Lightened-Up Chicken Parmesan Zucchini (Print Version)

Tender baked chicken topped with marinara and melted mozzarella over fresh zucchini noodles, offering a light, gluten-free dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 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

# How to Make:

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 and season both sides evenly with salt and pepper.
03 - In a shallow dish, combine almond flour, grated Parmesan cheese, dried Italian herbs, and garlic powder. Mix thoroughly.
04 - Dip each chicken breast in beaten egg to coat, then dredge thoroughly in almond flour mixture, pressing gently to ensure coating adheres completely.
05 - Arrange coated chicken on prepared baking sheet in single layer. Bake for 18-20 minutes until golden brown and internal temperature reaches 165°F.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast and sprinkle with mozzarella and additional Parmesan cheese. Return to oven for 5-7 minutes until cheese melts and becomes bubbly.
07 - While chicken bakes, heat olive oil in large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2-3 minutes until tender but not soggy.
08 - Divide zucchini noodles among serving plates. Top each portion with one chicken breast. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • Tastes like the Italian restaurant version but won't leave you sluggish afterward.
  • Comes together in under an hour, so weeknight dinners don't feel like a production.
  • The almond flour coating gets this incredible nutty crunch that pantry staples like breadcrumbs honestly can't match.
  • Naturally gluten-free without tasting like you're missing anything.
02 -
  • Zucchini noodles release water as they cook, so resist the urge to add liquid and avoid covering the skillet; a quick, uncovered sauté keeps them from turning into mush.
  • Don't let the chicken rest on the hot baking sheet after removing it, or the bottom will continue cooking and dry out; transfer to a cooling rack or plate immediately.
  • The almond flour coating is delicate, so handle the chicken with tongs or a spatula rather than your fingers, which can tear the surface.
03 -
  • Pound your chicken breasts to an even thickness before coating so they cook uniformly and stay moist in the center while the edges get properly done.
  • Make extra almond flour coating mixture and freeze it in a jar; it stays fresh for weeks and turns a weeknight dinner into a 15-minute affair.
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