Serve up a rich, savory, restaurant-quality meal that won’t wreck your low-carb goals with this beginner-friendly recipe!
Bacon might be my favorite part of a low-carb diet. I’ve long believed that bacon makes everything better—but that belief was never tested until I gave up potatoes, bread, and pasta. Being allowed to indulge in crispy, fatty, greasy bacon keeps me going when I feel left out of the carbo-loading club.
This recipe for Parmesan-crusted chicken with bacon cream sauce is an excellent culinary use of bacon. It levels up an already delicious baked chicken breast that’s coated in a decadent crust of mayonnaise and Parmesan cheese. I was surprised at how easy it was to whisk together the sauce. And it layers on the richness with its one-two punch of heavy cream and cream cheese. The fully assembled dish delivers indulgent flavors in every bite! Between the tender, juicy chicken, the crunchy crust, and the velvety sauce—not to mention the savory, crispy bits of bacon—this dish makes any weeknight feel like a special occasion.
The power of mayonnaise in a low-carb crust
Mayonnaise plays a surprisingly vital role in this recipe. When you brush it onto the chicken breasts before adding the shredded Parmesan, mayonnaise acts as both a tenderizer and a moisture shield for the chicken. Its combination of eggs and oil helps the cheese adhere beautifully, encourages even browning, and locks in juiciness as the chicken bakes at high heat.
Together with Parmesan cheese, mayonnaise forms a rich, savory layer that crisps up in the oven, producing a golden, flavorful crust that’s satisfying yet low in carbs. The mayonnaise also subtly enhances the overall taste, balancing the salty punch of Parmesan without overpowering the chicken’s natural flavor. This simple combination—mayonnaise for moisture and binding, Parmesan for crunch and umami—makes for a showstopping crust that’s both easy to prepare and irresistibly tasty.
How do I store leftovers?
Let your Parmesan-crusted chicken with bacon and cream sauce cool completely before storing it—but don’t let it sit at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. If possible, store the chicken breasts and sauce separately to help preserve the crispness of the Parmesan crust. You can also freeze this dish for up to 6 months, but expect the sauce to separate or become grainy. A good stir while reheating should revive it. Reheat leftovers gently on the stovetop or in the microwave until warmed through.
Similar recipes to try
Hungry for more low-carb dishes that feature bacon? Try this Keto Brussels Sprout Salad With Hot Bacon Dressing, this recipe for Shaved Brussels Sprouts With Bacon And Brown Sugar, these Bacon-Wrapped Pickles, this recipe for The Best Crispy Keto Brussels Sprouts With Bacon, this one for Crock-Pot Keto Stuffed Chicken With Bacon And Cheese, this Pulled Pork And Bacon Keto Casserole, and this recipe for Maple-Bacon Cornbread Muffins.
Parmesan-Crusted Chicken With Bacon Cream Sauce
Ingredients
- 1 pound chicken breasts about 3 large, boneless breasts
- 3 tablespoons mayonnaise
- 4 tablespoons Parmesan cheese grated and divided
- 3 slices bacon cooked and crumbled
- 2-3 tablespoons bacon grease reserved from cooking the bacon—or ghee, duck fat, or butter
- 1/2 cup heavy cream
- 1 tablespoon cream cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Prepare a baking dish with a spritz of nonstick cooking spray.
- Pat the chicken dry with paper towels. Use a basting brush to spread the mayonnaise evenly over the tops of the chicken breasts.
- Sprinkle each breast with 1 tablespoon of the Parmesan cheese and place them in the prepared baking dish.
- Bake the chicken uncovered until the internal temperature at the thickest part reaches 165°F, about 40-45 minutes.
- When the chicken has about 10 minutes left in the oven, begin making the sauce.
- In a nonstick skillet over medium-low heat, warm the reserved bacon grease slightly, but don't let it start sizzling or bubbling.
- Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up at the edges of the skillet.
- Add the cream cheese and whisk until smooth. Add the remaining 1 tablespoon of Parmesan, the garlic powder, salt, and pepper. Whisk until smooth.
- Toss a few bacon pieces into the sauce, but reserve enough to top the finished dish.
- After the chicken is fully cooked, remove it from the oven, loosely tent it with foil, and let it rest in the baking dish for 5-10 minutes.
- Transfer each breast to a plate, top each with 2-3 tablespoons of the sauce and a few bacon crumbles, and serve immediately.
My husband loved this recipe!! Thank you
You are welcome Kate, glad you liked it!
@Kate,
We just had this for dinner, it was amazing. I did double the sauce but wasn’t necessary. This is also going to be added to my menu rotation.
Awesome, thanks Tina!
My 9 year old favourite meal!! Been making this recipe for over a year now
So glad your little one loves it, thanks Kendra 🙂
We love this recipe! My kids ask for it all of the time. I’ve even taught my 12 year old daughter to make it. Everyone always says, “you need to make more sauce!” Haha
So glad to hear you all love this recipe! Thanks for reading.
Absolutely delicious-I keep this one in the regular rotation.
Sauce is very rich (in a good way!) and I always make extra to drizzle over the asparagus, broccoli etc.
So glad you enjoyed this recipe!