Bacon Wrapped Stuffed Chicken Breast

bacon wrapped stuffed chicken breast in a cast iron pan

There are a few ways to cook a juicy chicken breast. I talk about that in depth in this recipe for a juicy grilled chicken breast. In this recipe for bacon wrapped stuffed chicken breast, I’m using the bacon to keep the stuffed chicken breast moist.

The bacon helps keep the chicken juicy by insulating it from direct heat, as well as basting it in the rendered bacon fat as it roasts. 

Because chicken breast is so lean by itself, wrapping in bacon and stuffing it with the cheese based stuffing (more fat) helps to add flavor and moisture.

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What’s The Best Way To Stuff A Chicken Breast?

Stuffing a chicken breast is super easy. Simply hold the breast flat on a cutting board with your hand, and use a sharp knife held horizontally to slice into the side of the chicken.

You aren’t going to cut the entire pocket in one slice, instead apply a medium pressure and make a series of slices as you peel open the chicken breast.

Once you have the pockets cut in the chicken, add the stuffing into the pocket and fold the chicken back over the stuffing.

chicken breast stuffed with spinach and cheese

Should Chicken Breasts Be Baked Covered or Uncovered?

I recommend cooking chicken breasts uncovered. Covering the cooking vessel will essentially result in steamed chicken. Not nearly as flavorful as chicken cooked uncovered.

When cooking a bacon wrapped stuffed chicken breast, cooking uncovered is essential in order for the bacon to crisp up and get that beautiful color.

stuffed chicken breast on a plate

Other Great Chicken Recipes

Brine Roasted Whole Chicken
Honey Glazed Chicken Drumsticks
Smoked Chicken Thighs
Sweet & Tangy BBQ Chicken Quarters

What Temperature Do You Bake Chicken Breasts?

Baking a chicken breast is different from roasting a whole or half skin on chicken. The temperatures for roasting a whole chicken will dry out a chicken breast pretty quickly.

For baking a bacon wrapped stuffed chicken breast, I recommend 375°F. This is hot enough to create slightly crispy bacon, while not overcooking the chicken.

Tips For Bacon Wrapped Chicken Breast

The Pocket: Be sure not to cut all the way through the chicken breast. Instead, use medium pressure and make several slices until the pocket is made.
Stuffing: You can be creative here, but mixing the cream cheese and the Boursin together as a base is essential. After that, feel free to add what you like. I prefer the spinach but you could use roasted red peppers, mushrooms, etc.
Cooking Time: Remove the chicken from the oven or grill BEFORE it’s at the desired temperature. Let it rest and allow carry-over cooking to finish it off or it will be overcooked.

How To Make Bacon Wrapped Stuffed Chicken Breast

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 30 mins

Ingredients
3-4 large boneless skinless chicken breasts
9-12 strips thin sliced bacon
3 ounces Boursin cheese (garlic & herb)
¼ cup cream cheese
½ cup shredded mozzarella cheese
1 cup fresh spinach, chopped
Zest from one small lemon
¼ cup BBQ Rub (or your favorite poultry seasoning)
1 tbsp all purpose flour
1 ½ cups low sodium chicken broth
2 tbsp fresh parsley, chopped

Step 1: Preheat your oven or grill and set the temperature to 375°F. 

Step 2: While the oven or grill is preheating, mix together the room temperature cheeses, ¾ cup of spinach and the lemon zest in a medium sized mixing bowl. Set it aside.

Step 3: Cut a pocket into the side of each chicken breast, being careful not to cut all the way through. 

Step 4: Stuff the pockets with equal portions of the cream cheese mixture, and lightly season the outside of the chicken with the barbecue rub.

seasoned stuffed chicken breasts

Step 5: Tightly wrap each stuffed chicken breast with bacon. Be sure to position the end of each slice on the bottom of the chicken breast. Lightly season the bacon wrapped stuffed chicken breasts, and place them in a baking dish or oven safe skillet. 

Step 6: Place the skillet inside the oven or grill. Let the chicken bake for about 30 minutes, until the internal temperature reaches 150°F as indicated by a reliable quick read thermometer.

bacon wrapped stuffed chicken breast in a cast iron pan

Step 7: Remove from the oven and set the chicken breasts on a cutting board to rest.

Step 8: Place the pan on the stove over medium heat, and add the flour. Whisk the flour constantly for two minutes. Then, slowly add the chicken broth and continue whisking until the sauce is the consistency of syrup, about three minutes. Whisk in the remaining chopped spinach. Spoon a portion of the sauce on a plate, top with bacon wrapped stuffed chicken breast and garnish with chopped parsley.

Pan sauce for bacon wrapped stuffed chicken breast
stuffed chicken breasts on a plate

Bacon Wrapped Stuffed Chicken Breast

5 from 4 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 3-4 large boneless skinless chicken breasts
  • 9-12 thin bacon slices
  • 3 oz Boursin cheese garlic & herb
  • ¼ cup cream cheese
  • ½ cup mozzarella cheese shredded
  • 1 cup fresh spinach chopped
  • zest from one small lemon
  • ¼ cup BBQ rub or your favorite poultry seasoning
  • 1 tbsp all-purpose flour
  • cups low sodium chicken broth
  • 2 tbsp fresh parsley finely chopped

Instructions

  • Preheat your oven or grill and set the temperature to 375°F.
  • While the oven or grill is preheating, mix together the room temperature cheeses, ¾ cup of spinach and the lemon zest in a medium sized mixing bowl. Set it aside.
  • Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
  • Stuff the pockets with equal portions of the cream cheese mixture, and lightly season the outside of the chicken with the barbecue rub.
  • Tightly wrap each stuffed chicken breast with bacon. Be sure to position the end of each slice on the bottom of the chicken breast. Lightly season the bacon wrapped stuffed chicken breasts, and place them in a baking dish or oven safe skillet.
  • Place the skillet inside the oven or grill. Let the chicken bake for about 30 minutes, until the internal temperature reaches 150°F as indicated by a reliable quick read thermometer.
  • Remove from the oven and set the chicken breasts on a cutting board to rest. Carry-over cooking will finish cooking the chicken through. Spoon out and discard all but one tablespoon of the rendered bacon fat, leaving any cheese that leaked out in the pan.
  • Place the pan on the stove over medium heat, and add the flour. Whisk the flour constantly for two minutes. Then, slowly add the chicken broth and continue whisking until the sauce is the consistency of syrup, about three minutes. Whisk in the remaining chopped spinach. Spoon a portion of the sauce on a plate, top with bacon wrapped stuffed chicken breast and garnish with chopped parsley.

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