Bacon and Goat Cheese Stuffed Keto Chicken Breast Recipe

Bacon and Goat Cheese Stuffed Keto Chicken Breast Recipe

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If you’re following a ketogenic diet, it’s usually recommended that you eat chicken thighs because the fattier cuts of chicken help you achieve higher ketosis levels.

So what if you’re a big fan of chicken breasts? The solution is to incorporate some yummy fat into your diet. In order to improve the fat content and flavor of the dish, this keto chicken breast recipe incorporates high-quality goat cheese and crispy bacon.

This simple keto supper recipe will become a family favorite that you will repeat over and over again for your entire family.

You’ve made the decision to start reducing weight permanently. Find out all you need to know about starting a low-carb lifestyle right now by purchasing the Complete Guide to the Ketogenic Diet. It includes quick start checklists, delicious recipes for breakfast, lunch, supper, and snacks, and grocery lists. With this book on your side, you can lose weight and keep it off!

Bacon and Goat Cheese Stuffed Keto Chicken Breast Recipe

This is a meal that you can cook for your low carb kids and friends who aren’t convinced that the keto diet is awesome.

It’s packed with high quality protein and fat and full of flavor. Serve it up with our Bacon Broccoli Salad or 90-Second Keto Bread for even more deliciousness.

Bacon and Goat Cheese Stuffed Keto Chicken Breast Recipe

This keto dinner recipe is ideal for potlucks, dinner ideas, and elegant meals for the whole family to enjoy together.

Preparation time: 15 minutes

Cooking time is 25 minutes.

Time allotted: 40 minutes

Servings4

Calories678kcal

  • 2 tablespoons of extra virgin olive oil
  • boneless skinless chicken breasts weighing 46 ounces
  • 4 ounces of goat cheese, divided
  • 6 strips of fried bacon, crispy and crumbled 6 basil leaves, wrapped and sliced thin 6 slices of fresh lemon
  • season with salt and pepper to taste
  • 1 cup balsamic vinegar (optional)
  1. Preheat the oven to 375 degrees Fahrenheit
  2. By running a sharp knife horizontally across the thickest part of the chicken breast, you may create a butterfly effect. Maintain a stable position by placing one hand on top of the breast, while keeping the knife parallel to the work surface throughout the procedure. It is not necessary to cut all the way through. Open the breasts so that both halves can rest flat on the table.
  3. Salt and pepper the exposed surface of each breast, then top with 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves. Repeat with the remaining breasts. Fold the chicken breasts in half so that the cheese mixture is encircled by chicken breasts on the bottom, back, and top of the breasts. If desired, use long wooden toothpicks to secure the strands.
  4. In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering. Once the pan is hot, add the packed chicken breasts to the pan and sear them on both sides. Once the bottom of each breast has been browned, carefully turn it over and repeat the process on the other side. During this process, season the top and bottom with salt and pepper to taste, if desired.
  5. Place the skillet in the preheated oven and bake for 25-30 minutes, or until an instant read thermometer registers 165 degrees when inserted. Remove the pan from the oven and set it aside until you’re ready to serve it.
  6. Starting about 5 minutes before you plan to remove the chicken from the oven, begin preparing the balsamic glaze. In a small sauce pan, bring the balsamic vinegar to a boil over medium-high heat. Stir constantly while heating until the vinegar has been reduced to approximately one-third of its original volume. When it is finished, the mixture will have a thick, syrupy consistency.
  7. To assemble the dish, arrange a stuffed chicken breast on each plate and drizzle with balsamic glaze to taste.