Go Back
+ servings
keto stuffed chicken breasts on parchment paper
Print Recipe
5 from 3 votes

BLT Keto Stuffed Chicken Breast Recipe

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 Time5 minutes
Cook Time15 minutes
Course: Main Dish/Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: Chicken BLT, keto, Keto Sandwich, paleo, whole30
Method: Oven/Stovetop
Servings: 4 servings
Author: Ashley McCrary


  • 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


  • 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!


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. 


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