Lightened-Up Chicken Parmesan Zucchini (Printer View)

Tender chicken breasts baked with marinara and mozzarella, served over sautéed zucchini noodles.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5 oz each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 1/2 cup almond flour
05 - 1/3 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1 large egg, beaten

→ Topping

09 - 1 cup marinara sauce, low-sugar variety preferred
10 - 1 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves for garnish

→ Zucchini Noodles

13 - 4 medium zucchini, spiralized
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
03 - In a shallow dish, whisk together almond flour, grated Parmesan cheese, dried Italian herbs, and garlic powder.
04 - Dip each chicken breast into the beaten egg to coat completely, then dredge thoroughly in the almond flour mixture, pressing gently to ensure the coating adheres.
05 - Arrange coated chicken on the prepared baking sheet in a single layer. Bake for 18 to 20 minutes until golden brown and cooked through, with internal temperature reaching 165°F.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast. Sprinkle shredded mozzarella and additional Parmesan cheese on top. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken finishes baking, heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but still maintaining slight firmness.
08 - Divide zucchini noodles among four serving plates. Top each portion with one baked chicken breast. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • The almond flour coating gets unexpectedly crispy and stays that way, making you forget there's no traditional breading involved.
  • You're actually excited to eat the zucchini noodles because they're barely cooked and have real texture, not mushy or watery.
  • It comes together in under an hour, which means you can have a restaurant-quality dinner on a random weeknight without drama.
02 -
  • If you skip the egg wash and go straight from seasoning to the almond flour coating, it won't stick properly and you'll have a sad, bare spot in the middle of your chicken.
  • Zucchini releases an enormous amount of water if you cook it too long or in a crowded pan, so bite the bullet and do it in batches if you need to, or you'll end up with mush.
  • The sauce and cheese won't stick to wet chicken, which is why that drying step matters more than anything else on this list.
03 -
  • Buy whole mozzarella when possible and shred it yourself right before cooking, because pre-shredded cheese has additives that prevent it from melting as smoothly and beautifully.
  • Make your zucchini noodles the night before, pat them dry, and store them in the fridge so they're ready to go and won't release as much water when you cook them.
  • If your marinara is more acidic than you like, stir in a teaspoon of sugar or a splash of heavy cream to round out the flavor and make it taste more homemade.
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