Crispy Bacon-Wrapped Stuffed Chicken Breast with Herb Cream Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A high-protein keto meal featuring tender chicken stuffed with creamy herb cheese, wrapped in crispy bacon, and finished with a rich garlic-cream sauce. This american-inspired keto (high protein) ready in about 40 minutes pairs boneless chicken breasts, smoked bacon, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 chicken breasts
• 8 slices smoked bacon
• 4 oz cream cheese
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp finely chopped fresh parsley
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place chicken breasts between plastic wrap and pound to 1/2-inch thickness using a meat mallet, then season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a small bowl, mix 4 oz cream cheese, 1/2 tsp garlic powder, 1/4 tsp dried thyme, and 1/4 tsp salt until smooth. Spread 1 tablespoon cream cheese mixture evenly over each chicken breast, then roll tightly and secure with 2 toothpicks per roll.
3. Step 3: Wrap each rolled chicken breast with 2 bacon slices, overlapping slightly to cover the seam, and secure with toothpicks. Place seam-side down in a greased baking dish and brush with 2 tbsp olive oil.
4. Step 4: Bake for 25 minutes until bacon is crisp and chicken juices run clear, then remove toothpicks. While chicken bakes, heat 1/2 cup heavy cream in a small saucepan over medium-low heat for 3-4 minutes until simmering.
5. Step 5: Stir in 2 tbsp fresh parsley and 1/4 tsp black pepper, cooking for 1 minute until slightly thickened and fragrant, then pour over sliced chicken breasts.