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Keto Chicken Parmesan Casserole (Gluten-Free Easy Dinner)
Allison Bryant

Keto Chicken Parmesan Casserole

Indulge in a comforting, high-protein Italian favorite without the refined carbs. This gluten-free masterpiece features tender, almond-flour crusted chicken breast served over a bed of roasted, herb-infused spaghetti squash, all smothered in savory sugar-free marinara and melted mozzarella cheese. It is a satisfying, nutrient-dense dinner that keeps your keto goals on track while delivering all the classic flavors of authentic Chicken Parm. Perfect for busy weeknights when you need a hearty, family-friendly meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 2 large boneless, skinless chicken breasts
  • 1 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 large egg, beaten
  • 2 cups sugar-free marinara sauce
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half, remove seeds, roast for 40 minutes, then scrape into strands and mix with olive oil, salt, pepper, and herbs before placing in a baking dish.
  3. Whisk egg in a shallow bowl.
  4. Mix almond flour, parmesan, and spices in a second bowl.
  5. Dredge chicken in egg, then coat thoroughly in the almond flour mixture.
  6. Heat olive oil in a skillet and pan-fry chicken until golden brown on both sides.
  7. Layer the fried chicken over the spaghetti squash base in the casserole dish.
  8. Pour the sugar-free marinara over the chicken and top with shredded mozzarella.
  9. Bake at 400°F for 15-20 minutes until the cheese is bubbling and golden.

Notes

Ensure the spaghetti squash is well-drained after roasting to avoid a watery casserole.
You can add fresh chopped parsley as a garnish before serving.
Store leftovers in an airtight container for up to 3 days in the refrigerator.