Keto Chicken Parmesan Casserole Recipe
The Keto Chicken Parmesan Casserole is a delicious twist on the classic Italian favorite, made with keto-friendly ingredients. It features tender chicken breasts coated in a savory almond flour and Parmesan cheese mixture, layered with marinara sauce and gooey mozzarella cheese. Baked to perfection, this casserole is a flavorful and satisfying low-carb meal option. Garnish with fresh basil for a pop of color and serve alongside a side salad or keto-friendly vegetables for a complete and satisfying meal. Enjoy the rich flavors and comforting goodness of this keto-friendly Chicken Parmesan Casserole!
Equipment
- Baking dish Use a standard-sized baking dish, such as a 9x13 inch casserole dish, to assemble and bake the casserole.
- Mixing bowls Have at least two mixing bowls on hand—one for dredging the chicken in the almond flour mixture and another for mixing marinara sauce or other ingredients.
- Meat pounder Use a meat pounder or a heavy-bottomed pan to pound the chicken breasts to an even thickness for even cooking.
- Cooking utensils You'll need a spatula or tongs for flipping and handling the chicken as it cooks.
- Stovetop and oven You'll use the stovetop for browning the chicken and the oven for baking the casserole until the cheese is melted and bubbly.
Ingredients
- 4 Boneless Skinless Chicken Breasts (about 1.5-2 pounds)
- 1 cup Almond Flour
- 1 cup Grated Parmesan Cheese
- 2 Cups Shredded Mozzarella Cheese
- 2 Cups Sugar-Free Marinara Sauce
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Garlic Powder
- Salt and pepper to taste
- 2-3 Teaspoons Olive Oil
Optional
- Fresh Basil for Garnish
Instructions
- Preheat your oven to the specified temperature and prepare a baking dish by greasing it lightly.
- Pound the chicken breasts to an even thickness using a meat pounder or a heavy-bottomed pan.
- In a bowl, combine almond flour, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast in the almond flour mixture until coated evenly.
- Brown the coated chicken breasts in olive oil until they develop a golden crust on both sides.
- Layer the browned chicken breasts in the prepared baking dish, spreading marinara sauce and shredded mozzarella cheese between the layers.
- Repeat the layers until all chicken breasts are used, ensuring to top the final layer with marinara sauce and remaining mozzarella cheese.
- Bake the casserole in the preheated oven until the cheese is melted, bubbly, and the chicken is cooked through.
Notes
Here are some important notes for making Keto Chicken Parmesan Casserole:
- Chicken Thickness: Pound the chicken breasts to an even thickness before coating them. This ensures even cooking throughout.
- Almond Flour Mixture: Make sure to coat the chicken evenly with the almond flour, Parmesan cheese, and spices mixture for a crispy crust.
- Browning Chicken: Brown the coated chicken breasts in olive oil until golden to add flavor and texture to the dish.
- Layering: Alternate layers of chicken, marinara sauce, and mozzarella cheese in the baking dish for a well-balanced casserole.
- Baking Time: Bake the casserole until the cheese is melted and bubbly, and the chicken is cooked through. Check for doneness using a meat thermometer if needed.
- Garnish: Garnish the finished casserole with fresh basil for a pop of color and added freshness.
- Serving: Serve the casserole hot alongside a side salad or keto-friendly vegetables for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.