Keto Chicken Parmesan with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy chicken coated in almond flour and melted mozzarella, topped with tomato-basil sauce and zucchini noodles for a low-carb, high-protein feast. This italian-inspired keto (high-protein) ready in about 55 minutes pairs boneless, skinless chicken breasts, almond flour, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a shallow dish, mix almond flour, 1/4 tsp salt, and 1/4 tsp black pepper. Dredge chicken breasts in the mixture until fully coated, pressing to adhere.
  2. Step 2: Heat 1 tbsp olive oil in the oven-safe baking sheet over medium-high heat. Add chicken and cook for 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate and keep warm.
  3. Step 3: In the same pan, add 1 tbsp olive oil and sauté garlic for 30 seconds until fragrant. Add zucchini noodles and cook for 2-3 minutes until tender, stirring frequently.
  4. Step 4: Stir in tomato sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until bubbly and slightly thickened. Spread half the sauce in the baking sheet, top with chicken, then sprinkle mozzarella and parmesan over the chicken.
  5. Step 5: Bake for 10-12 minutes until the cheese is bubbly and golden. Garnish with basil and serve immediately.

Frequently asked questions

How long does Keto Chicken Parmesan with Zucchini Noodles take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Chicken Parmesan with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep almond flour from drying out.

Can I substitute ingredients in Keto Chicken Parmesan with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Chicken Parmesan with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Chicken Parmesan with Zucchini Noodles keto?

Yes — this recipe is tagged keto, high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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