Cheezy Chicken Parmesan with Zucchini Pasta
Transform your weeknight dinner routine with this irresistible Cheezy Chicken Parmesan with Zucchini Pasta! Juicy, golden-crusted chicken breasts are coated in a flavorful blend of Italian-seasoned breadcrumbs and Parmesan cheese, then baked to perfection under a blanket of bubbly mozzarella and rich marinara sauce. Paired with tender, lightly sautéed zucchini noodles, this low-carb twist on a classic Italian favorite offers a healthier alternative without sacrificing flavor. Quick and easy to prepare in just 45 minutes, this dish is perfect for busy nights but elegant enough for entertaining. Garnished with fresh basil for a burst of color and fragrance, it's a wholesome meal the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (Italian seasoned)
- 0.5 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 cup Marinara sauce
- 3 tablespoons Olive oil
- 4 medium Zucchini
- 4 leaves Fresh basil leaves (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt, pepper, and garlic powder.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in flour, shaking off the excess. Dip it in the beaten eggs, then coat it in the breadcrumb mixture. Press gently to ensure the coating sticks.
Heat olive oil in a large skillet over medium heat. Once hot, cook the chicken breasts for 2-3 minutes per side until golden brown. Transfer them to the prepared baking sheet.
Spoon marinara sauce over each chicken breast, then sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 15-18 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, use a vegetable peeler to make thin ribbons.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sauté the zucchini noodles for 2-3 minutes until just tender. Season lightly with salt and pepper.
Plate the zucchini pasta, then place a piece of baked chicken Parmesan on top. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 13911 mg | 605% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 67.8 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2220 mg | 171% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3216 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
