Bacon and Cream Cheese Stuffed Chicken
A straightforward, cozy dish where tender chicken breasts are filled with creamy cheese and smoky bacon, then baked until juicy and golden. This recipe keeps things simple while delivering big flavors that feel indulgent without being fussy.
Ingredients
- 4 fillets boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 4 rashers bacon, cooked and crumbled
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- to taste salt and black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment for easy cleanup.
- If your bacon isn’t already cooked, cook it until it’s crispy, then crumble. You want a bit of crunch in the filling, not soggy bits.
- In a small bowl, mix the cream cheese, crumbled bacon, mozzarella, parsley, garlic powder, paprika, and a pinch of salt and pepper. Stir until everything is well combined.
- Use a sharp knife to carefully slice a pocket into each chicken breast. Try not to cut all the way through; you want a nice opening for the filling.
- Spoon about 2–3 tablespoons of filling into each pocket, then press the edges of the chicken around the filling to seal.
- Season both sides of the stuffed chicken with salt and pepper. Place the filled breasts in the prepared dish or on the baking sheet.
- Drizzle or brush with olive oil. This helps the chicken brown and keeps it juicy.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the tops are lightly browned. If you like a crisper crust, turn on the broiler for 1–2 minutes at the end, watching carefully.
- Let the chicken rest for 5 minutes before serving. A quick sprinkle of extra parsley on top adds a fresh finish.