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Here is my go-to bacon wrapped stuffed chicken breast recipe, with tender chicken filled with melty cheese and wrapped in crispy bacon. The combination of flavors makes this dish both simple and satisfying.
This chicken recipe has become my weeknight dinner hero. I often make extra pieces because my family loves having the leftovers for lunch the next day. Nothing better than a warm, cheesy chicken dish that looks fancy but is actually super easy to make, right?
Why You’ll Love This Bacon Wrapped Chicken
- Three-cheese filling – The combination of cream cheese, cheddar, and mozzarella creates a rich, melty center that keeps the chicken incredibly moist and flavorful.
- One-pan meal – With both the chicken and potatoes cooking together, you’ll have less cleanup and a complete meal ready at the same time.
- Low-carb friendly – Skip the potatoes, and you’ve got a perfect keto-friendly main dish that’s packed with protein and healthy fats.
- Make-ahead option – You can stuff and wrap the chicken breasts ahead of time, keeping them in the fridge until you’re ready to cook – perfect for busy weeknights or dinner parties.
- Simple ingredients – Everything you need can be found at your regular grocery store, and you might already have most items in your fridge right now.
What Kind of Chicken Breast Should I Use?
For this recipe, you’ll want to look for medium-sized boneless, skinless chicken breasts that are roughly the same thickness – this helps ensure even cooking and makes them easier to stuff. If your chicken breasts are particularly thick or uneven, you can pound them between two pieces of plastic wrap until they’re about 1/2 inch thick throughout. Fresh chicken works best here, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry with paper towels before stuffing. Try to choose chicken breasts that are around 6-8 ounces each – anything much larger might be too big to wrap with bacon, while smaller pieces could end up overcooked by the time the bacon crisps up.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your fridge:
- Cream cheese: If you’re out of cream cheese, you can use ricotta mixed with a bit of sour cream, or mascarpone cheese instead. Just make sure whatever you use is at room temperature for easy mixing.
- Cheese blend: The cheddar and mozzarella combo is great, but feel free to use any melting cheese you have on hand – provolone, Monterey Jack, or Gouda all work well. Just keep the total amount of cheese the same.
- Fresh parsley: No fresh parsley? Use 1 teaspoon of dried parsley, or try other fresh herbs like chives, basil, or thyme.
- Bacon: Regular bacon works best, but you can use turkey bacon (though it won’t get as crispy) or prosciutto (reduce cooking time slightly as it’s thinner).
- New potatoes: Any potato variety works here – russet, red, or Yukon gold. Just cut them into similar-sized pieces so they cook evenly.
- Chicken breast: While chicken breast is ideal for this recipe, you can use chicken thighs – just butterfly them first and pound them thin.
Watch Out for These Mistakes While Cooking
The biggest challenge when making bacon-wrapped chicken breast is preventing the chicken from drying out while waiting for the bacon to crisp – solving this by butterflying the chicken evenly to about 1/4-inch thickness helps it cook at the same rate as the bacon. A common error is wrapping the bacon too loosely, which can lead to it unraveling during cooking – instead, make sure to wrap it tightly around the chicken and secure each end with a toothpick if needed. To avoid undercooked chicken and soggy bacon, start by searing the wrapped chicken in an oven-safe skillet before transferring it to the oven, and use a meat thermometer to ensure the internal temperature reaches 165°F. For extra-crispy bacon and juicy chicken, try placing the chicken on a wire rack over your baking sheet, which allows the heat to circulate evenly and lets any excess fat drip away.
What to Serve With Bacon Wrapped Stuffed Chicken?
Since this dish already includes potatoes as a side, you’ll want to add some green veggies to round out your meal. A simple steamed broccoli or roasted asparagus works perfectly with the rich, cheesy chicken and crispy bacon. For a lighter option, try serving it with a fresh garden salad dressed with a light vinaigrette – the acidity helps balance out the savory chicken. If you’re feeding a hungry crowd, some dinner rolls or crusty bread on the side can help soak up all the tasty juices from the chicken and bacon.
Storage Instructions
Keep Fresh: Let your bacon wrapped chicken cool down completely, then place it in an airtight container in the fridge. It’ll stay good for up to 3-4 days. The potatoes can be stored separately in their own container – this helps keep everything tasting fresh and prevents the chicken from getting soggy.
Freeze: You can freeze these cheesy chicken bundles for up to 3 months! Just wrap each piece individually in plastic wrap, then place them in a freezer bag. I recommend freezing the chicken without the potatoes, as they tend to get mushy when frozen and reheated.
Warm Up: To reheat from the fridge, pop it in the oven at 350°F for about 15-20 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first. The microwave works too, but the bacon won’t be as crispy – try 2-3 minutes on medium power, checking halfway through.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 120-130 g
- Fat: 100-110 g
- Carbohydrates: 50-60 g
Ingredients
- Nonstick cooking spray
- 4 boneless, skinless chicken breasts
- 2 oz softened cream cheese
- 1/4 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 2 teaspoons finely chopped fresh parsley
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 slices of bacon
- 1 pound small halved new potatoes (or 1-inch pieces of regular potatoes)
- Optional: additional parsley for garnish
Step 1: Prepare the Oven and Chicken Breasts
Preheat your oven to 400°F.
Line a sheet pan with foil and coat it with cooking spray.
Using a small knife, carefully cut a slit lengthwise partway across each chicken breast to create a deep pocket.
Set aside while you prepare the filling.
Step 2: Make the Cheese Filling
In a small bowl, mix together cream cheese, cheddar, mozzarella, parsley, and garlic powder.
season with salt and pepper to taste.
Ensure the mixture is well-combined, creating a smooth and flavorful filling for the chicken.
Step 3: Stuff and Season the Chicken
Spoon the cheese mixture evenly into the pocket of each chicken breast.
Alternatively, you can place the filling into a plastic bag, snip the tip, and use it as a makeshift pastry bag to squeeze the filling into the chicken.
Season the top of each chicken breast with salt and pepper, then wrap 2 slices of bacon around each one to secure the filling.
Step 4: Arrange Chicken and Potatoes on the Baking Sheet
Place the stuffed and wrapped chicken breasts onto the prepared sheet pan.
Scatter potatoes around the chicken, coat them in cooking spray, and season with salt and pepper.
This arrangement will allow the flavors to meld while everything roasts together.
Step 5: Bake and Broil the Chicken
Place the sheet pan in your preheated oven and bake for 40 minutes, allowing the chicken to cook through and the cheese filling to melt.
After 40 minutes, broil the chicken for an additional 3-5 minutes, or until the bacon is browned and crispy.
Step 6: Serve and Garnish
Remove the chicken and potatoes from the oven and serve immediately.
If desired, sprinkle with chopped parsley as a garnish to add a fresh finishing touch.
Enjoy your deliciously stuffed and bacon-wrapped chicken!