Imagine sinking your fork into a perfectly crispy, golden-brown chicken breast, topped with bubbling mozzarella and rich marinara sauce, all served over light and fresh zucchini noodles. This isn't just another chicken dinner – this is a game-changing meal that proves healthy eating can be incredibly delicious and satisfying. Whether you're a fitness enthusiast looking for a low-carb option or simply craving a restaurant-quality dish you can make at home, this Baked Chicken Parmesan with Zucchini Noodles is about to become your new favorite recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 medium zucchini, spiralized
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Prepare the chicken breasts by patting them dry with paper towels. Season both sides with salt and pepper.
- In a shallow dish, mix breadcrumbs, grated Parmesan cheese, and Italian seasoning until well combined.
- Dredge each chicken breast in the breadcrumb mixture, pressing gently to ensure the coating adheres completely to the chicken.
- Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, spiralize the zucchini using a spiralizer or julienne peeler to create zucchini noodles.
- During the last 5 minutes of cooking, spread marinara sauce over the chicken breasts and sprinkle with shredded mozzarella cheese.
- In a large skillet, quickly sauté the zucchini noodles over medium-high heat for 2-3 minutes until slightly softened but still tender.
- Remove chicken from the oven and let rest for 3-5 minutes to allow the cheese to set and juices to redistribute.
- Plate the zucchini noodles and top with the baked chicken Parmesan. Garnish with additional Parmesan cheese or fresh basil if desired.
Tips
- Pat the chicken breasts completely dry before coating to ensure a crispy, even breading that sticks perfectly.
- Use a meat thermometer to check the internal temperature – 165°F is the magic number for perfectly cooked, juicy chicken.
- Don't overcook the zucchini noodles. They should be just slightly softened, maintaining a fresh, al dente texture.
- For extra flavor, try adding a pinch of garlic powder or red pepper flakes to your breadcrumb mixture.
- Let the chicken rest after baking to help the juices redistribute, ensuring each bite is moist and flavorful.
- If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons as an alternative.
Nutrition Facts
Calories: 312kcal
Carbohydrates: 17g
Protein: 35g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 118mg
