While baked chicken recipes can be boring and sometimes even bland, this easy weeknight Cheesy Bacon Chicken Bake recipe is just the opposite.
It came to me as we were trying to empty our freezer and fridge before our move out of state. We had some chicken breasts in the freezer, that I thawed, and a block of cream cheese and some pre-cooked bacon to use up, so the Cheesy Bacon Chicken Bake was born.
This low carb recipe comes together in mere minutes and is perfect for weeknights or an easy weekend dinner. You could add things like cubed ham instead of bacon or add cooked spinach or cooked mushrooms and it would be delicious. The shredded cheese you use can also be changed to Swiss or Colby or Jack, or whatever you have on hand.
The chicken can be served with rice or a side salad for those living the keto life.
Ingredients:
- 4 boneless, skinless breasts halves, sliced in half horizontally (you’ll have 8 pieces)
- 1/3 cup mayonnaise (I used Duke’s)
- 8 ounces cream cheese, softened
- 2 cups shredded sharp Cheddar cheese, divided
- ½ tsp. each salt, pepper and garlic powder
- 8 slices cooked bacon, chopped into bite size pieces
- Chopped scallions, optional
Directions:
- Preheat the oven to 375 degrees.
- In a rectangular baking dish (I used an 11’x7” Pyrex) place the chicken breasts in an even layer (a bit of overlap is fine).
- In a medium bowl, combine the mayo, cream cheese, 1 cup shredded Cheddar, the spices and chopped bacon.
- Top the chicken with the cheese/bacon mixture then top that with the rest of the Cheddar.
- Bake for 35-40 minutes or until the internal temperature of the chicken is 165 degrees and the cheese has melted and is lightly golden.
- Garnish with the scallions, if using.
Serves 4.
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