Description
This Lightened-Up Chicken Parmesan recipe offers a healthier twist on the classic Italian favorite using almond flour coating and part-skim mozzarella. Baked to golden perfection and served atop flavorful sautéed zucchini noodles, this dish is a satisfying, low-carb, and gluten-free option for a family-friendly dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 5 oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup almond flour
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1 large egg, beaten
Toppings
- 1 cup marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves for garnish
Zucchini Noodles
- 4 medium zucchini, spiralized
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare baking surface: Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season chicken breasts: Pat the chicken breasts dry with paper towels, then season both sides evenly with salt and black pepper for balanced flavor.
- Mix coating ingredients: In a shallow dish, combine almond flour, grated Parmesan cheese, dried Italian herbs, and garlic powder to create a flavorful, low-carb breading.
- Coat chicken: Dip each chicken breast into the beaten egg to moisten, then dredge thoroughly in the almond flour mixture, pressing gently to ensure the coating adheres well.
- Bake chicken: Arrange the coated chicken breasts on the prepared baking sheet and bake for 18 to 20 minutes until golden brown and the internal temperature reaches 165°F, ensuring they are fully cooked.
- Add toppings: Remove the baked chicken from the oven, evenly spoon marinara sauce over each breast, then sprinkle shredded mozzarella and additional grated Parmesan on top. Return to the oven for 5 to 7 minutes until the cheese melts and becomes bubbly.
- Prepare zucchini noodles: While the chicken bakes, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but still firm to avoid sogginess.
- Plate and serve: Divide the sautéed zucchini noodles among the serving plates, top each portion with a chicken breast, and garnish with fresh basil leaves before serving to add a burst of color and freshness.
Notes
- For a crispier crust, you can broil the chicken for 1-2 minutes after baking, watching carefully to prevent burning.
- Make sure not to overcook zucchini noodles to keep their texture firm and avoid sogginess.
- This recipe is naturally gluten-free due to the use of almond flour instead of traditional breadcrumbs.
- Use part-skim mozzarella to reduce fat content while retaining flavor and meltiness.
- Leftover chicken can be stored in the refrigerator for up to 3 days, and zucchini noodles are best enjoyed fresh.
