10-Minute Prep Bacon-Wrapped Stuffed Chicken That Wows

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

• Juicy chicken breasts stuffed with cheese and spinach, wrapped in crispy bacon
• Quick weeknight dinner that looks like you spent hours in the kitchen
• Only 7 main ingredients needed for this impressive main course
• Customizable fillings let you make it your own every time

Boring Chicken Dinners? This Bacon-Wrapped Magic Changes Everything

Tired of the same old bland chicken breast for dinner? We’ve all been there.

But what if you could transform that everyday protein into something extraordinary without fancy techniques or hard-to-find ingredients?

This bacon-wrapped stuffed chicken breast recipe is your answer. By filling chicken with a savory cheese mixture and wrapping it in bacon, you’ll create a meal that’s both impressive and incredibly flavorful. Best of all, it only looks complicated.

The bacon locks in moisture as it cooks, preventing the chicken from drying out. Meanwhile, the filling melts into a creamy center that will have everyone asking for your secret.

Nutrition at a Glance

Nutrient	Amount per Serving
Calories	425
Protein	41g
Fat	24g
Carbs	4g
Fiber	1g
Sodium	780mg
Sugar	1g

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	4 (about 6 oz each)	Even thickness works best
Bacon strips	8-12 slices	Regular cut, not thick-cut
Cream cheese	4 oz	Softened
Spinach	1 cup	Fresh, chopped
Mozzarella cheese	1/2 cup	Shredded
Garlic	2 cloves	Minced
Italian seasoning	1 tsp
Salt	1/2 tsp
Black pepper	1/4 tsp	Freshly ground
Olive oil	1 tbsp	For searing
Toothpicks	8-12	For securing bacon

Kitchen Tools

Tool	Purpose
Sharp knife	For butterflying chicken
Cutting board	Prep surface
Mixing bowl	For filling ingredients
Meat tenderizer	To even out chicken thickness
Large oven-safe skillet	For searing and baking
Instant-read thermometer	To check doneness
Tongs	For flipping chicken
Measuring spoons	For accurate seasoning
Plastic wrap	For pounding chicken
Paper towels	For patting chicken dry

Possible Substitutions

• Cheese options: Replace mozzarella with cheddar, provolone, or gouda
• Greens: Swap spinach for kale, arugula, or sautéed mushrooms
• Seasoning: Use fresh herbs like thyme and rosemary instead of Italian seasoning
• Protein: Turkey breast can work as a lighter alternative

Step-by-Step Instructions for Beginners

Preparation Phase (10 minutes)

1. Set up your workspace
   • Wash your hands with soap and water for 20 seconds.
   • Clear your countertop and gather all ingredients.
   • Place a damp paper towel under your cutting board to prevent slipping.
   • Take the cream cheese out of the refrigerator 30 minutes before starting to soften.
2. Preheat your oven to 375°F (190°C)
   • Turn the oven on first thing as it takes time to heat up.
   • If you have an oven thermometer, use it to verify the temperature is accurate.
   • Position the rack in the middle of the oven for even cooking.
3. Prepare the filling
   • Take a medium mixing bowl.
   • Add 4 oz softened cream cheese (half a standard block).
   • Wash the spinach thoroughly and pat it dry with paper towels.
   • Chop the spinach finely until you have 1 cup measured.
   • Add the chopped spinach to the cream cheese.
   • Measure and add 1/2 cup shredded mozzarella to the bowl.
   • Peel 2 garlic cloves and mince them very finely (or use a garlic press).
   • Add the minced garlic to the bowl.
   • Measure 1 teaspoon Italian seasoning and add to the mixture.
   • Add 1/4 teaspoon salt and 1/8 teaspoon pepper.
   • Using a fork or rubber spatula, mix everything together until well combined.
   • The mixture should be thick and spreadable, similar to a dip.
   • Set the bowl aside while you prepare the chicken.
4. Prepare the chicken breasts
   • Take the chicken breasts out of the packaging.
   • Rinse them under cold water (optional).
   • Pat them completely dry with paper towels (important for even cooking).
   • Place one chicken breast on the cutting board with the smooth side up.
   • Place your non-dominant hand flat on top of the chicken breast.
   • SAFETY TIP: Be extra careful during the next step as you’ll be cutting with a sharp knife.
5. Butterfly the chicken breasts (one at a time)
   • Hold your knife parallel to the cutting board.
   • Start cutting from the thicker side of the chicken breast.
   • Use a slow sawing motion to slice through the middle, keeping the knife parallel to the board.
   • Stop cutting when you’re about 1/4 inch from the opposite edge – don’t cut all the way through!
   • Open the chicken breast like a book, creating one larger, thinner piece.
   • Check that the chicken is still connected on one side.
6. Even out the thickness
   • Lay a piece of plastic wrap over the opened chicken breast.
   • Using the flat side of a meat tenderizer (or a heavy skillet if you don’t have one), gently pound the chicken.
   • Focus on the thicker parts to create an even 1/4-inch thickness throughout.
   • Work from the center outward with gentle, even pressure.
   • Be careful not to pound too hard, which can tear the meat.
   • Repeat steps 5 and 6 with each chicken breast until all four are butterflied and pounded.

