First bake:
- Arrange the coated chicken on your prepared sheet and bake for 20 minutes until golden
- Add the good stuff:
- Pull the chicken out, spoon marinara over each breast, and pile on the mozzarella and extra Parmesan
- Melt and bubble:
- Return to the oven for 8 to 10 minutes until the cheese is gloriously melted and bubbly
- Make the noodles:
- While that cheese works its magic, sauté your zucchini noodles in olive oil for just 2 to 3 minutes
- Plate it up:
- Divide the noodles among plates, top with chicken, and scatter fresh basil like you are on a cooking show
Save Now this sits in our regular dinner rotation and nobody even mentions the missing pasta anymore. My sister actually requested it for her birthday dinner over the traditional version.
Making It Extra Crispy
That broiler trick from the notes section is not optional if you ask me. Two to three minutes under the heat creates that golden, slightly charred cheese crust that makes restaurant Chicken Parmesan so addictive.
Sauce Secrets
Homemade marinara elevates this to another level but I have also used jarred sauce in a pinch. The key is heating it gently before spooning it over the chicken so it does not cool everything down.
Noodle Alternatives
Sometimes I mix zucchini noodles with spaghetti squash for more texture variation. You could also use hearts of palm or shirataki noodles if you are really watching those carbs.
- Spiralize your zucchini the day before and store them in paper towels to absorb excess moisture
- Squeeze the noodles gently in a clean towel before cooking if they seem especially wet
- Never salt zucchini noodles before cooking or they will release too much water
Save This recipe proved to me that comfort food does not have to be eliminated to eat well. Some of our best family dinners happened right around that baking sheet.
Recipe Questions & Answers
- → Can I make this dish ahead of time?
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Yes, you can bread the chicken up to a day ahead and store it refrigerated. Bake fresh when ready to serve. Zucchini noodles are best sautéed just before serving to maintain texture.
- → What can I substitute for almond flour?
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Use traditional breadcrumbs, panko, or crushed pork rinds for a keto option. Gluten-free breadcrumbs work well if you need to avoid gluten but prefer the classic texture.
- → How do I prevent zucchini noodles from getting watery?
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Sauté them briefly just 2-3 minutes until tender-crisp. Avoid overcooking and consider salting the noodles lightly before cooking to draw out excess moisture.
- → Can I freeze the cooked chicken parmesan?
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Freeze cooled chicken portions in airtight containers for up to 3 months. Thaw overnight and reheat in a 350°F oven until heated through. Add fresh cheese when reheating for best results.
- → What other vegetables work as pasta substitutes?
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Spaghetti squash, butternut squash ribbons, or shirataki noodles make excellent alternatives. Each offers unique textures and flavors while keeping the dish low-carb.
