Cheddar-Stuffed Chicken Thighs Wrapped In Bacon With Creamed Spinach

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Chicken · keto, low-carb, high-protein

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Ingredients

• 2 1/2 lb (about 10) boneless skinless chicken thighs
• 5 slices thick-cut bacon
• 4 oz, cut into batons sharp cheddar
• 6 oz baby spinach
• 1/2 cup heavy cream
• 1 1/2 oz cream cheese
• 1 1/2 tbsp unsalted butter
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Open each thigh flat, season both sides, lay a baton of cheddar down the middle and roll it up tightly.
2. Wrap each roll in a slice of bacon, overlapping as you go, and set them seam-side down on a rack over a sheet pan. Dust the tops with smoked paprika.
3. Roast 30 to 35 minutes, until the bacon is crisp and shrunken around the chicken and the thickest roll reads 175F. If the bacon is still pale, run them under the broiler for 2 minutes.
4. Meanwhile melt the butter in a saucepan, cook the garlic 30 seconds, add the cream and cream cheese and whisk 3 minutes until smooth and thick.
5. Wilt the spinach into the sauce in handfuls, season, and serve the bacon-wrapped rolls on top so the cheese runs out into the creamed spinach when they are cut.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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