Bacon wrapped stuffed chicken is a delectable meal that comes together quickly. The chicken stays moist and the cheesy filling is so creamy and flavorful that everyone will be sure to clean their plates.
Suitable for keto, low carb, and gluten free diets.
Stuffed chicken breast wrapped in bacon may sound like a lot of work, but this easy meal comes together surprisingly quickly.
What’s more, the stuffed bacon wrapped chicken can be prepped in advance and baked when you need it so it’s perfect for entertaining.
Easy Bacon Wrapped Stuffed Chicken Breast
Chicken and cream cheese are a delightful combination. The cheesy filling keeps the chicken moist and adds so much flavor. Even the picky eaters in your family will devour this bacon wrapped stuffed chicken. It’s that good!
With its easy prep and easy cleanup, stuffed bacon wrapped chicken breast is the perfect dish to serve up for a romantic dinner for two.
If you’re in need of another stuffed chicken recipe then this Air Fryer Stuffed Chicken Breast is amazing. Or if you want busy weeknights dinner recipe, then try this to die for Baked Ranch Chicken.
Why Make This Recipe
- Elegant and Romantic – Bacon wrapped stuffed chicken breast is an elegant meal that looks as lovely as it tastes. It’s perfect for a romantic dinner.
- Meal Prep – Prepare the chicken in advance and bake when ready for an easy meal.
- Dietary Friendly – this dish is suitable for gluten fee, keto and low carb diets.
Ingredient Notes
- Chicken – Chicken breasts that are similar in size will cook evenly and come out juicy and tender.
- Cheese – Smooth cream cheese and grated mozzarella cheese creates a creamy filling.
- Bacon – Bacon lovers will rejoice as bacon is added to the filling and more bacon is wrapped around the chicken before cooking.
- Aromatics – Green onion and garlic will add lots of flavor to the filling.
- Seasonings – Italian seasoning (oregano, basil, thyme, rosemary and more) salt and black pepper make a simple yet flavorful seasoning for the chicken.
How To Make Bacon Wrapped Stuffed Chicken
Get full ingredients list and instructions from the recipe card below.
- Preheat the oven to 400 degrees F / 200 degrees C and line a medium size baking tray with non-stick aluminum foil.
- In a large bowl, mix the cream cheese until smooth, then stir in the mozzarella, bacon, green onions and garlic until combined. Set aside.
- Combine the Italian seasoning, salt and pepper in a small bowl and set aside.
- Cut a slit in each chicken breast lengthwise to create a pocket, but don’t cut all the way through.
- Open the breasts and coat the inside with the seasoning mix, then close and add seasoning to the outside.
- Put about a quarter of the cream cheese mixture inside the pocket of each chicken breast, then close and secure with 3-4 toothpicks.
- Wrap 1 ½ strips of the bacon around each of the breasts, securing with toothpicks if needed. Place on the prepared baking pan.
- Bake the stuffed bacon wrapped chicken breasts for 20 minutes, then turn the broiler on and broil for 5-6 minutes or until the bacon is nice and crispy.
- Allow the chicken to rest for several minutes before sprinkling the top with paprika and garnishing with freshly chopped parsley or green onions, if desired.
Making delicious bacon wrapped stuffed chicken breast…..
Imporant Note: Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Tips For Success
- Use paper towels to dry the chicken breast completely before seasoning.
- Thicker chicken breasts may need longer to cook.
- Bring the cream cheese to room temperature before mixing.
- Cook and crumble some bacon for the filling. Leave some bacon raw to wrap around the outside of the chicken.
- You can easily double this recipe for a large family or for serving guests.
- Keep lots of toothpicks on hand to seal the chicken and prevent the filling from oozing out.
- Secure the wrapped bacon with a toothpick, if necessary.
- If you want extra crispy bacon, you can partially cook the bacon slices before wrapping them around the chicken.
- Remove toothpicks from the chicken before serving.
- Cook until an instant thermometer reads 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Variations
- Use Your Favorite Seasoning – Italian herbs are a pantry staple, but you can easily swap in your favorite blends of herbs and spices.
- Use Flavored Bacon – Wrap the chicken with maple bacon, peppered bacon or other flavored bacon.
- Make it Spicy – Sprinkle a pinch of cayenne pepper into the seasoning blend to give this stuffed chicken breast wrapped in bacon a kick. You can also add some sliced or chopped jalapeno to the filling.
