Lightened-Up Chicken Parmesan (Printable Version)

Tender baked chicken with marinara and melted mozzarella over fresh zucchini noodles for a light gluten-free meal.

# What You'll Need:

→ 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 It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
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, dried Italian herbs, and garlic powder.
04 - Dip each chicken breast into beaten egg, then dredge thoroughly in the almond flour mixture, pressing gently to ensure coating adheres completely.
05 - Arrange coated chicken on the prepared baking sheet in a single layer. Bake for 18 to 20 minutes until golden brown and cooked through, with an internal temperature of 165°F.
06 - Remove from oven. Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella and additional Parmesan cheese over the sauce. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken finishes baking, heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but still firm, not mushy.
08 - Divide zucchini noodles among four plates. Top each serving with one chicken breast. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like a real treat, but won't leave you sluggish or guilty afterward.
  • The almond flour coating gets crispy and golden just like the traditional version, no weird texture surprises.
  • You can have it on the table in under an hour, which means weeknight dinners that actually taste like they took effort.
02 -
  • Don't skip drying the chicken; any moisture on the surface will steam instead of letting the coating crisp up, and you'll end up with a soggy, disappointing crust.
  • Zucchini noodles release water as they cook, so resist the urge to stir them constantly or cover the pan; a quick toss and brief cooking time keeps them al dente instead of turning them into a watery mess.
  • The marinara goes on after the initial bake so the coating stays crispy underneath rather than getting soggy from the sauce sitting there the whole time.
03 -
  • If your marinara sauce tastes a little flat, stir in a pinch of salt, a crack of pepper, and a tiny splash of balsamic vinegar to brighten it up before spooning it over the chicken.
  • Fresh basil wilts fast, so tear it just before serving and scatter it on top rather than cooking it into the dish.
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