Creamy Parmesan Carbonara Chicken

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Flour, All-Purpose, White(30g)
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  Parmesan Cheese(45g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 teaspoon salt
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  1 pinch cracked pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(10g)
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  Bacon, Center-Cut Pork(227g)
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  Yellow Onion
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  Garlic(360g)
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  Half and half cream(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Cornstarch(3g)

Instructions

1. 1Season the chicken breasts with salt and pepper. In a shallow bowl, combine the flour and Parmesan cheese. Dredge each chicken breast in the flour mixture, shaking off excess, and set aside on a clean plate.
2. 2Heat the olive oil and butter in a large non-stick skillet over medium-high heat until the butter is fully melted and the pan is hot, about 1–2 minutes. Place the chicken breasts in the pan and cook 4–5 minutes per side over medium-high heat until golden brown and no longer pink in the center (internal temperature reaches 165°F). Transfer to a warm plate.
3. 3Add the bacon strips to the same pan and cook 5–7 minutes over medium-high heat, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate, then chop into bite-sized pieces. Pour off most of the fat from the pan, leaving about 1 teaspoon.
4. 4Add the diced onion and minced garlic to the pan and cook 1–2 minutes over medium heat, stirring frequently, until the onion becomes translucent.
5. 5Reduce heat to low and pour in the half and half cream, stirring constantly. Bring to a gentle simmer over low heat, about 2–3 minutes, then add the grated Parmesan cheese and stir until it melts into the sauce, about 1–2 minutes. Season with salt and pepper to taste. If the sauce is too thin, whisk the cornstarch with 1 tablespoon water and stir into the center of the pan; cook 30 seconds over low heat until thickened.
6. 6Return the chicken breasts to the pan, nestling them into the sauce. Stir in the chopped bacon and cook 1–2 minutes over low heat until the chicken is heated through.
7. 7Divide the chicken, sauce, and bacon evenly into 4 airtight containers while hot. Cool to room temperature before refrigerating.
8. 8Serve over pasta, rice, zucchini noodles, or with steamed broccoli and cauliflower on the side.