Bacon Wrapped Cream Cheese Stuffed Chicken

Bacon-wrapped Cream Cheese-Stuffed Chicken is rich, filling, and cheesy, with a crispy exterior and juicy interior. Chicken cannot get any better than this! Anytime I need to make something quick and easy but also impressive, I know I can count on this chicken, stuffed with rich cream cheese and mozzarella, wrapped in crispy bacon, and glazed with a sweet-and-savory honey sauce. Wow! This chicken has a lot going on and only takes 15 minutes to prepare and 30 minutes to bake.

Bacon-Wrapped Cream Cheese-Stuffed Chicken is so popular with my family, and for the right reasons. With just a few ingredients, the dish transforms easily into a stellar, super-flavorful dinner, far from bland, dry chicken. Hearty and satisfying, this chicken dinner is great for special occasions and ideal for quick, easy weeknight dinners. I serve it with a big strawberry spinach salad and a large pot of my homemade baked beans that I usually make in advance.

Like many other families, I do cook a lot of chicken, especially during the week, since it’s budget-friendly. I know so many people avoid chicken breast because they turn out bland and dry, but not with this recipe. The cream cheese filling and all the bacon keep the meat juicy, succulent, and tender. Every single bite is cheesy, bursting with flavor, and coated in glazed crispy bacon. This is the type of meal everyone in the family loves.

Why you will love this recipe 

• It’s full of so many flavors: Bacon, cream cheese, mozzarella, and so much more. These are all simple ingredients that create a harmony of flavors and textures when combined.
• Quick and easy: I can make this delicious dish in just 30 minutes, making it perfect for busy weeknights.
• Loaded with bacon: If you love bacon, then you have to try this easy chicken meal. The bacon is like a crispy blanket over the juicy, tender chicken.
• Versatile: Once you master the recipe, you can play with the flavors. I personally like to add cajun seasoning to the cream cheese, and buffalo sauce to the honey glaze.

What you will need

• Chicken and bacon – I use four boneless, skinless chicken breasts and 6 slices of thin bacon. Do not use thick-cut bacon, as it will produce too much grease and prevent your chicken from cooking properly.
• Glaze – the glaze makes this dish taste fantastic, and I make it with a mixture of oil, honey, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
• Stuffing – the chicken breasts are stuffed with a mixture of cream cheese, mozzarella, garlic powder, onion powder, and dried parsley.

How to prepare

Prepare the glaze: I mix all the glaze ingredients in a medium bowl.

Stuffing: Then, in a separate bowl, I combine all stuffing ingredients and mix to combine.

Fill the chicken and wrap: I slice the chicken breasts lengthwise. Then, I fill the center with the cheese stuffing mix. Afterward, I wrap each piece of the stuffed breast with 2-3 slices of bacon.

Bake: I arrange them in a baking pan and top with the glaze mixture. Bake in the preheated oven at 375 degrees F for about 30 minutes, or until golden brown.

Serve: I garnish the meat with chopped parsley and let it rest for 10 minutes before slicing and serving.

Expert tip

Cooking juicy chicken breast

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. I recommend taking the chicken out of the oven when an instant thermometer inserted in the thickest part reads 160 degrees F. The meat will reach 165°F while resting; this is called carryover cooking and ensures a juicy, tender chicken.

More tips to consider

• Wrap the bacon around the chicken and secure it with toothpicks on the ends to keep the stuffing in.
• Make sure you cut the chicken right down the middle so it cooks evenly.
• Let the cream cheese come to room temperature before using it for easier mixing.
• Do not overstuff the chicken.
• For extra-crispy bacon, broil it in the oven for 1 to 2 minutes after baking, then serve.
• If you broil it, leave the oven door open and watch it so it does not burn.

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, and 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:

After the chicken is done, let it rest for 10 minutes before slicing so the juices redistribute, making the meat juicier. I enjoy serving it with oven-roasted baby red potatoes, seasoned with rosemary, thyme, paprika, and garlic, or creamy mashed potatoes. Since this meal can be easily made low-carb, it can also be served with a big bowl of cauliflower rice, topped with lots of butter and herbs, for something more keto.

Sticking to the bacon theme, you could impress everyone with these air fryer bacon-wrapped green beans. I also usually make a salad to lighten the meal. Usually something refreshing, like a crunchy cucumber salad or this grilled zucchini salad. For dessert, I like to surprise everyone with a yummy low-carb cheesecake or this creamy Amish custard pie.

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. If you do not mind the weird texture, you can wrap it in plastic and put it in a freezer bag to keep it 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.

Frequently asked questions

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