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Keto Chicken Bacon Spinach Bake - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into cutlets or chunks
  • Bacon: 6–8 slices, chopped
  • Spinach: 6–8 cups fresh baby spinach (about 6 ounces), roughly chopped
  • Garlic: 3–4 cloves, minced
  • Heavy cream: 1 cup
  • Cream cheese: 4 ounces, softened
  • Cheese blend: 1.5–2 cups shredded mozzarella and Parmesan (or Gruyère, provolone, or Monterey Jack)
  • Chicken broth: 1/2 cup (low-sodium)
  • Olive oil or avocado oil: 1–2 tablespoons (if needed)
  • Seasonings: 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika
  • Salt and pepper: To taste
  • Optional add-ins: Red pepper flakes, sliced mushrooms, sun-dried tomatoes (unsweetened), or a squeeze of lemon

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13 baking dish if you’re not using an oven-safe skillet.
  2. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Transfer bacon to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pan.
  3. Season the chicken: Pat chicken dry and season both sides with salt, pepper, onion powder, Italian seasoning, and smoked paprika.
  4. Sear the chicken: In the bacon fat (add a splash of oil if needed), sear chicken 2–3 minutes per side until golden. It doesn’t need to be cooked through yet. Transfer to a plate.
  5. Sauté the aromatics: Lower heat to medium-low. Add minced garlic and stir 30–60 seconds until fragrant. If using mushrooms, sauté them now until they release moisture.
  6. Build the cream sauce: Pour in chicken broth and scrape any browned bits. Stir in heavy cream and cream cheese. Whisk until smooth and slightly thickened, 2–3 minutes. Season with a pinch of salt and pepper. If you like heat, add red pepper flakes.
  7. Wilt the spinach: Add chopped spinach in batches, stirring until it softens. It will look like a lot at first but cooks down quickly.
  8. Add cheese and bacon: Stir in half the shredded cheese and half the cooked bacon until just melted into the sauce.
  9. Combine and top: Nestle the seared chicken into the creamy spinach mixture. Spoon sauce over the top. Sprinkle with the remaining cheese and bacon.
  10. Bake: Transfer the skillet to the oven (or pour into your prepared baking dish). Bake 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbly and lightly golden.
  11. Rest and serve: Let it rest 5 minutes so the sauce settles. Taste and finish with a crack of black pepper or a squeeze of lemon to brighten the richness.