Creamy Parmesan Carbonara Chicken

This Creamy Parmesan Carbonara Chicken is the best suggestion for those whom are following Keto diet. It contains low carb and low fat. It is not only perfect for the diet process but also great for daily meal. It is crispy, golden chicken fillets soak up a carbonara inspired sauce. This dish hits the mark on all two. It is great, right? So, this is also a new chicken recipe loved by the entire my family now!

If you are big fan of chicken, the dish is the good way to do. With the recipe, you not only have delicious dish to treat yourself favorite, but also save your time because it is easy to make. Just need simple ingredients and detailed instructions of the recipe, whether you are not much good at cooking, you will easily have delicious and nutritious dish to serve on dinning table today. Not just that, the dish is also great for any season, whether is dinner, or lunch, it is perfect for all.

Just taking it a try at the first time, you will get hooked, from taste to color. It promises keep you satisfied. That is enough and we should stop chat here, because its time to bring the recipe on your kitchen and make it. Everything is ready to make, start now!

Creamy Parmesan Carbonara Chicken

Recipe by JanC

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

473

kcal

Ingredients

For The Chicken
2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
2 heaping tablespoons flour
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt and cracked pepper
For The Sauce
2 teaspoons butter (or sub with oil)
8- ounces | 250 grams bacon, trimmed of fat and cut into strips (I use shortcut bacon in Australia)
6 large cloves garlic, minced or finely chopped
1 small onion, chopped
1/2 cup finely grated fresh Parmesan cheese
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 teaspoon cornstarch (corn flour) mixed with 2 teaspoons of water
1 tablespoon olive oil

Directions

Season the chicken with salt and pepper.
In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture. Shake off excess. Set aside.
In a large non stick pan or well-seasoned cast iron skillet over medium-high heat, heat the oil and butter, until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink, for about 4-5 minutes per side( cooking time depends on the thickness of chicken). Transfer onto a warm plate.
In the pan, add the bacon strips and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Low the heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly.
Add the chicken back into the pan to serve.
Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, pasta, or rice.