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 on hand and is ready for the oven with minimal prep.
Ingredient notes
- Chicken– use 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 spices such as garlic powder and Italian seasonings.
Helpful tips
- 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 make 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 an 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 to until thermometer inserted in the center reads 165 F. For frozen, bake in
Serving suggestions
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!
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.
Notes
- 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.
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.”
Anne Lawton says
perfect for company! thanks for sharing
Kiki Johnson says
Chicken breast dries out so quickly! Wrapping it in bacon will surely make it super moist – and the flavor or fried bacon just turns everything into a family favourite in my house! A keeper!
Courtney says
Perfect for bacon and cheese lovers! I love recipes that look fancy but aren’t fussy. Great recipe!
Lalaine says
Thank you, Courtney!
Kelly Anthony says
Looks super yummy! I love bacon wrapped anything!
Aleta says
Yummy! This is an excellent idea for a low carb chicken entree. Thanks for the recipe!
Lalaine says
Thanks, Aleta!
Rachel says
Hi! This looks absolutely delicious and Im excited to try it for dinner tonight! Can you please expand on freezing these for future use? Do you go as far as wrapping them in the bacon, then freeze? Should you then cook from frozen so it will all cook evenly?
Thanks!
Patty Anderson says
I’m making this for dinner tonight! Already have my cheese logs ready, but had a question/concern….400° seems like an awful high temperature for chicken. The video shows it making a nice broth…so cooking at this temp doesn’t dry out the chivken? I’m so excited to eat tonight! Hope mine turns out good!
Ellie says
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.
Lalaine says
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!
Katie says
if I’m using a baking dish do need to grease it
Lalaine says
Just lightly as the bacon tends to stick on the pan even though it renders a lot of grease.
Misti Grant says
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!!
Lalaine says
Thank you for the tip, I clarified the recipe to add to remove the film, just a reminder. 🙂
Tara says
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
Lalaine says
Thank you so much, Tara, for the feedback. I am glad the family enjoyed them. Bacon definitely makes everything better 🙂
Rosey says
This knocks flavor combos out of the park! My kids would love it, and I might just make it for them!
Lalaine says
Please do! I am sure they’ll love it!
Brenda McClure says
If you assemble these ahead of time & freeze them, what would be the baking instructions then?
Jennifer says
This looks great!! What sides would you recommend?
Lalaine says
Roasted potatoes or some simple sauteed vegetables will be great with this 🙂
Susanne Tomaschek says
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?
Lalaine says
Hello Susanne,
I apologize for the confusion, it’s 4 pieces of 4 ounces each chicken breasts.
Susanne Tomaschek says
Thank You!! Great recipe!!