Creamy Parmesan Carbonara Chicken
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4.5
198 reviews
Excellent
Creamy Parmesan Carbonara Chicken
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Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a recipe loved by the entire family.An ORIGINAL recipe created by Karina, Cafe Delites.
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Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts large, halved horizontally to make 4 filets
- 2 tablespoons all-purpose flour or plain, heaped
- 3 tablespoons Parmesan Cheese finely grated fresh
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Sauce:
- 1 tablespoon olive oil
- 2 teaspoons butter or sub with oil
- 8 ounces Bacon trimmed of fat and cut into strips (I use shortcut bacon in Australia)
- 1 onion small, chopped
- 6 cloves garlic large, minced or finely chopped
- 1-½ cups half and half or use reduced fat cream or evaporated milk
- ½ cup Parmesan Cheese finely grated fresh
- ½ teaspoon cornstarch cornflour mixed with 2 teaspoons of water
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Instructions
- 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 and set aside.
- Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the bacon strips to the pan 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). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Add the chicken back into the pan to serve.
- Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.
Notes
- *Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with ¾ cup full fat milk and ¾ cup reduced fat cream. Substitute half and half with full fat cream, reduced fat cream, or evaporated milk.*
- Dredging the chicken in flour is optional. For a LOW CARB version, dredge chicken in parmesan cheese before searing, leaving out the flour. Alternatively, coat with an almond flour/parmesan cheese mixture, using the same measurements in the recipe.For a LOW CALORIE + LOW CARB version, sear the chicken without coating.
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
9g
(3%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
2.074mg
(0%)
Potassium
287mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
237IU
(5%)
Vitamin C
5mg
(6%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 2.074mg | 0% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
198 reviews
Excellent
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