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
Print Recipe
Pin RecipeDescription
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
- Category: Low Carb Chicken Recipe
- Cuisine: Italian
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Hannah says
November 5, 2018 at 5:23 pmI love this chicken parmesan casserole! I made it tonight and it was a huge hit, thank you!
★★★★★
Sílvia Gamez says
June 4, 2018 at 6:30 pmThanks 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
May 29, 2018 at 1:03 pmLot a saucy chicken parm!`
Jaymie Derden says
March 17, 2018 at 7:16 pmI 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
March 18, 2018 at 10:06 amYou 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
July 17, 2017 at 11:40 amCould you use chickpea flour instead of almond flour?
Mellissa Sevigny says
July 17, 2017 at 12:00 pmIt’s possible I suppose – would probably change the flavor and carb count though.
martine says
June 27, 2017 at 9:28 amI’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
June 29, 2017 at 3:16 pmI provide a low carb coating substitute in the recipe.
Doreen says
April 9, 2017 at 8:08 pmOh…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
April 8, 2017 at 9:48 amI 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
April 5, 2017 at 10:24 amThis 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
March 29, 2017 at 10:27 amMade 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
February 24, 2017 at 5:59 pmThis 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
February 25, 2017 at 7:37 amIn this recipe you can sub ground pork rinds for the almond flour in the coating!
Monte Coleman says
February 22, 2017 at 11:08 pmHi, 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
February 23, 2017 at 9:14 amYou 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
February 9, 2017 at 10:40 amMade exactly as written. This recipe is simply scrumptious. Thank you so much for posting, Mellissa. Looking forward to more of your recipes.
★★★★★
Lyn says
February 8, 2017 at 12:19 pmIs the Almond Flour used in this recipe Blanched or Unblanched?
Mellissa Sevigny says
February 8, 2017 at 1:28 pmI 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
February 8, 2017 at 1:56 pmThank 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
January 10, 2017 at 3:50 pmIs this an E for THM?
Mellissa Sevigny says
January 11, 2017 at 7:37 amSorry, I’m not familiar with the THM guidelines so not sure where this would fall in!
Michelle says
January 3, 2017 at 4:07 pmI 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
January 4, 2017 at 2:18 pmsame here Michelle – did you make it last night with coconut flour?
Michelle says
January 6, 2017 at 6:35 pmNo I haven’t yet making tonight.
Cynthia says
January 2, 2017 at 9:19 amHappy new year, in the recipe says Por 8 portions. But for the nutrients info what is a portion? A cup?
Thank you
Mary says
October 26, 2016 at 6:17 pmI wish I would have seen this before my pork rind disaster last night.
Sheral Brewer says
August 20, 2016 at 11:53 amThis is awesome. First time making spaghetti squash perfect for low carb. Will make again.
★★★★★
Hawkce541 says
August 18, 2016 at 10:27 amAWESOME RECIPE. The sauce is amazingly simple and delicious. I’m used to the old school cooking it down on the stove all day. Great recipe except I didn’t have any leftovers. Everyone cleaned it out, to include my dad scraping the pan with a piece of garlic bread. God that bread smelled so good. Oh well, I kept my resolve and skipped the garlic bread.
★★★★★
Paulette says
August 5, 2016 at 8:10 pmThis was beyond incredible. I used chicken thighs, and they were great. I plan on serving this often! Thank you so much!
★★★★★
laurissa says
June 28, 2016 at 11:30 pmThis was absolutely delicious. My two and three year old got seconds and thirds. Make this people! Make it now! I swear you won’t be disappointed!
★★★★★
Cassie says
June 19, 2016 at 7:04 pmThis is one of my favorite low carb recipes so far!! My non-low carb husband and my gluten-free parents all adored it. Thank you!
★★★★★
Cara says
June 17, 2016 at 12:16 pmThis dish looks incredible, all of our favorite things! Do you think it would freeze well to be thawed and warmed up later? I am attempting to stockpile recipes that I can prepare just before our first baby arrives in January so that we have easy, delicious dinners ready without thinking!
Mellissa Sevigny says
June 17, 2016 at 3:10 pmI would just make sure you get as much liquid out of the spaghetti squash as possible before freezing, but yes it should freeze well Cara! And congrats on the upcoming new addition to your family! :)
Jessie says
May 3, 2016 at 1:21 pmhi! I just wanted to confirm that your carb counts are correct and how you are getting those counts. When I import your recipes into My Fitness Pal the carb counts are A TON MORE. I’m just very worried about making correct counts. Thanks!
