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Introducing a delightful twist on a classic Italian dish, Easy Baked Chicken Parmesan with Zucchini Noodles is a healthier alternative that doesn’t compromise on taste. This recipe combines juicy, crispy chicken breasts with the freshness of zucchini noodles, making it a perfect meal for those seeking a lighter option without sacrificing flavor. In this article, we will guide you through the process of creating this dish, exploring its nutritional benefits, and providing insights into the ingredients.

Easy Baked Chicken Parmesan with Zucchini Noodles

Discover a healthier twist on a classic favorite with this Easy Baked Chicken Parmesan featuring zucchini noodles! This delicious recipe combines crispy, oven-baked chicken breasts topped with rich marinara sauce and gooey mozzarella, all served over fresh, low-carb zucchini noodles. Perfect for those looking to lighten up dinner without sacrificing flavor, you’ll get a nutritious meal packed with protein and vitamins. Enjoy a satisfying home-cooked meal that’s easy to make and sure to impress!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1 cup breadcrumbs (Panko recommended for extra crunch)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (blend of basil, oregano, and thyme)

1 teaspoon salt

½ teaspoon black pepper

2 large eggs, beaten

1 cup marinara sauce

1 cup shredded mozzarella cheese

For the Zucchini Noodles:

4 medium zucchinis

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature ensures the chicken cooks thoroughly and achieves a crispy texture.

    Prepare the Chicken: In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper. In a separate bowl, beat the eggs until well mixed. Take each chicken breast, first dip it into the egg mixture, allowing any excess to drip off, then roll it in the breadcrumb mixture, pressing lightly to ensure an even coating.

      Bake the Chicken: Arrange the coated chicken breasts on a parchment-lined baking sheet. Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is fully cooked through, reaching an internal temperature of 165°F (75°C), and the coating achieves a golden, crispy finish.

        Add Marinara and Cheese: Once the chicken is baked, carefully remove it from the oven. Spoon a generous layer of marinara sauce over each chicken breast, followed by an ample sprinkle of shredded mozzarella cheese. Return the baking sheet to the oven for an additional 5-7 minutes, or until the cheese has melted and is bubbly.

          Prepare the Zucchini Noodles: While the chicken is baking, wash the zucchinis and spiralize them using a spiralizer for noodle-like shapes, or use a vegetable peeler to create long strips. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

            Cook the Zucchini Noodles: Add the freshly spiralized zucchini noodles to the skillet. Season with salt and pepper to taste and sauté for about 3-5 minutes until the noodles are tender yet still retain a slight crunch. Avoid overcooking to maintain their texture.

              Serving: On each serving plate, create a bed of zucchini noodles and lay the baked chicken parmesan on top. Optionally, garnish with fresh basil leaves to add color and flavor.

                Enjoy: Serve immediately, allowing the delicious blend of flavors and textures to shine in this healthy twist on a classic dish!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4