What the heck is this?
This is everything you love about Chicken Parmesan—crispy edges, gooey mozzarella, hearty tomato sauce, and rich Italian flavor—minus the breading and the carb crash. Imagine all the cozy comfort of a baked pasta casserole… without the pasta. Instead, we’re layering juicy shredded chicken, low-sugar marinara, creamy cheeses, and Italian herbs into a one-dish wonder that’s keto-approved, crowd-pleasing, and totally fuss-free. This is the kind of weeknight dinner that makes you feel like you’re cheating, even though you’re totally not.
Why You’ll Love This Recipe
- It’s pure comfort food without the carb bomb
- High in protein and fat to keep you full and satisfied
- Easy to make with leftover or rotisserie chicken
- No complicated ingredients, no frying—just layer and bake
- Great for meal prep, dinner parties, or cozy nights in
- Freezes like a dream and reheats beautifully
The Good Stuff You’ll Need
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 ½ cups low-sugar marinara sauce (like Rao’s or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz cream cheese, softened
- ¼ cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- ¼ tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Let’s Do This
Step 1: Prep Your Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or similar-sized casserole dish with olive oil or cooking spray.
Step 2: Make the Creamy Base
In a large mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir until smooth. Add the shredded chicken and stir until everything is evenly coated and creamy.
Step 3: Layer It Up
Spoon the chicken mixture evenly into your baking dish. Pour the marinara sauce evenly over the top—don’t mix it in. You want that saucy layer to sit on top of the creamy chicken. Sprinkle the mozzarella cheese evenly over the marinara, then finish with a generous layer of Parmesan cheese.
Step 4: Bake Until Golden
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown around the edges. If you want that golden, crispy top, turn on the broiler for the last 2–3 minutes—just keep a close eye on it!
Step 5: Cool and Serve
Let it cool for about 5 minutes before digging in. Garnish with fresh chopped basil or parsley if you’re feeling fancy. Then serve it hot and gooey with your favorite low-carb sides (or just a fork and some self-control).
Serving Suggestions
- Serve with sautéed zucchini, roasted broccoli, or a simple side salad
- Pair it with cauliflower rice or keto garlic bread for a fuller meal
- Great over a bed of spiralized zucchini (zoodles) or spaghetti squash
- Use leftovers to fill lettuce wraps or keto tortillas for lunch the next day
Switch It Up
- Swap the chicken for ground turkey or Italian sausage
- Add a layer of sautéed mushrooms or spinach under the marinara
- Use pesto instead of marinara for a creamy green twist
- Mix in a handful of ricotta for a lasagna-style vibe
- Sprinkle with crushed pork rinds before baking for an extra crunchy top
Make-Ahead Tips
- Assemble the casserole up to 2 days ahead and refrigerate until ready to bake
- Store leftovers in an airtight container in the fridge for up to 4 days
- Freeze individual portions for easy keto lunches—just thaw and reheat
- Reheat in the oven at 350°F (175°C) or in the microwave until warm
Questions People Actually Ask
Q: Can I use raw chicken?
A: Nope. This recipe is designed for pre-cooked, shredded chicken. Use leftovers or a store-bought rotisserie chicken to save time.
Q: What marinara sauce is keto-friendly?
A: Look for sauces with no added sugar and 4g or less net carbs per ½ cup. Rao’s, Yo Mama’s, and homemade marinara are all great options.
Q: Can I make this dairy-free?
A: You can try dairy-free cream cheese, mozzarella, and almond milk instead of heavy cream—but texture and flavor may vary.
Q: Is this freezer-friendly?
A: Absolutely. Bake it, let it cool, then freeze in portions. It reheats well in the microwave or oven.
Keto Chicken Parmesan Casserole: Your Low-Carb Comfort Food Dream (No Guilt Attached)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This is everything you love about Chicken Parmesan—crispy edges, gooey mozzarella, hearty tomato sauce, and rich Italian flavor—minus the breading and the carb crash. Imagine all the cozy comfort of a baked pasta casserole… without the pasta. Instead, we’re layering juicy shredded chicken, low-sugar marinara, creamy cheeses, and Italian herbs into a one-dish wonder that’s keto-approved, crowd-pleasing, and totally fuss-free. This is the kind of weeknight dinner that makes you feel like you’re cheating, even though you’re totally not.
Ingredients
3 cups cooked shredded chicken (rotisserie works great)
1 ½ cups low-sugar marinara sauce (like Rao’s or homemade)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
4 oz cream cheese, softened
¼ cup heavy cream
1 tsp garlic powder
1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
¼ tsp red pepper flakes (optional, for a little heat)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish (optional)
Instructions
Step 1: Prep Your Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or similar-sized casserole dish with olive oil or cooking spray.
Step 2: Make the Creamy Base
In a large mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir until smooth. Add the shredded chicken and stir until everything is evenly coated and creamy.
Step 3: Layer It Up
Spoon the chicken mixture evenly into your baking dish. Pour the marinara sauce evenly over the top—don’t mix it in. You want that saucy layer to sit on top of the creamy chicken. Sprinkle the mozzarella cheese evenly over the marinara, then finish with a generous layer of Parmesan cheese.
Step 4: Bake Until Golden
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown around the edges. If you want that golden, crispy top, turn on the broiler for the last 2–3 minutes—just keep a close eye on it!
Step 5: Cool and Serve
Let it cool for about 5 minutes before digging in. Garnish with fresh chopped basil or parsley if you’re feeling fancy. Then serve it hot and gooey with your favorite low-carb sides (or just a fork and some self-control).
Notes
Serve with sautéed zucchini, roasted broccoli, or a simple side salad
Pair it with cauliflower rice or keto garlic bread for a fuller meal
Great over a bed of spiralized zucchini (zoodles) or spaghetti squash
Use leftovers to fill lettuce wraps or keto tortillas for lunch the next day
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~38g per serving
- Protein: ~36g per serving