BLT Keto Stuffed Chicken Breast Recipe

5 from 3 votes
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A savory and juicy keto stuffed chicken recipe featuring tender chicken breasts stuffed with tomatoes, bacon, lettuce, and mayo. It has all the feels of a real BLT without the bread!

keto stuffed chicken breasts on parchment paper

What Makes This Recipe Great

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. But when I’m eating low-carb, and bread isn’t really an option, I needed to figure out how to make this beloved meal in a fun and carb-friendly way. 

Instead of totally giving up my beloved bacon sandwich, I have recreated this beauty in a compliant and healthy way. This BLT Keto Stuffed Chicken Breast Recipe will make you forget the bread and will satisfy your sandwich cravings! 

It’s so tasty and filling and should totally be incorporated into your weekly or monthly meal plan. Whole30, Keto, and Paleo compliant. Plus, there are tons of ways to serve it that I mention in the recipe card below. 

Ingredient Notes

Made with super simple ingredients and steps, this keto stuffed chicken comes together in no time! A great way to pack in the protein and meet your macros. 

recipe ingredients in small bowls and labeled
  • Chicken breasts: Boneless skinless chicken breasts are my go-to for this. I haven’t tried it myself, but if you prefer boneless skinless chicken thighs, that could work too! 
  • Bacon (no sugar added): If you’re not worried about being Whole30 compliant, any bacon will do. 
  • Olive oil
  • Salt & Black pepper to taste
  • Garlic powder
  • Lettuce leaves of choice 
  • Tomato
  • Mayo: Use store-bought mayonnaise or try my 60-second homemade mayo. 

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  1. Cook your bacon and slice wash/slice veggies. 
  2. Heat a skillet with olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook chicken on both sides, approximately 6-8 minutes per side (adjust the cooking time on the thickness of the chicken). See my expert tips below for an alternative step in the cooking process). 
  3. Once the chicken is cooked, place it on a cutting board and allow to cool. Cut each chicken breast almost in half horizontally, leaving a little pocket.
  4. Stuff the inside of the cooked chicken with mayo, lettuce, a tomato slice, and crispy bacon. Enjoy!
a hand holding one keto stuffed chicken breast with bacon, lettuce, tomato, and mayo

Mac’s Pro Tips

Expert Tips

  • 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.
    • 1. First, add 2 teaspoons of avocado oil to your cast iron skillet and wait 30 seconds so the oil can heat up.
    • 2. Once heated, 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. 
    • 3. After 2 minutes, flip the chicken and let it cook for another 2 minutes, depending on how thick it is. 
    • 4. Transfer the chicken to an oven-safe dish (or leave it in your cast iron pan if using one) and cook in a 425-degree F oven and bake for 5 minutes or until the internal temperature is 165F. Use a meat thermometer to check if needed. 
  • 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.
  • The 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 mayo. 

Serving Tips

Serve this keto stuffed chicken with your favorite low-carb sides, serve it atop a salad, or eat it on its own. 

Here are some creative ways to serve this dish if you’re making it on rotation and want to switch things up:

  • With a side of roasted veggies like broccoli, asparagus, or zucchini.  
  • Add more toppings like chopped spinach, mushrooms, or extra BLT toppings.
  • If you’re not Whole30 or Paleo, add some cheese. Parmesan cheese, cheddar cheese, mozzarella cheese, or cream cheese work great. 
  • Stuff the chicken then cut it with a sharp knife and serve it on a bed of lettuce with your favorite dressing for a BLT salad. 
  • Make a BLT bowl– Serve your stuffed chicken over a bed of cauliflower rice and veggies. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend storing the chicken breasts and toppings in separate airtight containers in the fridge so as not to make them soggy. 

Reheat your chicken breasts in your air fryer or oven, then proceed to stuffing them with the BLT toppings. 

an overhead shot of keto stuffed chicken on a cutting board

More Chicken Recipes

keto stuffed chicken breasts on parchment paper

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BLT Keto Stuffed Chicken Breast Recipe

By: Ashley McCrary
5 from 3 votes
A savory and juicy keto stuffed chicken recipe featuring tender chicken breasts stuffed with tomatoes, bacon, lettuce, and mayo. It has all the feels of a real BLT without the bread!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 servings

Ingredients  

  • 4 large chicken breasts
  • 4 pieces cooked bacon
  • 1 tablespoon olive oil for cooking chicken
  • salt/pepper to taste
  • 1 1/2 tsp garlic powder
  • 4 lettuce leaves of choice washed
  • 1 large tomato thinly sliced
  • 4 tablespoon mayo

Instructions 

  • Cook your bacon and slice wash/slice veggies.
  • Heat a skillet with olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook chicken on both sides, approximately 6-8 minutes per side (adjust the cooking time on the thickness of the chicken). See my expert tips below for an alternative step in the cooking process).
  • Once the chicken is cooked, place it on a cutting board and allow to cool. Cut each chicken breast almost in half horizontally, leaving a little pocket.
  • Stuff the inside of the cooked chicken with mayo, lettuce, a tomato slice, and crispy bacon. Enjoy!

Notes

Expert Tips

  • 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.
    • 1. First, add 2 teaspoons of avocado oil to your cast iron skillet and wait 30 seconds so the oil can heat up.
    • 2. Once heated, 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. 
    • 3. After 2 minutes, flip the chicken and let it cook for another 2 minutes, depending on how thick it is. 
    • 4. Transfer the chicken to an oven-safe dish (or leave it in your cast iron pan if using one) and cook in a 425-degree F oven and bake for 5 minutes or until the internal temperature is 165F. Use a meat thermometer to check if needed. 
  • 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.
  • The 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 mayo. 

Serving Tips

Serve this keto stuffed chicken with your favorite low-carb sides, serve it atop a salad, or eat it on its own. 
Here are some creative ways to serve this dish if you’re making it on rotation and want to switch things up:
  • With a side of roasted veggies like broccoli, asparagus, or zucchini.  
  • Add more toppings like chopped spinach, mushrooms, or extra BLT toppings.
  • If you’re not Whole30 or Paleo, add some cheese. Parmesan cheese, cheddar cheese, mozzarella cheese, or cream cheese work great. 
  • Stuff the chicken then cut it with a sharp knife and serve it on a bed of lettuce with your favorite dressing for a BLT salad. 
  • Make a BLT bowl– Serve your stuffed chicken over a bed of cauliflower rice and veggies. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend storing the chicken breasts and toppings in separate airtight containers in the fridge so as not to make them soggy. 
Reheat your chicken breasts in your air fryer or oven, then proceed to stuffing them with the BLT toppings. 

Nutrition

Serving: 1Chicken Breast | Calories: 422kcal | Carbohydrates: 6g | Protein: 51g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 379mg | Potassium: 1353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5855IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating




7 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

    1. Hi Denise,

      Love message of support in finding a family recipe that makes cooking fun and satisfying. Thanks for the message and kind words of support.

  3. 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! 🙂

    1. 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!!