- Created By Liv Banks
- Updated October, 2025
Okay, friend, you know I’m always up for a little kitchen fun, right? Especially when it ends with a simple dinner and happy faces! So, I’m officially kicking off a casserole series here on the blog! So, if you love casseroles, you’ve come to the right place; make sure to bookmark this keto chicken parmesan casserole so you can make it soon.
Add This Keto Chicken Parmesan Casserole Recipe To Your Menu
We’re talking hearty and satisfying keto casseroles, made with chicken, ground beef and vegetables, and always family-friendly versions that’ll save your sanity on those crazy weeknights. That’s right, you simply add pasta or rice to these keto casseroles for your non-keto family members, and they won’t even know it’s meant to be a keto dish. 
Seriously, what’s not to love about casseroles? They’re basically a one-pot party, which means less scrubbing and more time for, well, everything else! Plus, I swear half my friends are keto these days, so I’m always whipping up something they can enjoy. I’m not strictly keto myself, but I can totally get behind a tasty low-carb dinner!
This keto chicken parmesan casserole is inspired by them. It is one of their favorites. I’ve included instructions for using a slow cooker and a pressure cooker. Speaking of pressure cookers…Seriously, if you don’t have one yet, where have you been hiding? Back in Bedrock, cooking over an open fire like Wilma Flintstone? I’m just teasing, but I’m also serious. As a busy mom/wife/trainer, my “Instant Pot Duo 7-in-1” pressure cooker is my sanity-saver! I’ve tried lots of different once throughout my food adventures, but this one is the best by far. This one is good for 4-6 people or meal prep. You need one in your life, trust me.
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Why You’ll Love This Keto Chicken Parmesan Casserole
This keto chicken parmesan casserole is a lifesaver! It’s a hearty meal packed with simple ingredients. This delicious cheesy casserole will become a new family favorite. Forget those boring beige starchy meals that leave you feeling bloated.
Say hello to a plate full of flavor, light but so satisfying that you won’t be hungry till lunchtime tomorrow. Speaking of which, yes, you can definitely meal prep and pack this casserole into containers like these ones and reheat it the next day, it’s actually even better as the flavors meld together overnight.
We are adding vegetables and good-quality protein to this keto chicken parmesan casserole. This is ideal for a healthy lifestyle. Plus, this parmesan chicken casserole will win over even the picky eaters. Trust me, I know picky eaters.
Cooking Options: Slow Cooker and Pressure Cooker Keto Chicken Parmesan Casserole
Here’s how to adapt this recipe for your favorite appliances:
Slow Cooker:
Follow steps 2 and 4 from the recipe card to sear in the flavor. Place all ingredients in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add cheese during the last 30 minutes of cooking.
Pressure Cooker:
Follow steps 2 and 4 from the recipe card to sear in the flavor. Add 1/2 cup of water or chicken broth to the pot. Place all ingredients in the pressure cooker. Cook on high pressure for 10 minutes. Do a quick pressure release. Stir in the cheese and let it melt before serving.
Do not add the cheeses right away, as they may stick to the bottom of the pressure cooker.
You won’t be layering the ingredients like you do in a baking tray; instead, you will mix everything in so it cooks through evenly.
Serving Suggestions and Storage
Serve this delicious cheesy casserole with a green salad or green beans. You can also make spaghetti squash. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the non-keto family members, throw it over some cooked pasta or steamed rice. They will love it and will never know you found it in my keto casserole collection.
Other Keto Casserole Recipes
Keto Chicken Broccoli Casserole.
Keto Chicken Mushroom & Spinach Casserole.
Keto Chicken Artichoke Casserole.
Keto Taco Casserole Recipe With Keto Tortillas.
Keto Ground Pork Casserole Recipe.
Nutritional Information
Each serving (approx. 1/8 of the casserole) contains:
- Calories: 350
- Fat: 20g
- Protein: 32g
- Net Carbs: 5g (total carbs minus fiber)
Disclaimer: Nutritional information may vary.
