4.5 from 112 votes
Creamy Parmesan Carbonara Chicken
Creamy Parmesan Carbonara Chicken features tender chicken breasts coated in a flour and Parmesan mixture, pan-seared until golden. The sauce combines crispy bacon, sautéed onion, garlic, and a creamy half and half base enriched with Parmesan to create a silky, flavorful topping. The gentle simmer melts the cheese into the sauce, creating a smooth texture that coats the chicken, blending savory and creamy notes. This recipe offers a satisfying, rich dish that can be paired well with pasta or vegetables.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
301 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 301
% 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.