Assembly Steps (15 minutes)

7. Season the chicken
   • Sprinkle the inside of each butterflied chicken breast with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
   • Distribute the seasonings evenly across all four pieces.
   • TIP: Season from about 10 inches above the chicken for even distribution.
8. Add the filling
   • Place one opened chicken breast on your work surface.
   • Using a spoon or small spatula, scoop about 2-3 tablespoons of filling.
   • Place the filling in the center of one half of the butterflied chicken.
   • Spread it in an even layer, leaving about 1/2 inch of space around the edges.
   • BEGINNER TIP: Don’t overfill! Less is more here – excess filling will leak out during cooking.
9. Fold and secure the chicken
   • Fold the empty half of the chicken breast over the filling, like closing a book.
   • Press the edges together gently to seal in the filling.
   • If any filling squeezes out, just push it back in with your finger or a spoon.
   • Set the stuffed breast aside and repeat with the remaining chicken breasts.
10. Prepare the bacon wrap
    • Lay 2-3 bacon strips on your cutting board side by side, slightly overlapping lengthwise.
    • The number of strips depends on the size of your chicken breasts.
    • The strips should form a rectangle large enough to wrap around the chicken.
    • TIP: If your bacon is cold from the refrigerator, it will be easier to work with.
11. Wrap the chicken with bacon
    • Take one stuffed chicken breast and place it at one end of the bacon rectangle.
    • Make sure the seam side of the chicken (where it was folded) is facing down.
    • Roll the chicken forward, wrapping the bacon around it as you go.
    • The bacon should completely wrap around the chicken, covering most of the surface.
    • TIP: Pull the bacon slightly as you wrap to create tension, which helps it stay in place.
12. Secure with toothpicks
    • Insert toothpicks through the bacon and into the chicken to hold everything together.
    • Place toothpicks where the bacon ends meet or wherever the bacon seems loose.
    • Use 2-3 toothpicks per chicken breast, angling them to catch both the bacon and chicken.
    • IMPORTANT: Count how many toothpicks you use! Write it down if necessary so you can remove them all before serving.
    • Repeat steps 10-12 with all chicken breasts.

Cooking Phase (25 minutes)

