Spinach Cheese Bacon Stuffed Chicken

This Spinach Cheese Bacon Stuffed Chicken recipe is an easy, keto, gluten-free, delicious way to make a weeknight chicken dinner extra special.

Pin

A savory, simple chicken sheet pan meal stuffed hasselback-style with spinach, cream cheese, cheeses, garlic, and chopped bacon mixture, and baked to perfection. It's sure to become a family favorite!

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

Pin

Are you looking for a show-stopping recipe that is sure to impress your dinner guests? 

Look no further than this spinach cheese bacon stuffed hasselback chicken! Packed with flavor and is super easy to make.

This was inspired by my Keto Spanakopita Chicken Recipe on this site.

Ingredients

Pin

Chicken:

• 3 large chicken breast halves, boneless, skinless 
• ½  teaspoon salt
• ¼  teaspoon black pepper
• ½  teaspoon paprika
• ½  tablespoon avocado oil or olive oil

The Filling:

• 3 oz cream cheese, softened
• 1 tablespoon sour cream or mayonnaise
• 2 garlic cloves, minced
• ¼  teaspoon salt
• ½ teaspoon garlic powder
• ½ cups baby spinach leaves, chopped
• ½  cup mozzarella cheese
• 3 tablespoon parmesan cheese
• 2 slices cooked bacon, finely chopped

See the printable recipe card for more details.

Instructions

Preheat oven to 400℉(200℃). Line a baking sheet or grease an oven-safe pan. Combine cream cheese, sour cream or mayonnaise, minced garlic, chopped spinach, chopped bacon, Parmesan cheese, salt, garlic powder, and ¼ cup of mozzarella cheese in a medium bowl.

Mix until combined.

Cut about 5 deep slits widthwise in the chicken, being careful not to cut all the way through the chicken breasts.

Place chicken on the prepared baking sheet or pan.

Fill all the slits in the chicken with the cream cheese-spinach-bacon mixture.

 Sprinkle stuffed chicken with salt, black pepper, paprika, and remaining ¼ cup Mozzarella cheese. Place on the prepared baking sheet. Drizzle the oil over the top of the chicken breasts.

Pin

Bake for  30 to 35 minutes or until chicken is cooked through.

Hint: Be careful not to cut all the way through the chicken breasts when making the slits.

Storage

Store the cooked stuffed chicken in a sealed container in the fridge for up to 4 days.

Related

Looking for other recipes like this? Try these:

📖 Printable Recipe Card

Pin

Spinach Cheese Bacon Stuffed Chicken

Spinach Cheese Bacon Stuffed Chicken is an easy, keto, gluten-free, delicious way to make a weeknight chicken dinner extra special.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 30 minutes mins

Total Time 38 minutes mins

Course dinner, main dish

Cuisine American

Servings 3

Calories 640 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

The Chicken:

• 3 large chicken breast halves boneless, skinless
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• ½ tablespoon avocado oil or olive oil

The Filling:

• 3 oz cream cheese softened
• 1 tablespoon sour cream or mayonnaise
• 2 garlic cloves minced
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ½ cups baby spinach leaves chopped
• ½ cup mozzarella cheese
• 3 tablespoon parmesan cheese
• 2 slices cooked bacon finely chopped

Instructions

 

• Preheat oven to 400℉(200℃). Line a baking sheet or grease an oven-safe pan.
• In a medium bowl, combine cream cheese, sour cream or mayonnaise, minced garlic, chopped spinach, chopped bacon, Parmesan cheese, garlic powder, salt, and ¼ cup of mozzarella cheese. Mix until combined.
  3 oz cream cheese, 1 tablespoon sour cream or mayonnaise, 2 garlic cloves, ¼ teaspoon salt, ½ teaspoon garlic powder, ½ cups baby spinach leaves, ½ cup mozzarella cheese, 3 tablespoon parmesan cheese, 2 slices cooked bacon
• Cut about 5 deep slits widthwise in the chicken, being careful not to cut all the way through the chicken breasts.
  3 large chicken breast halves
• Fill all the slits in the chicken with the cream cheese-spinach-bacon mixture. Sprinkle stuffed chicken with salt, black pepper, paprika, and remaining ¼ cup Mozzarella cheese. Place on the prepared baking sheet. Drizzle the oil over the top of the chicken breasts.
  ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ tablespoon avocado oil or olive oil
• Bake for 30 to 35 minutes or until chicken is cooked through.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All Nutritional Data are Only Estimates Based on the Products I Used*

Nutrition

Serving: 1stuffed chickenbreastCalories: 640kcalCarbohydrates: 5gProtein: 55gFat: 24gSaturated Fat: 11gCholesterol: 243mgSodium: 900mgFiber: 1gSugar: 2g

Keyword keto stuffed chicken, spinach cheese bacon stuffed chicken, stuffed chicken

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.