This recipe for bacon wrapped stuffed chicken breast with roasted potatoes and zucchini is a quick and easy one pan meal that’s sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs.
As you already know, I’m a big fan of one pot and one pan meals. While those type of meals are awesome in almost every way, it can sometimes be difficult to create one pot meals with boneless chicken breasts because the meat can get dry while you’re waiting for the other components of the meal to cook. This bacon wrapped stuffed chicken breast is the solution to the dry meat issue. The creamy three cheese filling provides plenty of flavor and moisture on the inside of the chicken and the bacon on the outside keeps the chicken from drying out. Everyone in my family cleaned their plates when I served this meal!
MY LATEST VIDEOSHave you ever stuffed a chicken breast before? It’s actually quite easy. The first step is to cut a slit along the side of the chicken breast to create a pocket to hold the stuffing, here’s an instructional video. The filling for this chicken is a mixture of cheddar, mozzarella and cream cheeses, along with a little garlic and parsley. You can either use a spoon to fill the chicken or put the filling into a large plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Make sure to seal your chicken back up with toothpicks after you’ve added the filling and take caution to remove all the toothpicks before serving! The bacon wrapped stuffed chicken breast goes on a sheet pan with potatoes and zucchini for a complete meal. I add the zucchini closer to the end of the baking time so that it doesn’t get mushy.
A little bit of the stuffing may leak out during the cooking process – that’s normal and will just add more flavor to those potatoes and veggies that are already roasting away in the bacon drippings! These bacon wrapped chicken breasts may be slightly more work than putting a regular old chicken breast in a pan to cook it, but it’s definitely worth the extra effort.
My picky eaters keep requesting this bacon wrapped stuffed chicken breast, that’s how you know it’s a good one! I love that everything cooks together on one pan for less dishes, and who could ever say no to all that bacon and cheese?!
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Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)
Ingredients
- Cooking spray
- 4 boneless skinless chicken breasts
- 2 ounces of cream cheese , softened
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons finely chopped parsley
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 8 slices of bacon
- 1 pound of small new potatoes , halved (can also use regular sized potatoes cut into 1 inch pieces)
- 2 medium zucchini , quartered lengthwise and cut into 1/2 inch pieces
- Optional garnish: chopped parsley
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
- In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
- Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut.
- Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
- Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
- Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
- Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
- Serve immediately, with chopped parsley as a garnish if desired.
Christie says
Cheese and bacon plus one pot to wash. This may be the most perfect meal ever.
Marye says
Wow, this looks so good! I am loving the bacon/chicken combination!
Kimberly @ The Daring Gourmet says
Oh my goodness, it’s only 7:30 in the morning and I’m already craving this – it looks sooooo good!
Joanie @ Zagleft says
Goodness, this looks absolutely delicious. All that cheese!! I’m very sure my family would love this for dinner!
Jennifer A Stewart says
My chicken breasts turn to dry out too, especially when I get the skinless kinds. I try to buy the split breasts now so I can have skin and bone and then sear them in a pan and finish them in the oven. Now I know to wrap them in bacon if I don’t have the skin! Genius!
Rahul @samosastreet.com says
Sara, this could not be more awesome!! So incredible! I have to make this for my family!
Beatrice says
This looks so wonderful! Love bacon with melted cheese!
Greg says
That chicken looks wonderful. It looks moist and delicious!
HUGO ROHLAND says
I will definitely share this with my mother in law! I know you can guess why . . . . Will make visits on the weekend scrumptiously interesting. 🙂 Another for my special page!! Good work Mamma
Sara says
Thanks Hugo!!
Juli says
I made this meal, and I want to make it again tonight it was so good! The cheese stuffed chicken is one thing, but to wrap it in bacon just made it ten times better. Highly recommend!
Jennifer Ridenoure says
Can you use turkey bacon?
Sara says
Yes you can!
Robb Morgan says
Can a Corning-ware baking dish be used for meals like this instead of a sheet pan? Thanks.
Sara says
I wouldn’t recommend it for this dish, only because it would be hard to fit everything into a baking dish, you need some room around the chicken so that the hot air can circulate and help crisp the bacon.
jeanne says
can this be made ahead and frozen?
Sara says
You could probably stuff the chicken breasts, wrap them in bacon then freeze them raw, but I don’t think you could cook the whole dish and then freeze it.
Margaret says
Any sub for the zucchini?? My family doesn’t like it….
Sara says
Carrots, broccoli, asparagus, brussels sprouts would all be good choices!
Liz says
One of the best recipes we’ve made! Everything cooked perfectly! Declious! We tossed potatoes and zucchini in olive oil and topped with Parmesan. Will def make again!!
Adrianna says
I made this tonight and it was AMAZING! My 3 year old cleaned her plate and she is picky. We all loved it, and it’s not that expencive to make! We will make this again ! Thank you for the recipe