Finally! Low-Carb Chicken Parm That’s Actually Crispy (And EASY!)

Chicken Parmesan is one of those dishes that just spells C-O-M-F-O-R-T, right? But let’s be honest, the traditional version can be a bit heavy, often involving frying and lots of breadcrumbs. I absolutely adore it, but I wanted a version I could enjoy any night of the week without feeling weighed down. That’s when I started playing around with zucchini noodles and, crucially, a truly crispy low-carb breading.

After a few tries, magic happened! This Low-Carb Parmesan Crusted Chicken with Zucchini Noodles gives you everything you love: tender chicken, a savory, crunchy coating, zesty marinara, and melted cheese, all served over light zucchini noodles. It’s surprisingly quick to make (hello, 40-minute meal!) and fits perfectly into a low-carb or keto lifestyle. Dinner dilemma solved!

Why You’ll Fall in Love with This Recipe

• Seriously Crispy (No Breadcrumbs!): The almond flour, Parmesan, and psyllium husk combo creates a fantastic crust that bakes up golden and satisfyingly crunchy.
• Classic Flavors, Lighter Feel: You get all that beloved Chicken Parm taste without the heaviness of pasta or traditional breading.
• Quick & Easy Weeknight Win: From prep to plate in about 40 minutes? Yes, please! It looks impressive but comes together surprisingly fast.
• Low-Carb & Keto Dream: Craving Italian comfort food while staying on track? This recipe is your delicious answer.

Let’s Talk Ingredients

Here’s your shopping list for this flavorful dish:

3 Boneless, skinless chicken breasts (about 1.5 lbs total):

• You’ll slice these into thinner cutlets.

Salt and freshly ground black pepper:

• Essential seasonings!

For the Low-Carb Breading:

• 1/2 cup Almond flour, fine or blanched: The base of our low-carb crust.
• 1/2 cup Grated Parmesan cheese: Brings nutty, salty flavor and helps with browning. Use the finely grated kind in a shaker, or grate your own.
• 1 Tbsp Psyllium husk powder: My secret weapon! Helps bind the crust and adds extra crispiness.
• 1 1/2 tsp Dried oregano: Classic Italian herb goodness.
• 3/4 tsp Garlic powder: Adds savory depth.
• 1/4 tsp Onion powder: Complements the garlic nicely.

For the Egg Wash:

• 3 Large egg whites: Helps the breading stick.
• 1 1/2 tsp Water: Thins the egg whites slightly for better coating.

For Serving:

• Approx. 3.75 cups Low-sugar marinara sauce, divided: Read labels carefully! Choose a brand with no added sugar and minimal carbs.
• 3 Medium zucchini: The base of our “noodles.”
• 3/4 cup Shredded mozzarella cheese (part-skim recommended): For that glorious cheesy topping.
• 3 Tbsp Fresh basil leaves, chopped: Adds a fresh, bright finish. Don’t skip it if you can help it!

Cooking spray:

To help the chicken brown nicely in the oven.

Step-by-Step to Deliciousness

1. Get Ready: Pop an oven rack in the center and preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prep the Chicken: Carefully slice each chicken breast right through the middle, horizontally, to create two thinner cutlets (you’ll have 6 total). Place them between plastic wrap and gently pound them to about 1/2-inch even thickness – this helps them cook quickly and evenly. Season both sides well with salt and pepper.
3. Breading Station Time: Grab two shallow dishes. In the first one, whisk together all the breading ingredients: almond flour, Parmesan, psyllium husk powder, oregano, garlic powder, and onion powder. In the second dish, whisk the egg whites and water until they look a little frothy.
4. Coat the Cutlets: Okay, assembly line time! Take one chicken cutlet, dip it in the frothy egg whites (let any extra drip back into the bowl), then press it firmly into the almond flour mixture. Make sure both sides get a nice, thick coating. Place the coated cutlet on your prepared baking sheet. Repeat until all chicken is breaded.
5. First Bake: Give the tops of the chicken cutlets a light spritz with cooking spray. Slide the baking sheet into the hot oven and bake for 18-23 minutes. The chicken should be cooked through (check with a thermometer – it should reach 165°F / 74°C) and the coating should look golden.
6. Sauce & Zoodles: While that chicken is baking, gently warm up your low-sugar marinara sauce in a saucepan. Use a spiralizer to turn your zucchini into noodles (or use a veggie peeler for wider ribbons). Toss the zucchini noodles in a colander with a tiny sprinkle of salt and let them sit for a few minutes. Crucially, pat them very dry with paper towels afterwards to get rid of excess water!
7. Cheese Please & Final Bake: Take the chicken out of the oven. Spoon about 2 tablespoons of the warm marinara over each cutlet, followed by a sprinkle of 2 tablespoons of mozzarella cheese on each. Pop it back in the oven for just 5 more minutes – long enough for that cheese to get all melty and delicious.
8. Plate it Up! Divide the well-dried zucchini noodles among six plates or bowls. Pour about 1/2 cup of the remaining warm marinara sauce over each pile of noodles (the warm sauce will soften them perfectly). Top the sauced zoodles with a beautiful piece of Parmesan-crusted chicken. Sprinkle generously with fresh basil, and dive in!

