Baked Cream Cheese Chicken: A Comforting Keto Delight

Baked Cream Cheese Chicken is a cozy meal packed with flavor that's perfect for low-carb diets.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Keto

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, skinless chicken breasts The star protein that ensures a juicy outcome.
1 tablespoon Olive oil Helps to grease the baking dish, preventing sticking.

For the Creamy Topping

4 oz Cream cheese Softened for easy spreading.
1 cup Shredded cheddar cheese Essential for tangy flavor and bubbly texture.
4 slices Crumbled bacon Provides a savory crunch.

Seasonings

1 teaspoon Garlic powder Elevates the dish’s flavor.
1 teaspoon Onion powder Pairs well with garlic.
1 teaspoon Dried parsley Gives a touch of freshness.
1/2 teaspoon Salt Basic seasoning.
1/2 teaspoon Black pepper Enhances all flavors.

Equipment

Baking dish
Mixing bowl
Hand mixer
meat thermometer

Method

Preparation Steps

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Pat the chicken breasts dry, then season with salt, pepper, garlic powder, and onion powder.
In a bowl, mix softened cream cheese, garlic powder, onion powder, and dried parsley until smooth.
Spread the cream cheese mixture evenly over the chicken breasts in the baking dish.
Sprinkle shredded cheddar cheese and crumbled bacon on top.
Bake uncovered for 25-30 minutes until cheese is bubbly and chicken reaches an internal temp of 165°F (74°C).
Let the dish rest for about 5 minutes before serving warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Notes

For optimal results, use a meat thermometer to ensure the chicken is cooked through. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

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