Keto Chicken Parmesan Casserole
A comforting, bakery-worthy casserole that captures all the classic flavors of chicken parmesan—without the breadcrumbs and carbs. Juicy chicken, a creamy parmesan sauce, spinach for color, and a melt-in-your-mouth mozzarella topping come together in one pan for an easy weeknight dinner or weekend treat. It’s keto-friendly, freezer-friendly, and family-approved.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cream cheese, softened
- 3/4 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1/2 cup low-carb marinara sauce
- fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and season with Italian seasoning, salt, and pepper. Sauté until the chicken is lightly browned and almost cooked through, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant. Remove the skillet from heat.
- In a separate bowl, whisk together the cream cheese and heavy cream until smooth. Fold in the chopped spinach and grated parmesan until evenly combined.
- Pour the creamy sauce over the chicken in the skillet or transfer to the prepared baking dish. Stir to coat evenly.
- Spread the low-carb marinara sauce over the top, then sprinkle with shredded mozzarella and a little extra parmesan.
- Bake in the preheated oven for 18-22 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
- If you like a crisper top, switch to the broil setting for 1-2 minutes at the end, watching carefully to prevent burning.
- Garnish with fresh basil or parsley if you have it. Let stand for 5 minutes before serving to allow the flavors to settle.