Parmesan-Crusted Chicken With Bacon Cream Sauce
Serve up a rich, savory, restaurant-quality meal that won't wreck your low-carb goals with this beginner-friendly recipe!
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.
Nutrition
Calories: 539kcalCarbohydrates: 2gProtein: 39gFat: 41gSaturated Fat: 17gSodium: 543mgFiber: 0.05g
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