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