Pepper-Jelly Cream Cheese Chicken

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When I am in a snacking mood, I adore spreading hot pepper jelly on crackers topped with cream cheese.  I don’t get to indulge in that guilty pleasure very often on my #KetoDietPlan, but I had a couple of tablespoons left in a jar of my favorite cranberry, pomegranate, pepper jelly and wondered why I couldn’t use the same combination with chicken, and still stay in my Keto guidelines, so I did.  #ThisGirlLovesToEat

Pepper Jelly Cream Cheese Chicken

  • 4 Skin-on, Bone-in Chicken Thighs (about 8 oz each)
  • 4 TBLS Cream Cheese (softened)
  • 3 Cups Fresh Baby Spinach Leaves
  • 1 tsp Nutmeg (divided)
  • 2 TBLS Pepper Jelly (Any Flavor)
  • Olive Oil Spray

Preheat oven to 375° F and spray the bottom of an 8 x 8 Pyrex baking dish with olive oil cooking spray.

Using your hands (I wear disposable gloves) combine the  softened cream cheese, 1/2 tsp nutmeg, and the spinach leaves in a medium bowl.

Place the thighs in your backing dish and gently lift the skin away from the meat to form a pocket sos you can divide the spinach mixture and fill each thigh with it.  Once you’ve filled each thigh pocket (A.K.A. Saddlebag LOL) spray the skin lightly with olive oil spray then sprinkle the remaining 1/2 tsp of nutmeg & spoon 1/2 tbls of the jelly on top of each thigh.

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Bake for 40 minutes, or until a thermometer registers 165° – 180° F.  The higher the temperature the more the muscle fiber breaks down and the more tender your meat will be.

Nutrition Information (Serving Size 1 Thigh)

  • 280 Calories
  • 19 g Fat
  • 7 g Carbs
  • 21 g Protein