13. Prepare for cooking
    • Ensure your oven is fully preheated to 375°F.
    • Take out a large oven-safe skillet (cast iron works great).
    • If you don’t have an oven-safe skillet, prepare a baking dish with cooking spray.
14. Sear the chicken
    • Place your skillet on the stovetop over medium-high heat.
    • Add 1 tablespoon of olive oil to the pan.
    • Wait until the oil is shimmering but not smoking (about 1-2 minutes).
    • Using tongs, carefully place each wrapped chicken breast in the skillet, seam-side down.
    • Leave space between each piece for even cooking.
    • BEGINNER TIP: If all pieces don’t fit without crowding, cook in batches.
15. Brown all sides
    • Allow the chicken to sear for 2-3 minutes on the first side without moving it.
    • When the bacon is golden brown on one side, use tongs to carefully flip each piece.
    • Sear for another 2-3 minutes on the second side.
    • If possible, hold each chicken breast with tongs and briefly sear the edges too.
    • SAFETY TIP: Be careful of oil splatters during this step – use a splatter screen if you have one.
16. Transfer to oven
    • Turn off the stovetop heat.
    • If using an oven-safe skillet, carefully transfer the entire skillet to the preheated oven.
    • If not using an oven-safe skillet, transfer the seared chicken to a prepared baking dish.
    • IMPORTANT: Use oven mitts! The handle of the skillet will be very hot.
17. Bake the chicken
    • Bake in the preheated oven for 15-20 minutes.
    • While baking, prepare a clean cutting board or serving platter for the finished chicken.
    • At the 15-minute mark, check the temperature with an instant-read thermometer.
    • Insert the thermometer into the thickest part of the chicken (not into the filling).
    • The chicken is done when it registers 165°F (74°C).
    • If it’s not yet 165°F, continue baking and check every 2-3 minutes.
    • BEGINNER TIP: It’s better to check too early than too late – overcooked chicken will be dry.

Finishing Steps (5 minutes)

18. Rest the chicken
    • Once the chicken reaches 165°F, carefully remove the skillet/dish from the oven using oven mitts.
    • Transfer the chicken to a clean cutting board or serving platter.
    • Let the chicken rest for at least 5 minutes before cutting.
    • This resting period allows the juices to redistribute throughout the meat.
    • TIP: Tent with foil if you want to keep it warm during resting.
19. Remove the toothpicks
    • After resting, carefully remove all toothpicks from the chicken.
    • Use tongs or your fingers (if cool enough to handle).
    • Count the toothpicks to ensure you’ve removed them all.
    • Check each piece of chicken thoroughly.
    • SAFETY TIP: Never serve with toothpicks still inserted – they’re a choking hazard!
20. Slice and serve
    • If desired, slice each chicken breast diagonally into 3-4 pieces to show off the filling.
    • Use a sharp knife and cut in one smooth motion to avoid squeezing out the filling.
    • Transfer to serving plates.
    • Garnish with fresh herbs if desired.
    • Serve immediately with your choice of sides.
    • PRESENTATION TIP: Fan the slices slightly on the plate for an impressive presentation.

Troubleshooting Common Issues

Problem: Filling leaks out during cooking

Solution:

• Make sure you’re not overstuffing the chicken.
• Double-check that you’ve properly sealed the edges.
• Use more toothpicks to secure the opening.
• Try chilling the stuffed chicken for 15-20 minutes before cooking to help the filling set.
• Make sure your filling isn’t too wet – drain spinach thoroughly if using frozen.

Problem: Bacon doesn’t crisp up enough

Solution:

• If the bacon isn’t as crisp as you’d like after baking, turn on the broiler for the last 1-2 minutes of cooking time.
• Place the skillet on the top rack, about 6 inches from the heat source.
• Watch carefully (don’t walk away!) to prevent burning.
• Alternatively, use thinner bacon strips, which crisp more easily.

Problem: Chicken is dry

Solution:

• You likely overcooked it. Always use a meat thermometer and remove the chicken from the oven as soon as it reaches 165°F.
• The searing step might have been too long – limit to 2-3 minutes per side.
• Make sure you let the chicken rest before cutting into it.
• Try brining the chicken before cooking next time (soak in saltwater for 30 minutes).

Problem: Filling is runny

Solution:

• Let the chicken rest for at least 5 minutes before slicing.
• Make sure your cream cheese is at room temperature before mixing to create a thicker filling.
• Squeeze excess moisture from the spinach before adding it to the filling.
• If using frozen spinach, thaw completely and squeeze out all water using a clean kitchen towel.

Problem: Toothpicks are difficult to remove

Solution:

• Insert toothpicks in a way that leaves the ends exposed for easy removal.
• If a toothpick is stuck, gently wiggle it back and forth while pulling.
• Try to insert toothpicks parallel to the cutting board rather than at angles.

