This bacon wrapped stuffed chicken breast turns plain chicken into something incredible. Each piece has creamy spinach filling wrapped in crispy bacon that seals in all the juices. You’ll have dinner on the table in under an hour, and everyone at your table will think you spent all day cooking this bacon wrapped stuffed chicken breast.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Why This Recipe Works
I love making this bacon wrapped stuffed chicken breast on busy weeknights.
The bacon keeps the chicken moist while adding smoky flavor. The creamy filling makes each bite feel fancy without requiring any special skills.
You only need 5 ingredients for the filling, and the whole dish bakes in one pan. No complicated techniques or special equipment required.
Ingredients for Bacon Wrapped Stuffed Chicken Breast
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 large (2 lbs) | Pick breasts with even thickness |
| Bacon | 12 slices | Regular cut works best |
| Cream cheese | 8 oz | Soften at room temperature |
| Fresh spinach | 2 cups | Chopped roughly |
| Mozzarella cheese | 1 cup | Shredded |
Seasonings
| Ingredient | Amount |
|---|---|
| Garlic | 3 cloves, minced |
| Italian herbs | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Paprika | 1 teaspoon |
Step-by-Step Instructions
Getting Ready (20 Minutes)
1. Preheat and prep your workspace
Turn your oven to 375°F. Line a 9×13 inch baking dish with parchment paper.
Set out all your ingredients and tools before you start. This makes cooking so much easier.
2. Make the filling
Mix 8 oz softened cream cheese, 2 cups chopped spinach, 1 cup shredded mozzarella, 3 minced garlic cloves, and 1 tablespoon Italian herbs in a bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until you can’t see any white streaks.
3. Butterfly the chicken breasts
Place one chicken breast on your cutting board. Hold your knife parallel to the board.
Slice horizontally through the middle, stopping 1/2 inch from the edge. The breast should open like a book.
4. Pound to even thickness
Cover the opened chicken with plastic wrap. Use a meat mallet to gently pound it to 1/4 inch thickness.
Focus on the thicker parts first. Don’t pound too hard or you’ll tear the meat.
Assembling Your Bacon Wrapped Stuffed Chicken Breast (15 Minutes)
5. Season the chicken
Pat each butterflied breast dry with paper towels. Sprinkle the inside with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Add the filling
Place 2-3 heaping tablespoons of filling in the center of each breast. Spread it evenly, leaving a 1/2 inch border around the edges.
Don’t overfill or it’ll leak out during cooking.
7. Roll up tight
Starting from the narrow end, roll the chicken into a tight cylinder. Tuck in any filling that tries to escape.
8. Wrap with bacon
Lay 3 bacon slices side by side with a slight overlap. Place your chicken roll at one end.
Roll the chicken forward, wrapping the bacon around it completely. The bacon ends should overlap on the bottom.
9. Secure with toothpicks
Insert 2-3 toothpicks at an angle through the bacon into the chicken. Count them so you remember to remove them all later.
10. Arrange in baking dish
Place all rolls seam-side down in your prepared dish. Space them 1 inch apart.
Brush each roll with olive oil and sprinkle with paprika.
Cooking (35 Minutes)
11. First bake
Bake at 375°F for 25 minutes. Don’t open the oven during this time.
12. Crisp the bacon
Increase temperature to 425°F. Bake for 10 more minutes until the bacon is crispy.
13. Check temperature
Insert a thermometer into the thickest part. It should read 165°F.
If it’s lower, cook for 3-5 more minutes and check again.
14. Rest before serving
Let the chicken rest for 5 minutes on the counter. This keeps all the juices inside.
Remove all toothpicks carefully. Slice each roll into 3-4 medallions and serve.
Chef’s Notes
The cream cheese needs to be soft for easy mixing. Leave it out for 30 minutes before you start cooking this bacon wrapped stuffed chicken breast.
Pat the spinach dry with paper towels. Extra moisture makes the filling runny and causes leaks.
If you’re nervous about butterflying chicken, ask your butcher to do it. Most are happy to help.
Don’t skip the resting time. Those 5 minutes make the difference between dry chicken and juicy perfection.
