Keto Spinach and Bacon Stuffed Chicken Thighs


Keto Spinach and Bacon Stuffed Chicken Thighs

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4
Calories 527 kcal


  • 5 bacon slices
  • 2 tablespoons butter
  • 1 1/2 cups spinach
  • 1 teaspoon minced garlic
  • 3/4 cup cream cheese at room temperature
  • 1 pound boneless chicken thighs
  • 1/4 cup shredded Swiss cheese divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat the oven to 425°F.
  • On a baking sheet, place the bacon slices about 1⁄2 inch apart. Put the sheet in the preheated oven. Cook for 10 to 15 minutes, or until crispy.
  • Set aside to cool. Maintain the oven temperature.
  • In a large skillet over medium-high heat, melt the butter. Add the spinach and garlic. Cook until the spinach wilts, about 2 minutes. Remove the spinach from the skillet. Set aside.
  • Chop the cooled bacon into small pieces.
  • In a large bowl, mix together the cream cheese, sautéed spinach, and chopped bacon.
  • On a at surface, lay out the chicken thighs. Spread the meat open so the thighs lay at.
  • Place an equal portion of the cream cheese mixture on each piece of chicken.
  • Top each with the Swiss cheese, equally divided.
  • Close the thighs. Secure with toothpicks. Season with the salt and pepper.
  • Place the chicken thighs in a baking dish.
  • Put the baking dish into the preheated oven. Bake for about 18 minutes with a meat thermometer, check the internal temperature. It should reach 165°F before serving.

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