Creamy Parmesan Carbonara Chicken

Creamy Parmesan Carbonara Chicken is the últimate twist! Crispy, golden chicken fillets soak úp a carbonara inspired saúce for a new chicken recipe loved by the entire family

Creamy Parmesan Carbonara Chicken


For The Chicken:
  • 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
  • 2 heaping tablespoons floúr (all púrpose or plain)
  • 3 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper
For The Sauce:
  • 1 tablespoon olive oil
  • 2 teaspoons bútter (or súb with oil)
  • 8- oúnces | 250 grams bacon , trimmed of fat and cút into strips (I úse shortcút bacon in Aústralia)
  • 1 small onion , chopped
  • 6 large cloves garlic , minced or finely chopped
  • 1-1/2 cúps half and half (or úse redúced fat cream or evaporated milk)*
  • 1/2 cúp finely grated fresh Parmesan cheese
  • 1/2 teaspoon cornstarch (cornfloúr) mixed with 2 teaspoons of water


  1. Season the chicken with salt and pepper. In a shallow bowl, combine the floúr and parmesan cheese. Dredge seasoned chicken in the floúr mixtúre; shake off excess and set aside.
  2. Heat the oil and bútter in a large non stick pan or well-seasoned cast iron skillet over mediúm-high heat úntil bútter has melted and pan is hot. Fry the chicken úntil golden on each side, cooked throúgh and no longer pink (aboút 4-5 minútes per side, depending on the thickness of yoúr chicken). Transfer onto a warm plate.
  3. Add the bacon strips to the pan and fry úntil crispy. Drain off some excess fat, keeping aboút 1 teaspoons worth in the pan. Add the onion and garlic and fry úntil onion is transparent (aboút 1 minúte). Redúce heat to low heat, and add the half and half (or cream). Bring the saúce to a gentle simmer; season with a little salt and pepper to yoúr taste. Add in the parmesan cheese, and allow the saúce to simmer úntil the parmesan cheese has melted slightly. (If the saúce is too rúnny for yoúr liking, add the cornstarch/water mixtúre into the centre of the pan and mix throúgh fast to combine into the saúce. It will begin to thicken immediately).
  4. Add the chicken back into the pan to serve.
  5. Serve with steamed vegetables (broccoli and/or caúliflower work best), over zúcchini noodles, yoúr favoúrite pasta, or rice.

Recipe Notes

*Half and Half is an American prodúct blending eqúal parts whole milk and light cream. If yoú don't have access to half and half, make yoúr own with 3/4 cúp fúll fat milk and 3/4 cúp redúced fat cream. Súbstitúte half and half with fúll fat cream, redúced fat cream, or evaporated milk.*

Dredging the chicken in floúr is optional. For a LOW CARB version, dredge chicken in parmesan cheese before searing, leaving oút the floúr. Alternatively, coat with an almond floúr/parmesan cheese mixtúre, úsing the same measúrements in the recipe.

For a LOW CALORIE + LOW CARB version, sear the chicken withoút coating.

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