This bacon wrapped stuffed chicken is filled with mozzarella, goat cheese and green onion and then wrapped in crispy bacon, making it a tasty weeknight dinner.
Chicken is my go-to weeknight meal as it is just so versatile - from chicken rollatini to coconut curry chicken to chicken cacciatore. The options are endless!
Growing up, one of my favorite meals was chicken stuffed with cheese and wrapped in bacon. My dad didn't make it often but every time he did, I asked for it again. I mean who doesn't love bacon and cheese?
So while this recipe isn't his, I made my own version and it couldn't have turned out better. You may be thinking this is a complicated recipe. It couldn't be further from the truth.
You just cut open the chicken, add some cheese and roll it up in bacon and bake! 45 minutes later you have an amazing dinner which everyone will love!
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Recipe Ingredients
- Chicken breasts - can also use thighs.
- Mozzarella and goat cheese - use your favorite cheese here.
- Green onion - adds flavor.
- Garlic powder - can also use 2 cloves garlic, minced.
- Bacon - do not use thick cut bacon as it takes too long to cook
- Salt and black pepper - enhances the flavor.
Step-by-Step Instructions
- Preheat oven to 400°F and mix together the goat cheese, mozzarella, green onion and garlic powder in a small bowl.
- Slice each chicken breast in half horizontally, but not all the way through. You want to form a pocket for the cheese.
- Spoon a fourth of the cheese mixture evenly into the pocket of each chicken breast. Season each with salt and pepper.
- Lay two to three pieces of bacon down on a clean surface, side by side. Lay piece of chicken over the bacon and wrap the bacon up so it covers the entire chicken breast. Repeat with remaining chicken. Place in baking dish.
- Bake for 40-45 minutes or until cooked through.
- Broil for 3-5 minutes to get the bacon crispy.
Variations
Like any meal you can use a variety of ingredients and this dish is no different.
- Meat - while bacon is the best, prosciutto is a good substitute.
- Cheese - I like the combo of mozzarella and goat cheese but you can also use cream cheese, swiss cheese or cheddar cheese.
- Veggies - replace the green onion with white onion or peppers.
Side Dish Options
Pretty much anything goes with this bacon wrapped chicken but some of my go-tos include:
- Crispy Roasted Potatoes
- Potato Latkes
- Parmesan Roasted Brussels Sprouts
- Cream Cheese Mashed Potatoes
- Butternut Squash Fritters
FAQs
First, don't use thick cut bacon as it takes longer. Second, broiling it gets it crispy. Sometimes you need to flip the chicken and broil the bottom as well to get both sides crispy.
Yes. Chicken thighs work just as well for this recipe.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Pro Tips/Recipe Notes
- Use same-sized chicken so everything cooks evenly.
- The chicken will most likely produce a lot of juice. During the cooking process, continue to remove some of it so the bacon crisps up on the bottom.
- You can make the dish in advance and just throw in the oven when ready for dinner.
Other Chicken Recipes
- Chicken with White Wine Sauce
- Easy Chicken Tikka Masala
- Apple Cider Chicken
- Roman Chicken
- Breaded Chicken Parmesan
- Chicken Paprikash
If you’ve tried this bacon wrapped stuffed chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Bacon Wrapped Stuffed Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup mozzarella cheese
- 2 oz goat cheese
- 1 tbsp green onion, finely chopped
- ¼ tsp garlic powder
- 8-12 slices bacon
- salt and black pepper to taste
Instructions
- Preheat oven to 400°F. In a small bowl mix together the goat cheese, mozzarella, green onion and garlic powder.
- Slice each chicken breast in half horizontally, but not all the way through. You want to form a pocket for the cheese.
- Spoon a fourth of the cheese mixture evenly into the pocket of each chicken breast. Season each with salt and pepper.
- Lay two to three pieces of bacon down on a clean surface, side by side. Lay piece of chicken over the bacon and wrap the bacon up so it covers the entire chicken breast. Repeat with remaining chicken. Place in baking dish.
- Bake for 40-45 minutes or until cooked through. Broil for 3-5 minutes to get the bacon crispy.
Notes
- Use same-sized chicken so everything cooks evenly.
- The chicken will most likely produce a lot of juice. During the cooking process, continue to remove some of it so the bacon crisps up on the bottom.
- You can make the dish in advance and just throw in the oven when ready for dinner.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
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