Baked Chicken Parmesan with Zucchini Noodles (Printable)

Tender baked chicken with marinara and melted cheese over fresh zucchini noodles for a wholesome low-carb Italian-inspired meal.

# What You'll Need:

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

02 - 0.5 teaspoon salt

03 - 0.5 teaspoon black pepper

04 - 0.5 teaspoon garlic powder

05 - 0.5 cup almond flour or gluten-free breadcrumbs

06 - 0.25 cup grated Parmesan cheese

07 - 1 teaspoon dried Italian herbs

08 - 1 large egg

09 - 1 cup marinara sauce

10 - 1 cup shredded mozzarella cheese

11 - 0.25 cup freshly grated Parmesan cheese

12 - Fresh basil leaves for garnish

13 - 4 medium zucchini (about 2 lbs), spiralized

14 - 1 tablespoon olive oil

15 - Salt and pepper to taste

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly oil surface.

02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.

03 - Whisk egg in shallow bowl. Combine almond flour, Parmesan cheese, and Italian herbs in separate bowl.

04 - Dip each chicken breast in egg, allowing excess to drip off. Dredge through flour mixture, pressing gently to adhere coating evenly.

05 - Arrange coated chicken on 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 mozzarella and additional Parmesan.

07 - Return to oven and bake 8-10 minutes until cheese melts and bubbles. Internal temperature should reach 165°F.

08 - Heat olive oil in large skillet over medium heat. Add zucchini noodles and sauté 2-3 minutes until just tender. Season with salt and pepper.

09 - Divide zucchini noodles among serving plates. Top each with baked chicken Parmesan. Garnish with fresh basil leaves.

01 -

All the crispy, cheesy comfort you crave without the heavy carb crash afterward
The zucchini noodles actually soak up that sauce beautifully while staying perfectly tender

02 -

Overcooking the zucchini noodles is the number one mistake and it makes them soggy and sad
An instant read thermometer takes all the guesswork out of whether the chicken is done

03 -

Pound your chicken breasts to an even thickness so some pieces do not dry out while others finish cooking
Let the chicken rest for 5 minutes after baking so all those juices stay where they belong