Crispy chicken breasts coated in freshly-ground almonds, Parmesan and spices; oven-fried and served with tender zoodles simmering in a low carb-friendly marinara.

I love Chicken Parmesan. Or, “Chicky Chicky Parm-Parm,” as we often refer to it as (thanks, “Parks & Recreation”). If I happen to forego the pizza on the menu at any given Italian restaurant, the Chicken Parm is probably going to be my next choice. Crispy breaded chicken, coated in melty cheese, served with spaghetti and marinara… I swoon at the thought.

However, when you’re doing low carb, those breadcrumbs and noodles are a no-go. So, I went on a quest to find a low carb-friendly substitute for my crispy chicken craving. The crushed almond, herb, and Parmesan crust in this recipe gets super crunchy, even when you oven-fry it. It’s an easy & yummy low-carb substitute for one of my favorite dishes.

Oy, With the Zoodles, Already

Let’s talk about Zucchini Noodles a.k.a Zoodles. I wasn’t sold on the idea at first, but after trying them, I admit that they are a pretty darn delicious substitute for regular noodles. You can find a variety of hand-held and countertop spiralizers/zoodle-makers at your local Walmart or, of course, on Amazon.

Last year, my husband bought me the spiralizer attachment for my Kitchenaid– which has made creating zoodles and the like, super simple. However, I have noticed that if the zucchini are not fresh enough, large enough, and/or firm enough (that’s what she said), the spiralizer tool on the Kitchenaid can give you some trouble. Just yesterday, my quasi-firm zucchini was shot half across the kitchen as the Kitchenaid whirred, bending it in half, snapping it off the attachment, and sending it flying. Luckily, no one was injured, and my dog (strangely) loves zucchini, so she helped me clean the floor afterwards. (Thanks, Josey.)

In the event that you do not have a Kitchenaid, its attachment, other spiralizer; or, if the Kitchenaid attachment is not cooperating (as with mine yesterday), you can simply slice the zucchini into long, thin strips, referred to as: “julienne.” The julienne cut is a traditional French knife technique that results in vegetables that are initially squared off, then cut into uniform, thin planks (like matchsticks).

Ingredients for Almond Crusted Chicken Parmesan:

• 3-4 boneless, skinless chicken breasts, trimmed (if chicken breasts are thick, you may butterfly them or slice them in half lengthwise, if desired)
• 1 c. unsalted almonds
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. grated Parmesan cheese
• 1 egg, lightly beaten with 1 Tbsp. of water
• 2 Tbsp. Extra Virgin Olive Oil (EVOO)
• 1/2 c. shredded Parmesan cheese
• 1/2 c. shredded mozzarella cheese
• 1 Tbsp. chopped fresh parsley (if desired)

Ingredients for Zoodles with Marinara Sauce:

• 2 c. zucchini noodles, spiralized or julienned (finely sliced into large strips)
• 1 jar of Rao’s marinara sauce
• 1 tsp. EVOO
• 1 Tbsp. fresh minced garlic
• 1/4 c. minced white or yellow onion
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. granulated sugar
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. dried marjoram
• 1/4 tsp. salt
• 1-2 bay leaves

Instructions for Almond Crusted Chicken Parmesan:

1. Preheat oven to 375 degrees Fahrenheit.
2. Coat a cookie sheet, iron skillet, or oven-safe skillet with 1 Tbsp. EVOO.
3. Add almonds and all spices to a food processor; blend until almonds reach a breadcrumb consistency. Pour into a large bowl and add 1/2 c. grated Parmesan, stir well to mix.
4. Working in batches, dip chicken breasts into egg wash. Then, press each side of the chicken breasts into the almond-Parmesan mixture, ensuring that every side is well-coated.
5. Place the chicken on baking sheet or oven-safe skillet. Top the chicken breasts with the remaining EVOO.
6. Bake at 375 degrees Fahrenheit for 18-24 minutes, flipping the chicken halfway through the bake.
7. Top with shredded Parmesan and mozzarella. Return to oven and bake or broil for 5-10 minutes more, until cheese is melted. Top with fresh parsley, if desired.

Instructions for Zoodles with Marinara:

1. Heat EVOO in a large pot over low heat. Add diced onion and sprinkle with salt. Cook the onions over low heat (referred to as: “sweating the onions), for 10 minutes. Add the minced garlic and continue cooking over low heat for 3-5 minutes more.
2. Add the jar of Rao’s tomato sauce, sugar, oregano, basil, marjoram, salt, and bay leaves. Stir well to combine. Cover and continue cooking over low for 20-30 minutes.
3. Remove the bay leaves and discard.
4. Add the Parmesan cheese. Then, gently stir in the zoodles. Cover again and cook over low heat for 10-15 minutes, until zoodles are tender.
5. Serve the Almond Crusted Chicken Parmesan next to or on top of the marinara-coated zoodles, according to your preference.

Get More Sauced

Looking for another way to use those Zoodles? Check out my post on Sauced for Low Carb Cajun Breaded Steak Bites and Buttery Lemon Garlic Zoodles below!