Low Carb Creamy Bacon Chicken – Comforting, Flavor-Packed, and Weeknight Easy

This is the kind of weeknight dinner that makes everyone at the table happy. Tender chicken, a rich creamy sauce, and crispy bacon all in one skillet—without the carb overload. It’s hearty, satisfying, and tastes like something you’d order at a cozy bistro.

You can pair it with cauliflower mash, zucchini noodles, or a simple side salad. Best of all, it comes together quickly and makes great leftovers.

Low Carb Creamy Bacon Chicken - Comforting, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds), patted dry
• Bacon: 6–8 slices, chopped
• Fat: 1–2 tablespoons olive oil or butter (as needed)
• Aromatics: 3 cloves garlic, minced; 1 small shallot or 1/2 small onion, finely diced (optional)
• Seasoning: 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, and pepper
• Liquids: 1/2 cup chicken broth (low sodium), 3/4–1 cup heavy cream
• Cheese: 1/3 cup grated Parmesan (freshly grated if possible)
• Greens (optional but recommended): 1–2 cups baby spinach or chopped kale
• Acid: 1–2 teaspoons Dijon mustard or a squeeze of lemon juice (to brighten)
• Fresh herbs: Chopped parsley or chives for garnish

Instructions

 

• Prep the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, and garlic powder. This helps the chicken brown well and boosts flavor from the start.
• Crisp the bacon. Add chopped bacon to a large skillet over medium heat. Cook until crispy, 6–8 minutes. Transfer bacon to a plate and leave about 1–2 tablespoons of bacon fat in the pan.
• Brown the chicken. Add a drizzle of olive oil or butter if the pan seems dry. Sear chicken for 5–6 minutes per side, until golden and nearly cooked through. Remove to a plate; it will finish in the sauce.
• Sauté aromatics. Lower the heat slightly. Add shallot (or onion) and cook 2–3 minutes, scraping up browned bits. Stir in minced garlic for 30 seconds until fragrant. Don’t let it burn.
• Build the sauce base. Pour in chicken broth and stir, loosening any fond on the bottom of the pan. Simmer 2–3 minutes to reduce slightly and concentrate flavor.
• Add cream and seasoning. Stir in heavy cream and Italian seasoning. Add Dijon or a squeeze of lemon to brighten. Simmer gently for 2–3 minutes, keeping the heat low to avoid curdling.
• Thicken with Parmesan. Sprinkle in Parmesan and stir until melted and smooth. Adjust with a splash of broth if it gets too thick.
• Return the chicken. Nestle the chicken back into the sauce. Spoon sauce over the top and simmer 3–5 minutes, or until the chicken reaches an internal temp of 165°F (74°C).
• Add greens and bacon. Stir in spinach or kale just until wilted. Fold in most of the crispy bacon, saving a little for topping.
• Taste and finish. Adjust salt, pepper, and acid. Garnish with fresh parsley or chives and the remaining bacon. Serve hot.

What Makes This Special

This dish brings together bold flavors with simple steps. You get the smoky punch of bacon, the comfort of a silky cream sauce, and the savory lift from garlic and herbs.

It feels indulgent, but it’s surprisingly balanced when you keep portions in check. The sauce clings beautifully to the chicken, and you can adjust richness with broth or cream to match your taste. Everything cooks in one pan, so cleanup is easy.

What You’ll Need

• Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds), patted dry
• Bacon: 6–8 slices, chopped
• Fat: 1–2 tablespoons olive oil or butter (as needed)
• Aromatics: 3 cloves garlic, minced; 1 small shallot or 1/2 small onion, finely diced (optional)
• Seasoning: 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, and pepper
• Liquids: 1/2 cup chicken broth (low sodium), 3/4–1 cup heavy cream
• Cheese: 1/3 cup grated Parmesan (freshly grated if possible)
• Greens (optional but recommended): 1–2 cups baby spinach or chopped kale
• Acid: 1–2 teaspoons Dijon mustard or a squeeze of lemon juice (to brighten)
• Fresh herbs: Chopped parsley or chives for garnish

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, and garlic powder.

   This helps the chicken brown well and boosts flavor from the start.

2. Crisp the bacon. Add chopped bacon to a large skillet over medium heat. Cook until crispy, 6–8 minutes. Transfer bacon to a plate and leave about 1–2 tablespoons of bacon fat in the pan.
3. Brown the chicken. Add a drizzle of olive oil or butter if the pan seems dry.

   Sear chicken for 5–6 minutes per side, until golden and nearly cooked through. Remove to a plate; it will finish in the sauce.

4. Sauté aromatics. Lower the heat slightly. Add shallot (or onion) and cook 2–3 minutes, scraping up browned bits.

   Stir in minced garlic for 30 seconds until fragrant. Don’t let it burn.

