This Baked Chicken Parmesan and Zucchini Noodles dish is a delightful twist on a classic Italian favorite, combining crispy, golden chicken with tender, spiralized zucchini. In just 20 minutes of prep and 40 minutes of baking, you’ll have a meal that’s both hearty and light, perfect for satisfying cravings without the guilt. The juicy chicken, smothered in rich marinara and melted mozzarella, pairs beautifully with the fresh, slightly sweet zucchini noodles for a texture that’s both comforting and refreshing.
Every bite is a harmony of flavors—savory Parmesan, tangy tomato sauce, and a hint of garlic—while the zucchini adds a vibrant, crisp contrast. Packed with 36g of protein and loaded with vitamins, this dish is as nourishing as it is delicious. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers a restaurant-quality experience right from your oven. It’s Italian comfort food, reimagined for a healthier, modern table.
Ingredients for Baked Chicken Parmesan and Zucchini Noodles
- 5-6 boneless, skinless chicken breasts (trimmed and pounded to even thickness)
- ½ cup whole wheat breadcrumbs (or substitute with regular breadcrumbs)
- ½ cup panko breadcrumbs (for extra crunch)
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
- 2 eggs, beaten
- 1 (26 oz) jar pasta sauce (choose your favorite variety)
- 2 cups shredded Mozzarella cheese
- 3 zucchini (shredded or made into zucchini noodles)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking pan with non-stick cooking spray and set it aside.
- Trim the chicken breasts into even pieces, pounding them if necessary to ensure they are of uniform thickness.
- In a medium bowl, mix together the whole wheat breadcrumbs, panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- In another small bowl, add the beaten eggs. Dip each piece of chicken in the eggs, then dredge it in the breadcrumb mixture, ensuring it is fully coated.
- Place each coated chicken piece in the prepared baking pan. Repeat the process with the remaining pieces.
- Bake in the preheated oven for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the pan from the oven and add a small amount of pasta sauce and a piece of shredded Mozzarella cheese on top of each chicken piece.
- Return the pan to the oven for an additional 4-5 minutes, or until the cheese is melted and bubbly.
- Serve the baked chicken Parmesan over shredded zucchini or zucchini noodles, topped with the remaining pasta sauce.
Perfect Pairings: Sauce and Topping Ideas
While this recipe uses a classic jarred pasta sauce, feel free to get creative! For a *homemade twist*, try a marinara made with fresh tomatoes, garlic, and basil. If you’re feeling adventurous, a pesto or Alfredo sauce could add a rich, creamy flavor. Top your chicken with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color and heat.
Quick & Easy Storage Solutions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the chicken in the oven at 350°F for about 10 minutes to keep it crispy. *Pro tip:* Store the zucchini noodles separately to maintain their texture. You can also freeze the baked chicken (without zucchini) for up to 2 months—just thaw and reheat when ready to enjoy!
Time-Saving Hacks for Busy Chefs
Short on time? Use pre-shredded zucchini noodles (available at most grocery stores) to skip the prep work. For even quicker cooking, pound the chicken breasts to an even thickness—this reduces baking time and ensures even cooking. *Bonus hack:* Double the batch and freeze half for a ready-to-go meal later in the week.
Equipment Essentials for Success
A 9×13” baking pan is key for this dish, but if you don’t have one, a large oven-safe skillet works too. A *meat thermometer* is a must to ensure the chicken reaches 165°F for safe eating. For the zucchini noodles, a spiralizer or julienne peeler makes quick work of turning zucchini into pasta-like strands.
Recipe Variations to Spice It Up
Not a fan of zucchini? Swap in spaghetti squash or traditional pasta for a heartier base. For a *low-carb option*, skip the breadcrumbs and use almond flour or crushed pork rinds instead. You can also swap chicken for turkey cutlets or even eggplant slices for a vegetarian twist!
Baked Chicken Parmesan and Zucchini Noodles
Ingredients
Chicken and Coating
- 5-6 boneless, skinless chicken breasts
- ½ cup whole wheat breadcrumbs
- ½ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 eggs beaten
Sauce and Toppings
- 1 jar pasta sauce 26oz
- 2 cups shredded Mozzarella cheese
- 3 zucchini shredded or made into zucchini noodles
Instructions
- Preheat oven to 375 degrees. Spray a 9×13″ baking pan with non-stick cooking spray and set aside.
- Trim the chicken breasts into even pieces, pounding them if necessary to make them an equal thickness.
- In a medium bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt and pepper.
- In another small bowl, add the beaten eggs. Dip each piece of chicken in the eggs, then dredge in the breadcrumb mixture. Place covered chicken piece in the prepared pan and repeat with remaining pieces.
- Cook in preheated oven for 30-40 minutes (or until internal temperature of chicken reaches 165 degrees). Add a little bit of sauce and a piece of mozzarella on each chicken piece, then return to the oven for 4-5 minutes or until cheese is melted.
- Serve over shredded zucchini with remaining sauce.