My Top Tips & Tricks

• No Spiralizer? No problem! Use a vegetable peeler to create long, wide zucchini “ribbons” instead of thin noodles. They work just as well!
• Don’t Skip Drying Zucchini: Seriously, patting the zucchini dry after salting is key to preventing a watery plate. Squeeze gently in paper towels if needed.
• Cheese Variations: Feel free to use provolone instead of mozzarella for a slightly sharper flavor. A mix works too!
• Spice it Up: Add a pinch of red pepper flakes to the breading mixture if you like a little heat.
• Make Ahead/Freezing: The cooked chicken cutlets (without the final sauce/cheese topping) freeze beautifully! Let them cool completely, then freeze flat on a baking sheet before transferring to a freezer bag. Reheat in the oven or air fryer until hot and crispy before adding sauce and cheese.

Serving & Pairing Perfection

Honestly, this dish is a complete meal on its own! The chicken provides protein, the zucchini noodles your veggie base, and the sauce ties it all together. If you want a little something extra, a simple green salad with a light vinaigrette is always a great pairing.

It’s perfect for a satisfying weeknight dinner, a Sunday supper, or even meal prepping (keep components separate until serving if possible).

A Note for Visitors Managing Diabetes

This Low-Carb Parmesan Crusted Chicken can be an excellent choice for a diabetes-friendly meal, offering great flavor with significantly fewer carbs than traditional versions. Here are some helpful tips:

• Marinara Matters Most: The biggest variable here is the marinara sauce. It is essential to choose a sauce with no added sugar and the lowest carbohydrate count you can find. Read those labels diligently!
• Portion Savvy: Stick to the suggested serving size (one chicken cutlet and the accompanying zucchini/sauce) as outlined in the nutrition information.
• Mindful Pairing: While the zucchini noodles provide vegetables, adding a side salad boosts fiber and nutrients without adding significant carbs.
• Blood Sugar Awareness: Pay attention to how this meal affects your individual blood sugar levels, as responses can vary. Checking afterwards can provide helpful insights.

Enjoy this delicious Italian-inspired favorite while staying aligned with your health goals!

Low-Carb Parmesan Crusted Chicken with Zucchini Noodles

Enjoy a lighter take on a classic comfort food! Tender chicken cutlets coated in a crispy, low-carb Parmesan crust are baked until golden, then served over fresh zucchini noodles tossed with marinara sauce. It's a delicious and satisfying meal ready in about 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Calories: 360

Ingredients Method Notes

Ingredients

  

• 3 Boneless skinless chicken breasts (about 1.5 lbs total)
• Salt and freshly ground black pepper to taste

For the Low-Carb Breading:

• 1/2 cup Almond flour fine or blanched
• 1/2 cup Grated Parmesan cheese
• 1 Tbsp Psyllium husk powder
• 1 1/2 tsp Dried oregano
• 3/4 tsp Garlic powder
• 1/4 tsp Onion powder

For the Egg Wash:

• 3 Large egg whites
• 1 1/2 tsp Water

For Serving:

• Approx. 3.75 cups Low-sugar marinara sauce divided
• 3 Medium zucchini
• 3/4 cup Shredded mozzarella cheese part-skim recommended
• 3 Tbsp Fresh basil leaves chopped
• Cooking spray

Method

 

1. Prepare Oven and Chicken: Position an oven rack in the center and preheat to 400°F (200°C). Line a large baking sheet with parchment paper. Slice each chicken breast horizontally into two thinner cutlets (6 cutlets total). Gently pound cutlets to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
2. Set Up Breading Stations: In a shallow dish, whisk together almond flour, Parmesan cheese, psyllium husk powder, oregano, garlic powder, and onion powder. In a separate shallow bowl, whisk egg whites and water until frothy.
3. Bread the Chicken: Dip each chicken cutlet into the egg white mixture, letting excess drip off. Press firmly into the almond flour mixture to coat both sides thoroughly. Place breaded cutlets on the prepared baking sheet.
4. Initial Bake: Lightly spray the tops of the chicken with cooking spray. Bake for 18-23 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C) and coating is golden.
5. Prepare Sauce and Zucchini Noodles: While chicken bakes, warm the marinara sauce gently in a saucepan. Spiralize the zucchini into noodles. Place zucchini noodles in a colander, sprinkle lightly with salt, let sit for a few minutes, then pat thoroughly dry with paper towels to remove excess moisture.
6. Top Chicken & Final Bake: Remove chicken from the oven. Top each cutlet with about 2 tablespoons of warm marinara sauce, followed by 2 tablespoons of shredded mozzarella cheese. Return to the oven for 5 minutes, or until cheese is melted and bubbly.
7. Assemble and Serve: Divide the dried zucchini noodles among six plates or bowls. Toss each portion with about 1/2 cup of the remaining warm marinara sauce. Place a Parmesan-crusted chicken cutlet on top of the sauced noodles. Garnish with fresh chopped basil before serving.

Notes

Yield: 6 Servings

Nutrition Information (Per Serving - Approximate):

• Calories: 360 kcal
• Protein: 42 g
• Fat: 13 g
• Total Carbohydrates: 20 g
• Fiber: 8 g
• Sugars: 9 g
• Net Carbohydrates: 12 g

Disclaimer: Nutritional information is an estimate based on standard databases using lean chicken, part-skim mozzarella, low-sugar marinara sauce, and specified breading ingredients. Actual values may vary depending on specific brands used and preparation methods. Always check product labels for the most accurate information.

You NEED to Make This!

If you’re looking for a way to enjoy Chicken Parmesan without the carb load, this Low-Carb Parmesan Crusted Chicken with Zucchini Noodles is your answer. It’s flavorful, satisfying, relatively simple, and proves that healthy eating can be absolutely delicious.

Give it a whirl and let me know how it turns out! If you share it online, be sure to tag me – I always love seeing your kitchen creations! Enjoy!