Chicken Parmesan with Zucchini and Spaghetti

Tender baked chicken breasts topped with a mild tomato sauce and mozzarella cheese, served alongside refined spaghetti and soft, seasoned zucchini.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $2.93/serving

Dietary

• Low-Residue
• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 1.5 pound chicken breast (pounded to 1/2-inch thickness)
• 0.5 cup all-purpose flour
• 1.25 teaspoon salt (for zucchini)
• 0.625 teaspoon black pepper (for zucchini)
• 2 eggs (large, beaten)
• 1 cup breadcrumbs (plain)
• 3 tablespoon olive oil (for zucchini)
• 24 ounce tomato sauce (can)
• 1 teaspoon dried basil
• 0.5 teaspoon onion powder
• 0.5 cup mozzarella cheese (shredded)
• 12 ounce spaghetti (refined)
• 2 zucchinis (medium, peeled, deseeded, and diced)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow dish, whisk 2 large eggs. In a third shallow dish, place 1 cup plain breadcrumbs.
2. Dredge each piece of chicken breast first in the flour mixture, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in breadcrumbs.
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Sear the breaded chicken for 2-3 minutes per side until lightly golden brown. Transfer chicken to the prepared baking dish.
4. In a small bowl, combine 24 ounces tomato sauce, 1 teaspoon dried basil, and 1/2 teaspoon onion powder. Pour about half of the sauce over the chicken. Bake for 15-20 minutes, then sprinkle 1/2 cup shredded mozzarella cheese over each chicken breast and bake for another 5-10 minutes, or until chicken is cooked through and cheese is melted and bubbly.
5. While chicken bakes, cook 12 ounces refined spaghetti according to package directions. Drain well.
6. In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 2 peeled, deseeded, and diced zucchini. Cook, stirring occasionally, for 8-10 minutes until very soft. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
7. Serve the baked Chicken Parmesan with the remaining tomato sauce, alongside the cooked spaghetti and soft zucchini.

Notes

Leftover Chicken Parmesan can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This recipe can be made in one oven-safe skillet for easier cleanup if desired.

Nutrition (per serving)

• Calories: 610
• Protein: 45 g
• Carbohydrates: 65 g
• Fat: 18 g
• Fiber: 3 g
• Sodium: 1200 mg
• Saturated Fat: 5.5 g
• Sugar: 7 g
• Cholesterol: 150 mg