Final Thoughts
This keto chicken parm casserole is a winner. It is healthy, delicious, and easy to make. It brings the flavors of an Italian restaurant to your table. Ditch the garlic bread and embrace this low-carb delight. It won’t spike your blood sugar. Your whole family will love it. I know my family members do. Next time, I’ll add some mushrooms!
And hey please do me a favor, let me know in the comments what type of casserole you’d like me to experiment with next? What is your favorite protein for casserole bases?
Keto Chicken Parmesan Casserole Recipe
Equipment
Ingredients
- 1.5 lbs skinless chicken breast or chicken thighs. Cut into bite-sized pieces.
- 1 medium head of cauliflower (you can use frozen cauliflower rice too, but squeeze and drain as much mosture as possible)
- 30 ounces no added sugar marinara or your favorite pasta sauce
- 2 cups shredded gooey mozzarella cheese
- 1 cup grated parmesan cheese
- 2 cloves of minced fresh garlic or from the jar is ok too
- 1/2 cup of freshly chopped onion (chop finely)
- 3 tbspns olive oil for sauteeing vegetables and searing the chicken pieces
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- Fresh basil for garnish optional
- 2 medium eggplants (sliced lenghtwise) (opitonal, good for absorbing the juices)
- 2 tbsp olive oil addiitonal, for eggplant only
Instructions
- Preheat oven to 350°F (180°C).
- First, if using frozen cauliflower, drain out as much moisture from it as possible; otherwise, the casserole may become too watery. Set aside in a bowl to add in later.
- If using eggplant, cut off the stems and slice into 1/2 inch (1 and 1/2cm) slices lengthwise. These will be used like lasagna layers in the casserole.
- It is best to pre-grill or pre-roast the eggplants a little for about 15 minutes in the oven to make them a bit golden and semi-cooked. Don't let them get too soft, otherwise, it may be difficult to layer later, as they may break apart. Use the extra 2 tablespoons of olive oil for the eggplant as per the ingredients list.
- Set the grilled/roasted eggplant slices aside on a paper towel to remove excess moisture.
- Heat a large skillet over medium-high heat. Cook the chicken with one tablespoon of olive oil, just to sear it and make it golden. Don't cook it all the way through. Remove from the pan together with all the juices, set aside in a bowl.
- To the same pan, add the remaining olive oil and saute the onions, garlic and Italian herbs just to brown them a little.
- Add the chicken back in. Mix it all up and turn off the stove.
- In a casserole dish, first layer eggplant to cover the bottom of the dish. Then layer the precooked chicken with onions, garlic and herbs.
- On top of chicken layer the cauliflower, then marinara sauce and finally the cheeses.
- Repeat the layers again if the height of the casserole dish allows. Finishing with the cheese on top.
- Cover the casserole dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is desired color. You want a golden brown, bubbly top.
- Garnish with fresh fresh basil before serving.
4 Responses
Hi, just to clarify please. The chicken in the sautee pan, should it be fully cooked before putting it into the oven? You said just sear, but also, don’t overcook it. If it’s fully cooked going into the oven, wouldn’t it be over cooked and rubbery after 35 minutes? This sounds like a delicious recipe and I’d like to try it, but I want to get it right.
I just recently found your blog and I tried the keto cabbage and ground beef. That was great. I actually used both ground pork and ground beef and it turned out very well. Thanks for these very helpful recipes.
Just give it a slight golden brown color by searing it, but don’t cook it through. You are right if it’s fully cooked it will cook for too long, so it should be pretty much raw in the middle going into the oven. The searing will just seal the flavor a bit. And yes, the cabbage casserole has been of of my favorites too, I made it with cheese and without and both turned out nice. Just depends on what you like. Without the cheese I added a little Apple cider vinegar for a bit of acidity, but if using cheese than don’t. Let me know how the Chicken Parmesan goes. 😋
Delicious and easy to make. I love your other casseroles.
That’s awesome Jess. Glad you are enjoying them as much as I do.