Chicken Parmesan is one of Mr. Hungry’s favorite meals, and since Hungry Jr. and I both love it too, I make it pretty often. Making our favorite chicken parmesan recipe over to be low carb and gluten free was relatively easy, and the difference in taste and texture is almost unnoticeable!
To make this low carb chicken parmesan casserole, I replaced the traditional Italian style bread crumbs with a mixture of almond flour, grated parmesan cheese and some herbs and spices – this is now my go-to breading for chicken, pork chops, and even low carb fried eggplant when I’m not in the mood for meat.
Sometimes the guys eat pasta and I just make the spaghetti squash on the side for myself, but in this recipe I decided to do it casserole style. Because I wanted to be able to spoon out portions easily, I cut the chicken into smaller chunks before breading and frying it.
Smaller chunks of chicken also means more delicious fried coating to chicken ratio, which is always a bonus in my opinion!
Crispy chicken chunks, bright tangy tomato sauce, oozy mozzarella cheese, all nestled into sweet ribbons of spaghetti squash – can you think of anything more delicious and comforting right now???
ME EITHER.
This low carb chicken parmesan recipe is guaranteed to be a hit with kids and picky husbands – and it’s perfect for entertaining your gluten free friends as well!
Since spaghetti squash can get pricey depending the season, you can also opt to make this low carb chicken parmesan with just the cheese and sauce and then serve it over spiralized zucchini noodles, or even regular pasta for family members who aren’t low carb or gluten free.
As mentioned above, this easily translates to eggplant parmigiana for those of you looking for a vegetarian option (or if you just love eggplant like I do!)
Chicken Parmesan Casserole – Low Carb & Gluten Free
- Yield: 8 servings 1x
- Category: Low Carb Chicken Recipe
- Cuisine: Italian
Description
This low carb chicken parmesan casserole is easy and delicious – guaranteed to be a hit with picky kids and husbands too! Gluten free, keto, and Atkins friendly!
Ingredients
For the chicken:
- 1.5 lbs boneless skinless chicken breast
- 1 egg
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 3 Tbsp olive oil for frying
For the casserole
- 4 cups cooked spaghetti squash, well drained
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 Tbsp dried parsley
- 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
- 6 ounces fresh mozzarella
- Fresh basil, chopped (optional for garnish)
Instructions
For the chicken:
- Cut the chicken into 2 inch pieces.
- In a small bowl, beat the egg.
- Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
- Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture – then remove to a clean plate.
- Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.
- Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
- Spread the cooked chicken pieces over the top of the squash.
- Spoon the marina sauce over the chicken and squash.
- Cut or tear the mozzarella into pieces and place them over the chicken.
- Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.
Notes
Approx nutrition info per serving: 302 calories, 8g fat, 6g net carbs, 28g protein
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Marianne Saint George says
This looks great. Does it reheat well? I meal prep and do all my cooking on Sunday, and I need something that will taste great after a sojourn in the microwave.
This is honestly my #1 questions will all recipes – will this reheat well? A lot of times I see amazing looking recipes and assume that it will work once, then fall part over time if stored.
Since you collect recipes (I found this looking through 140 Best Keto Italian Recipes) Maybe you could make a 100 Best Make Ahead or Reheatable recipes?
Anyway, thanks! Your blog is the first place I go when looking for recipes I can rely upon.
Mellissa Sevigny says
Yes it will reheat great! I love your idea for the best make ahead or repeatable recipes, and will add it to our list to put together! Thanks!
Hannah says
I love this chicken parmesan casserole! I made it tonight and it was a huge hit, thank you!
★★★★★
SÃlvia Gamez says
Thanks for this amazing recipe !! I am tracking my food this week since I am getting married next month woo hoo!! And it showes a Lot if carbs, even after I sustract the fiber, and your recipe only shows a few carbs, what can I be doing wrong !? Do spaghetti squash have that many carbs !? Thank you in advance !!!!
★★★★★
Calvin says
Lot a saucy chicken parm!`
Jaymie Derden says
I LOVE the flavors of this recipe, but I have a terrible time keeping the “breading” on the chicken when I’m frying it. When I turn the pieces, the breading sticks to the bottom of the pan — at the end I just scraped all that deliciousness from the pan and sprinkled over the top of my chicken, but would love to know the secret. I use a non-stick pan and try to let the chicken get nice and golden before turning over. Other suggestions?
Mellissa Sevigny says
You might need to use a bit more oil Jaymie – or if your almond flour isn’t superfine blanched it won’t bond as well which could be a consideration too!
Rachel says
Could you use chickpea flour instead of almond flour?
Mellissa Sevigny says
It’s possible I suppose – would probably change the flavor and carb count though.
martine says
I’d like to make the chicken parm in the classic way with flour-egg-breading. What would you suggest as a low-carb substitution for the flour. The quantity that ends up adhering to the chicken isn’t that large, so that it itself would keep carbs low. I just need something that has similar properties to the role that flour plays in this instance.
Mellissa Sevigny says
I provide a low carb coating substitute in the recipe.
Doreen says
Oh…my…gosh! This was absolutely delicious!! I’ve never made chicken parm before and this was the best I ever ate!
★★★★★
Low Carb with Jennifer says
I featured this recipe in my post 25 Low Carb Dinners the Whole Family Will Love! https://jenniferbanz.com/25-low-carb-dinners-the-whole-family-will-love
Christina Gallagher says
This was delicious! I made the spaghetti squash in a separate dish though. Is there something I can do to make sure the crust is crunchy all the way around?
Thanks!
★★★★★
Stephanie says
Made this last night for dinner and everyone went crazy over it! It was delicious and it almost felt like I was eating angel hair with it! Definitely going in my recipe book.
D says
This looks great. I see a lot of low carb/paleo recipes using almond flour…I’m allergic to almonds, any suggestions for other flour substitutes??
Mellissa Sevigny says
In this recipe you can sub ground pork rinds for the almond flour in the coating!
Monte Coleman says
Hi, I made this tonight and it was great, only problem it was really watery after I took it out of the oven, it didn’t ruin it, was just a little annoying, any way to avoid this next time?
★★★★★
Mellissa Sevigny says
You have to make sure your spaghetti squash is well drained before you put it in the casserole dish or it will be watery. You can let it sit in a strainer for a few minutes while you cook the chicken pieces so all the liquid drains out.
Lyn says
Made exactly as written. This recipe is simply scrumptious. Thank you so much for posting, Mellissa. Looking forward to more of your recipes.
★★★★★
Lyn says
Is the Almond Flour used in this recipe Blanched or Unblanched?
Mellissa Sevigny says
I always used blanched and super fine grind for my recipes Lyn, though this one might work ok with the almond meal if that’s what you have on hand. For baking though – always blanched!
Lyn says
Thank you so much Melissa. I have both on hand and am making this tonight for daughter and myself. I assumed it was the blanched, but just wanted clarification. Again, thanks and I’ll post our review tomorrow, however, I’m sure it will be simply scrumptious!
Laura says
Is this an E for THM?
Mellissa Sevigny says
Sorry, I’m not familiar with the THM guidelines so not sure where this would fall in!
Michelle says
I don’t have any almond flour at the moment and don’t want to wait for it to make this recipe. Could I sub in coconut flour instead of almond flour?
Amanda says
same here Michelle – did you make it last night with coconut flour?
Michelle says
No I haven’t yet making tonight.
Cynthia says
Happy new year, in the recipe says Por 8 portions. But for the nutrients info what is a portion? A cup?
Thank you