Low Sodium Gluten Free Baked Chicken Parmesan with Zucchini Noodles

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Gluten Free Baked Chicken Parmesan with Zucchini Noodles

Golden, oven-baked chicken cutlets get all their crunch from a well-seasoned crust of gluten free panko, grated Parmesan, oregano, and garlic powder, pressed on tight before a spin in a hot oven brings the whole thing to a deep, crisp gold. Marinara and melted mozzarella go on right at the end, so the sauce stays bright and the cheese turns bubbly and golden without ever drying out the chicken underneath. Underneath it all, spiralized zucchini noodles get a quick toss in a hot skillet until they're just tender with a little bite left, standing in beautifully for pasta and soaking up every bit of that warm marinara. Fresh torn basil scattered over the top finishes the plate with a clean, herby lift. It's a satisfying, restaurant-style dinner that comes together with pantry staples and one sheet pan, and it holds up beautifully as a solid pick for an added salt–free kitchen. Each portion is naturally built for flavor from the herbs, garlic, and cheese rather than a heavy hand with the shaker, so it never tastes like anything is missing.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup gluten free flour
2 large eggs
1 cup gluten free panko breadcrumbs
⅓ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
1 tsp garlic powder
2 tbsp olive oil

For the topping

1 ½ cups marinara sauce
1 cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For the zucchini noodles

4 medium zucchini (about 2 lb total)
1 tbsp olive oil
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a large rimmed baking sheet and brush or spray the rack lightly with olive oil.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

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