Lightened-Up Chicken Parmesan (Print Version)

Baked chicken breasts with marinara and mozzarella over zucchini noodles for a lighter, gluten-free Italian-American main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 1/2 cup almond flour
05 - 1/3 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1 large egg, beaten

→ Topping

09 - 1 cup marinara sauce (low-sugar preferred)
10 - 1 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves for garnish

→ Zucchini Noodles

13 - 4 medium zucchini, spiralized
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

# Cooking Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - In a shallow dish, combine almond flour, grated Parmesan, Italian herbs, and garlic powder.
04 - Dip each chicken breast into beaten egg, then dredge thoroughly in the almond flour mixture, pressing firmly to ensure coating adheres.
05 - Arrange coated chicken on prepared baking sheet. Bake for 18 to 20 minutes until golden brown and cooked through (internal temperature 165°F).
06 - Remove from oven. Spoon marinara sauce evenly over each breast, sprinkle with mozzarella and additional Parmesan. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken bakes, heat olive oil in a large skillet over medium heat. Add spiralized zucchini, season with salt and pepper, and sauté for 2 to 3 minutes until tender but not soft.
08 - Divide zucchini noodles among serving plates. Top each portion with a chicken breast. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • You get all the comfort of chicken Parmesan without feeling like you're eating cardboard afterward.
  • The almond flour coating stays crispy even after the cheese melts, which shouldn't work but somehow does.
  • Zucchini noodles soak up the marinara beautifully when you don't overcook them, making this feel like real Italian food, just lighter.
02 -
  • Don't skip patting the chicken dry—it's the difference between a coating that clings and one that falls off in the oven.
  • Spiralize the zucchini ahead of time if you want, but salt it and let it sit in a colander for 10 minutes to release excess moisture, or your noodles will be watery.
  • If your almond flour coating browns too quickly before the chicken is cooked through, tent the baking sheet loosely with foil and lower the oven to 375°F for the remaining time.
03 -
  • If you want extra crunch, mix a few tablespoons of gluten-free panko into your almond flour coating—it adds texture without compromising the integrity of the dish.
  • A meat thermometer isn't fancy or unnecessary; it removes the guessing game and prevents the disappointment of slightly undercooked chicken or dry, overcooked chicken.
  • Turkey cutlets work beautifully here too if you want to switch things up, and they cook slightly faster, so check them at 16 minutes instead of 18.
Go Back