Baked Chicken Parmesan Zucchini (Printable)

Oven-baked chicken topped with cheese and marinara, paired with fresh zucchini noodles for a healthy meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts about 1.5 lbs
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 cup gluten-free or regular panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - 2 large eggs

→ Sauce & Topping

08 - 1 1/4 cups marinara sauce store-bought or homemade
09 - 1 cup shredded mozzarella cheese
10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons chopped fresh basil optional

→ Zucchini Noodles

12 - 4 medium zucchini about 2 lbs spiralized
13 - 1 tablespoon olive oil
14 - 2 cloves garlic minced
15 - 1/4 teaspoon salt

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
03 - Whisk eggs in a shallow bowl. In another bowl, combine panko breadcrumbs, grated Parmesan, and Italian seasoning.
04 - Dip each chicken breast in the egg, then coat evenly with the breadcrumb mixture. Place coated chicken on the prepared baking sheet.
05 - Bake chicken for 18-20 minutes, or until golden and cooked through to internal temperature of 165°F.
06 - Spoon marinara sauce over each chicken breast. Top with mozzarella and extra Parmesan. Return to the oven and bake for 7-10 minutes, until cheese is melted and bubbly.
07 - While the chicken finishes, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add zucchini noodles and salt; cook for 2-3 minutes, tossing, until just tender but not mushy. Drain any excess liquid.
08 - Divide zucchini noodles among plates. Top each with a piece of Chicken Parmesan. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • All the crispy, cheesy satisfaction of traditional Chicken Parmesan at a fraction of the calories
  • The zucchini noodles cook up in minutes and absorb all that glorious sauce
  • Leftovers reheat beautifully for an effortless next day lunch
02 -
  • Zucchini releases a lot of water, so do not overcook or you will end up with a puddle on your plate
  • Let the chicken rest for a few minutes after baking so the juices redistribute
03 -
  • Pat the chicken completely dry before breading for the best adhesion
  • Let the breadcrumb mixture sit for about 5 minutes after mixing to absorb the egg coating better

Go Back