My family and I are long-time lovers of Longhorn’s Parmesan Crusted Chicken. It’s literally one of our favorite dishes from there. I thought I’d try and re-create it with a little twist. So, I made this last night and everybody loved it! You’ll love my Creamy Parmesan Chicken with Bacon too!
Get Creative With Your Ingredients
This dish starts with essential ingredients of heavy cream, garlic, chicken bone broth, and bacon. Here are some other ways you can make this dish yummy!
- Sundried Tomatoes & Asparagus
- Broccoli & Mushrooms
- Roasted Brussel Sprouts
How to Make Creamy Parmesan Chicken with Bacon
- Take the bacon and cut the strips into small bite-sized pieces. Add it to your iron skillet along with the minced garlic and cook until done. Drain on a paper towel and set it aside.
- Dredge the chicken lightly in the flour mixture on both sides.
- Place the chicken in the Instant Pot along with the bone broth. Cook on high pressure for 20 minutes.
- Meanwhile, add the bone broth, and butter to the iron skillet. Cook until bubbly on medium heat.
- Next, add the heavy cream and stir together with the bone broth. Cook on low heat. Do not let the cream boil.
- Add the garlic and bacon back to the skillet. Stir together.
- Once the chicken is finished cooking, add it to the sauce mixture. Cover the sauce over the chicken.
- Now, sprinkle freshly grated parmesan cheese on top. Bake in the oven at 325 for about 10-15 minutes.
- Finally, when the dish is nice and bubbly and the chicken is lightly browned, it’s done.
Creamy Parmesan Chicken With Bacon
This dish is comfort in your mouth! The flavors all meld together and your family will love this. It's easy to make even on busy weeknights.
Ingredients
- 8-10 Slices of Uncured Bacon
- 2 Tbsp Grass-Fed Butter
- 3-4 Cloves of Minced Garlic
- 1 Cup Chicken Bone Broth
- 1 1/2 Cups Organic Heavy Cream
- 4 Chicken Breasts
- 1/4 Cup All-purpose Flour (for dredging the chicken)
- Parmesan Cheese
- Salt and Pepper
Instructions
- Take the bacon and cut the strips into small bite-sized pieces. Add it to your iron skillet along with the minced garlic and cook. Drain on a paper towel and set it aside.
- Combine the flour, salt and pepper in a shallow pan.
- Cut the chicken into thin cutlets and dredge the chicken lightly in the flour mixture on both sides.
- Place the chicken in the Instant Pot along with the bone broth. Cook on high pressure for 20 minutes.
- Meanwhile, add the bone broth, and butter to the iron skillet. Cook until bubbly on medium heat.
- Next, add the heavy cream and stir together with the bone broth. Cook on low heat. Do not let the cream boil.
- Add the bacon and garlic back to the skillet. Stir together.
- Once the chicken is finished cooking, add it to the sauce mixture. Cove the sauce over the chicken.
- Now, sprinkle freshly grated parmesan cheese on top. Bake in the oven at 325 for about 10-15 minutes.
- Once the dish is nice and bubbly and the chicken is lightly browned, it's done.
Notes
If you choose, cook the chicken in the iron skillet but I just find that chicken is so much moister in the Instant Pot.
This dish is a great base and you can add several other ingredients to give it some variety:
Spinach, Brussel Sprouts, Broccoli, Asparagus, Mushrooms, Sun-Dried Tomatoes
**Serve this on top of your favorite pasta or rice.
Supplies You May Need
Realt Salt – Use Code: lhsimpleliving for 15% off
Instant-Pot – I have the 6 quart one.
Cast Iron Skillet – my 12-inch is on SALE
Heavy Cream – Learn all about Azure Standard HERE
Tongs – These are on SALE
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