Low Carb Chicken and Kale Parm Casserole

25 ratings

Some classic home cooking can really hit the spot. This dish may be a few tomatoes shy of a traditional chicken parmesan or lasagna, but this keto version tastes just as good. The chicken is tender, and the kale is a low-carb option for filling the casserole with a little crunch. Best of all, the dish is loaded with melty cheese to hold all the ingredients together.

Net Carbs

5.4 g
Fiber

1.1 g
Total Carbs

6.5 g
Protein

30.6 g
Fats

27 g

394 cals

Quantity

Serving Size

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Chicken Thigh

24 oz, boneless, raw
Salt

1 teaspoon
Black Pepper

1 tsp
Olive Oil

1 tablespoon
Kale Raw

2 cup, chopped
Salt

1 teaspoon
Black Pepper

1 tsp
Butter

1 tablespoon
Cheese Ricotta Whole Milk

1-½ cup
Basil Fresh

6 leaves
Shredded Parmesan Cheese

1-¼ cup

Step 1

Preheat an oven to 375 degrees. Lay the chicken thighs on a flat surface and pound them flat to no more than a ½-inch thickness. Sprinkle the first amount of salt and pepper across the chicken thighs.
Step 2

Heat the olive oil in a large skillet, and cook the chicken thighs until they’re golden brown - about 4 minutes per side. Set the chicken thighs on a flat surface to cool.
Step 3

In a 8x10 baking dish, spread out 1 c. of chopped kale, ½ tsp of salt, ½ tsp of pepper, and ½ TB of butter, as shown.
Step 4

Place about ⅓ of the chicken thighs over the kale. You can slice the chicken thighs in half to spread it out more evenly. Spread ⅓ of the ricotta over the exposed chicken and kale, and top it off with half the basil, chopped.
Step 5

Repeat steps 3 and 4 to make a second layer. Then, spread the remainder of the chicken thighs and ricotta over the top. Sprinkle the parmesan cheese over the top of the baking dish. The melted cheese will act as the glue for this recipe.
Step 6

Bake the casserole, uncovered, for 25 minutes. Let the baking dish cool slightly before slicing into six slices. Enjoy!

Comments 20

MaterUrsa a month ago

This was sooo good! I used chicken breast sliced thin (because they were on sale) and added a little garlic powder and Italian seasoning. I could've licked the plate! I'll definitely be making this again.

0
PropitiousKetone238883 3 years ago

Can I do mozzarella cheese? I love the taste of that cheese! Will it mess up my fat marcos at all or same doesn't matter with cheese? I noticed using breast did, thigh are suggested.

0
PropitiousCauliflower369044 3 years ago

Very delicious! I used sundried tomato & basil chicken breasts from Aldi, sliced thin. The whole family loved it. Would make again for sure!

2
Steph 4 years ago

Can I use cream cheese or cheddar instead of ricotta?

1
- recipewriter 4 years ago
  
  cream cheese would sub in well here!
  
  1
Shane0Mac 4 years ago

This is wonderful thank you for the recipe! I added italian seasoning and fresh garlic to the ricotta to give it a lil extra kick!

7
Mlar6983 4 years ago

I sprinkled some garlic and onion powder over the kale. Family gobbled it up!

3
Jherring 5 years ago

This recipe lacks seasoning/flavor. The amount of fresh basil in the recipe isn’t enough to flavor the whole thing, especially since ricotta is so bland. After eating the initial slice I’d give it 2 stars, but it was easily saved by adding a tablespoon of low carb pasta sauce over the serving. I’m sure pesto would taste great on this too! I’ll makenit again and next time mix in Italian seasoning with each layer of ricotta.

2
GSDfan 5 years ago

I prefer chicken breasts. Will a simple substitution work?

2
- recipewriter 5 years ago
  
  Your fat macros will lower slightly, but yes simply substitute with chicken breast!
  
  3
Jodi 5 years ago

Very delicious

0
TammyLin 5 years ago

Would frozen kale work for this recipe?

1
- kathyyax52ea 3 years ago
  
  I'm going to try thawing frzn kale & draining liquid before using in recipe.
  
  0
- recipewriter 5 years ago
  
  Hi there, I would suggest avoiding frozen kale. It would need to be thawed before using, and it will likely not measure out to be the same amount as fresh kale, since it will be holding water. Adding frozen kale to this casserole would leave you with a lot of liquid. Hope this helps!
  
  0
Alicia 6 years ago

I also substituted spinach for the kale.

4
Intrepidatious 6 years ago

I made this and substituted Spinach for the Kale. It is delicious! Filling even with a small piece , it really hits the spot! Definitely making it again!

0
darktowervii3ea7 6 years ago

Would love to know the. Carb, protein. etc

0
- Ameedah 5 years ago
  
  Its below
  
  0
CyclingCowgirl 6 years ago

This is a great game recipe! Family loved it! I will making this again!

0
merrimacpete16f9 6 years ago

Very good. Added zucchini too.

1

Low Carb Chicken and Kale Parm Casserole

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Comments 20