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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Mary says
I wish I would have seen this before my pork rind disaster last night.
Sheral Brewer says
This is awesome. First time making spaghetti squash perfect for low carb. Will make again.
Hawkce541 says
AWESOME 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
This was beyond incredible. I used chicken thighs, and they were great. I plan on serving this often! Thank you so much!
laurissa says
This 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
This 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
This 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
I 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
hi! 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
Could the tomatoes not been calculated as no sugar added???
Caitlin says
I 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
Made 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 ^_^