Baked Chicken Parmesan with Zucchini Noodles

The first time I made this lighter Chicken Parmesan, my husband actually asked what restaurant I'd ordered from. That crispy almond flour crust somehow creates the same satisfying crunch as traditional breadcrumbs without weighing you down. I love how the zucchini noodles soak up all that garlicky marinara while still keeping their fresh bite. This has become our go-to when we want comfort food that doesn't leave us feeling stuffed.

Last winter my sister came over complaining about feeling sluggish after too many holiday meals. I served her this dish and watched her eyes light up at that first cheesy bite. She asked for the recipe before she'd even finished her plate, saying it tasted like indulgence without the heavy aftermath. Now she makes it every Sunday for her weekly meal prep.

Ingredients

• Chicken breasts: Pound them slightly to even thickness so they cook through evenly without drying out
• Almond flour: Creates a remarkably crispy coating and keeps this completely low carb and gluten free
• Parmesan cheese: The salty umami in the crust is what makes this taste authentic and satisfying
• Italian herbs: Dried oregano, basil and thyme work perfectly here no need to buy anything fancy
• Marinara sauce: Use your favorite jarred brand or make a quick homemade batch if you have time
• Mozzarella cheese: Freshly grated melts better than pre shredded which has anti caking agents
• Zucchini: Medium sized ones work best, avoiding the massive ones that can get watery when cooked
• Fresh basil: Dont skip this finishing touch it brightens up all that rich cheese

Instructions

Get your oven ready:

Preheat to 400F and line a baking sheet with parchment paper for easy cleanup later

Season the chicken:

Pat the chicken dry thoroughly, 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 almond flour with Parmesan and herbs in another

Coat each breast:

Dip chicken in egg letting excess drip off, then press firmly into the flour mixture to coat evenly

Bake the chicken:

Arrange on the prepared baking sheet and bake for 20 minutes until the coating is golden and crispy

Add the toppings:

Pull the chicken out, spoon marinara over each piece, then generously top with mozzarella and extra Parmesan

Melt the cheese:

Return to the oven for 8 to 10 minutes until the cheese is bubbly and starting to brown in spots

Make the noodles:

While the chicken finishes, sauté the zucchini noodles in olive oil for just 2 to 3 minutes until tender

Plate it up:

Divide zucchini among bowls, top with chicken, and scatter fresh basil leaves over everything

Pin it

My kids were so skeptical when they saw zucchini on their plates instead of spaghetti. But after one bite of that cheesy chicken, they were too busy eating to complain. Now my daughter actually requests this more than the traditional pasta version, which still surprises me.

Making It Your Own

Sometimes I add a pinch of red pepper flakes to the almond flour mixture when I want a little heat. You could also mix some chopped spinach into the zucchini noodles for extra nutrients. The recipe is very forgiving.

Timing Everything Right

I've learned to start the zucchini right when I pull the chicken out to add cheese. By the time the cheese is melted and bubbly, the noodles are perfectly tender. This synchronization makes serving feel seamless and professional.

Storage And Reheating

This actually keeps beautifully for meal prep. Store the chicken and zucchini separately in the refrigerator. The chicken reheats perfectly in a 350F oven for about 10 minutes. The zucchini is best eaten fresh, but if you must reheat it, do so quickly in a skillet rather than the microwave.

• Make a double batch of the coating and store it in the freezer for next time
• Try serving this over roasted spaghetti squash for a more pasta like texture
• If you're not strictly low carb, angel hair pasta works beautifully too

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There's something deeply satisfying about digging into a dish that feels indulgent but leaves you feeling light and energized. This recipe proves you dont have to sacrifice comfort to eat well.

Recipe FAQs

→ How do I keep the breading crispy when baking?

Press the almond flour mixture firmly onto the chicken to ensure good adhesion. For extra crispiness, broil for 2-3 minutes after adding the cheese topping. Avoid overcrowding the baking sheet so air can circulate properly around each piece.

→ Can I make this dairy-free?

Yes, substitute dairy-free shredded cheese for the mozzarella and use nutritional yeast or dairy-free Parmesan alternative. The coating can be made without Parmesan by increasing the almond flour and adding extra Italian herbs.

→ How do I prevent zucchini noodles from getting watery?

Sauté the zucchini noodles just until tender, about 2-3 minutes. Don't overcook them or they'll release excess moisture. You can also lightly salt the spiralized zucchini and let it sit for 10 minutes before cooking, then pat dry with paper towels.

→ What other vegetables work as pasta alternatives?

Spaghetti squash, butternut squash noodles, or shirataki noodles are excellent low-carb options. For a different flavor profile, try roasted bell pepper strips or ribboned carrots. Each will absorb the marinara sauce differently.

→ Can I prepare this ahead of time?

You can bread the chicken up to 24 hours in advance and store it refrigerated on a parchment-lined baking sheet. The zucchini noodles are best cooked fresh, but you can spiralize them a day ahead and store them in a container with a paper towel to absorb moisture.

→ What's the internal temperature for fully cooked chicken?

The chicken is safely cooked when it reaches 165°F (74°C) at its thickest point. Use an instant-read thermometer to check. The juices should run clear when pierced, and the meat should feel firm but springy to the touch.