This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that’s sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.
Love bacon? I do too. I often make bacon wrapped asparagus, bacon deviled eggs and this amazing stuffed chicken dish.
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!
How do you make bacon wrapped stuffed chicken breast?
Have 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 with a small, sharp knife to create a pocket to hold the stuffing. 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. After your chicken is stuffed, tightly wrap it in bacon so that minimal stuffing will leak out during the baking process. Place the chicken breasts on a pan along with some potatoes, then bake the until the chicken is cooked through, bacon is crispy and potatoes are tender. Add a sprinkle of parsley, then serve and enjoy.
Tips for stuffed chicken breast
- 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 that are already roasting away in the bacon drippings!
- The filling for the chicken can be made up to 3 days in advance. You can also stuff the chicken and wrap it in bacon, then put it in a covered container for up to 8 hours before you plan to cook it.
- Do not use thick cut bacon for this recipe, as it will take longer to get crispy in the oven.
Stuffed Chicken Breast Variations
There are so many different ways to customize this recipe to your personal tastes!
- Stuffing: Try adding other flavors to the stuffing such as chopped spinach, sun dried tomatoes or diced artichokes.
- Vegetables: In addition to the potatoes, add other veggies such as carrots, broccoli or cauliflower.
- Potatoes: Swap out the red potatoes for sweet potatoes or even cubed butternut squash.
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?!
More great chicken recipes
- Braised Chicken with Carrots and Potatoes
- Hawaiian Chicken
- Chicken Casserole
- The Best Chicken Marinade
- Creamy Garlic Chicken
Bacon Wrapped Stuffed Chicken Breast Video
Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)
Ingredients
- Cooking spray
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese softened
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 teaspoons finely chopped parsley
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 8 slices bacon
- 1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces)
- Optional garnish: chopped parsley
Instructions
- Preheat the oven to 400 degrees F. 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.
- 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 40 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.
Nutrition
This post was originally published on March 6, 2016 and was updated on December 25, 2019 with new content.
Nicole Hosch says
I’m actually going to cook this recipe but could I use something other than cream cheese?
Thomas says
I want to make these tomorrow , but my family does not like cheeses in their food . What else can l use to stuff these chicken breast??
Sara says
You could try something like vegetables but this recipe was really designed for cheese so it would be hard for me to advise you with other fillings when I haven’t tested it myself!
Linda says
This is great. Even my picky eater like it.
cindy says
can you freezer then after making them.
Sara says
That should be fine!
Kelsey says
I don’t have potatoes so should I adjust heat or cooking time?
Sara says
You could try cooking for 30 minutes, then broiling as directed to crisp the bacon.
Tina says
Do you cover it while cooking???
Sara says
You do not cover it!
Joanna says
What temperature should I bake it at?
Sara says
400 degrees F
Christine McCormick says
I made this to night it was awesome but I put spinach and artichokes in mind my husband love it
Amy says
Just made this for dinner, I used jalapeño cream cheese and added a few more jalapeños. It was so yummy!!!! My husband loved it!!!!
Brandy says
Amazing flavor! I would use the entire block of cream cheese so you get the full flavor and a cup of each cheese. Love! Would definitely do it again.
Dina Pesqueira says
Amazing recipe ! I used mayo and sour cream that I had on hand added Monterrey jack, Parmesan cheese, spinach and added pepper, garlic powder, and salt. That was a great combination. Loved it making it again! My bf said “you really love me”?
dolly says
i made this for dinner tonight & my boyfriend said the same thing! 🤣
Amy Oliver says
Can you use fresh spinach and how?
Sara says
You would need to cook it, squeeze out the water, then chop and add to the cheese filling.
Linda says
I steamed my fresh spinach and just let it drain and mixed it in with the cheese mixture while it was still warm. Made it really easy to mix. In oven now. We’ll see how it works out.
Ash says
You can just wilt the spinach. Boil some water. If on the stove top, just add spinach and mix for 1-2 minutes, then strain, and press out as much excess water as you can. You can also use a kettle to pour the boiling water over the spinach and let it sit until wilted (approx. 3 min).
Jan says
Could you use frozen Spinach
Sara says
That should be fine just thaw and squeeze the water out first!
Wendy says
Looks amazing!
How long should I cook it if I only have thick cut bacon?
Sara says
You should add another 5-10 minutes to the bake time!
Donna Gonzalez says
So easy to make and it tastes so good!!!!
Sheila B says
I enjoyed this! It was so easy to follow and make my own adjustments! I should’ve used more cheddar to keep the mixture from leaking out, but I put every cheese I wonder in it. Flavor town! I also used very large breasts, so I brined them first, so they came out very moist. Thanks for this amazing recipe!
Amy Oliver says
I am.nervous to make thiis so reading comments. What is Brine?
Sara says
There is no brine in this recipe!
Linda says
Brine is when you coat it with salt and let it set for a long while. I guess it’s supposed to make it juicier. I haven’t tried it yet.
Paul says
A brine is a mixture of salt and water that the protein soaks in for usually 8 – 24 hours. A good brine will result in a more juicy protein. A poor brine will result in a salty-tasting piece of meat. A brine is often used for full turkeys, chicken, or large cuts of meat. They can also be flavored. This recipe does not need one, but the first poster is comfortable using a brine. A brine can be a good thing if you know how to use it. I’ve had success and failures. Too much salt is bad.
Sandra K says
Leave chicken breasts in a brine solution for no more than 30 minutes, rinse with fresh water, pat dry & then use in recipe.
Karleigh says
I made this for my family! It was easy only thing is the chicken leaked so much my potatoes were crispy and some were mushy, I wonder how I could get rid of that!
Christina Rose says
Try using thicker pieces of bacon and wrap them around the chicken tighter.
Ania says
Made it today for dinner supper easy. My family love it!
Rosa Ernst says
Anxious to fix the stuffed chicken breast with bacon looks easy and delicious .
Ronnie says
Just made this “by eye” and it came out delicious. Used dried parsley because that’s all I had. Added some diced Jalapenos. Over the top taste that my family went bonkers over. The chicken was moist and flavorful – which chicken breasts most of the time are not. This definitely makes the supper short list! Thank you for sharing.
Wendi Bullock says
absolutely delicious and easy
Jalil says
Im going to mak2 this tomorrow. But how much spinach would i use?
Sara says
You’d use 1/2 cup cooked spinach with the water squeezed out!
Andre says
Do you cook your cheddar broccoli rice with the chicken or separately then stuff the chicken