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Keto Dinner

Cream Cheese, Garlic, and Chive Stuffed Chicken

I discovered this recipe while searching for a hearty keto dinner that didn't require exotic ingredients. The combination of cream cheese, garlic, and chives stuffed inside butterflied chicken breasts, then wrapped in turkey bacon, is both simple and spectacular. It's become a staple in my kitchen, and I'm excited to share it with you. The creamy center melts into the chicken, creating a juicy, flavor-packed meal.

15 min Prep time 30 min Cook time 45 min Total time 4 Servings 420 Calories
Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients

  • oz cream cheese, softened
  • tbsp dried chives
  • clove garlic, minced
  • skinless boneless chicken breast halves, butterflied
  • slices turkey bacon
  • tbsp butter, melted

Instructions

  1. Step 1

    Start by preheating your oven to 350°F (175°C). In a mixing bowl, I combine the softened cream cheese, dried chives, and minced garlic until well blended. This filling is so simple but packed with flavor. Then, I divide the mixture into four equal portions, shaping each into a ball. Take each butterflied chicken breast half and place a cream cheese ball in the center. Fold the chicken over the filling, encasing it completely. Next, wrap each stuffed breast with a slice of turkey bacon, tucking the ends underneath or securing with a toothpick. I find that toothpicks help keep everything tight, but remember to remove them before serving. Arrange the chicken in a baking dish, and drizzle the melted butter evenly over the top. The butter not only adds richness but also helps the bacon crisp up beautifully. Bake in the preheated oven for about 30 minutes, or until the bacon is golden and the chicken is no longer pink inside. The internal temperature should reach 165°F for safety. Once done, let the chicken rest for a few minutes before serving to allow the juices to settle. This dish pairs wonderfully with a side of steamed broccoli or a fresh garden salad.

Chef's Tip

I like to let the cream cheese come to room temperature for easier mixing, and if the chicken breasts are large, I pound them slightly to ensure even cooking. Also, using turkey bacon reduces calories, but regular bacon works if you prefer it.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to maintain crispiness, or use a microwave for a quicker option. I recommend removing toothpicks before storing.

Variation Tips

For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the cream cheese mixture. You can also swap the turkey bacon for prosciutto or regular bacon, and serve alongside roasted asparagus or a keto-friendly cauliflower mash.

Frequently Asked Questions