Parmesan Carbonara Chicken

I made this tonight and fell in love with it… Eaten with mashed cauliflower. It was rich and creamy and so good.

Parmesan Carbonara Chickenaf04c-27657128_1954142347947141_5834749459994040586_n


**For The Chicken:

  • 2 chicken breasts, halved horizontally to make 4 filets
  • 2 heaping tablespoons almond flour/lupin flour/pork rinds (finely ground) your choice.
  • 3 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

**For The Sauce:

  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 8- ounces bacon
  • 1 small onion , chopped
  • 6 large cloves garlic , minced or finely chopped
  • 1-1/2 cups cream
  • 1/2 cup finely grated fresh Parmesan cheese


  • 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. (I kept it in the oven to stay warm)
  • 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 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. (I added about 1/4 cup of white wine)
  • Add the chicken back into the pan to serve.
  • Serve with steamed vegetables, over zucchini noodles, or cauliflower mash.

Original recipe from and made keto on here.


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