Keto Spinach and Bacon Stuffed Chicken Breasts (Print Version)

Tender chicken filled with spinach, bacon, and cheese, topped with garlic butter. Perfect keto-friendly dinner.

# Components:

→ 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

# Directions:

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 pocket horizontally into each chicken breast, being careful not to slice completely through.
04 - Divide spinach and bacon mixture 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, whisk together 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 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. Remove toothpicks before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering takeout.
  • That creamy, cheesy filling stays moist inside while the chicken gets golden outside, so every bite feels luxurious.
  • Finally, a dinner that keeps you full and satisfied without the guilt or the carb crash afterward.
02 -
  • If you skip the resting time, the first slice will release all the juices onto the plate instead of keeping them inside the chicken where they belong.
  • Over-packing the filling is tempting but it'll rupture during cooking—less is genuinely more here, and leftovers won't dry out either.
03 -
  • Pat the chicken dry with paper towels before cooking so it browns nicely instead of steaming in its own moisture.
  • If your filling seems too wet, drain the spinach extra thoroughly or squeeze it in a kitchen towel before mixing—this prevents a soggy interior.
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