Bacon Wrapped Stuffed Chicken Breast
Why You’ll Love It
It feels fancy but is incredibly easy
You get a restaurant-style presentation with very little effort.
Perfect for busy nights when you still want something special.
Juicy, never-dry chicken every time
The bacon seals in moisture while the creamy filling keeps the inside tender.
Low carb and keto-friendly
This low carb bacon wrapped stuffed chicken breast fits perfectly into keto meal plans.
Packed with bold, savory flavor
Creamy cheese, garlic, herbs, and smoky bacon create an unforgettable bite.
Perfect for dinner or holidays
It’s impressive enough for guests but simple enough for a family dinner.
Great for meal prep
Leftovers reheat beautifully and still stay juicy.
Step-by-Step Instructions
Preheat and prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
Butterfly the chicken
Carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through.
Mix the creamy filling
In a bowl, combine cream cheese, shredded cheese, garlic, chopped spinach, salt, and pepper until smooth.
Stuff the chicken
Spoon the filling evenly into each chicken breast pocket. Press gently to seal.
Wrap with bacon
Wrap each stuffed chicken breast with 2–3 slices of bacon, securing with toothpicks if needed.
Season the outside
Sprinkle paprika, salt, and pepper over the bacon-wrapped chicken.
Bake until golden
Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optional broil for crispiness
Broil for 2–3 minutes at the end for extra crispy bacon.
Rest and serve
Let the chicken rest for 5 minutes before serving to keep the juices locked in.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 8 slices bacon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Filling
- 4 oz cream cheese softened
- ½ cup shredded mozzarella or cheddar cheese
- 1 cup fresh spinach finely chopped
- 2 tablespoons cooked bacon bits optional
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the filling.
- In a bowl, mix cream cheese, shredded cheese, spinach, bacon bits, Italian seasoning, and parsley until smooth and well combined.
- Prepare the chicken.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
- Season.
- Rub chicken with olive oil, salt, pepper, paprika, and garlic powder.
- Stuff the chicken.
- Spoon filling into each chicken pocket, gently pressing it inside.
- Wrap with bacon.
- Wrap each stuffed chicken breast with 2 slices of bacon, securing with toothpicks if needed.
- Bake.
- Place chicken seam-side down in the baking dish. Bake uncovered for 30–35 minutes, until chicken reaches an internal temperature of 165°F (74°C) and bacon is crisp.
- Optional crisp finish.
- Broil for 2–3 minutes if you want extra crispy bacon.
- Rest and serve.
- Let rest 5 minutes before serving.