Creamy Parmesan Chicken Skillet (Part II)

This is Part II of II of one of my new staple recipes! I tested this recipe out on non-keto’ers. It was a hit, and it’s super flavorful and great for the low-carb/high-fat diet.



  1. Heat skillet over medium heat (skillet should still be hot, since just removed from oven. Chicken juices still in pan).
  2. Add garlic and mix with chicken juices left over in the pan for about 1 minute.
  3. Add diced bacon and cook until crispy.
  4. Add mushrooms and diced poblano pepper and cook until soften.
  5. Turn heat to med-low.
  6. Add heavy cream and mix, then add bone broth and allow to simmer.
  7. Add Parmesan and mix until thickened. If the consistency is too watery you can add coconut flour to thicken (you can also add more Parmesan).
  8. Season with pepper, and add chicken back to pan and allow to simmer for additional 2-3 minutes.
  9. Remove skillet from heat and allow to cool for 10-15 minutes before serving.