Keto Spinach Bacon Chicken (Print Version)

Juicy chicken breasts stuffed with spinach, bacon, and cheese, baked and drizzled with garlic butter for bold flavor.

# What You Need:

→ Chicken and Filling

01 - 4 large boneless, skinless chicken breasts
02 - 4 oz cream cheese, softened
03 - 2 oz shredded mozzarella cheese
04 - 2 oz cooked bacon, chopped (about 4 slices)
05 - 3 oz fresh spinach, chopped
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Garlic Butter

11 - 1/4 cup unsalted butter, melted
12 - 2 garlic cloves, minced
13 - 2 tablespoons fresh parsley, chopped
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How To Make:

01 - Preheat oven to 400°F. Grease a baking dish with nonstick spray or butter.
02 - In a medium bowl, combine cream cheese, mozzarella, chopped bacon, spinach, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until creamy and evenly combined.
03 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to slice completely through.
04 - Divide the spinach and bacon mixture evenly among chicken breasts, stuffing each pocket generously. Secure openings with toothpicks if needed.
05 - Place stuffed chicken breasts in the prepared baking dish.
06 - In a small bowl, mix melted butter, minced garlic, parsley, salt, and black pepper.
07 - Brush half of the garlic butter over the chicken breasts.
08 - Bake for 25 to 30 minutes, or until the chicken is cooked through and filling is bubbly. Internal temperature should reach 165°F.
09 - Remove from oven, baste with remaining garlic butter, and allow to rest for 5 minutes before serving. Remove toothpicks before plating.

# Expert Advice:

01 -
  • The filling stays creamy and flavorful while keeping carbs ridiculously low.
  • Bacon and cheese do most of the work, so there's no fussy technique or special skills required.
  • That garlic butter drizzle at the end transforms ordinary chicken into something restaurant-quality.
02 -
  • Undercooked chicken is worse than overcooked, so use a meat thermometer; visual cues alone can deceive you with stuffed breasts.
  • The filling will firm up slightly as it cools, so don't panic if it looks a bit soft when you first pull it from the oven.
03 -
  • Pound your chicken breasts to an even thickness before stuffing so they cook uniformly without dry edges.
  • Make the filling and stuff the breasts up to four hours ahead, cover with plastic wrap, and bake when you're ready to eat.
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