5. Build the sauce base. Pour in chicken broth and stir, loosening any fond on the bottom of the pan. Simmer 2–3 minutes to reduce slightly and concentrate flavor.
6. Add cream and seasoning. Stir in heavy cream and Italian seasoning.

   Add Dijon or a squeeze of lemon to brighten. Simmer gently for 2–3 minutes, keeping the heat low to avoid curdling.

7. Thicken with Parmesan. Sprinkle in Parmesan and stir until melted and smooth. Adjust with a splash of broth if it gets too thick.
8. Return the chicken. Nestle the chicken back into the sauce.

   Spoon sauce over the top and simmer 3–5 minutes, or until the chicken reaches an internal temp of 165°F (74°C).

9. Add greens and bacon. Stir in spinach or kale just until wilted. Fold in most of the crispy bacon, saving a little for topping.
10. Taste and finish. Adjust salt, pepper, and acid. Garnish with fresh parsley or chives and the remaining bacon.

    Serve hot.

Keeping It Fresh

Leftovers keep well and often taste even better the next day. Store cooled chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50–60% power, adding a splash of broth if the sauce tightens.

For freezing, the cream sauce can separate a bit; if you freeze, do so for up to 2 months and whisk the sauce while reheating to restore smoothness.

Why This is Good for You

This recipe focuses on protein and fat, keeping carbs minimal. Chicken brings lean protein that supports muscle and satiety. Heavy cream and bacon provide richness, which helps you feel full and can support low-carb goals when balanced with vegetables. Adding spinach or kale boosts fiber, potassium, and iron. If you want a lighter approach, you can use less cream and more broth while keeping flavor intact.

Pitfalls to Watch Out For

• Overcooking the chicken: It dries out fast.

  Pull it at 165°F and let it rest in the sauce for a minute.

• High heat with cream: Boiling can cause separation. Keep the sauce at a gentle simmer.
• Too salty sauce: Bacon and Parmesan are salty. Taste before adding extra salt and use low-sodium broth.
• Greasy texture: If there’s too much bacon fat in the pan, spoon some off before making the sauce.
• Watery greens: Add spinach at the end and let excess moisture cook off for a minute.

Recipe Variations

• Mushroom twist: Sauté 8 ounces of sliced mushrooms after the bacon.

  Their savory flavor makes the sauce extra rich with minimal carbs.

• Sun-dried tomato and basil: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and fresh basil for a bright, slightly tangy vibe.
• Spicy kick: Add red pepper flakes or a pinch of cayenne with the aromatics. A little heat cuts through the creaminess.
• Dairy-light version: Use half the cream and replace the rest with broth. Thicken with a bit more Parmesan or reduce longer.
• Herb-forward: Swap Italian seasoning for fresh thyme and rosemary.

  Add at the simmer stage to release their oils.

• Thighs instead of breasts: Boneless, skinless thighs stay juicy and are very forgiving. Cook times may be slightly longer.
• Add low-carb veggies: Stir in steamed broccoli florets or roasted asparagus tips before serving.

FAQ

What can I serve with this to keep it low carb?

Cauliflower mash, cauliflower rice, sautéed green beans, zucchini noodles, or a crisp salad all pair well and soak up the sauce without adding many carbs.

Can I make this without heavy cream?

Yes. Use more chicken broth and whisk in 2–3 ounces of cream cheese for body, or reduce broth longer and finish with a splash of half-and-half.

The texture will be slightly different but still silky.

How do I keep the sauce from curdling?

Keep the heat at a gentle simmer after adding cream, and avoid rapid boiling. Add acidic ingredients like lemon juice at the end and in small amounts.

Is turkey bacon okay?

It works in a pinch, but it won’t render the same fat or flavor. Add a teaspoon of butter or olive oil to make up for the missing richness.

Can I make it in the oven?

Yes.

Brown the chicken and build the sauce on the stovetop, then combine and bake at 375°F for 10–15 minutes until the chicken reaches 165°F. This can be helpful for cooking thicker pieces evenly.

How can I make it lighter?

Use half the cream and more broth, lean bacon or fewer strips, and add extra spinach. You’ll still get a creamy feel with less richness.

Can I use frozen chicken?

Thaw it fully first for even cooking and proper searing.

Pat it dry very well to avoid steaming.

How do I know when the sauce is the right thickness?

It should coat the back of a spoon and leave a clean line when you swipe your finger across. If it’s too thick, add broth; if too thin, simmer a few minutes more.

Final Thoughts

Low Carb Creamy Bacon Chicken is a simple way to turn basic ingredients into something special. It’s quick enough for weeknights and impressive enough for company.

Keep a few staples—bacon, cream, Parmesan, and chicken—on hand, and you’re never far from a cozy, satisfying dinner. Make it your own with herbs, veggies, or a touch of heat, and enjoy the kind of meal that feels indulgent without going off track.