Is there a more perfect pairing than chicken and bacon? I think not! This recipe takes that classic combination to a whole new level. We’re talking tender, juicy chicken thighs pounded thin, slathered with a vibrant artichoke and basil filling, then wrapped up in a crispy bacon blanket. It’s the kind of show-stopping, low-carb dinner that feels incredibly indulgent but is surprisingly easy to make. I love to keep my freezer stocked with nitrate-free bacon for recipes just like this—it’s a simple switch that makes a big difference. This dish is a guaranteed family favorite and a keto dream come true!
Ingredients
• SERVES: 4PREP TIME: 15 minutesCOOK TIME: 45 minutes
• 4 boneless, skinless chicken thighs (about 1 lb / 455 g)
• ¾ cup / 130 g canned artichoke hearts, drained
• 2 tablespoons avocado oil
• 1 handful fresh basil leaves and stems
• 2 cloves garlic
• ¼ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 12 strips bacon (about 12 oz / 340 g)
• 8 cups / 160 g arugula, divided for serving
Instructions
1. Prepare your station. Preheat the oven to 400°F / 205°C. Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.2. Pound the chicken. Place the chicken thighs on a separate sheet of parchment paper and use a meat mallet to pound them to an even ¼-inch (6 mm) thickness. Arrange them on your prepared baking sheet.3. Make the filling. In a blender or food processor, combine the artichoke hearts, avocado oil, basil, garlic, salt, and pepper. Pulse until the mixture is finely chopped but still has some texture—don’t puree it!4. Stuff and roll. Spread a quarter of the artichoke mixture onto each chicken thigh. Starting from the shortest end, roll the thigh up tightly. Wrap each roll with 3 strips of bacon, securing it snugly. Place the wrapped chicken seam-side down on the baking sheet.5. Bake to perfection. Bake for 45 minutes, or until the bacon is golden and crisp and a meat thermometer inserted into the chicken reads 165°F / 74°C.6. Serve it up. On each plate, create a bed of fresh arugula (about 2 cups) and top with a bacon-wrapped chicken thigh. Drizzle the arugula with the delicious, savory pan juices before serving.
Nutritional Information
• Per serving
• Calories: 666
• Total Fat: 47.4 g
• Saturated Fat: 13.5 g
• Protein: 53.1 g
• Cholesterol: 189 mg
• Sodium: 2223 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 2.5 g
• Net Carbs: 4.3 g
• Macros: 64% Fat, 32% Protein, 4% Carbs
Pro Tips
• For lower sodium and a cleaner option, choose high-quality, nitrate-free bacon. Always check the label, as sodium content can vary widely between brands.
• To make this recipe AIP-compliant, simply omit the black pepper. The artichoke, basil, and garlic provide plenty of savory flavor on their own.
• Store cooked chicken and fresh arugula in separate airtight containers in the fridge for up to 3 days. The chicken also freezes beautifully for up to one month.
• To reheat and keep the bacon crispy, place the chicken in a skillet over medium heat for 5 minutes, flipping halfway through. You can also microwave for 2-3 minutes if you’re short on time.
FAQ
Q: Is this bacon wrapped chicken recipe keto-friendly
A: Absolutely! With only 4.3 grams of net carbs per serving, this recipe is perfect for a ketogenic diet. The high-fat, high-protein macros make it an ideal and indulgent keto meal.
Q: Can I use chicken breasts instead of thighs
A: Yes, you can use chicken breasts. Pound them to an even ¼-inch thickness as instructed. Since chicken breasts are leaner, be mindful of the cooking time to avoid drying them out and always cook to an internal temperature of 165°F (74°C).
Q: How do I know when the bacon wrapped chicken is cooked
A: The chicken is fully cooked when the bacon is golden and crisp, and a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C). This ensures the chicken is both safe to eat and juicy.
Q: How do I store and reheat leftovers
A: Store leftover chicken in an airtight container in the fridge for up to 3 days. To keep the bacon crispy when reheating, place the chicken in a skillet over medium heat for about 5 minutes, flipping halfway through.
