Our keto chicken parmesan casserole, made with cauliflower rice and diced chicken, is the easiest, one-pan dinner! Bursting with flavor, this healthy baked chicken parmesan casserole without pasta takes less than 30-minutes to make. It's a is a WHOLE LOTTA YUM!
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Easy Chicken Parmesan Casserole
With cauliflower rice instead of pasta, shredded chicken, 3 types of cheese, and a marinara sauce, this keto chicken parmesan casserole is perfect for a busy weeknight dinner!
Why you'll love this Chicken Parmesan Bake
- With no breading or pasta anywhere in this dish, keto chicken parmesan casserole is perfect for those who follow a low-carb lifestyle.
- Using pre-cooked, diced chicken saves you a ton of time and helps keep this low carb chicken parmesan casserole recipe a dinner you can make in under 30-minutes!
- With Italian seasoning and your favorite marinara sauce, you will get all of the flavors you know and love from traditional chicken parmesan without the extras you don't.
- Keto chicken parmesan casserole is also gluten-free and low-carb!
Keto casseroles are a great way to enjoy low-carb chicken dishes any night of the week! If you love low-carb chicken casseroles as much as we do be sure to check out our Sour Cream Chicken Enchilada Casserole our Fajita Chicken Bake, or our Easy Chicken Green Chili Casserole.
And definitely check out this low-carb chicken parmesan bake using whole pieces of chicken breast and topped with fresh mozzarella cheese!
Chicken Parmesan Casserole Recipe ingredients
- Olive oil
- Cooked chicken - Either cooked diced or shredded chicken will work, rotisserie chicken works too but it could make the dish a little saltier.
- Marinara sauce - use a sugar-free brand like Rao's to keep it low carb.
- Cauliflower rice- fresh or frozen will work just fine.
- Mozzarella cheese - Shredding your own cheese is always recommended, pre-shredded cheese costs more and adds starch as a filler (which increases the carbs)
- Shredded Parmesan
- Cream cheese- use full-fat cream cheese to help keep the carbs down. Check the labels of various brands also.
- Seasoning- Garlic salt, ground black pepper, Italian seasoning
Chicken Parm Casserole variations
Use broccoli rice instead of cauliflower rice.
Swap veggie rice for white rice if you are not following a low-carb lifestyle.
How to make Chicken Parmesan Casserole
Now that you know what we are cooking and what is going into it, let's get to cooking this amazing keto chicken parmesan casserole!
1. Prep Ingredients
If your chicken is fresh or frozen, be sure to boil, cool, and cube it before starting to prepare you dish.
2. Assemble
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat.
Add cauliflower rice to the pan and saute until cooked through.
Reduce the heat to medium-low. Add 4 oz of cream cheese, 1 teaspoon garlic salt, ½ teaspoon of black pepper, and ½ teaspoon of Italian seasoning. Stir until melted.
Stir in 1 ½ cups marinara sauce and 4 cups cooked chicken. Simmer until the entire casserole is heated through.
Top with 1 ½ cups shredded mozzarella and the ½ cup shredded parmesan.
3. Broil
Broil 1-2 minutes in the oven to melt and lightly brown your cheese.
Garnish (optional) pork rinds, shredded fresh basil, parmesan cheese, or crushed cheese crisps. The baked chicken parmesan casserole without pasta is also delish dolloped with extra marinara sauce on top. Enjoy!
Keto Chicken Parmesan Casserole tips
- This recipe is based on using pre-cooked chicken. We love to cook it in batches and then defrost it to make quick weeknight dinners. Rotisserie chicken should also work, it could be a little bit saltier so maybe cut back on added salt to the dish
- We used fresh cauliflower rice in the recipe, if you're using frozen you'll just need to cook it a couple minutes longer.
- Be sure your marinara sauce is low-carb, our favorite brand is Rao's since it doesn't add sugar like most grocery store brands (plus it tastes like homemade sauce).
- Use fresh mozzarella to keep the carb count as low as possible.
- If you love garlic, feel free to saute the cauliflower rice in minced garlic.
- Top with additional marinara sauce if you like your keto chicken parmesan casserole saucier.
- You can easily double this recipe and cook it in a 9x13 pan for a larger family or to have leftovers to use throughout the week.
What to serve with this Chicken Parmesan Bake
Keto chicken parmesan casserole is a one-pan dinner, but if you prefer to serve something with it a side salad or roasted vegetables would be ideal to stay low-carb. Potatoes also make a good side if you are serving guests who do not follow a low-carb lifestyle.
How to store Baked Chicken Parmesan Casserole
Store any leftovers in the fridge in an air-tight container and eat within 4-5 days.
Can Chicken Parm Casserole be frozen?
Yes, this low carb chicken parmesan casserole can be frozen for up to 3 months. Bake from frozen at 350F for up to one hour, until it reaches an internal temperature of 165F. Covering with foil for the first 30-45 minutes will help prevent the cheese from burning.
