Bacon Wrapped Cream Cheese Stuffed Chicken Recipe
If you’re looking for a dish that’s both indulgent and impressively easy to make, Bacon Wrapped Cream Cheese Stuffed Chicken is the answer. Juicy chicken breasts, creamy cheese filling, and crispy bacon all wrapped up in a perfect bundle of flavor. Sounds like a dream, right? The rich cream cheese adds a savory twist, and the bacon—well, bacon makes everything better.
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This dish is perfect for a cozy weeknight dinner or when you want to show off your cooking skills at a gathering. And the best part? It’s much simpler to prepare than it looks. Let’s dive into why this recipe is a keeper.
What Makes This Bacon Wrapped Cream Cheese Stuffed Chicken Special
This recipe hits all the right notes. The combination of tender chicken, melty cream cheese, and crispy bacon creates the perfect balance of flavors and textures. The bacon adds a smoky crunch while the cream cheese filling keeps the chicken moist and flavorful. It’s a dish that feels indulgent, but it’s actually pretty easy to make. Plus, it looks impressive enough to serve at a dinner party or family meal.
Ingredients
Here’s everything you’ll need to bring this tasty dish to life:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chopped parsley (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 slices of bacon (thick-cut for the best crunch)
- 1 tablespoon olive oil (for searing)
Instructions
Ready to make this mouthwatering dish? Let’s go:
- Preheat your oven to 375°F (190°C).
Start by getting the oven nice and hot for baking. - Prepare the chicken breasts.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they’re about 1/2 inch thick. This makes them easier to roll up and ensures even cooking. - Make the cream cheese filling.
In a bowl, mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, and a pinch of salt and pepper. Add chopped parsley for a fresh, herby touch if you want. - Stuff the chicken breasts.
Take each chicken breast and spoon a generous amount of the cream cheese mixture onto the center. Roll it up tightly, making sure the filling stays inside. - Wrap with bacon.
Lay the bacon slices out on a cutting board and wrap them around each stuffed chicken breast. Use 2 slices per breast, overlapping slightly to ensure it’s fully covered. Secure the bacon with toothpicks if necessary. - Sear the chicken.
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, place the bacon-wrapped chicken breasts in the pan and cook for 2-3 minutes per side, until the bacon is golden and crispy. - Bake the chicken.
Transfer the chicken to a baking dish and place it in the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is perfectly crisp. - Serve and enjoy.
Remove the toothpicks, slice the chicken, and serve it up! It’s great on its own or with a side of veggies or mashed potatoes.
Storage Tips
If you have leftovers (which, let’s be honest, is a rare occurrence with this dish), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. To reheat, pop them in the oven at 350°F for 10-12 minutes, or until heated through. You can also reheat them in the microwave, but the bacon might lose its crispiness. If you want to freeze them, wrap the chicken in foil and store in a freezer-safe bag for up to 3 months. Just thaw in the fridge overnight and reheat when you’re ready to eat!
Health Benefits
Okay, okay, bacon and cream cheese aren’t exactly “health food,” but they do have some redeeming qualities. Chicken is a great source of lean protein, and when paired with cream cheese, you get some extra fat and calcium. The bacon adds flavor and protein, and the parsley in the filling can give you a boost of vitamins A and K. It’s a rich, satisfying meal, but as long as you don’t eat it every day, it’s totally worth indulging in once in a while.
Common Mistakes to Avoid
- Overstuffing the chicken.
Don’t overfill the chicken with the cream cheese mixture, or it’ll spill out while cooking. Aim for a generous but reasonable amount. - Not sealing the chicken properly.
Make sure the chicken is rolled tightly to keep the filling from leaking out while it cooks. If you’re worried, use toothpicks to secure it. - Skipping the searing step.
Searing the chicken in the pan before baking helps lock in juices and gives the bacon a crispy texture. Don’t skip this step—it makes a huge difference in flavor and texture. - Underbaking the chicken.
Make sure the internal temperature reaches 165°F (74°C). You don’t want to risk eating undercooked chicken, no matter how good it smells.
Alternatives and Variations
- Cheese swap: If cheddar’s not your thing, try using mozzarella, pepper jack, or a blend of your favorites. You can even add some crumbled blue cheese for a tangy twist.
- Bacon alternatives: For a lower-fat version, swap the bacon for turkey bacon or skip it entirely. If you’re feeling adventurous, try wrapping the chicken in prosciutto for a different flavor profile.
- Stuffing variations: You don’t have to stick with just cream cheese and cheddar. Add spinach, sun-dried tomatoes, or even jalapeños for a different spin.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great in this recipe. They’re slightly juicier and more forgiving, so you don’t have to worry about them drying out.
Can I make this ahead of time?
Yes, you can assemble the chicken breasts the day before and store them in the fridge. Just bake them when you’re ready to eat!
Can I freeze the bacon-wrapped chicken?
Yes! You can freeze the wrapped chicken before or after baking. If you freeze before baking, just thaw it in the fridge overnight and then cook as usual.
What if I don’t have a meat mallet to flatten the chicken?
No worries! Use a rolling pin, the back of a skillet, or even your hands to gently flatten the chicken. It doesn’t have to be perfect, just thinner for even cooking.
Can I use low-fat cream cheese?
Sure! If you’re looking to cut down on calories, low-fat cream cheese will work, but the texture might be a little different. Full-fat is best for a rich and creamy filling.
Final Thoughts
Bacon Wrapped Cream Cheese Stuffed Chicken is a deliciously simple meal that’s perfect for any occasion. Whether you’re cooking for family, friends, or just yourself, this dish is guaranteed to impress. The combination of tender chicken, creamy cheese, and crispy bacon is unbeatable. Now, grab those ingredients and get cooking—you’ve got a tasty meal waiting for you!
