Baked Chicken Parmesan Zucchini

The first time I made this lighter Chicken Parmesan, my husband actually asked if I had ordered takeout. The crunch from the panko is absolutely perfect, and when that mozzarella starts bubbling up in the oven, the whole kitchen smells like an Italian restaurant. I love that I can eat a comfort food classic without feeling weighed down afterward.

Last summer I served this at a dinner party for my gluten-free friend, and honestly everyone else was too busy fighting over the last piece to notice it was healthier. Now it is my go-to when I want to impress people without spending hours at the stove.

Ingredients

• Boneless chicken breasts: Pounding them to an even thickness ensures they cook through perfectly without drying out
• Panko breadcrumbs: These create the most incredible crunchy crust that stays crispy even under the sauce
• Italian seasoning: A simple blend that punches up the breading with that classic herb flavor
• Eggs: The essential glue that helps all that beautiful breading stick to every inch of chicken
• Marinara sauce: Use your favorite jarred brand or homemade, just make sure it is thick enough to cling
• Mozzarella cheese: Freshly shredded melts better and creates those gorgeous cheese pulls
• Zucchini: Spiralize them yourself or buy pre-spiralized noodles to save time
• Garlic: Mince it fresh for the zucchini, it makes such a difference in flavor

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup

Prep the chicken:

Pound each breast to an even 1/2 inch thickness and season generously with salt and pepper

Set up your breading station:

Whisk eggs in one shallow bowl, mix panko, Parmesan, and Italian seasoning in another

Coat the chicken:

Dip each piece in egg, letting excess drip off, then press firmly into the breadcrumb mixture

First bake:

Bake for 18 to 20 minutes until golden and the internal temp reaches 165°F

Add the good stuff:

Spoon marinara over each breast, top with mozzarella and extra Parmesan

Melt it all together:

Return to oven for 7 to 10 minutes until cheese is bubbly and starting to brown

Cook the noodles:

Sauté garlic in olive oil for 30 seconds, add zucchini and salt, toss for 2 to 3 minutes just until tender

Plate it up:

Divide zucchini among plates, top with chicken, and sprinkle with fresh basil if you have it

Save

My teenage son, who usually claims he hates vegetables, actually asked for seconds of the zucchini noodles. That is when I knew this recipe was a keeper for our regular weeknight rotation.

Making It Ahead

You can bread the chicken up to a day ahead and keep it covered in the fridge. Just add a couple extra minutes to the initial baking time since it will be cold going into the oven.

Cheese Choices

I have tried this with part-skim mozzarella and honestly could not tell the difference. Whole milk mozzarella melts slightly better but either works beautifully for that classic cheese topping.

Serving Ideas

A crisp green salad with a simple vinaigrette balances the richness perfectly. Sometimes I also roast cherry tomatoes alongside the chicken for an extra vegetable component.

• Crusty bread on the side never hurts, even with the zucchini noodles
• A glass of Pinot Grigio brings out the Italian flavors beautifully
• Extra parmesan at the table is always welcome

Save

There is something deeply satisfying about serving comfort food that does not leave you feeling overstuffed. This recipe has become my answer to craving something indulgent on a Tuesday night.

Recipe Questions & Answers

→ How do you keep the chicken moist while baking?

Maintaining an even thickness and coating the chicken with a breadcrumb and Parmesan mixture helps seal in juices, while baking at a high temperature ensures quick cooking without drying out.

→ Can I prepare the zucchini noodles ahead of time?

Zucchini noodles are best cooked fresh to retain their texture, but you can spiralize them ahead and keep refrigerated for a day before sautéing.

→ What’s the best way to achieve a crispy topping?

Using panko breadcrumbs mixed with Parmesan and Italian seasoning creates a crunchy crust that crisps nicely when baked.

→ Are there alternative vegetables to zucchini noodles?

Spiralized yellow squash or spaghetti squash make excellent substitutes, offering similar texture and flavor profiles.

→ How can I make this dish gluten-free?

Simply swap regular panko breadcrumbs for certified gluten-free panko to maintain a crisp crust without gluten.