Stuffed Chicken Breast - For the Carnivore Diet
This stuffed chicken breast is rich, comforting, and straightforward. A creamy cheese and bacon filling keeps the meat moist while a quick butter sear builds flavor before a short bake. It’s a practical weeknight method with minimal ingredients and maximum satisfaction.
Make the filling while the oven heats, cut a pocket in each breast, then stuff, sear, and bake. Rest briefly so the juices settle, slice, and spoon the buttery pan juices over the top. If you avoid dairy, you can swap the cheeses for extra chopped bacon and a little softened beef tallow for a firmer, dairy-free stuffing.
Ingredients
- 2 large boneless, skinless chicken breasts (8–10 oz each)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella (about 2 oz)
- 4 slices bacon, cooked and finely chopped
- 1 tablespoon butter (plus a little more if needed)
- 1/2 teaspoon fine salt, divided
Instructions
- Preheat oven to 400°F (205°C).
- In a small bowl, mix cream cheese, mozzarella, chopped bacon, and a pinch of the salt until smooth.
- Pat chicken dry. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each breast without cutting through.
- Stuff each breast with half of the filling. Press to spread evenly, then close the seam; secure with 2–3 toothpicks if needed.
- Season the outside of the chicken with the remaining salt and rub with a little of the butter.
- Heat an oven-safe skillet over medium-high. Add the butter; when foamy, sear the chicken 2–3 minutes per side until lightly browned.
- Transfer the skillet to the oven and bake 12–15 minutes, or until the thickest part reads 165°F (74°C).
- Rest 5 minutes, remove toothpicks, slice, and spoon pan juices over to serve.
- Air fryer option: Cook at 375°F (190°C) for 14–16 minutes, flipping halfway, until 165°F (74°C).