Dairy Free Gluten Free Baked Chicken Parmesan with Zucchini Noodles

Total time45 min

Prep time20 min

Cook time25 min

Dairy Free Gluten Free Baked Chicken Parmesan with Zucchini Noodles

Golden, crispy-crusted chicken cutlets get there the right way: pounded thin, seasoned well, and coated in a well-seasoned panko crumb with garlic and oregano baked on a wire rack until deeply golden and cooked through. A generous spoonful of marinara goes on top before a final quick bake melts everything into bubbling, saucy perfection. Underneath, spiralized zucchini noodles get a fast sauté in olive oil so they stay tender-crisp instead of watery, making a lighter, low-carb base that soaks up all that sauce. Torn fresh basil finishes the plate with a bright, herby lift that balances the rich tomato and crunchy coating. It's a comforting, restaurant-style dinner that comes together on one sheet pan and one skillet, and it's a solid pick for a dairy free table without sacrificing that classic parm-crusted crunch.

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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
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
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For the zucchini noodles

4 medium zucchini (about 2 lb total)
1 tbsp olive oil
¼ tsp kosher salt

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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