Bacon-Wrapped Cream Cheese Stuffed Chicken Breast

Boneless chicken breasts are filled with seasoned cream cheese and cheddar, wrapped in bacon, and baked until juicy and fully cooked. Broiling briefly at the end helps the bacon become extra crisp.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Ingredients Method Notes

Ingredients

Chicken and Bacon

4 breasts Boneless, skinless chicken breasts, about 6–8 ounces each
8 slices Bacon slices

Cream Cheese Filling

8 ounces Cream cheese, softened
1/2 cup Shredded cheddar cheese
1/4 cup Finely chopped green onions
1 teaspoon Garlic powder
1/2 teaspoon Paprika
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper

Equipment

As needed Toothpicks, optional

Method

Step-by-Step

Heat the oven to 375°F (190°C). Lightly grease a baking dish or line a rimmed baking sheet with foil.
Stir together the softened cream cheese, cheddar, green onions, garlic powder, paprika, kosher salt, and black pepper until evenly combined.
Cut a horizontal pocket into the thickest side of each chicken breast, taking care not to cut completely through the meat.
Divide the filling among the four chicken breasts and gently press it into each pocket. Press the chicken edges together without overfilling.
Wrap each chicken breast with two bacon slices, slightly overlapping them. Place the breasts seam-side down in the prepared pan and use toothpicks if needed.
Bake for 35–45 minutes, depending on the thickness of the chicken, until the center reaches 165°F (74°C).
For crispier bacon, broil for 1–3 minutes at the end while watching closely. Rest the chicken for about 5 minutes before serving.

Notes

Soften the cream cheese before mixing, avoid overfilling the pockets, and rely on an instant-read thermometer rather than bacon color to judge doneness. A rack set over a rimmed sheet pan can help hot air circulate around the bacon.