Here’s a mouthwatering recipe for Bacon-Wrapped Cream Cheese Stuffed Chicken Breast — juicy chicken breasts filled with a creamy, cheesy center and wrapped in crispy, smoky bacon. It’s easy enough for a weeknight and impressive enough for guests!
🥓 Bacon-Wrapped Cream Cheese Stuffed Chicken Breast
🕒 Total Time: 45–55 minutes
🍽 Serves: 4
🔥 Rich, creamy, smoky, and totally satisfying
Ingredients:
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4 boneless, skinless chicken breasts
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese (or Monterey Jack, mozzarella)
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2 tbsp chopped green onions (or chives, optional)
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1 tsp garlic powder
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1 tsp paprika
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Salt & pepper, to taste
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8–10 slices bacon (thin-cut works best for crisping)
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Toothpicks (to secure, if needed)
Instructions:
1. Preheat and prep:
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Preheat your oven to 375°F (190°C).
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Line a baking sheet with foil or parchment and set a wire rack on top (optional for crisper bacon).
2. Make the filling:
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In a bowl, mix cream cheese, shredded cheese, green onions, garlic powder, paprika, salt, and pepper until well combined.
3. Prepare the chicken:
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Butterfly each chicken breast (slice horizontally without cutting all the way through), then open it like a book.
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Spoon about 2–3 tablespoons of the cheese filling into the center of each chicken breast.
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Fold it back over to close, pressing the edges slightly to seal.
4. Wrap in bacon:
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Wrap 2–3 slices of bacon around each stuffed chicken breast, securing with toothpicks if necessary. Try to wrap so the bacon seams are on the bottom.
5. Bake:
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Place the chicken on the prepared rack or sheet.
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Bake for 35–40 minutes, or until the chicken reaches an internal temp of 165°F (74°C).
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For crispier bacon, broil on high for an additional 2–4 minutes — watch closely so it doesn’t burn.
✅ Tips:
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Add spinach or jalapeños to the filling for extra flavor.
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Use turkey bacon or reduced-fat cheese for a lighter option.
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Leftovers? Dice it up and use in wraps, salads, or omelets!
Would you like a version of this that’s keto-friendly or cooked in an air fryer?