Bacon Wrapped Cream Cheese Stuffed Chicken

Bacon-wrapped Cream Cheese-Stuffed Chicken is a rich, filling, cheesy goodness that is crispy on the outside and juicy on the inside. Chicken cannot get any better than this! It is stuffed with rich cream cheese and mozzarella seasoned with garlic and onion and then wrapped with crispy bacon glazed with garlic, onion, smoked paprika, and honey! Wow! This chicken has a lot going on! You would think this bacon-wrapped cream cheese-stuffed chicken would be difficult to make but it is simple and only takes 30 minutes. Oh, and I forgot to mention that it is keto, too!

Keto Bacon Wrapped Cream Cheese Stuffed Chicken is so popular these days and for the right reasons. With just a few ingredients, the dish transforms easily and becomes super flavorful.

It would be hard to resist this recipe even if you were not a big fan of chicken. If you like bacon and cream cheese, you really have to try this dish. It is tender and juicy meat stuffed with seasoned cheeses and wrapped with bacon that is also glazed with a slightly sweet and smoky sauce. How could you resist all that good flavor? I know I can’t, and my family loves it every time I serve it.

This is one of my family’s favorite dishes for dinner. I make it with a big strawberry spinach salad and a large pot of my homemade baked beans, which are full of fresh veggies like bell peppers, kidney beans, onions, and garlic.

Why you will love this recipe 

• It’s full of so many flavors: Bacon, cream cheese, mozzarella, and so much more.
• Fast to cook: You can make this delicious dish in just 30 minutes.
• Keto-friendly: No need to fill the kids with sugar.
• One pan to clean: You just have one dish to wash.

What you’ll need to make bacon-wrapped cream cheese-stuffed chicken:

Special items:

• Baking dish – 9×12-inch baking dish for baking the chicken.
• Mixing bowls – For making the glaze and the stuffing
• Toothpicks – To hold the bacon on and chicken together.

Ingredients:

• Chicken – I use four boneless, skinless chicken breasts.
• Bacon: 16 slices of thin bacon. Do not use thick-cut bacon, as it will create too much grease and prevent your chicken from being cooked properly.

For the glaze:

• Oil – Canola oil is what I use, but you can use what you prefer.
• Honey – If you are on a keto diet, they have a zero-sugar honey substitute.
• Garlic powder – Do not use too much. Measure carefully.
• Onion powder – Same here. A little goes a long way.
• Smoked paprika – If you do not like the smoky flavor, you can use regular or sweet paprika.
• Cayenne pepper – Leave these out if you do not like spicy.
• Salt – Kosher salt has the cleanest taste without additives.
• Pepper – I grind my own pepper for the freshest taste. Try it, and you will never go back.

For the stuffing:

• Cream cheese – I use full-fat for the creamiest cheese. But you can use low-fat.
• Mozzarella cheese – Shred your own cheese right before using.
• Garlic powder – Measure carefully and do not use too much.
• Onion powder – Same here. Do not use too much.
• Dried parsley – Dried parsley has more flavor. Use it instead of fresh for the stuffing.

How do you make Bacon Wrapped Cream Cheese Stuffed Chicken?

1. Prepare the glaze – In a bowl, mix all the glaze ingredients.
2. Prepare the cheese stuffing – Then, in a separate bowl, combine all stuffing ingredients.
3. Fill the chicken and wrap – Cut the breasts lengthwise. Then, fill the center with the cheese stuffing mix. After, wrap each piece of the stuffed breast with 2-3 pieces of bacon slices.
4. Bake – Arrange them in a baking pan and top with the glaze mixture. Bake in a preheated oven at 375 degrees F for about 30 minutes, or until golden brown.
5. Serve – Garnish with parsley on top and enjoy!

Expert tip

How to know when the chicken is done

I am picky about my chicken. I know it has to be cooked to 165 degrees F before anyone eats it, but I do not want to serve anyone dry chicken, nor do I want to eat dry chicken. It is my pet peeve to bite into a chalky chicken breast. Especially if I was the one who cooked it. There is no reason for it. I encourage my readers to take their chicken out of the oven, crockpot, air fryer, instant pot, or off the grill when it reads 163 degrees F.

That does not mean you should go ahead and serve it at that temperature or start eating it then. You always have to let your meat rest for at least 10 minutes if you have been reading my recipes. That is how you let the juices get absorbed into the meat where they belong. Otherwise, they just run out all over the plate. That does not mean your meat will necessarily be dry, but it will not be as juicy as it would be if you had waited.

