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If you love classic Italian dishes but are looking for a healthier alternative, this Easy Baked Chicken Parmesan with Zucchini Noodles is the perfect recipe for you. Chicken Parmesan is a beloved comfort food, known for its crispy chicken, savory marinara sauce, and gooey cheese. However, traditional pasta can be a concern for those watching their carb intake. By substituting zucchini noodles for pasta, you can enjoy all the delicious flavors of Chicken Parmesan while keeping the dish low-carb and gluten-free. This recipe is not only simple to prepare but also packed with nutrients, making it suitable for various dietary preferences.

Easy Baked Chicken Parmesan with Zucchini Noodles

Discover a healthier twist on a classic favorite with this Easy Baked Chicken Parmesan served over zucchini noodles. This low-carb and gluten-free recipe maintains all the savory flavors of traditional chicken parmesan while offering a nutritious boost. With crispy baked chicken, rich marinara, and gooey melted cheese, this dish is easy to prepare and perfect for family meals. Enjoy the delightful combination of textures and flavors that make this dish a comforting yet wholesome option for dinner.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1 cup breadcrumbs (Panko recommended for added crunch)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (a mix of basil, oregano, and thyme)

1 teaspoon salt

½ teaspoon black pepper

2 large eggs, beaten

1 cup marinara sauce

1 cup shredded mozzarella cheese

For the Zucchini Noodles:

4 medium zucchinis

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Fresh basil leaves, for garnishing (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will prepare it for baking the chicken.

    Prepare the Chicken: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper. In a separate bowl, whisk the eggs until well beaten. Take each chicken breast and dip it first in the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure a thorough coating.

      Bake the Chicken: Arrange the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is fully cooked (check that the internal temperature reaches 165°F or 75°C) and the coating is golden brown and crispy.

        Add Marinara and Cheese: Once the chicken is cooked, carefully remove it from the oven. Spoon a generous layer of marinara sauce over each chicken breast, then sprinkle an even amount of shredded mozzarella cheese on top. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbling.

          Prepare the Zucchini Noodles: While the chicken bakes, wash the zucchinis and spiralize them using a spiralizer (or you can use a vegetable peeler to create thinner strips). In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it's fragrant.

            Cook the Zucchini Noodles: Add the spiralized zucchini noodles to the skillet, seasoning them with salt and pepper. Sauté for about 3-5 minutes until they are just tender, ensuring not to overcook as you want them to have a slight crunch.

              Serving: To serve, place a generous portion of zucchini noodles on each plate and top them with the baked chicken Parmesan. If desired, garnish each plate with fresh basil leaves for a pop of color and flavor.

                Enjoy: Serve the dish immediately while hot, and savor this delightful, healthy twist on a classic Chicken Parmesan!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4