Parmesan chicken casserole (keto low carb) is a tasty one-pan healthy dinner idea! This is good stuff and your family will go NUTS! An easy recipe from stovetop to oven to table in 30 minutes. This is a low carb, gluten-free, no added sugar, keto chicken parmesan casserole.
❤️ Keto Chicken Parmesan Casserole
"What I love about this casserole is that it tastes just like traditional chicken parm - only now it's a family-friendly low carb keto casserole. It's utterly delicious AND made all in one pan. It makes great leftovers, AND you can freeze it. What's not to love?" 🙂 -Kori
One Pan Cast-Iron Convenience
This recipe uses an oven-proof 12" cast iron skillet so you literally make this chicken casserole in one pan - no transferring to a casserole dish (unless you don't own an ovenproof skillet, of course).
Cast iron chicken parmesan from stove to oven to table - YES, thank you!
Casseroles are total comfort food, don't you think? There is just nothing like a warm cheesy casserole right out of the oven. This parmesan chicken casserole goes over like a treat with the family too - trust me 🙂
This keto chicken parmesan casserole is also gluten-free, low carb, and has no added sugar. 👍
**Be sure to use a low net carb and no sugar added marinara sauce! If you are buying bottled go for the best sauce! It really does make a difference.
With only 8.1 grams of net carbs, 22.5 grams of fat, and 47.9 grams of protein, this chicken casserole should fit nicely into your dietary requirements.
You can find the full nutritional analysis at the bottom of the recipe card, but here are the most important numbers if you are following a low carb and ketogenic diet:
22.5 g fat | 8.1 g net carbs | 47.9 g protein
How to Serve
Because chicken parm is full of flavor you only need simple vegetable side dish or something to drizzle all that saucy goodness over. Here's how to serve and what to eat with chicken parmesan casserole:
- A little side of zucchini noodles, riced, steamed, or roasted vegetables go great with this casserole.
- Serve with a fresh green salad with a favorite dressing such as Blue Cheese Dressing or Thousand Island Dressing
- Overnight layered salad - I often make this salad over the weekend, usually Sunday, then eat on it for several days and take it for lunches too.
- Anyone not following a low carb or keto diet will love this casserole with some cooked pasta drizzle with a little olive oil (or butter) salt and pepper.
Ingredients and Tools
Here are the ingredients and tools you'll need to make parmesan chicken casserole. For exact amounts see recipe card! 🙂
- Boneless Skinless Chicken Breasts - pound your chicken into 1/2" thick pieces so they are uniform in size.
- Almond Flour
- Parmesan Cheese - use the finely grated granular parmesan cheese.
- Garlic Salt
- Italian Seasoning
- Olive Oil
- Fresh Baby Spinach
- Marinara Sauce - use a good quality, low carb sauce, with no added sugar (for testing purposes I used Rao's Homemade Marinara).
- Ricotta cheese - use full fat or low fat. You can also substitute cottage cheese.
- Mozzarella Cheese - fresh grated is always best for melting and taste. I never buy grated cheese.
- 12" Cast Iron Skillet - alternatively you can use another type of oven-proof skillet or you can transfer to a casserole dish right before baking.
- Shallow bowls - one for egg and one for breading (or you can use a plastic bag for the breading)
- Gallon sized plastic bag - an easy way to make the coating!
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Cheese Grater
Here are several ways that you can make substitutions or customize your parmesan chicken casserole:
- Add extra vegetables. You add up to 2 cups of vegetables. Saute extra vegetables such as diced zucchini, sliced mushrooms, steamed cauliflower, and steamed broccoli work well.
- If you do add vegetables - they will add moisture to your casserole, making it runnier. No big deal! You can offset this by adding a little thickener or just consider the extra sauciness a bonus and serve over steamed vegies, zoodles, or priced cauliflower or pasta. 🙂
- You do not have to dice the chicken in this recipe. Serving the casserole with the chicken in bite-sized pieces helps the casserole go further and makes it easier to portion out for your family. If you are in a hurry, skip this step and leave the pieces whole.
Here's how to make this healthy parmesan chicken casserole:
Preheat oven to 375 degrees F. Prep and assemble all of your ingredients.
Make the Coating
In a small bowl whisk egg.
In a shallow bowl, or a gallong sized plastic bag, mix almond flour, parmesan, garlic salt, italian seasoning, and pepper.
Coat the Chicken
Dredge chicken in the egg then dip both sides into coating. Set on a plate until ready to sear chicken.
Add olive oil to an ovenproof skillet that has been preheated to medium-high. When the pan is hot, place each piece of chicken into the pan and sear for 4 minutes or until golden brown.
Turn over and sear an additional 3 minutes.
Remove chicken to a cutting board and set aside.
Add Remaining Ingredients
Reduce heat to medium and saute spinach until wilted, about 2 minutes.
Cut the seared chicken into 1" bite size pieces - be careful as it will still be warm.
Add the chicken back to the pan. Stir in marinara sauce, ricotta cheese, and half of the mozzarella cheese. Mix it all together. Top with remaining mozzarella cheese.
Bake 375 degrees F for 20 to 22 minutes until cheese is bubbly and chicken is cooked.
- Make sure your skillet is hot before attempting to sear the chicken. Preheat the oil in the skillet before adding the chicken. The chicken should sizzle when you add it to the pot. If it doesn't sizzle, the oil and pan are not hot enough.
- Cut your chicken into uniform pieces 1" for consistent cooking as it finishes off in the oven. When you go to cut the chicken, be careful as the chicken may still be quite warm.
Here are the most common questions that people ask us:
Do I have to cut the chicken into bite-sized pieces?
No, you do not have to cut the chicken into bite-sized pieces. Cutting the chicken into bite-sized pieces makes this casserole easier to portion out and serve. The recipe is based upon searing 4 (6 oz) boneless skinless chicken breasts.
Remove the chicken so you can saute the spinach. Add the marinara sauce, then ricotta, and mozzarella and mix together. Add the chicken breasts back to the pan, top with mozzarella and bake.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken but you will lose the seared parmesan taste. Eliminate the almound flour and add 1/3 cup of parmesan cheese at the same time you add the ricotta and mozzarella.
Can I freeze parmesan chicken casserole?
Yes, you can definitely freeze this caserole. Make sure it is cool first, then put it in a freezer-proof, airtight container. Freeze for up to 4 months.
How long will this casserole keep?
This casserole will keep up to 4 days in your refrigerator. If you want to save it from there, you can freeze it until you are ready to eat.
Here are a few more chicken casseroles you might enjoy:
- EASY Jalapeño Popper Chicken Casserole (Keto Low Carb)
- Keto Chicken Pot Pie Casserole (Low Carb Gluten Free)
- Healthy Chicken Cordon Bleu Casserole (Low Carb Keto)
- Chicken Fajitas Bake (Low Carb and Keto)
- Creamy Chicken and Asparagus Bake (Low Carb Keto)
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Parmesan chicken casserole is a delicious recipe made super convenient in one pan! A delicious and easy chicken parmesan recipe can be made in 30 minutes. This healthy casserole is a low carb, gluten-free, keto chicken parmesan casserole. The perfect family dinner! #chicken #casserole #chickenparmesanrecipe #parmesanchicken #onepan #skillet #lowcarb #glutenfree #keto #SeekingGoodEats