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
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
- Category: Low Carb Chicken Recipe
- Cuisine: Italian
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Elaine says
Which is better for the Parm cheese, the fresh grated cheese in a bag or the fine powdery stuff in the green can?
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!