Description
A low-carb, keto-friendly version of classic chicken parmesan, baked into a cheesy, hearty casserole with no breading or pasta.
Ingredients
Scale
- 2 lbs cooked shredded chicken breast
- 1 cup sugar-free marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil (for greasing)
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Spread shredded chicken evenly in the bottom of the dish.
- Sprinkle garlic powder, Italian seasoning, and red pepper flakes over the chicken.
- Pour marinara sauce evenly over the top of the chicken layer.
- Sprinkle mozzarella cheese over the sauce, then top with Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Turn on the broiler for 2–3 minutes to brown the top, if desired.
- Garnish with fresh basil and serve hot.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- Choose a marinara sauce with no added sugar (look for <5g net carbs per serving).
- Add cooked spinach or mushrooms for extra vegetables.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg