This classic Baked Chicken Parmesan with Zucchini Noodles is healthy, flavorful, and can be ready in about 30 minutes.
Happy Monday! Chicken Parmesan is one of those dishes our family returns to again and again, and it’s finally time to share my version. This baked take paired with zucchini noodles keeps the meal lighter without sacrificing any of the comforting flavors we love.
CHICKEN PARMESAN MADE SIMPLE
Chicken Parmesan is classic comfort food, and this version is very straightforward. After pounding and seasoning the chicken, you dip it in egg whites, press it into a seasoned breadcrumb mixture, bake it until cooked through, and finish with marinara and melted cheese. Serve it over spiralized zucchini to keep the plate fresh and lighter. The whole process takes roughly 30 minutes, making it perfect for weeknight dinners.
MAKING THE CHICKEN PARMESAN
For the crust I use whole-wheat panko, flaxseed meal, grated Parmesan, and dried herbs to add flavor and a satisfying crunch. If you need a gluten-free option, replace the panko with more flaxseed meal for a similar texture. I pound the chicken breasts to about 1/2-inch thickness so they cook evenly and stay juicy.
For the sauce, a good-quality store-bought marinara keeps the recipe quick, but you can also use a simple homemade tomato sauce if you prefer. Top each cooked chicken piece with marinara and shredded mozzarella, return briefly to the oven to melt the cheese, then serve.
PREPARING ZUCCHINI NOODLES
Zucchini noodles are a favorite for adding vegetables and reducing carbs. There’s no need to pre-cook them: spiralize the zucchini, blot away excess moisture with paper towels, then top with warm marinara. The hot sauce gently softens the noodles without making them soggy.
If you haven’t already, a spiralizer is a handy kitchen tool for making zucchini noodles and other vegetable “pastas.” A compact handheld version works well for storage if counter space is limited. After use, cleaning is easy — a small brush and dish soap gets the blades clean.
In short, this baked Chicken Parmesan is simple, satisfying, and family-approved. It’s an easy weeknight favorite that pairs perfectly with zucchini noodles to make a healthier, delicious dinner. Don’t forget to take photos of your creation and share them on your own channels if you like!
Chicken Parmesan with Zucchini Noodles
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally
- Salt and ground black pepper, to taste
- 1/2 cup whole-wheat panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp flaxseed meal
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 2 egg whites
- 1 tsp water
- 2 1/2 cups favorite marinara
- 2 medium zucchini, spiralized
- 1/2 cup shredded mozzarella cheese
- 2 Tbsp fresh basil leaves, chopped
- Cooking spray
Instructions
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Preheat oven to 425°F (220°C).
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Slice each chicken breast horizontally and gently pound to about 1/2-inch thickness. Season with salt and pepper.
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In a shallow dish combine whole-wheat panko, grated Parmesan, flaxseed meal, dried oregano, and garlic powder. In another shallow bowl whisk egg whites with 1 teaspoon water until frothy.
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Dip each chicken piece in the egg mixture, press into the breadcrumb mixture to coat both sides, and place on a prepared baking sheet.
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Lightly spray the tops of the chicken with cooking spray and bake 15–20 minutes, until cooked through and juices run clear.
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While the chicken bakes, heat the marinara in a small saucepan over medium heat and spiralize the zucchini. Place the noodles on paper towels and blot to remove excess moisture; a sprinkle of salt helps draw out water.
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Remove the chicken from the oven, spoon about 2 tablespoons marinara onto each piece, sprinkle 2 tablespoons mozzarella on top, and return to the oven for 5 minutes until the cheese melts.
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Place roughly 1/4 cup heated marinara over the zucchini noodles to soften them, top with the baked chicken Parmesan, garnish with fresh basil, and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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