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Cheesy Bacon Wrapped Chicken Breast - Comfort Food With Big Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 8–12 slices of bacon (thin-cut for easier wrapping)
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon olive oil (optional, for searing or brushing)
  • Toothpicks (optional, to secure the bacon)

Method
 

  1. Prep your oven: Preheat to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. This helps the bacon crisp up and keeps the chicken from sitting in the drippings.
  2. Mix the filling: In a bowl, combine cream cheese, shredded cheese, garlic, parsley, smoked paprika, onion powder, oregano, black pepper, and salt. Stir until smooth and well blended.
  3. Butterfly the chicken: Place a chicken breast on a cutting board. Using a sharp knife, slice horizontally to create a pocket, stopping about 1/2 inch from the other side. Don’t cut all the way through.
  4. Stuff the chicken: Spoon the cheese mixture evenly into each pocket. Press the top closed. If it feels too full, remove a little filling—it should close without forcing it.
  5. Wrap with bacon: Lay 2–3 slices of bacon across each breast, slightly overlapping, and wrap them around to fully cover the chicken. Tuck the ends underneath or secure with toothpicks. Don’t wrap too tightly—bacon shrinks as it cooks.
  6. Optional quick sear: For extra crispiness, heat a skillet with a little oil over medium-high heat. Sear the bacon-wrapped chicken for 1–2 minutes per side to start browning. Transfer to the rack.
  7. Bake: Place the chicken on the rack and bake for 22–28 minutes, depending on thickness. Chicken is done at 165°F (74°C) when tested in the thickest part with an instant-read thermometer.
  8. Broil for crispness: If needed, switch to broil for 1–3 minutes to crisp the bacon. Watch closely—bacon can go from perfect to burnt fast.
  9. Rest and serve: Let the chicken rest for 5 minutes before slicing. This helps the juices settle and the cheese thicken slightly.