Creamy Chicken and Bacon Keto Stew

Chicken and Bacon Stew
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This creamy chicken and bacon stew is both hearty and warming, perfect to have on hand in colder months. 
The recipe will provide 6 servings, simply cook and divide the portions as required and freeze any leftovers for future meals. Also great when paired with your keto flatbread.
Prep Time10 mins
Cook Time1 hr 7 mins
Total Time1 hr 17 mins
Course: Main Course
Keyword: Bacon, Chicken, Stew
Servings: 6
Calories: 461kcal


  • 12 chicken thighs skinless, bone in
  • 12 rashers bacon roughly diced
  • 6 tablespoons mascarpone cheese
  • 3 cups mushrooms quartered
  • 2 tablespoons fresh thyme
  • 2 sticks celery finely diced
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 small red onions finely diced
  • 1 litre chicken stock
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper


  • Preheat the oven to 200 Celcius or 180 for fan assisted.
  • Heat the olive oil in a large casserole dish over a medium heat. Add the chicken thighs in batches, cooking until browned all over. Remove with a slotted spoon and set aside.
  • Add the celery, garlic, onion and bacon to the pan along with the thyme. Cook over a medium heat until the vegetables are tender and the bacon is crisp.
  • Add the chicken stock to the pan and bring to a simmer for 1-2 minutes, stirring well.
  • Add the mascarpone and mustard to the pan, stir well to combine.
  • Return the chicken pieces to the pan, covering them in the sauce. Season, then cover the casserole dish and transfer to the oven for 35 minutes.
  • Remove the stew from the oven and give everything a good stir. Add in the mushrooms and return to the oven for a further 10 minutes.
  • Stir well and serve with keto bread or a portion of cauliflower rice.


Calories: 461kcal | Carbohydrates: 4g | Protein: 51g | Fat: 25g

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