Bring a large cast iron skillet or oven-safe pan over medium heat. Fry the chopped bacon until crispy, occasionally stirring for 4 minutes. Reserve in a bowl but keep the extra bacon grease in the pan.
5 oz Bacon
Sprinkle ¼ teaspoon of salt on the chicken pieces.
½ teaspoon Salt
Add the chicken pieces and cook in the bacon fat for 5 to 6 minutes, occasionally stirring until golden brown. Transfer to the bacon bowl.
1 lb Chicken Breasts
If needed, add a drizzle of avocado oil or olive oil to the skillet and add the brussels sprouts, red pepper flakes, and remaining salt. Fry for 4 to 5 minutes, stirring occasionally. Add the minced garlic and fry for an extra minute or just until fragrant.
Add the heavy cream, and lemon juice, and add back the chicken and bacon. Turn the heat to low and simmer for 3 minutes. Stir to combine.
1 lb Chicken Breasts, 1 cup Heavy Whipping Cream, 1 ½ tablespoon Fresh Lemon Juice, 5 oz Bacon
Add the shredded mozzarella cheese and Parmesan cheese on top.
½ cup Parmesan Cheese, ⅓ cup Shredded Mozzarella Cheese
Bake in the oven for 10 minutes until the cheese is melted and bubbling.
Sprinkle with lemon zest and serve.
1 teaspoon Lemon Zest
Notes
*All nutritional data are estimates based on the products I used.*Yield: 5 servings, Serving size: ⅕ of the recipe (about 6.4 ounces), Net Carbs per Serving: 7g, Amounts per serving-