This Bacon-Wrapped Cheese-Stuffed Chicken is quick and easy to make in under 30 minutes, requiring only a few simple ingredients. Crispy on the outside and filled with a gooey, melty cheese center, it’s a mouthwatering, incredibly savory meal that is guaranteed to become 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.
Like in our sweet chili chicken tenders, wrapping 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.
Ingredient notes
- 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 your favorite cheeses like feta, provolone, Pepper Jack, or Swiss. If you want a little more kick or flavor, toss some chopped jalapeños or sun-dried tomatoes into the filling mixture.
- 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.
How to make bacon-wrapped cheese-stuffed chicken
- Make sure the cream cheese is softened to room temperature so it’s easy to mix without lumps. Form the cheese mixture into small logs and then pop them in the freezer for about 10 to 15 minutes before stuffing them 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 oozes out of the pan.
- If you want super crispy bacon, you can pre-cook the rashers just until limp.
- Crank up the oven to broil for the last 1 to 2 minutes of cooking to crisp the bacon a little.
Helpful tip
If the bacon is unraveling, secure with toothpicks.
Make-ahead meal
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, then transfer to a resealable bag or an airtight container. Freeze for up to 2 months. Thaw overnight, then bake in a 400°F oven until the thermometer inserted in the center reads 165°F.
How to serve and store
- 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!
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. The bacon will lose its crispness over time.
- To reheat and recrisp, air fry at 380°F for about 8 to 10 minutes, or until warmed through.
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup cheddar cheese, shredded
- 4 (4 ounces each) chicken breasts boneless, skinless
- 8 slices bacon thin-cut
- paprika to taste
- 1 tablespoon fresh parsley, chopped chopped
Instructions
- Preheat the oven to 400°F.
- 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 the chicken of any excess fat. Make a small slit on top, but do not cut 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 for about 30 to 35 minutes, or until the thermometer inserted into the center of the chicken reads 165°F.
- Broil for about 1 to 2 minutes or until bacon crisps. Serve hot.
Notes
- Form the cheese mixture into small logs and then pop them in the freezer for about 10 to 15 minutes before stuffing them 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 oozes out of the pan.
- 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.
- If the bacon is unraveling, secure with toothpicks.
Nutrition Information
“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.”
Kirsten says
Added sautéed onions, mushrooms, and fresh garlic in with the cream cheese/shredded cheddar mixture before stuffing the chicken breast’s then wrapping with bacon
Brenda says
Good, rich and chicken breast stayed somewhat moist.
Rose says
Great recipe. So easy
Brend says
I am so wanting to add chopped Basil to cheese mixture. I am going to use Feta cheese.
Pete says
You know how men like to tinker with things? I’ve been tinkering with this recipe…
Chicken with skin on, partially pan fried, skin down in oil and butter, makes it crispy.
Got some corn-fed chicken breasts, again skin on.
Added Pesto to the cheese mix to give it a bit of taste.
Used Pancetta after trying both smoked and unsmoked bacon.
Used Camembert in the cheese mix.
I used smoked paprika – lots of it.
Mixed 2 cloves of crushed garlic and finely chopped chive in the cheese.
Even wrapped your recipe in a puff pastry with a Herbs du Provence seasoning.
Put them into tinfoil parcels, added some white wine and BBQ’d them.
Served with New, Lyonnaise, Saute or a strongly peppered mash potatoes.
Though I did like the sweet potato fries, if I’m honest.
Made your mouth water?
Bill Rusiewicz says
Made these just now on a pellet grill, my neighbors came over to see what smelled so good. They were Dynamite ! With roasted cauliflower in the same grill ! I could do this once a week.
Sue Flynn says
Making this tonight – It fulfills my love of bacon, cheese and chicken … <3
Lalaine says
Enjoy 🙂
Georgina watson says
Brilliant recipe, would recommend it, i use it once a month need to use it more, do you have any more recipes with chicken, bacon and chicken
Cheri says
Delicious will definitely make again.
Added jalapeño to cream cheese and cheese mixture
Lalaine says
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.
Elise says
Can you use shredded mozzarella or a Mexican blend of cheese ?
Lalaine says
Yes, you can use any cheese blend that melts nicely 🙂