Keto Chicken Parmesan Casserole (No Breading, No Marinara) delivers classic chicken parm flavor without breadcrumbs or sugary sauce. Tender chicken baked in a creamy tomato-based sauce with mozzarella and parmesan. Easy low-carb comfort food perfect for keto dinners and meal prep.

About This Recipe

Keto Chicken Parmesan Casserole (No Breading, No Marinara) is a low-carb take on classic chicken parmesan, designed for simple home cooking without the usual high-carb components. Traditional versions rely on breaded chicken and sugary marinara sauce, which quickly push carbs out of keto range. This casserole keeps the familiar flavor profile while simplifying both ingredients and preparation.

Instead of breadcrumbs, the chicken is cut into small pieces and baked directly in the sauce, allowing it to stay tender and evenly coated. A controlled amount of tomato paste provides the signature tomato flavor without the excess sugar found in most marinara sauces. Combined with heavy cream, garlic, and Italian seasoning, the result is a smooth, rich sauce that feels indulgent while remaining keto-friendly.

The cheese layer replaces the need for breading entirely. Mozzarella adds melt and structure, while parmesan brings sharpness and depth. Everything bakes together in one dish, creating a cohesive casserole rather than individual portions. This makes the recipe easier to serve, easier to reheat, and more suitable for meal prep.

This dish works well for busy weeknights, family dinners, or batch cooking for the week ahead. It pairs easily with simple low-carb sides like roasted vegetables or zucchini noodles and reheats without losing texture. The focus is on practicality, consistency, and flavor—delivering a comforting keto dinner without unnecessary steps or ingredients

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

Ingredients

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)

Instructions

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.

Nutrition (per serving)

Calories: ~520
Fat: 38g
Protein: 40g
Net Carbs: ~5g

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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