Bacon-Wrapped Cheese-Stuffed Chicken is super easy to make for everyday family dinners yet fancy enough for company. Filled with melty cheese and a smoky flavor, it’s juicy, tasty, and sure to be a family favorite.
Chicken breast, being a very lean cut of meat, is prone to drying 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 cream cheese and cheddar cheese mixture is just plain heaven.
This baked bacon-wrapped chicken breast is easy to make for an everyday family meal yet fancy enough for company. It requires simple ingredients you probably already have and is ready for the oven with minimal prep.
- Chicken– boneless, skinless breasts
- Bacon- use thin-cut so they cook and crisp up congruently with the chicken
- Cheddar and Cream cheese- you can substitute favorite soft cheeses like feta, provolone, or Swiss.
- Herbs and seasonings- the recipe calls for paprika and fresh parsley. Feel free to experiment with your choice of spices, such as garlic powder and Italian seasonings.
- Freeze the cheese. 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.
- Broil. Crank up the oven to broil during the last 1 to 2 minutes of cooking time to crisp up the bacon a little.
- Pre-cook bacon. If you want a super crispy bacon, you can pre-cook the rashers just until limp.
How to prep ahead
This cheesy baked chicken breast is not only delicious, but it’s also a great addition to your meal planning. It freezes well for future use, so double the recipe and enjoy stress-free weeknight dinners!
- Prepare chicken according to the recipe and arrange in a single layer on a baking sheet.
- Freeze until firm and transfer to a resealable bag or airtight container when frozen. Freeze for up to 2 months.
- Thaw overnight and bake in a 400 F oven until the thermometer inserted in the center reads 165 F.
Bacon-wrapped cheese-stuffed chicken is delicious as a main dish with your favorite sides. Serve with smashed potatoes and roasted broccoli for a delicious lunch or dinner meal that’s sure to hit the spot!
- 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
- 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.
- 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.
- Crank up the oven to broil during the last 1 to 2 minutes of cooking time to crisp up the bacon a little.
- Use thin-cut bacon so it will cook and crisp congruently with the chicken. If you want super crispy bacon, you can pre-cook the rashers just until limp.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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