Budget-Friendly Tips
- Buy In Bulk – Purchase chicken in bulk or when it’s on sale and store it in the freezer for later use.
- Make It A Meal – serving with steamed broccoli on the side to make this a filling meal.
Prep Ahead And Storage
- Prep Ahead – Prepare the chicken up to 24 hours in advance. Season the chicken and stuff with the filling and refrigerate until ready to cook. Allow the chicken to come to room temperature for 30 minutes before baking.
- Store – Leftover bacon wrapped chicken can be stored in an airtight container in the fridge for up to 3 days.
- Freeze – Season the chicken and fill it with the bacon and cheese mixture before freezing. Wrap each chicken breast separately and freeze in an air-tight bag. Thaw the chicken overnight in the fridge and then bring the chicken to room temperature before baking as directed.
Meal Prep
- Enjoy stuffed bacon wrapped chicken for dinner and then enjoy the leftovers for 3 more days.
- Freeze the prepared chicken before baking for easy meal prep later on.
FAQs
Yes. To use chicken thighs, you will want to pound the chicken to an even thickness and roll the filling inside them. Cook as directed and check the temperature for doneness as the cooking time may vary.
Chicken needs to be cooked to an internal temperature of 165 degrees F / 74 degrees C. Use a meat thermometer and insert it into the thickest part of the meat to check for doneness. Be sure you are testing the temperature of the chicken and not the filling.
Use a sharp knife to cut a pocket into the side of the chicken. Press the filling into the pocket and secure the opening with a few toothpicks.
Some of the filling may ooze out during cooking. Remove the toothpicks before serving.
More Recipes You May Like
- Air Fryer Stuffed Chicken Breast.
- Creamy Chicken Florentine.
- Skillet Garlic Butter Chicken.
- Dutch Oven Chicken.
- Baked Chicken Leg Quarters.
- Marry Me Chicken.
Serving Suggestions
Get The Stuffed Chicken Breast Wrapped In Bacon Recipe:
Bacon Wrapped Stuffed Chicken Breast
Ingredients
- 4 ounces (113g) cream cheese softened, at room temperature
- 1 cup (113g) mozzarella cheese freshly shredded
- ½ cup (115g) bacon chopped and cooked crisp
- ½ cup (50g) green onions sliced
- 2 cloves garlic finely minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 chicken breasts dried well
- 6 strips bacon two of them cut in half lengthwise
Instructions
- Preheat the oven to 400 degrees F / 200 degrees C.
- Line a medium size baking tray with non-stick aluminum foil and set aside.
- In a large bowl, mix the cream cheese until smooth, then stir in the mozzarella, bacon, green onions and garlic until combined. Set aside.
- Combine the Italian seasoning, salt and pepper in a small bowl and set aside.
- Cut slits in each chicken breast lengthwise to create a pocket, but don’t cut all the way through.
- Open the breasts and season the inside with the spice mix, then close and season the outside.
- Put about a quarter of the cream cheese mixture inside the pocket in each of the chicken breasts, then close and secure with 3-4 toothpicks.
- Wrap 1 ½ strips of the bacon around each of the breasts, securing with toothpicks if needed. Place on the prepared baking pan.
- Bake the stuffed bacon wrapped chicken breasts for 20 minutes then turn the broiler on and broil for 5-6 minutes or until the bacon is nice and crispy.
- Allow the chicken to rest for several minutes before sprinkling the tops with paprika and garnishing with freshly chopped parsley or green onions, if desired.
Notes
- Use paper towels to dry the chicken breast completely before seasoning.
- Thicker chicken breasts may need longer to cook.
- Bring the cream cheese to room temperature before mixing.
- Cook and crumble some bacon for the filling. Leave some bacon raw to wrap around the outside of the chicken.
- You can easily double this recipe for a large family or for serving guests.
- Keep lots of toothpicks on hand to seal the chicken and prevent the filling from oozing out.
- Secure the wrapped bacon with a toothpick, if necessary.
- If you want extra crispy bacon, you can partially cook the bacon slices before wrapping them around the chicken.
- Remove toothpicks from the chicken before serving.
- Cook until an instant thermometer reads 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Storage – keep leftovers in an airtight container inside the fridge for 3 days.
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