Keto Spinach and Bacon Stuffed Chicken (Printable)

Savory stuffed chicken breasts with spinach, bacon, and garlic butter glaze.

# What You’ll Need:

→ Chicken & 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:

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 incorporated.
03 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being cautious not to slice completely through.
04 - Divide the spinach and bacon mixture evenly among the chicken breasts, filling each pocket. Secure openings with toothpicks if necessary.
05 - Place stuffed chicken breasts in the prepared baking dish.
06 - In a small bowl, whisk melted butter, minced garlic, parsley, salt, and black pepper until combined.
07 - Brush half of the garlic butter mixture over the chicken breasts.
08 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the filling is bubbly.
09 - Remove from oven, baste with remaining garlic butter, and allow to rest for 5 minutes before serving. Remove toothpicks prior to serving.

# Expert Advice:

01 -
  • It feels indulgent but fits perfectly into keto without any of the guilt or carb counting stress.
  • The garlic butter finish transforms ordinary chicken into something restaurant-quality that comes together in under an hour.
  • Leftovers taste just as good cold the next day, making it perfect for meal prep or unexpected lunch emergencies.
02 -
  • Don't skip the resting period; those 5 minutes let the juices redistribute, and you'll notice the difference between chicken that's just cooked and chicken that's genuinely succulent.
  • If your chicken breasts are particularly thick, consider gently pounding them to an even thickness so they cook uniformly and don't end up with a dry exterior and undercooked center.
03 -
  • Room-temperature cream cheese mixes in 30 seconds instead of fighting you for five minutes, so take it out before you start prepping anything else.
  • Save a little extra garlic butter to drizzle on the plated chicken just before serving because that final touch of richness and aromatics makes people remember the meal.
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