BLT Stuffed Chicken Breast (Whole30 and Keto)
Published Oct 06, 2020 Updated Oct 15, 2020
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I am a southern girl by heart and love anything and everything involving bacon….like I flipping LOVE IT. As a kid, my favorite thing to eat was a juicy and fresh BLT….with white bread of course. Instead of totally giving up my beloved bacon sandwich, I have recreated this beauty in a compliant and healthy way. This BLT Stuffed Chicken Breast will make you forget the bread. It’s so tasty and filling and should totally be incorporated into your weekly or monthly meal plan. Whole30, Keto and Paleo compliant.
Ingredients for this BLT Stuffed Chicken Breast
- Chicken breasts
- Bacon (no sugar added)
- Olive oil (for cooking chicken)
- Salt/pepper to taste
- Garlic powder
- Lettuce leaves of choice (washed)
- Tomato (thinly sliced)
How to make:
Heat your cast iron with olive oil, olive oil over medium heat and preheat your oven to 375 degrees. Add in your chicken breast and season with a little pepper and garlic powder and cook evenly on each side. Around 6 minutes on each side. (time will vary depending on thickness of chicken).
While the chicken is cooking, add 4 slices of bacon to a baking sheet and put in the oven and cook for 15 minutes on 425F.
Slice the tomatoes and clean your arugula and spinach. Once the chicken is cooked (5-6 minutes on each side) evenly on both sides, add them to your cutting board to cool. Place the bacon on a paper towel and blot any remaining oil off. Once chicken breast has cooled a bit, slice each chicken breast horizontally, not all the way through, but cut ¾ way through the chicken. Add the mayo inside each chicken breast, then the lettuce, tomatoes and the best part….BACON
How to cook chicken so it’s juicy and tender:
Through experience, I have found that searing chicken breasts in a cast iron skillet and transferring to the oven for the last 5 minutes is the best way to achieve a juicy and tender chicken breast.
First, add 2 teaspoons of avocado oil to the pan, wait 30 seconds so the oil can heat up, and then place the boneless chicken breast in the pan and don’t touch it for 2 minutes. You need to leave the chicken breast alone so the crust can form. After 2 minutes, flip the chicken and let it cook another 2 minutes depending on how thick it is. Transfer the chicken in the cast iron skillet to a 425F degree oven for 5 minutes or until internal temperature is 165F.
What is the best mayo to use for this BLT Stuffed Chicken Breast?
I have to be completely honest, I am not a fan of any of the store bought mayo that is Whole30 compliant. I always have loved Hellman’s Mayo, but that of course is not a compliant mayo for the program. In my opinion, my Whole30 60 Second Homemade Mayo is better than any store bought version, seriously. It tastes so good you won’t believe it’s homemade. A lot of people get intimated when thinking about making their own mayo, but it’s so simple and quick. Be sure to click here to get my simple and yummy recipe.
This beautiful dish is Whole30, Paleo and Clean Eating compliant. Putting a spin on unhealthy dishes is my passion. I love bringing them to life in a healthy way. This proves that healthy living doesn’t have to be boring and can be totally satisfying by recreating dishes that you love in new and healthy ways.
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BLT Stuffed Chicken Breast
- Total Time: 25 minutes
- Yield: 4 servings 1x
BLT Chicken Breast
- 4 large chicken breasts
- 4 pieces of bacon (no sugar added)
- 1 tablespoon olive oil (for cooking chicken)
- salt/pepper to taste
- 1 tsp garlic powder
- 4 lettuce leaves of choice (washed)
- 4 slices red onion
- 1 avocado, sliced
- 1 large tomato (thinly sliced)
- 4 tablespoon Mayo
- Heat your cast iron with olive oil, olive oil over medium heat and preheat your oven to 375 degrees. Add in your chicken breast and season with a little pepper and garlic powder and cook evenly on each side. Around 6 minutes on each side. (time will vary depending on thickness of chicken).
- While the chicken is cooking, add 4 slices of bacon to a baking sheet and put in the oven and cook for 15 minutes on 425F. Slice the tomatoes and clean your arugula and spinach. Once the chicken is cooked (5-6 minutes on each side) evenly on both sides, add them to your cutting board to cool.
- Place the bacon on a paper towel and blot any remaining oil off. Once chicken breast has cooled a bit, slice each chicken breast horizontally, not all the way through, but cut ¾ way through the chicken.
- Add the mayo inside each chicken breast, then the lettuce, tomatoes and the best part….BACON
Nutrition below is calculated for 1 BLT Stuffed Chicken Breast with 1 slice of bacon, 1 lettuce leaf, 1 slice of tomato, 1 slice of onion, 2 slices of avocado and 1 tbsp of my homemade may.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish/Appetizer
- Method: Oven/Stovetop
- Cuisine: American
- Diet: Gluten Free
- Serving Size: 1 Chicken BLT
- Calories: 400
- Sugar: 1
- Sodium: 328
- Fat: 29
- Carbohydrates: 4
- Fiber: 2
- Protein: 30
- Cholesterol: 107
Keywords: Chicken BLT, Keto, Whole30, Paleo, Keto Sandwich
Pin this BLT Stuffed Chicken Breast to your Pinterest Boards:
Check out more healthy comfort recipes below:
- Poppy Seed Chicken Casserole (Keto and Dairy Free)
- Rotel Chicken Casserole (Keto and Whole30)
- Chive and Onion Chicken Wings (Keto and Whole30)
THIS IS SO DELICIOUS!! I ate it just like a sandwich. Its on rotation for our weekly meal plan now. 🙌
This recipe is so creative and delicious! I am always looking for ways to “lighten” up my meals. My husband tends to enjoy his meals loaded with carbs, fats, and grease so this recipe provides the best of both worlds for us. I am able to keep mine light by substituting the bread for chicken and still allow my husband to enjoy his on a large brioche roll. This recipe is so delicious that I have passed it along to my coworkers who have also fallen in love with it. The trick is to not overstuff your “sandwich” and it won’t be as messy. One of my coworkers wraps theirs in wax paper to hold theirs together while they eat. Once again, Ashley makes an amazing recipe that my family looks forward to each time its on our menu! Thank you!
Super delish, great idea! Yum!!!!
Just made this last night and OMG to die for. My whole family loved it (even picky kids) and it was easily customizable. My husband and I subbed out the Mayo with The Organic Almond Dip’s Chipotle Bitchin’ Sauce to add a little kick. Definitely a new favorite to throw in the rotation, especially on those hot summer nights.
Love message of support in finding a family recipe that makes cooking fun and satisfying. Thanks for the message and kind words of support.
I am a bit confused and maybe I am overthinking this! The recipe says to heat the oven to 375 but to cook the bacon at 425. Why am I to pre-heat to 375 and not 425? My chicken is not done inside after cooking 6 minutes on both sides. Do we put the chicken in the oven to finish cooking? Thanks for helping me out! 🙂
Thanks Diane for the question. That could possibility be an error that needs to be adjusted. The preheated oven is for the bacon so preheating to 425 is the correct temperature. The cook time on the chicken breasts will depend on the thickness. Approximately 6 mins on each side is a starting point. If the breasts are thinner then you would adjust that time as well. If you are still seeing pink after 6 mins. then add more cooking time. Hope this helps Diane. Thanks for the question. Happy Eating!!