Chicken Parmesan Casserole – Keto, Low Carb & Gluten Free

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Fried nuggets of chicken breaded in a Low Carb and Keto friendly coating, baked in homemade marinara sauce and topped with gooey mozzarella cheese!

This is a different take on the more traditional Chicken Parmesan that I make.  I use a similar breading, but instead of large filets, I cut the chicken into bite size nuggets.

I mix in my Homemade  Marinara Sauce, grated parmesan cheese (which is also in the breading) and top it with shredded mozzarella cheese.  It’s baked in the oven until the cheese is golden and you can serve with your favorite vegetable or salad.

The chicken breading that I use is so full of flavor, you can actually use part of this recipe to make just the chicken nuggets and pair with your favorite Keto/Low Carb dipping sauce.  Just be sure to cook the nuggets through on the stovetop.

Ingredients

2 cups shredded mozzarella cheese

2 cups Marinara Sauce

For the Chicken

4 boneless skinless chicken breasts, cut into 1 inch cubes

1 cup almond flour

1/2 cup ground pork rinds (plain)

11/4 cups grated parmesan cheese (divided)

2 teaspoons garlic powder

1 tablespoon dried parsley

1/2 teaspoon dried basil

1/4 teaspoon oregano

1/4 teaspoon fresh ground pepper

1/2 teaspoon salt

2 eggs, beaten

Keto friendly oil of your choice (for frying)- I used olive oil

Preparation

Preheat oven to 400F.

Grind the pork rinds in a food processor or mini chopper.  Remove and set aside.

Add cubes of parmesan cheese and grind till you get a granular consistency, similar to the pork rinds.

Add all the dry ingredients (including 1 cup of the grated parmesan cheese, reserving 1/4 cup) in a bowl and mix using a hand whisk or fork, until well combined.

Set up your breading station with the chicken, beaten eggs and breading mixture.

Dip each piece of chicken into the egg and then into the breading mixture.

Heat a large skillet to medium-high heat and fry the chicken in a little bit of olive oil, for a few minutes on each side.  They don’t need to be cooked through, they will finish cooking in the oven.  Remove and allow to drain on paper towels.

Pour the nuggets into a large mixing bowl.

Add in the marinara sauce and 1 cup of the shredded mozzarella cheese, then toss to combine.

Pour the mixture into a  9″ x 14″ casserole or glass baking dish that has been sprayed with non stick spray.

Top with the remaining 1/4 cup of grated parmesan cheese.

Then add the 1 cup of mozzarella cheese, then bake for 25 minutes or until the cheese is slightly golden.

Allow to cool slightly before serving.

More great Keto and Low Carb casseroles…

Loaded Creamy Cauliflower Casserole

Chicken Cordon Bleu Casserole

Easy Sausage and Pepper Breakfast Casserole

Chicken Broccoli Casserole

Chicken Florentine Casserole

Chicken Alfredo Casserole

Makes 8 Servings

Macros- Fat 20 grams – Protein 39 grams – Carbs (net) 4 grams

Note: Macros do not include the oil used for frying.  Be sure to recalculate based on the oil that you decide to use.

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Chicken Parmesan Casserole - Keto, Low Carb & Gluten Free

This is a different take on the more traditional Chicken Parmesan that I make.  I use a similar breading, but instead of large filets, I cut the chicken into bit size nuggets.  I mix in my Homemade  Marinara Sauce, grated parmesan cheese (which is also in the breading) and top it with shredded mozzarella cheese.  It's baked in the oven until the cheese is golden and you can serve with your favorite vegetable or salad. The chicken breading that I use is so full of flavor, you can actually use part of this recipe to make just the chicken nuggets and pair with your favorite Keto/Low Carb dipping sauce.  Just be sure to cook the nuggets through on the stovetop.

Course Main Course

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 8

Ingredients

• 2 cups shredded mozzarella cheese
• 2  cups  Marinara Sauce
• For the Chicken
• 4 boneless skinless chicken breasts cut into 1 inch cubes
• 1 cup  almond flour
• 1/2 cup ground pork rinds plain
• 11/4 cups grated parmesan cheese divided
• 2 teaspoons garlic powder
• 1 tablespoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon oregano
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 2 eggs beaten
• Keto friendly oil of your choice for frying- I used olive oil

Preparation

• Preheat oven to 400F.
• Grind the pork rinds in a food processor or mini chopper.  Remove and set aside.  Add cubes of parmesan cheese and grind till you get a granular consistency, similar to the pork rinds.
• Add all the dry ingredients (including 1 cup of the grated parmesan cheese, reserving 1/4 cup) in a bowl and mix using a hand whisk or fork, until well combined.
• Set up your breading station with the chicken, beaten eggs and breading mixture.  Dip each piece of chicken into the egg and then into the breading mixture.
• Heat a large skillet to medium-high heat and fry the chicken in a little bit of olive oil, for a few minutes on each side.  They don't need to be cooked through, they will finish cooking in the oven.  Remove and allow to drain on paper towels.  Pour the nuggets into a large mixing bowl.  Add in the marinara sauce and 1 cup of the shredded mozzarella cheese, then toss to combine.
• Pour the mixture into a  9" x 14" casserole or glass baking dish that has been sprayed with non stick spray.  Top with the remaining 1/4 cup of grated parmesan cheese and 1 cup of mozzarella cheese, then bake for 25 minutes or until the cheese is slightly golden.
• Allow to cool slightly before serving.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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