★★★★★
Jennifer Galler says
May 7, 2016 at 9:05 amCould the tomatoes not been calculated as no sugar added???
Caitlin says
April 24, 2016 at 4:50 pmI made this recipe. The chicken was super tender and tasted amazing when I took it out of the frying pan. However, when I put it in the oven for 10 minutes to melt the cheese, the chicken totally dried out and got tough… I want to make it again because overall I love it. I think I might melt the cheese over the squash next time then put the pan fried chicken on top.
Summer says
March 31, 2016 at 1:18 amMade this tonight and OMG was it delicious! I’ve never had success breading chicken, so I was a bit turned off by that step, but this gave me the best crust I’ve ever achieved! Fed it to my picky, high-carb husband and he liked it! It was nice having the same thing for dinner for a change ^_^
★★★★★
Lisa Diaz says
February 29, 2016 at 9:50 amI’ve been wanting to make something similar to this for my readers on my website but can’t seem to find the Almond flour. When I do find a store that carries it I discover it is out of stock.
I’m thinking I should take the buy online route. Your dish looks absolutely yummy! I love when comfort food gets slimmed down.
Excellent recipe.
★★★★★
Hawkce541 says
June 27, 2016 at 3:04 pmAmazon has it and if you have Amazon prime you can have in 2 days free shipping.
Amy says
February 27, 2016 at 9:59 pmDelicious. Made this for company and received wonderful comments! I did have to double the recipe for the almond breading because I cut my chicken in quarter size pieces. We fought for the leftovers the next day. ;)
★★★★★
Muna Kenny says
February 24, 2016 at 5:25 amI’m not so creative on low carb dishes, I’m pinning your recipe to try later. Looks delicious :)
Allison says
February 23, 2016 at 10:29 pmAnother winner! The breading is delicious and my non-keto hubby had two helpings…which sort of interferes with my leftovers but I was just glad he loved it as much as I did. So good.
★★★★★
Jessica says
February 22, 2016 at 9:10 pmSigh – No spaghetti squash available in my country – I so wish I could try all the lovely recipes I see with it!
Michelle says
June 27, 2016 at 4:56 pmI wish I could mail you one! Could you get seeds and try to grow your own?
★★★★★
Kathy says
February 17, 2016 at 8:38 amHow do you cook the spaghetti squash? I have never tried it before.
Tanya says
February 23, 2016 at 2:35 pmYou can cut the sp.squash in half and scoop out the seeds, put it on lightly greased baking sheet open face down (or poke holes in a whole one and bake in a dish) Bake on 375F for approx 1 hour. Its ready when a fork or knife poke through easily. If you cooked it whole let cool a bit before cutting open and scooping the seeds out.
I absolutely LOVE Spaghetti squash… All by itself with butter, salt & pepper. Or to replace pasta. It’s delish!!
Lynne says
August 15, 2016 at 8:43 pmDepending on the size, steam on microwave with a 1/4 to 1/2 water in a 9×13 glass dish
Small 7 minutes–medium 9–large 12
I like mine with a but of crunch so I time mine for less than this
★★★★★
Lynne says
August 15, 2016 at 8:44 pmDepending on the size, steam on microwave with a 1/4 to 1/2 water in a 9×13 glass dish
Small 7 minutes–medium 9–large 12
I like mine with a but of crunch so I time mine for less than this
★★★★★
Helene says
February 16, 2016 at 5:07 pmIsn’t it funny how kids love spaghetti squash but adults hear SQUASH and refuse to even try it?!?
We even love it plain with just butter and onion & garlic powder or parmesan cheese.
★★★★
Ann S. says
February 16, 2016 at 12:40 pmLooks good. How many/much spaghetti squash did you use for this recipe? I have 1 large squash at home, but don’t know how many cups that would give me as I’ve never measured the amount before.
movita beaucoup says
February 16, 2016 at 7:53 amI adore spaghetti squash.
(That is all.)
Erica Kollman says
February 15, 2016 at 8:26 pmThis looks so good! If you have an Aldi in your area, they sell spaghetti squash for $1.99 each, not by the pound.
Lynne says
August 15, 2016 at 8:38 pmOr eggplant