Baked Chicken Parmesan Zucchini (Printable)
Tender baked chicken topped with cheese served on fresh spiralized zucchini noodles with garlic and marinara.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts approximately 1.5 pounds
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 approximately 2 pounds spiralized
13 - 1 tablespoon olive oil
14 - 2 cloves garlic minced
15 - 1/4 teaspoon salt
# How-To Steps:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper or grease lightly.
02 - Pound chicken breasts to even 1/2-inch thickness. Season both sides with salt and pepper.
03 - Whisk eggs in shallow bowl. Combine panko breadcrumbs, grated Parmesan, and Italian seasoning in separate bowl.
04 - Dip each chicken breast in egg mixture, then coat evenly with breadcrumb mixture. Place on prepared baking sheet.
05 - Bake chicken for 18-20 minutes until golden and cooked through, reaching internal temperature of 165°F.
06 - Spoon marinara sauce over each chicken breast. Top with mozzarella and extra Parmesan. Return to oven and bake 7-10 minutes until cheese is melted and bubbly.
07 - While chicken bakes, heat olive oil in large skillet over medium heat. Add garlic and sauté 30 seconds. Add zucchini noodles and salt. Cook 2-3 minutes, tossing, until just tender but not mushy. Drain excess liquid.
08 - Divide zucchini noodles among plates. Top each with Chicken Parmesan. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The baked chicken stays incredibly juicy while developing that perfect crunch without the mess of frying
- Zucchini noodles absorb all the sauce flavors while keeping this meal light enough for any night of the week
02 -
- Overcooking the zucchini noodles will turn them into a watery mush, so watch them closely
- Let the chicken rest for a few minutes after baking so the juices redistribute before serving
03 -
- Pat the chicken dry before coating it so the breadcrumb layer adheres properly
- Place a wire rack on your baking sheet for even crispier results on all sides