I love Italian food. I mean… who doesn’t? One of my favorite Italian dishes is chicken parmesan. But, with things being so chaotic around the house right now, I thought it would be best if I could find a way to enjoy chicken parmesan as quickly and easily as possible. Chicken Parmesan Dip it is! Low carb, gluten free, and keto friendly.
This Chicken Parmesan Dip has all the pieces and parts of a chicken parmesan, but is put together in the form of a perfectly dipable dish! Cooked chicken, marinara, ricotta, mozzarella… and of course, parmesan! After all, you can’t have chicken parmesan without the parmesan.
This dish is pretty simple and standard as far as the ingredients go. I used up some leftover chicken breast that I tossed into my pressure cooker for a few minutes and shredded. But you could also use any cooked chicken breast that you desire. Rotisserie chicken would be a great source as well!
The only things I changed around to lighten this dip up was to use reduced fat cheeses where it was possible. Other than that, there’s not much guilt going on with this dip.
This dip would be best served with some whole wheat Italian bread or homemade whole wheat pasta chips. Fresh veggies would be another great option as well! I’m thinking fresh broccoli!
You can make this dip ahead of time and store it in the fridge until you’re ready to cook it up in the oven.
TheSkinnyFork.com Chicken parmesan in the form of a dip! Chicken, marinara, and plenty of cheeses make this delightful dish gluten free, keto friendly, and low carb. Prep Time: 5 Minutes • Cook Time: 25 Minutes
Servings: 8 • Serving Size: About 1/2 Cup • Calories: 205 • Fat: 13 g • Saturated Fat: 7 g • Carb: 7 g • Fiber: 1 g • Protein: 15 g • Sugar: 4 g • Sodium: 486 mg
• 3/4 C. Low Fat Ricotta Cheese
• 2 C. Marinara Sauce
• 1 C. Cooked & Shredded Chicken Breast
• 1 1/2 C. Reduced Fat Shredded Mozzarella Cheese
• 1/4 C. Grated Parmesean Cheese
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Italian Seasoning
• Salt & Pepper to Taste
Directions:
Preheat the oven to 350 degrees F.
Spread the 3/4 C. ricotta cheese over the bottom of a 8x8” or 9x9” baking dish.
Mix the 2 C. marinara with 1 Tsp. garlic powder, 1/2 Tsp. onion powder, 1/2 Tsp. onion powder, and salt & pepper to taste.
Top the ricotta with 1 C. of the marinara sauce, the 1 C. cooked chicken, and 1 C. of the mozzarella.
Cover with the remaining 1 C. of marinara, 1/2 C. mozzarella, and 1/4 C. parmesan cheese.
Place the dish into the oven to bake for about 20 minutes.
Cover with foil and bake for another 5 minutes for a melted cheesy dip, or place under the broiler for a more ‘crisp’ top to the dip.
Once done, remove from the oven and serve right away.
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
