Baked Chicken Parmesan with Whole Wheat Crust & Zucchini Noodles
Whole wheat breadcrumb-crusted chicken baked instead of fried, topped with marinara and mozzarella over zucchini noodles.
Chicken parm doesn't need a deep fryer to earn its reputation. Here, chicken breasts get a whole wheat breadcrumb and Parmesan coating, then bake on a wire rack until crisp, finishing under melted marinara and mozzarella instead of a pan of hot oil.
Swapping zucchini noodles in for pasta keeps the plate vegetable-forward while the chicken itself does the heavy lifting on protein, which makes this a satisfying option for anyone eating with training or muscle maintenance in mind. It still delivers that familiar cheesy, saucy bite.
Pound the chicken to an even thickness before breading — it's the step that keeps every piece cooking through at the same rate.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each) — pounded thin
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan
- 1 tsp Italian seasoning
- 2 eggs — beaten
- 1 cup marinara sauce — low-sodium
- 1/2 cup shredded part-skim mozzarella
- 4 medium zucchini — spiralized
- 1 tbsp olive oil
- salt and pepper — to taste
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F and set a wire rack over a baking sheet.
- 2Mix breadcrumbs, Parmesan, and Italian seasoning in a shallow dish. Season chicken with salt and pepper, dip in egg, then coat in breadcrumb mixture.
- 3Place chicken on the wire rack and bake 18-20 minutes, until golden and nearly cooked through.
- 4Top each piece with marinara and mozzarella, and bake 5 more minutes until cheese is melted.
- 5Meanwhile, sauté zucchini noodles in olive oil over medium heat for 2-3 minutes, just until softened.
- 6Serve chicken over zucchini noodles.