Bacon Wrapped Stuffed Chicken Breast are the perfect balance of creamy, cheesy, and smoky flavors—easy enough for a weeknight, but impressive enough for guests. Juicy chicken is filled with rich spinach artichoke dip and melty cheese, then wrapped in smoky bacon and sprinkled with brown sugar for a hint of caramelized sweetness. The result is a restaurant-worthy dinner that comes together in about 45 minutes with minimal prep, making it ideal for busy nights, date nights, or when you want to wow friends and family without the fuss.
Stuffed chicken breasts are a fun way to elevate a simple dish! If you enjoy this recipe, you’ll also want to try my Stuffing Stuffed Chicken Breasts. Stuffing Stuffed Chicken Breasts are filled with a savory mixture of Stove Top stuffing and Parmesan cheese. This recipe is a clever way to elevate a box of stuffing that’s been sitting in your pantry. It’s also perfect for small holiday gatherings!
Table of Contents
Why You’ll Love This Recipe
- Flavor Explosion: Each bite is creamy, cheesy, smoky, and slightly sweet.
- Easy to Prep: Uses store-bought spinach artichoke dip for a big flavor shortcut.
- Crowd-Pleasing Dinner: Perfect for family meals, date nights, or entertaining.
Ingredients & Substitutions
- Boneless, Skinless Chicken Breasts: Choose evenly sized breasts (8-10 ounces each) so they cook at the same rate. Boneless skinless chicken thighs are too small to use for this recipe.
- Spinach Artichoke Dip: Store-bought dip is the easiest shortcut and keeps prep under 10 minutes. Homemade spinach artichoke dip or creamy spinach dip also work if you have leftovers.
- Shredded Melting Cheese: Mozzarella melts smoothly and keeps the filling creamy. Monterey Jack adds a mild tang, while a mozzarella–cheddar blend gives extra sharpness. Provolone or fontina are good swaps.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Granulated Garlic: Gives a consistent, even garlic flavor that won’t burn during roasting. Garlic powder works the same; fresh minced garlic is not ideal on the exterior as it can scorch.
- Mustard Powder: Adds subtle tang and depth. If you don’t have it, just omit it.
- Fresh Cracked Black Pepper: Freshly ground pepper gives a brighter, spicier flavor than pre-ground. Adjust to taste.
- Bacon: Regular-cut bacon wraps more easily and crisps up nicely. Thick-cut works too but may need an extra 5 minutes of baking or a longer broil. Turkey bacon can be used for a lighter option, though it won’t crisp quite the same.
- Brown Sugar: Balances the smoky bacon and adds a caramelized glaze. Light or dark brown sugar both work.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Bacon Wrapped Stuffed Chicken Breast
Quick Overview
- Prep chicken.
- Make filling.
- Stuff & season chicken.
- Wrap in bacon.
- Bake.
Step by Step Instructions
Quick Tip From Bri
For neat stuffing, pipe the filling directly into the pockets using a zip-top bag. This keeps the edges clean and prevents cheese from spilling out as it bakes.
- Prepare the Chicken: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being sure not to cut all the way through.
- Make the Filling: In a quart size zip top bag, stir together the spinach artichoke dip and shredded cheese until combined. Push it down into one corner. Snip off the tip of the corner with scissors to make a piping bag. (Alternatively, you can simply use a spoon and bowl for the filling.)
- Stuff & Season the Chicken: Pipe or spoon the filling into each chicken pocket until evenly divided. Gently press the filling inside. Season the outside of the chicken breasts with the salt, granulated garlic, mustard powder, and a few cracks of fresh black pepper.
- Wrap in Bacon: Wrap each chicken breast with 2 slices of bacon, overlapping slightly as you go so most of the chicken is covered. Place the bacon seam-side down on the prepared baking sheet. If the bacon starts to slip, secure it with a toothpick or two. Sprinkle the tops of the wrapped chicken breasts evenly with brown sugar.
- Bake & Broil: Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the bacon is mostly browned. If you’d like the bacon extra crisp, switch the oven to broil for 1–2 minutes at the end. Keep a close eye so it doesn’t burn. Let the chicken rest for 5 minutes before serving.
Recipe Serving Suggestions
These bacon wrapped stuffed chicken breast are the main attraction, but don’t forget a few delicious side dishes to complete your meal! Here’s what I would suggest:
- Savory Roasted Sweet Potatoes: They’re easy to prepare and make a great complement to just about any main dish.
