Chicken Parmesan Casserole – Low Carb & Gluten Free

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5 from 140 votes

Chicken Parmesan Casserole - Low Carb & Gluten Free

1 hour
Calories 340kcal


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup almond flour
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 3 tablespoons olive oil (for frying)
  • 4 cups spaghetti squash (for frying)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon dried parsley
  • 1 1/2 cups marinara sauce (for frying)
  • 6 ounces fresh mozzarella
  • fresh basil (for frying)


  • For the chicken: Cut the chicken into 2 inch pieces.
  • In a small bowl, beat the egg.
  • Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
  • Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture – then remove to a clean plate.
  • Heat the oil in a nonstick saute pan until hot.
  • Cook the breaded chicken pieces on both sides until golden brown.
  • Remove to a paper towel-lined plate.
  • Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat.
  • Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
  • Spread the cooked chicken pieces over the top of the squash.
  • Spoon the marina sauce over the chicken and squash.
  • Cut or tear the mozzarella into pieces and place them over the chicken.
  • Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through.
  • Garnish with fresh chopped basil and serve hot.


Calories: 340kcal

Originally posted 2019-02-20 18:14:56.

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