It’s Fall, and that means HELLO comfort food! I love the change of season, because that means a whole list of meals I haven’t made or eaten in a year are back in rotation. But this year, I am approaching things a little differently, and trying to lighten up and healthify a few of my favorites. That’s right, healthify. It’s not a word, but it totally should be. For example I love chicken parmesan, but all of the breading and pasta make me feel weighed down. Which is why I came up with this healthier chicken parmesan!
This recipe is great because it has all of the amazing flavors of chicken parmesan, lightened up. By serving the chicken over a bed of zucchini noodles rather than pasta, the recipe sneaks in an extra serving of vegetables, and eliminates the bulk and extra carbs of pasta. I also use gluten free breadcrumbs to coat the chicken, making this dish gluten free, but 100% delicious. It wouldn’t be chicken parmesan without that gooey layer of melted mozzarella cheese on top, but thanks to zucchini noodle swap, I say, “bring on the cheese!”
Did I mention that you can whip up this delicious meal in 30 minutes? Which means you can have chicken parmesan any night of the week!
Healthier Chicken ParmesanPrint Recipe
- 4 cups zucchini noodles
- 2 cups marinara sauce
- ¾ cup breadcrumbs (I use gluten free)
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh grated parmesan
- ¾ cup all-purpose flour (I use gluten free)
- 1 egg
- ¼ cup water
- 1 lb boneless, skinless chicken breasts, cut into 4oz pieces
- 4 oz fresh mozzarella, sliced
- ¼ cup extra-virgin olive oil
Add the flour to a shallow bowl. Beat the egg with the water in another bowl. Mix the breadcrumbs, parsley, and 1 Tbsp of parmesan cheese in another bowl.
Working with each piece individually, coat the chicken with the flour, then dip it in the egg mixture, and finally the breadcrumbs. Transfer to a plate until all 4 pieces of chicken are ready.
Preheat the broiler. Heat 3 Tbsp of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden, about 3 minutes per side. Pour the marinara sauce over the chicken and top with the sliced mozzarella cheese and remaining 1 Tbsp of grated parmesan cheese.
Transfer to the broiler, and cook until cheese is melted and bubbly, about 3-5 minutes.
While the chicken is cooking, heat 1 Tbsp of olive oil in a large skillet and toss zucchini noodles until crisp-tender, about 2-3 minutes.
To serve, layer a piece of chicken and sauce over a bed of the zucchini noodles.