Bacon Wrapped Stuffed Chicken Breast

5 from 1 vote

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.

Prep Time15

Cook Time35

Resting Time5

Total Time55

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

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.

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