Baked Chicken Parmesan Zucchini (Printable)

Oven-baked chicken topped with cheese, paired with fresh zucchini noodles for a light satisfying meal.

# What You'll Need:

→ Chicken Preparation

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 and Topping

08 - 1 1/4 cups marinara sauce
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

# How To Make It:

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 a separate 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 an 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 chicken bakes, 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 Tips:

01 -
  • The crispy breadcrumb topping without any deep frying
  • Zucchini noodles that soak up all that delicious sauce without the heaviness
  • Ready in under an hour but tastes like it took all afternoon
02 -
  • Zucchini releases a lot of water when cooked so drain any excess liquid before serving
  • Let the chicken rest for a few minutes after baking to keep all the juices inside
03 -
  • Pat the zucchini noodles dry with paper towels before cooking to reduce excess water
  • Let the chicken rest for 5 minutes after baking so the cheese sets slightly

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