This Low Carb Parmesan Chicken with Creamy Bacon Sauce is a super simple dinner that makes the chicken crispy without the breading or the carbs!
This recipe for Low Carb Parmesan Chicken with Creamy Bacon Sauce is SO good!! You don’t need to be on a low-carb diet to really love and enjoy this one. It has SO much flavor and is ridiculous. RIDICULOUS!
4 tbsp mayonnaise
4 tbsp freshly shredded Parmesan cheese
1/2 cup heavy whipping cream
1 tbsp sour cream
1 tbsp freshly shredded Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste
NOTES:
Preheat oven to 400f degrees. Line a baking sheet with nonstick foil or spray with nonstick cooking spray. Pat the chicken breasts dry with a paper towel (this will help the topping adhere to the chicken breasts.)
Place chicken breasts onto the baking sheet. Spread a tablespoon of mayonnaise on top of each breast. Spread it around evenly to coat.
Sprinkle shredded Parmesan cheese onto each piece of chicken.
Bake at 400f degrees for about 40 minutes.
When the chicken has about 10 minutes left in cook time, start working on the sauce.
In a medium saucepan, heat up the reserved bacon fat over med-low heat. Whisk in the heavy cream.
Continue whisking until the mixture starts to bubble a little. Whisk in the sour cream. Finally, add shredded parmesan and garlic powder and whisk some more. Lots of whisking here (but I promise it's worth it!)
Stir in half the cooked bacon.
To serve, drizzle some of the sauce over each chicken breast and top with additional crumbled bacon and a sprinkling of dried parsley (for color.)
This recipe for Low Carb Parmesan Chicken with Creamy Bacon Sauce is SO good!! You don’t need to be on a low-carb diet to really love and enjoy this one. It has SO much flavor and is ridiculous. RIDICULOUS!
You’ll Need:
4 boneless, skinless chicken breasts4 tbsp mayonnaise
4 tbsp freshly shredded Parmesan cheese
Instructions:
1/2 lb bacon, fried and crumbled (reserve the fat)1/2 cup heavy whipping cream
1 tbsp sour cream
1 tbsp freshly shredded Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste
NOTES:
Preheat oven to 400f degrees. Line a baking sheet with nonstick foil or spray with nonstick cooking spray. Pat the chicken breasts dry with a paper towel (this will help the topping adhere to the chicken breasts.)
Place chicken breasts onto the baking sheet. Spread a tablespoon of mayonnaise on top of each breast. Spread it around evenly to coat.
Sprinkle shredded Parmesan cheese onto each piece of chicken.
Bake at 400f degrees for about 40 minutes.
When the chicken has about 10 minutes left in cook time, start working on the sauce.
In a medium saucepan, heat up the reserved bacon fat over med-low heat. Whisk in the heavy cream.
Continue whisking until the mixture starts to bubble a little. Whisk in the sour cream. Finally, add shredded parmesan and garlic powder and whisk some more. Lots of whisking here (but I promise it's worth it!)
Stir in half the cooked bacon.
To serve, drizzle some of the sauce over each chicken breast and top with additional crumbled bacon and a sprinkling of dried parsley (for color.)
