Crispy Baked Chicken Parmesan with Zucchini Noodles

- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 large eggs - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups marinara sauce (homemade or store-bought) - 4 medium zucchinis, spiralized - Olive oil for drizzling - Fresh basil for garnish (optional)

Crispy Baked Chicken Parmesan with Zucchini Noodles

Discover the ultimate comfort food with a healthy twist: Crispy Baked Chicken Parmesan served over Zucchini Noodles. This delicious recipe layers crispy, breaded chicken with rich marinara sauce and melted mozzarella, all atop a bed of low-carb, nutrient-packed zucchini noodles. Perfect for satisfying cravings while keeping your meals nutritious, this dish promises to be a hit for any occasion. Enjoy a taste of Italy without the guilt!

Print Recipe Pin Recipe

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 large eggs

1/4 cup all-purpose flour

For the Marinara Sauce:

1 can (15 oz) crushed tomatoes

1 teaspoon olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

A pinch of red pepper flakes (optional)

For the Zucchini Noodles:

2 medium zucchinis

1 tablespoon olive oil

Salt and pepper to taste

For Topping:

1 cup shredded mozzarella cheese

Extra grated Parmesan cheese for garnish

Fresh basil leaves for garnish

Instructions

Prepare the Chicken:

- Preheat the oven to 400°F (200°C).

- Place the breadcrumbs in a shallow bowl and mix in the grated Parmesan, garlic powder, onion powder, oregano, basil, salt, and pepper.

- In another shallow bowl, beat the eggs. In a third bowl, place the flour.

- Dredge each chicken breast in flour, shaking off the excess, then dip in the egg, and finally coat with the breadcrumb mixture. Make sure the chicken is well-coated.

Bake the Chicken:

- Place the breaded chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy and golden.

Make the Marinara Sauce:

- While the chicken is baking, heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

- Stir in the minced garlic and cook for an additional minute until fragrant.

- Add the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Let the sauce simmer for about 10-15 minutes to let the flavors meld.

Prepare the Zucchini Noodles:

- Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchinis.

- In a skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until slightly softened. Season with salt and pepper. Remove from heat and set aside.

Combine everything:

- Once the chicken is done, remove it from the oven. Pour a generous amount of marinara sauce over each piece of chicken and top with shredded mozzarella cheese.

- Return the chicken to the oven and bake for an additional 5-7 minutes until the cheese is bubbly and golden.

Serve:

- On each plate, lay down a bed of zucchini noodles. Top with the crispy chicken Parmesan, additional marinara sauce, grated Parmesan cheese, and garnish with fresh basil leaves.

Prep Time, Total Time, Servings:

15 mins | 45 mins | Serves 2