Now, if you wait until your chicken is 165 degrees F and then wait for it to rest for 10 minutes, your chicken will probably be overdone by the time you eat it. This means it will be just a little bit chalky or even rubbery. Well, you may get lucky, especially if you marinate or brine it. Just take my advice and take it out earlier from now on, and you will be pleasantly surprised.

Recipe variations and add-ins:

• Different cut: You can use skinless, boneless chicken thighs instead if you like dark meat.
• Other meat: In fact, you could also use turkey, ham, beef, or pork instead of chicken.
• Spice it up: Add some spiciness with jalapenos, chili or cayenne pepper.
• Veggies: Mushrooms, broccoli, bell peppers, and spinach would all be great additions to the stuffing.
• Sweeten it up: Add keto brown sugar to the bacon and pineapples to your cream cheese to make it sweeter.
• Chives: Chives and green onions in the cream cheese would be incredible.
• Different cheese: Why not? There are so many of them. I have tried pepper jack (my favorite), swiss, provolone, and cheddar.
• Seasoning: Add some taco seasoning or cajun seasoning to the cream cheese stuffing.

Serving suggestions:

• Although they are not as light on the carbs, these oven-roasted baby red potatoes seasoned with rosemary, thyme, paprika, and garlic are perfect with this chicken if you are not following a low-carb diet.
• Everyone will love a big bowl of cauliflower rice with lots of butter and herbs on the side for something more keto.
• Remember the salads. Most veggies and greens are keto, so mix it up with style and flavor, from sweet to savory.
• Sticking to the bacon theme, you could impress everyone with these air fryer bacon-wrapped green beans.
• Make everyone happy with a yummy keto cheesecake or low-carb chocolate cake for dessert.

Frequently asked questions

How do I stuff the chicken?

Cutting the chicken right down the center is essential so it cooks evenly. If you cut it too thin on one side and thick on the other, the thick side will not get cooked enough, while the thin side will be overcooked and dry. Use a sharp knife to cut your chicken breast horizontally, but stop before getting to the other side. Do not cut all the way through. Then, open it like a butterfly and lay it flat. Use a meat mallet to get it to your desired thickness before spreading it with your filling.

How do I keep the bacon on the chicken?

After you spread the cheese filling in the chicken, close the breast and wrap it with at least two pieces of bacon. It depends on the size of the breasts. I used three to four for each one of mine. Use a toothpick to keep the bacon on and the filling in. If you are worried about scorching toothpicks, soak them in water for 30 minutes first. Secure the ends with toothpicks as well.

Why is my filling running out of my chicken?

Make sure you secure the ends with toothpicks. Even better, wrap the ends with more bacon. It could also be that you stuffed it too much. This recipe gives you more than enough to fill four large chicken breasts. Make sure you only use enough to make a thin layer. Do not overstuff. You do not want to put too much cream cheese filling in them, or they will seep out no matter how much you try to keep them inside. Save some for topping or dipping.

How do I get the bacon crispy?

If your bacon turns out soggy and you want it to be crispy, place it under the broiler for a minute or two before serving it. Another way to get it crispy is to cook it in the air fryer for a few minutes after baking it. Or you could cook it in the air fryer. Air fry at 350 degrees F for 15 minutes, flip, and go again for 10 more minutes or until it reaches 163 degrees F. It will continue cooking to reach 165 degrees F as it rests.

How do you butterfly a chicken breast?

It is very important to give the chicken breasts uniform thickness when you butterfly or cut them open. Using a sharp knife, slice the meat horizontally, but make sure to stop before cutting all the way to the other side. Open the sliced breast and lay it flat inside a plastic wrap. Flatten the meat to your desired thickness using a mallet.

How to store:

• Refrigerate: Wrap these delicious chicken pieces in plastic and place them in a sealed container. You can save them in the fridge for three days.
• Freezing: I do not recommend freezing this chicken because the cream cheese does not freeze well, but if you do not mind the weird texture, you can wrap it in plastic and put it in a freezer bag to stay frozen for a few months. 
• Defrost: Thaw overnight in your refrigerator for the best flavor.
• Reheating: Reheat in the microwave for one to two minutes.

More keto dinners:

Recipe tips:

• Wrap the bacon around the chicken and toothpicks on the ends to keep the stuffing in.
• Use toothpicks to keep the bacon on your chicken.
• Make sure you cut the chicken right down the middle so it cooks evenly.
• Do not overstuff your chicken. Save the extra for topping or dipping.
• For extra crispy bacon, broil it in the broiler after baking for one to two minutes before serving.
• If you broil it, leave the oven door open and watch it so it does not burn.
• Let your cream cheese come to room temperature before using it for easier mixing.
• Sear your chicken first for extra flavor. You can even sear it in an oven-safe pan and bake it in the same pan.