Chicken Parmesan Casserole FAQs
Whether your making a chicken parm casserole or baked chicken parmesan, if your chicken turned out tough it was probably overcooked.
To prevent this:
1. Pound the Chicken: Before cooking, pound the chicken breasts to an even thickness so that the chicken cooks evenly. This would just be for chicken parmesan and not chicken parm casserole.
2. Monitor Cooking Time: Avoid cooking the chicken for too long. Just cook it to an internal temperature of 165°F (74°C), or even a few degrees earlier since it continues cooking once pulled off the stove or from the oven.
3. Let it Rest: After cooking, let the chicken rest for 3-5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy texture.
4. Use an oven thermometer: Ovens can vary in temperature by up to 25 degrees! We highly recommend using an oven thermometer that hangs from one of the racks to know if your temp is accurate.
1. Name Origin: Chicken Parmesan, often referred to as 'Chicken Parm', is the American version of the Italian Chicken Parmigiana. The latter is derived from the Italian word 'parmigiana,' which refers to dishes cooked with Parmesan cheese and tomato sauce.
2. Cheese Type: In a traditional Chicken Parmigiana, Parmesan is the key cheese used, whereas Chicken Parmesan dishes in the U.S. often use both Parmesan and mozzarella.
3. Serving Style: Chicken Parmigiana is typically a standalone dish in Italy, often served more simply, focusing on high-quality ingredients. In contrast, Chicken Parmesan in the U.S. is frequently served over pasta or in a sub sandwich.
4. Regional Variation: Chicken Parmigiana is a classic dish in Italian cuisine, with roots tied to the regions of Campania and Sicily. Chicken Parmesan, on the other hand, is a popular dish in the United States and other countries.
More Keto Chicken Casseroles
Looking for more keto chicken casserole recipes?
- Sour Cream Chicken Enchilada Casserole
- Fajita Chicken Bake
- Easy Chicken Green Chili Casserole
- Creamy Green Chili Chicken Bake
Chicken Parm Casserole
An easy keto chicken parmesan casserole with riced cauliflower is an easy 30 minute dinner everyone will love. Made without pasta, this healthy chicken parm casserole recipe is low carb and gluten free too.
Ingredients
- 1 tablespoon olive oil
- 4 cups cooked chicken, diced
- 1 ½ cup marinara sauce (Rao's is great)
- 2 cups cauliflower rice
- 1+ cup mozzarella cheese, shredded (not pre-shredded)
- ½ cup shredded parmesan cheese
- 4 oz cream cheese
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- Garnish - fresh basil and more parmesan cheese
Instructions
- Add the olive oil to a cast iron skillet and heat it over medium heat.
- Add cauliflower rice to the pan and saute it until it's cooked through.
- Reduce heat down to medium-low. Add the cream cheese, garlic salt, pepper, and Italian seasoning and stir until melted.
- Stir in the marinara sauce and cooked chicken and simmer until the casserole is heated through.
- Top with shredded mozzarella and parmesan cheese. Broil for 1-2 minutes to melt and lightly brown the cheese.
- Garnish with fresh shredded basil and more parmesan cheese. Enjoy!
Notes
- We used a cast iron skillet since they can go from stovetop to broiler, not all cookware can get broiled. If you don't have one skip broiling the cheese.
- Double and cook in a 9x13 pan if you're serving a large group or want leftovers.
- We love to meal prep chicken to freeze for easy dishes like this. Rotisserie chicken is another alternative to get dinner on the table fast but it does add more salt.
- Rao's makes the best keto-friendly marinara sauce that has no added sugar, plus it tastes like homemade.
- Feel free to add an extra ½ cup of marinara to the dish if you want it to be a little saucier! We love to just drizzle extra heated sauce over the top before serving.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 411Total Fat 28gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 127mgSodium 862mgCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 5gProtein 31g
Sherrilee says
Made this like the recipe said. It was so good and easy. Definitely will make this again
Barbara says
Well, I didn't have any Mozzarella, garlic salt, or Italian seasoning. Plus, I didn't have an iron skillet so I couldn't finish it off in the oven. I sauteed my frozen cauliflower rice, added the other ingredients and just cooked it on top of the stove until everything heated through. I probably put in a cup or more of shredded parmesan and threw in some grated cheddar. It IS DELICIOUS!! I'm thinking I might add some sour cream next time as well. Had rotisserie chicken to use and this was perfect for it!
WholeLottaYum says
I'm so glad you loved this, Barbara! Jen
Sheila says
Do you use frozen River cauliflower?
WholeLottaYum says
Thanks for catching an error, Sheila! It's much appreciated. But YES! Specialty cauliflower that's harvested at the bottom of frozen river's is the best 😉 XO, Jen
Susan says
Easy to make and very tasty 😋
Lindsey says
Can I prep this and put it in the fridge overnight and pop it on the oven the next day to cook?
WholeLottaYum says
I think that would be fine to make ahead and bake the next day. It'll take a little longer in the oven.