Creamy Parmesan Carbonara Chicken
User Reviews
4.5
Creamy Parmesan Carbonara Chicken
Description
This recipe starts with chicken breasts that are halved and coated in a mixture of flour and finely grated Parmesan, which helps form a light crust when fried. The chicken is cooked in a skillet with olive oil and butter until golden and cooked through. Bacon strips are then cooked in the same pan until crispy, with excess fat drained off but some retained for flavor. Chopped onion and garlic are quickly sautéed to build aroma without overcooking.
The sauce comes together by lowering the heat and adding half and half, which is gently warmed to simmer before adding Parmesan cheese. The melting cheese thickens the sauce subtly and enriches it with its nutty flavor. A small amount of cornstarch slurry is used to achieve the desired sauce consistency. The cooked chicken is returned to the pan to absorb the sauce's flavors.
Creamy Parmesan Carbonara Chicken pairs nicely with pasta or steamed vegetables to balance its creamy richness. It provides a hearty and indulgent entrée suitable for a casual or slightly elevated meal. The notes discuss substitutions for half and half and options to adjust coating for different dietary preferences.
Ingredients
For The Chicken:
- 2 chicken breast large, halved horizontally to make 4 filets, boneless skinless
- 2 tablespoons all-purpose flour or plain, heaped
- 3 tablespoons Parmesan Cheese finely grated fresh
- 1 teaspoon salt
- 1 pinch black pepper cracked
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
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
- Homemade half and half can be used by mixing equal parts whole milk with light cream if unavailable.
- For a lower carb option, omit flour and coat chicken only with Parmesan cheese or an almond flour-Parmesan mixture.
- Skipping the flour coating reduces calories and carbs while retaining flavor from the Parmesan crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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