Creamed Spinach and Bacon-Stuffed Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (keto, low carb) ready in about 40 minutes pairs roughly chopped fresh spinach, softened cream cheese, cooked and crumbled bacon strips 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Creamed Spinach and Bacon-Stuffed Chicken Thighs take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamed Spinach and Bacon-Stuffed Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped fresh spinach from drying out.

Can I substitute ingredients in Creamed Spinach and Bacon-Stuffed Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamed Spinach and Bacon-Stuffed Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamed Spinach and Bacon-Stuffed Chicken Thighs keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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