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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.