Crispy Parmesan Crusted Chicken with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Coated in a golden, crunchy parmesan crust, served atop zucchini noodles with a rich tomato basil sauce for a satisfying low-carb meal. This Italian-inspired keto recipe (low carb), ready in about 45 minutes, pairs chicken breast, parmesan cheese, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 24 oz chicken breast
• 1/2 cup parmesan cheese
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 pounds zucchini
• 2 cloves garlic
• 1/2 cup low-sugar marinara sauce
• 1/4 cup fresh basil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat the 24 oz chicken breasts dry with paper towels. In a shallow dish, combine 1/2 cup grated parmesan, 1/2 cup almond flour, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the mixture, pressing to adhere evenly, then set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent loosely with foil.
3. Step 3: In the same skillet, add the remaining 1 tablespoon olive oil and 2 minced garlic cloves. Sauté for 1 minute until fragrant, then add the 2 pounds spiralized zucchini noodles. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but still firm (al dente), and season with salt and pepper to taste.
4. Step 4: Reduce heat to low, add the 1/2 cup low-sugar marinara sauce and 1/4 cup fresh basil. Stir gently to combine and heat through for 2 minutes, until the sauce is warmed and the zucchini is coated.
5. Step 5: Return the chicken breasts to the skillet, nestling them into the zucchini and sauce. Cook for an additional 2 minutes to heat through without overcooking.