I have been craving Italian food, especially Chicken Parmesan. With days spent nursing a baby, chasing a toddler, homeschooling my two oldest, taking care of my home, and running a business I don’t have a lot of time to invest in making dinner. Many days I throw chicken in the crock pot in the mornings with a little chicken broth not having a clue what I will end up making with it once it’s done. Earlier this week, I decided to add a little marinara sauce and cheese for an easy keto friendly meal. While you could make this Lazy Chicken Parmesan start to finish in the crock pot, I prefer the taste of the mozzarella and parmesan cheeses baked. In order to keep this keto friendly, I used a cheapo spiralizer to make zoodles. There are many larger countertop spiralizers, but I wanted something simple I could throw in my utensil drawer that wouldn’t take up space in my kitchen. I simply sauteed the zoodles in about a tablespoon of butter with salt, pepper, and Italian seasoning for just for a minute or two so they would taste like al dente noodles. It turned out so good. I also whipped up a batch of my Cheddar Garlic Biscuits for an amazing Italian keto friendly meal.
Note: The lowest carb marinara sauce I have found is Rao’s (4g). I haven’t found it locally, so Amazon is my best option.
Serves: 12
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- 4 cups cooked chicken breasts, shredded (I made mine in the slow cooker)
- 1 jar of marinara sauce
- 3 cups mozzarella cheese
- ¾ cup parmesan cheese
- 1 tablespoon Italian seasoning
- Preheat oven to 350 and grease a 13 X 9 casserole dish.
- Place cooked shredded chicken breasts in the bottom of
dish . - Pour the jar of marinara sauce on top.
- Sprinkle parmesan cheese then mozzarella cheese on top.
- Top with Italian seasoning.
- Bake for 20-25 minutes or until cheese is bubbly and starting to brown.
- Serve with
zoodles or spaghetti squash.
Nutritional Information based on MyFitnessPal app based on 12 servings – Calories 276, Fat 18.3g, Protein 24.8g, Carbs 4.3g – Fiber 0.5g = 3.8g Net Carbs
*Nutritional information does not count for zoodles or spaghetti squash since that would vary from person to person.
For more Keto Recipes, check out my Keto Recipe Index.
Whenever I made zoodles there is always a lot of water that puddles on the plate. Any suggestions for what I am doing wrong?
I drained them first. Veggies have a very high water content so that is pretty normal.
Salt it and let the salt pull the excess water out of the squash before you cook it.
Great tip. Thanks so much!
Don’t peel the skin off. It holds the water in. Cook it for only a couple minutes until warm to keep them from getting mushy.
Thanks for the tip!
How many ounces of sauce do you use?
I’m pretty sure it was a 24oz jar.
What is the serving size for this recipe? Looks delicious!
I didn’t measure. I just divided my casserole dish into equal servings.
What temperature do we bake this at?
I am looking for the temp as well.
Sorry about that! I have updated the recipe with the baking time. Thanks for bringing that to my attention.