Bacon-Wrapped Cheese-Stuffed Chicken stuffed with cream cheese and wrapped in smoky bacon. Super easy to make for everyday dinner yet fancy enough for company.
I had this amazing bacon-wrapped cheese-stuffed chicken with my favorite smashed potatoes and roasted broccoli for Mother’s Day lunch and I am so excited to share the scrumptious recipe with you. But first, let me greet you all gorgeous mommas out there a belated Happy Mother’s Day. I hope you were spoiled rotten with the love you deserve.
Chicken breast, being a very lean cut of meat, is notorious for its tendency to dry out quickly during cooking, especially when prepared without any kind of sauce. Wrapping it in bacon deliciously solves the problem as the chicken absorbs the glorious fat rendered by the bacon while they both roast in the oven. And stuffing it to the brim with a cream cheese and cheddar cheese mixture means nom heaven!
With less than five ingredients and simple prep, this baked bacon-wrapped chicken breast is easy to make for an everyday family meal yet fancy enough for company. It also freezes well for future use so double the recipe and enjoy stress-free weeknight dinners!
Tips on How to Make Bacon-Wrapped Cheese-Stuffed Chicken
- Form the cheese mixture into small logs and then pop them in the freezer for about 10 to 15 minutes before stuffing into the chicken. This way, it melts congruently with the roasting chicken and bacon so you get creamy pockets of cheesy filling instead of a gooey mess that oozed out on the pan.
- Use thin cut bacon and crank up the oven to broil for the last 1 to 2 minutes to crisp up the bacon a little.
- I find the combination of cheese and bacon adds enough flavor to the dish but feel free to season the chicken up with your favorite spice blends if you like.
Watch the Video and See How Easy It Is To Make this Bacon-Wrapped Chicken
Bacon-Wrapped Cheese-Stuffed Chicken
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup cheddar cheese, shredded
- 4 (4 ounces each) boneless, skinless chicken breasts
- 8 slices thin cut bacon
- paprika to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- In a bowl, combine cream cheese and cheddar cheese. Form into about 2 to 3-inch length and 1/2-inch thickness (make sure they will fit the cut you make on the chicken).
- Wrap each cheese log in plastic film and freeze for about 10 to 15 minutes or until firm.
- Trim chicken of any excess fat. Make a small slit on top of meat, but not cutting all the way through.
- Remove the plastic film and insert the cheese log into the slit.
- Wrap chicken with bacon and place in a single layer on a cast iron skillet or baking dish.
- Season with paprika to taste and sprinkle with chopped parsley.
- Bake in a 400 F oven for about 30 to 35 minutes or until thermometer inserted in center of chicken reads 165 F.
- Broil for about 1 to 2 minutes or until bacon crisps. Serve hot.
Video
Nutrition
Delicious will definitely make again.
Added jalapeño to cream cheese and cheese mixture
Thanks for the tip; will definitely try adding jalapeno next time. I love a little bit of heat in my food and I can just imagine how well the spice will go well with the creamy cheese and smoky flavors of the meat.
Can you use shredded mozzarella or a Mexican blend of cheese ?
Yes, you can use any cheese blend that melts nicely 🙂
Perfect for bacon and cheese lovers! I love recipes that look fancy but aren’t fussy. Great recipe!
Thank you, Courtney!
Yummy! This is an excellent idea for a low carb chicken entree. Thanks for the recipe!
Thanks, Aleta!
Thank you for this quick, easy and tasty dish. Even my picky 9 year old asked for seconds! Can’t go wrong with bacon 🙂 I did use jalapeño cream cheese and it added a nice kick. Will definitely make this again.
Thank you so much, Ellie, for the feedback. Glad the family enjoyed it. Yes, bacon makes everything better. I will have to try the jalapeno cream cheese, I am sure it will be more amazing with a kick of spice. Happy holidays!
if I’m using a baking dish do need to grease it
Just lightly as the bacon tends to stick on the pan even though it renders a lot of grease.
Y’all should’ve put a disclaimer for the smart ones!!! Somebody isn’t going to have the good sense to remove the the plastic wrap from cheese log first!!
Thank you for the tip, I clarified the recipe to add to remove the film, just a reminder. 🙂
Just made this beautiful dish!!! thank you for creating such an easy simple meal for the fam kudos❤ it’s sooooo good filled with so much flavor
Thank you so much, Tara, for the feedback. I am glad the family enjoyed them. Bacon definitely makes everything better 🙂
This knocks flavor combos out of the park! My kids would love it, and I might just make it for them!
Please do! I am sure they’ll love it!
This looks great!! What sides would you recommend?
Roasted potatoes or some simple sauteed vegetables will be great with this 🙂
Hello! What does this mean in your recipe? ” 4 ounces boneless skinless chicken breasts, 4 to 5 each”
What, specifically, does “4 to 5 each” mean? Are you saying that each chicken breast should be 4 ounces? How many chicken breasts does the recipe call for?
Hello Susanne,
I apologize for the confusion, it’s 4 pieces of 4 ounces each chicken breasts.
Thank You!! Great recipe!!