Pieces of pan-seared chicken are baked in a thick, creamy tomato sauce and finished with a bubbling layer of mozzarella and parmesan. This casserole features a smooth sauce made from heavy cream and tomato paste, seasoned with garlic and Italian herbs for a classic flavor profile without any breading. Served hot, the dish is topped with melted, golden-brown cheese and fresh basil, offering a moist and indulgent texture in every scoop.

About This Recipe

The chicken breasts are cut into uniform chunks and seared in a skillet to develop a light golden color before being transferred to a baking dish. A mixture of heavy cream, tomato paste, and minced garlic is whisked together and poured over the meat to create a thick, pink-tinted base. As the dish bakes, the chicken finishes cooking in the liquid, which absorbs the herbs and spices from the seasoned cream.

The surface of the casserole is covered with a generous layer of shredded mozzarella and grated parmesan, which melts into a singular, stretchy crust. The heat of the oven causes the edges of the cheese to brown and the sauce to bubble up around the sides of the meat. This process allows the dairy to thicken further, resulting in a dense and cohesive texture where the sauce stays attached to the chicken as it is served.

You’ll see the white and golden cheese pulled into long strands over the reddish-pink tomato cream and chunks of chicken. The scent of toasted parmesan and dried Italian herbs is immediate, and the dish has a glossy, rich appearance on the plate. It is a substantial and filling meal where the sharpness of the parmesan balances the sweetness of the tomato, creating a savory and warm finish.

Why You’ll Love This Recipe

No breading and no marinara
Controlled carbs with classic chicken parm flavor
Creamy, cheesy, and filling
One-dish oven-baked meal
Easy to reheat and meal prep
Keto-friendly comfort food

What You’ll Need for This Keto Chicken Parmesan Casserole

2 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 cup heavy cream
3 tbsp tomato paste
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
¾ tsp salt
½ tsp black pepper
1½ cups shredded mozzarella cheese
¾ cup freshly grated parmesan cheese
2 tbsp chopped fresh basil or parsley (optional)

Step-by-Step Preparation

Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes until lightly golden but not fully cooked. Transfer to the baking dish.
Whisk heavy cream, tomato paste, garlic, Italian seasoning, paprika, salt, and black pepper until smooth.
Pour sauce over chicken and gently stir to coat evenly.
Top with mozzarella, then parmesan.
Bake uncovered for 30–35 minutes until chicken is fully cooked and cheese is melted and lightly golden.
Rest 5 minutes before serving. Garnish if desired.

FAQ

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay very juicy.
Is tomato paste allowed on keto?
In small, measured amounts it fits well into keto macros.
Can this be prepared ahead?
Yes. Assemble, refrigerate, and bake when ready.
How long do leftovers last?
Up to 4 days refrigerated in an airtight container.
Can this casserole be frozen?
Yes. Freeze after baking and cooling. Thaw overnight before reheating.

Variations & Substitutions

Use provolone instead of mozzarella
Add red pepper flakes for heat
Stir in sautéed mushrooms
Add thin zucchini slices under the chicken
Use dried basil if fresh isn’t available

Serving Suggestions

Zucchini noodles with butter
Roasted broccoli or cauliflower
Simple keto side salad

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