Variations to Try

Mediterranean Style

• Add 2 tablespoons sun-dried tomatoes (chopped), 1/4 cup crumbled feta cheese, and 1 tablespoon chopped kalamata olives to the filling
• Use prosciutto instead of bacon for a thinner wrap
• Finish with a drizzle of balsamic glaze before serving
• Sprinkle with fresh basil after cooking

Southwest Style

• Mix in 1/4 cup pepper jack cheese, 2 tablespoons corn kernels, and 2 tablespoons black beans to the filling
• Add 1/2 teaspoon cumin and 1/4 teaspoon chili powder to the filling
• Serve with fresh salsa and sliced avocado
• Garnish with chopped cilantro and a lime wedge

Mushroom Lovers

• Replace spinach with 1 cup sautéed mushrooms and 2 tablespoons diced onions
• Use 1/4 cup Swiss cheese in the filling
• Add 1 tablespoon white wine to the pan before transferring to the oven
• Finish with a sprinkle of fresh thyme

Storage & Reheating

Refrigerator Storage

• Allow chicken to cool completely before storing (no more than 2 hours at room temperature).
• Store leftover chicken in an airtight container or wrap tightly in aluminum foil.
• Keep in the refrigerator for up to 3 days.
• Label with the date prepared.

Freezer Storage

• For best quality, individually wrap cooked chicken breasts in plastic wrap, then foil.
• Place wrapped pieces in a freezer-safe zip-top bag.
• Press out excess air before sealing.
• Freeze for up to 2 months.
• Label with the date and contents.
• TIP: Slice before freezing for easier portioning later.

Reheating Instructions

From Refrigerated:

• Preheat oven to 350°F.
• Place chicken in an oven-safe dish and cover with foil to prevent drying.
• Reheat for 10-15 minutes until the internal temperature reaches 165°F.
• Let rest for 2 minutes before serving.

From Frozen:

• Thaw overnight in the refrigerator (safest method).
• Once thawed, follow refrigerated reheating instructions above.
• SAFETY TIP: Never thaw chicken at room temperature.

Microwave (if necessary):

• Place chicken on a microwave-safe plate.
• Cover with a damp paper towel to maintain moisture.
• Use 50% power and heat in 30-second intervals.
• Check temperature between intervals until heated through.
• Let stand for 1 minute before serving.
• NOTE: Bacon will not stay crispy when microwaved.

Safety Notes & Tips

Food Safety

• Temperature: Chicken must reach an internal temperature of 165°F (74°C).
• Cross-contamination: Wash hands thoroughly with soap for 20 seconds after handling raw chicken.
• Surfaces: Sanitize cutting boards, countertops, and utensils that have touched raw chicken.
• Storage: Never leave cooked chicken at room temperature for more than 2 hours.
• Raw handling: Use separate cutting boards for meat and produce.

Prep Tips

• Work with cold chicken: Slightly chilled chicken is easier to butterfly and stuff.
• Count your toothpicks: Write down how many you use and make sure to remove them all.
• Prep ahead: Mix the filling and butterfly the chicken ahead of time to make assembly faster.
• Even thickness: Taking time to pound the chicken to even thickness ensures even cooking.
• Quality bacon: Use middle-cut bacon for the best balance of fat and meat.

Serving Suggestions

• This chicken pairs beautifully with roasted potatoes and steamed asparagus.
• A simple side salad with vinaigrette balances the richness.
• Rice pilaf or cauliflower rice makes an excellent bed for the chicken.
• For an extra special touch, serve with a light lemon butter sauce.

Make-Ahead Options

• Night before: Stuff and wrap the chicken up to 24 hours ahead.
• Storage: Store prepped chicken in the refrigerator, covered tightly with plastic wrap.
• Before cooking: Allow the prepped chicken to sit at room temperature for 15 minutes before cooking.
• Filling: The cheese and spinach filling can be made up to 2 days ahead and refrigerated separately.