Go Back
–+ servings
Easy low carb chicken parm casserole fresh out of the oven with bubbly mozzarella

Easy Low Carb Chicken Parm Casserole Recipe

A high-protein, keto-friendly twist on a classic. This imperfectly perfect one-dish meal skips the breading but keeps all the cheesy, saucy goodness. Perfect for a quick weeknight dinner that the whole family will actually eat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American, Low Carb
Calories: 342
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large chicken breasts butterflied for faster cooking
  • 1 cup cottage cheese the "secret" for extra creaminess
  • 1/4 cup sour cream
  • 1 cup low-carb marinara sauce look for "no sugar added"
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Seasonings: Salt black pepper, oregano, and a pinch of cayenne pepper (optional for a little kick)

Equipment

  • 9x13-inch Baking Dish: For assembling and baking the casserole.
  • Small Mixing Bowl: To combine the cottage cheese and sour cream.
  • Whisk or Spoon: For mixing the creamy layer.
  • Chef's Knife: Essential for butterflying the chicken breasts.
  • Instant-Read Thermometer: The best way to ensure the chicken is cooked perfectly to 165°F without drying it out.
  • Microplane or Fine Grater: (Optional) If you are using a block of Parmesan cheese for that fresh-grated flavor.

Method
 

  1. Prep the Oven: Preheat your oven to 400°F.
  2. Prepare Chicken: Butterfly your chicken breasts so they are thinner and cook more evenly. Season both sides with salt and pepper, then place them in a 9x13 baking dish.
  3. The Creamy Layer: In a small bowl, stir together the cottage cheese and sour cream. Spread this mixture evenly over the top of the chicken breasts.
  4. Sauce it Up: Pour the marinara sauce over the creamy layer, spreading it to the edges.
  5. Cheese and Season: Sprinkle the mozzarella and Parmesan cheese generously over the top. Finish with a dusting of oregano and a pinch of cayenne pepper.
  6. Bake: Bake for 20–30 minutes. You’re looking for an internal temperature of 165°F and cheese that is bubbly and starting to brown.
  7. Rest: Let it rest for 5 minutes before serving to let the juices settle.

Nutrition

Calories: 342kcal

Notes

No Breadcrumbs, No Problem: By swapping breading for the cottage cheese and sour cream layer, you keep the chicken incredibly moist while keeping the carb count very low.
Cooking Tip: If you choose not to butterfly the chicken, you'll likely need to add another 10–15 minutes to the bake time.
Meal Prep: This reheats beautifully in the microwave for lunch the next day!

Tried this recipe?

Let us know how it was!