Keto Spinach Bacon Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, bacon, and cheese, topped with garlic butter for a satisfying low-carb meal.

# 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 Steps:

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 until creamy and evenly combined.
03 - Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, taking care not to slice completely through.
04 - Divide filling evenly among chicken breasts, stuffing each pocket. 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 chicken reaches an internal temperature of 165°F and filling is bubbly.
09 - Remove from oven, baste with remaining garlic butter, and let rest for 5 minutes before serving. Remove toothpicks before serving.

# Expert Suggestions:

01 -
  • It tastes indulgent: The creamy spinach and bacon filling feels decadent, yet it fits perfectly into a keto lifestyle without any guilt.
  • It comes together faster than you'd think: Twenty minutes of prep means you're eating within an hour, which beats most takeout.
  • It's naturally impressive: People always assume you spent way more effort than you actually did.
02 -
  • The thickness of your chicken matters more than you'd think: Thin breasts cook in 15 minutes and dry out before the filling even gets hot, so ask your butcher for the thickest ones they have or gently pound them to an even thickness.
  • Don't skip the garlic butter drizzle at the end: That final brush of melted butter with fresh garlic is what transforms this from a solid weeknight dinner into something that tastes like you spent actual effort.
  • Squeezing the moisture out of spinach is non-negotiable: Watery spinach makes the filling runny, which prevents the chicken from browning and makes the whole thing slide around in the pan.
03 -
  • Use a meat thermometer and trust it: The only way to guarantee juicy chicken every single time is to pull it out at exactly 74°C (165°F)—checking by look or texture is how you end up with dry chicken.
  • Make extra garlic butter and store it: This stuff is liquid gold, and you'll find yourself drizzling it on vegetables or using it to finish other dishes, so make a double batch and freeze it.
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