Keto Bacon Wrapped Chicken Breast Stuffed with Cream Cheese

This keto dinner recipe is a favorite at my dinner table. The kids love it and it’s oh so juicy and has a smooth texture from the Philiadelphia Cream Cheese. This keto chicken dinner recipe only requries a few ingredients to make and takes no time.  Lets get startred.


  • 7.5 oz. Boneless Chicken Breast with Rib Meat (0g carbs)
  • 2 strips of Bacon (0g carbs)
  • 1 oz Philadelphia Cream Cheese (1g carbs)
  • 2-5 Asparagus Spears (2g net carbs)


  • Ground Pepper
  • Garlic Salt
  • Olive Oil
  • Butter

Step by Step Video

Prepare the ingredients for cooking

Step 1 Wash the asparagus

I like to snap off the ends of the apsaragus, however this isn’t neccessary.  I just like doing it.  Rinse them off in cold water and towel dry.

Then set them off to the side to dry, cause we are going to cook them in alittle olive oil.

Important tip: Always wash your vegetables before using them in any recipe.  But, I am pretty sure you already know that.

Step 2 Trim off the chicken breasts.

You can leave on the fat if you’d like.  I just like to the chicken as shapely as I can for when I am wrapping the bacon around it.

TIP: I save the trimmings to make some keto chicken stock and store it for later use.

Step 3: CATCH the FERRET!!!!

Her name is Savage, and she is petite dark colored evil genius ferret.  She is 5 year old escape artist.  We have a porch where we let her do her excersices when we let her out. The porch is enclosed and barracaded with a child proof door gate, reinforced with cardboard.  We don’t know how she does it.

When we got her from the store she was so little and tiny and she was the only ferret left there.  We felt so sorry for her, and she was on sale!!!  We asked why she was on sale for and were told that she has been returned 3 times within two weeks.  She’s a biter.  She got everyone, so the store employees named her after the manager “Valerie”. 

Well my daughter wanted her and she picked her up, NO BITES!  I held her, NO BITES!  The store employee was shocked and tried to hold her … CHOMP!   aaaahahahahahaha

She came home with us and we named her SAVAGE, however when she gets into trouble we call her by her full name Savage Valerie Sotelo.

Step 4: Oil up the pan

Use the Olive Oil to place a small amount on the bottom of the sheet pan.  I use just a little and spread it around with my hand to coat the pan evenly and entirely.

Step 5: Cut & Stuff Chicken Breast

With the fat removed from the chicken breast and some excess, cut a slit at the top of the chicken down into towards the center to the back of the breast, trying not to cut all the way through the back.

I tried to cut the chicken breast in half and then put the cream cheese in and wrap it, however did not work so well.  Some of the cream cheese will leak out anyway.  With the chicken breast cut in half, most if not all ended up leaking out.

With that being said, I stuff into the chicken a little over 1oz, maybe 1.2oz of the cream cheese. You will see why later.

Step 6: Wrapping the chicken in bacon

Taking one strip of bacon at a time, wrap around the chicken trying not to overlay the bacon onto itself, but butting up the previous wrap. 

I usually wrap up the entire chicken with two pieces of bacon, but this time I wanted to show the chicken cooked without bacon on half of it.

Step 6: Place on your pan and lightly coat with olive oil

With the wrapped chicken breast placed on the pan, make sure there is enough room between each breast to cook and crisp the sides.

I like to drizzle a small amount of Olive Oil on the tops to make it crisper. The bacon will make enough natural oils, however I like the taste and the extra golden brown.

Step 8: Preheat the oven to 425º

Step 9: Cook for 1 hour at 425º

With the oven preheated properly, place your pan in the top rack, in the center of the oven.  I will cook this for 1 hour at 425º, but you can use your own judgement on how long you’d like to cook it. 

TIP: Make sure that the chicken is cooked entirely before eating or serving.

Step 9: You got the time, you got the Asparagus

Asparagus cooks pretty quickly, and I like mine with some bite left.  On the time, at around 45-50 minutes into the chicken cooking start the Asparagus.

In a sauce pan, I put a few drops of olive oil to coat each spear and then salt with garlic salt and pepper.  You can season how you’d like, but make sure you add the next item.

Butter, a nice helping of butter (don’t over do it), but this will give a nice flavor to the Asparagus and add some good fat to the dish.

Step 10: Timer is Up!

I cook the chicken breast for 1 hour. I know they are cooked all the way through, and I like the way the bacon is finished off. 

Depending on your desired crispy level leave it in another 10-15 minutes, or however you end up liking it.

As you can see the cream cheese has escaped.  This is a good thing.  I will take the 1.2oz of Philadelphia Cream Cheese back down to under 1oz serving size.

DELICIOUS TIP: With that excess cream cheese leaking out, it gets mixed in with the bacon flavor and gets alittle crispy on it’s own, scoop some up and put it on top of either the Asparagus or on top of the chicken breast.

Step 11: Plate it and cusomize it.

Here is what it looks like before I show you how it looks like inside.  I only took 3 spears of Asparagus, because my daughter decided she really did want some.  Go figure.

Step 12: The delicious oooze

When cutting it open you will see the cream cheese melt out in every bite.

Step 13: Recap

Take 7.5oz chicken breast, trim it and then stuff it with cream cheese.  Wrap it up in bacon and cook for 1 hour at 425º. While this is cooking make your side dish. Take it out of the oven and plate it up for dinner. 



  • 3g Net Carbs for this dinner.
  • Adding another chicken breast would add 1g or carbs to your total.
  • Adding more than 5 spears of asparagus, then add 2g net carbs more to your total.