Creamed Spinach and Bacon-Stuffed Chicken Thighs

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy chicken thighs stuffed with a rich blend of creamed spinach, cream cheese, and crisp bacon, perfect for a keto high-fat dinner. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs boneless skin-on chicken thighs, fresh spinach, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skin-on chicken thighs
• 4 cups, roughly chopped fresh spinach
• 4 oz, softened cream cheese
• 4 slices, cooked and crumbled bacon strips
• 3 minced garlic cloves
• 2 tbsp olive oil
• 1/4 cup heavy cream
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup grated Parmesan cheese

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, then add 4 cups chopped fresh spinach and cook for 2-3 minutes until wilted. Remove from heat.
2. Step 2: In a bowl, mix the sautéed spinach, 4 oz softened cream cheese, 4 crumbled cooked bacon strips, 1/4 cup heavy cream, and 1/4 cup grated Parmesan cheese. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Carefully loosen the skin on 4 boneless skin-on chicken thighs and stuff each with an equal portion of the spinach mixture under the skin. Season the outside of the thighs with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4 minutes until skin is golden and crispy. Flip and sear for 2 minutes.
5. Step 5: Transfer the skillet to the preheated oven and bake for 15 minutes until chicken is cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before serving.