Nutrition Information (Per Serving)
- Calories: 425
- Protein: 39g
- Carbohydrates: 3g
- Fat: 28g
- Fiber: 1g
Delicious Variations
Sun-Dried Tomato & Basil
Replace Italian herbs with 2 tablespoons fresh basil. Add 1/4 cup chopped sun-dried tomatoes to the filling.
This version tastes amazing with roasted vegetables on the side.
Spicy Jalapeño Style
Swap mozzarella for pepper jack cheese. Mix in 2 diced jalapeños with the filling.
If you love bold flavors, try these mango habanero chicken wings for your next party.
Mushroom & Swiss
Use Swiss cheese instead of mozzarella. Add 1/2 cup sautéed mushrooms to the filling.
The earthy mushroom flavor pairs perfectly with the smoky bacon.
Low-Carb Version
Replace some cream cheese with cottage cheese for fewer calories. Double the spinach for extra nutrients.
For another family-friendly option, these chicken tenders and fries are always a hit with kids.
Storage & Reheating
Refrigerator Storage
Cool the bacon wrapped stuffed chicken breast completely before storing. Place in an airtight container for up to 3 days.
Freezer Storage
Wrap each piece individually in plastic wrap, then foil. Store in a freezer bag for up to 2 months.
Label with the date so you know when you made it.
Reheating Instructions
From refrigerator: Heat at 350°F for 15-20 minutes covered with foil.
From frozen: Thaw overnight in the fridge first. Then reheat as above.
Microwave option: Heat on 50% power in 1-minute intervals until warm. Cover with a damp paper towel to prevent drying.
Troubleshooting Common Problems
Filling Leaks Out During Cooking
You used too much filling. Stick to 2-3 tablespoons per breast and leave that 1/2 inch border.
Also make sure your bacon wrap overlaps completely on the bottom.
Bacon Stays Soft and Won’t Crisp
Your oven temperature is too low. Finish under the broiler for 1-2 minutes, watching carefully so it doesn’t burn.
Make sure to increase the temp to 425°F for the last 10 minutes.
Chicken Cooks Unevenly
The breasts were different thicknesses. Always pound them to an even 1/4 inch thickness before stuffing.
Check the thickest part with your thermometer.
Meat Tastes Dry
You overcooked it. Remove from the oven when it hits 160°F. The temperature will rise to 165°F during resting.
Don’t skip that 5-minute rest period.
Toothpicks Are Hard to Find and Remove
Leave a small bit of the toothpick sticking out when you insert them. Insert at an angle rather than straight down.
Count them before cooking so you know how many to look for.
Equipment Essentials
- Sharp knife for butterflying chicken
- Cutting board (separate one for raw meat)
- Mixing bowl for filling
- Meat mallet or heavy skillet for pounding
- 9×13 inch baking dish
- Instant-read thermometer
- Toothpicks for securing bacon
- Plastic wrap for pounding
- Parchment paper for easy cleanup
Shopping List by Store Section
Meat Department
- 4 large boneless, skinless chicken breasts
- 12 slices regular bacon
Dairy Case
- 8 oz cream cheese
- 1 cup shredded mozzarella
Produce Section
- 2 cups fresh spinach
- 3 cloves garlic
Spice Aisle
- Italian herbs (if you don’t have any)
- Paprika
- Black pepper
- Salt
Pantry
- Olive oil
- Toothpicks
Success Secrets
1. Temperature is everything
Use an instant-read thermometer. Guessing leads to overcooked, dry chicken every single time.
2. Room temperature ingredients mix better
Take your cream cheese out 30 minutes early. Cold cheese won’t mix smoothly and you’ll have lumps in your filling.
3. Don’t rush the rest
That 5-minute rest after cooking redistributes all the juices. Cut too soon and they’ll run all over your cutting board instead of staying in the meat.
4. Regular bacon works better than thick-cut
Regular bacon wraps more easily and crisps up better in the oven. Thick-cut bacon stays chewy.
5. Make extra for meal prep
This bacon wrapped stuffed chicken breast reheats beautifully. Double the recipe and freeze half for an easy dinner next week.
This recipe proves that impressive dinners don’t need to be complicated. The combination of crispy bacon, juicy chicken, and creamy filling makes everyone ask for seconds!
