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Chicken Parmesan with Zucchini Noodles Recipe

Italian-American · Main course · 45 min total

A lighter twist on classic Chicken Parmesan, served over spiralized zucchini noodles instead of pasta for a low-carb, gluten-free meal that's still packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 4 medium zucchini (about 2 lbs total)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
3. Set up a breading station: in a shallow dish, mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In another dish, beat eggs. In a third dish, combine panko, Parmesan, garlic powder, and oregano.
4. Dredge each chicken breast in flour, shaking off excess. Dip into egg, then coat with panko mixture, pressing gently to adhere.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. Transfer chicken to prepared baking sheet (or leave in skillet if oven-safe).
6. Spoon about 1/4 cup marinara sauce over each chicken breast, then top with mozzarella cheese. Bake for 15-20 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbly.
7. While chicken bakes, spiralize zucchini into noodles using a spiralizer or julienne peeler. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add zucchini noodles and cook, tossing gently, for 2-3 minutes until just tender. Season with salt and pepper.
8. Serve chicken Parmesan over a bed of zucchini noodles, garnished with fresh basil.

Tips

• To prevent soggy zucchini noodles, avoid overcooking; they should be al dente.
• For extra crispiness, use an air fryer for the chicken: cook at 375°F for 12-15 minutes, flipping halfway.
• Store leftovers separately; reheat chicken in oven and zucchini noodles quickly in a skillet.

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