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Low Carb Chicken Parmesan Casserole Gluten Free


Chicken Parmesan is one of Mr. Hungry’s favorite meals, and since Hungry Jr. and I both love it too, I make it pretty often.  Making our favorite chicken parmesan recipe over to be low carb and gluten free was relatively easy, and the difference in taste and texture is almost unnoticeable!

 

 

To make this low carb chicken parmesan casserole, I replaced the traditional Italian style bread crumbs with a mixture of almond flour, grated parmesan cheese and some herbs and spices – this is now my go-to breading for chicken, pork chops, and even low carb fried eggplant when I’m not in the mood for meat.

Sometimes the guys eat pasta and I just make the spaghetti squash on the side for myself, but in this recipe I decided to do it casserole style.  Because I wanted to be able to spoon out portions easily, I cut the chicken into smaller chunks before breading and frying it.

 

 

Smaller chunks of chicken also means more delicious fried coating to chicken ratio, which is always a bonus in my opinion!

Crispy chicken chunks, bright tangy tomato sauce, oozy mozzarella cheese, all nestled into sweet ribbons of spaghetti squash – can you think of anything more delicious and comforting right now???

ME EITHER.

This low carb chicken parmesan recipe is guaranteed to be a hit with kids and picky husbands – and it’s perfect for entertaining your gluten free friends as well!

 

 

Since spaghetti squash can get pricey depending the season, you can also opt to make this low carb chicken parmesan with just the cheese and sauce and then serve it over spiralized zucchini noodles, or even regular pasta for family members who aren’t low carb or gluten free.

As mentioned above, this easily translates to eggplant parmigiana for those of you looking for a vegetarian option (or if you just love eggplant like I do!)

 

 

Had a little too much fun and need to drop some pounds?  Get started today with my free low carb and keto menu plans to kick start your weight loss in 2016!

 

 

 

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Ingredients :

  • 1.5 lbs boneless skinless chicken breast
  • 1 egg
  • 1/2 cup almond flour
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 3 Tbsp olive oil for frying
  • 4 cups cooked spaghetti squash, well drained
  • 1 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/2 Tbsp dried parsley
  • 1.5 cups (or low sugar jarred sauce)
  • 6 ounces fresh mozzarella
  • Fresh basil, chopped (optional for garnish)

Instructions :

  1. Cut the chicken into 2 inch pieces.
  2. In a small bowl, beat the egg.
  3. Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Spread the cooked chicken pieces over the top of the squash.
  8. Spoon the marina sauce over the chicken and squash.
  9. Cut or tear the mozzarella into pieces and place them over the chicken.
  10. 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.

Written by Healthy Cat

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