- Dutch Oven Mac and Cheese: This dish is made with three types of cheese for a decadent, delicious flavor and consistency.
- Yukon Gold Mashed Potatoes: This recipe is one of my favorite ways to make potatoes.
- Glazed Stovetop Carrots: These delicious honey-glazed carrots are sweet, garlicky, cheesy, and zesty.
Expert Tips
- Don’t Overfill: Too much filling can cause leaks.
- Use a Thermometer: Ensure the thickest part of the chicken hits 165°F.
- Broil with Care: Watch closely; bacon can go from crisp to burnt quickly.
Most Common Mistakes
- Cutting Through the Chicken: Slice carefully to create a pocket without piercing the other side.
- Skipping the Rest: Resting lets juices redistribute for moist, tender chicken.
- Crowding the Pan: Give each breast space so the bacon crisps instead of steams.
Additions & Variations
- Herb Twist: Sprinkle fresh chopped parsley or chives over the finished dish.
- Cheese Swap: Try fontina, provolone, or smoked gouda for different flavor profiles.
- Swap the Dip Stuffing: Try different store-bought dips as fillings like French onion, everything bagel, street corn dip, etc.
More Chicken Recipes
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Bacon Wrapped Stuffed Chicken Breast
Bacon Wrapped Stuffed Chicken Breast are the perfect balance of creamy, cheesy, and smoky flavors—easy enough for a weeknight, but impressive enough for guests. Juicy chicken is filled with rich spinach artichoke dip and melty cheese, then wrapped in smoky bacon and sprinkled with brown sugar for a hint of caramelized sweetness. The result is a restaurant-worthy dinner that comes together in about 45 minutes with minimal prep, making it ideal for busy nights, date nights, or when you want to wow friends and family without the fuss.
Ingredients
- 4 boneless, skinless chicken breasts (about 2.5 pounds total)
- 1 (10-ounce) container store-bought spinach artichoke dip (about 1 heaping cup; 18 Tablespoons)
- 1 cup shredded melting cheese (mozzarella, monterey Jack, or a blend)
- 1 teaspoon Morton kosher salt*
- 1 teaspoon granulated garlic
- 1 teaspoon mustard powder
- fresh cracked black pepper
- 8 slices bacon (2 per breast)
- 2 Tablespoons brown sugar
Instructions
- Prepare the Chicken: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being sure not to cut all the way through.4 boneless, skinless chicken breasts (about 2.5 pounds total)
- Make the Filling: In a quart size zip top bag, stir together the spinach artichoke dip and shredded cheese until combined. Push it down into one corner. Snip off the tip of the corner with scissors to make a piping bag. (Alternatively, you can simply use a spoon and bowl for the filling.)1 (10-ounce) container store-bought spinach artichoke dip (about 1 heaping cup; 18 Tablespoons), 1 cup shredded melting cheese
- Stuff & Season the Chicken: Pipe or spoon the filling into each chicken pocket until evenly divided. Gently press the filling inside. Season the outside of the chicken breasts with the salt, granulated garlic, mustard powder, and a few cracks of fresh black pepper.1 teaspoon Morton kosher salt*, 1 teaspoon granulated garlic, 1 teaspoon mustard powder, fresh cracked black pepper
- Wrap in Bacon: Wrap each chicken breast with 2 slices of bacon, overlapping slightly as you go so most of the chicken is covered. Place the bacon seam-side down on the prepared baking sheet. If the bacon starts to slip, secure it with a toothpick or two. Sprinkle the tops of the wrapped chicken breasts evenly with brown sugar.8 slices bacon, 2 Tablespoons brown sugar
- Bake & Broil: Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the bacon is mostly browned. If you’d like the bacon extra crisp, switch the oven to broil for 1–2 minutes at the end. Keep a close eye so it doesn’t burn. Let the chicken rest for 5 minutes before serving.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Don’t Overfill: Too much filling can cause leaks.
- Use a Thermometer: Ensure the thickest part of the chicken hits 165°F.
- Broil with Care: Watch closely; bacon can go from crisp to burnt quickly.
- Let the Dish Rest: Resting lets juices redistribute for moist, tender chicken.
Nutrition
Calories: 425kcal | Carbohydrates: 8g | Protein: 36g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1183mg | Fiber: 0.1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
