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top down view of the completed bacon wrapped stuffed chicken breast

Bacon Wrapped Stuffed Chicken Breast

Juicy cheese and bacon stuffed chicken.
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Course: Main Course
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 578kcal


  • 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


  • 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.


  • 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.


Calories: 578kcal | Carbohydrates: 4g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1105mg | Potassium: 649mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 1mg