Introduction
If you’re following a low-carb or keto lifestyle but still crave the indulgent comfort of Italian classics, this Keto Chicken Parmesan Casserole is your new weeknight hero.
It takes the rich tomato sauce, gooey melted cheese, and savory chicken you love from traditional chicken Parmesan and transforms it into an easy, bake-and-serve dish without the carb-heavy breading.
Perfect for busy nights, meal prep, or feeding a crowd, this casserole is grain-free, gluten-free, and keto-friendly—yet so delicious that even non-keto eaters will go back for seconds.
Ingredients
- 4 cups cooked chicken breast, shredded or cubed
- 2 cups sugar-free marinara sauce (check label for no added sugar)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup almond flour (optional, for a slightly crisp topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Notes:
- Use rotisserie chicken for a quick shortcut.
- Rao’s Homemade Marinara is a popular keto-friendly choice.
- Almond flour is optional but adds a light crust-like texture without carbs.
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
This is much faster than breaded chicken Parmesan, which can take over an hour.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Mix the Chicken Base
In a large mixing bowl, combine shredded chicken, marinara sauce, heavy cream, Italian seasoning, garlic powder, and onion powder. Mix until chicken is evenly coated.
💡 Tip: Heavy cream makes the sauce richer and helps balance the acidity of the tomatoes.
Step 3: Assemble the Casserole
Spread the chicken mixture evenly into the baking dish. Top with mozzarella cheese, Parmesan cheese, and—if desired—sprinkle almond flour for texture.
Step 4: Bake
Place casserole in the oven and bake for 20-25 minutes, or until cheese is bubbly and slightly golden.
Step 5: Garnish and Serve
Remove from oven, let rest for 5 minutes, then garnish with fresh parsley. Serve hot.
Tips for Best Results
- For extra flavor: Add cooked spinach, sautéed mushrooms, or roasted zucchini into the chicken mixture.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Cheese blend: Mix mozzarella with provolone for a more authentic Italian flavor.
- Crispier top: Broil for the last 2 minutes of baking.
Nutrition (per serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 27g |
| Protein | 36g |
| Total Carbs | 5g |
| Fiber | 1g |
| Net Carbs | 4g |
Values are approximate and may vary based on ingredients used.
Serving Suggestions
- Pair with zucchini noodles, spaghetti squash, or steamed broccoli for a complete keto meal.
- Serve with a side salad drizzled with olive oil and balsamic vinegar.
- Add extra marinara and cheese for a more “lasagna-style” bake.
Common Mistakes to Avoid
- Using marinara with added sugar: This will quickly raise carb count and kick you out of ketosis.
- Overcooking the chicken: Start with already-cooked chicken, then just heat through to keep it juicy.
- Skipping the cream: It adds richness and keeps the sauce from becoming watery.
Storage and Freezing
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze baked casserole (in portions) for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Avoid microwaving for too long, as cheese can become rubbery.
Conclusion
This Keto Chicken Parmesan Casserole delivers all the flavors of the Italian classic—tangy marinara, creamy mozzarella, and savory chicken—without the carbs. It’s perfect for meal prep, easy enough for busy nights, and indulgent enough for special occasions.
Whether you’re fully committed to keto or just looking for a healthier, grain-free dinner, this recipe will be a repeat favorite.
FAQs
Q1: Can I use raw chicken instead of cooked?
Yes, but you’ll need to bake longer (about 40 minutes) until chicken is fully cooked to 165°F.
Q2: What’s the best cheese for keto casseroles?
Mozzarella, provolone, cheddar, and Parmesan are all low in carbs and melt beautifully.
Q3: Is this recipe gluten-free?
Yes! As long as your marinara is gluten-free.
Q4: Can I make this dairy-free?
Yes, swap cheese with dairy-free alternatives and use coconut cream instead of heavy cream.
Q5: Can I make it spicier?
Add extra red pepper flakes or diced jalapeños to the chicken mixture.
