Bacon Wrapped Cream Cheese Stuffed Chicken Breast is a low‑effort, high‑wow dinner: juicy chicken filled with a creamy, cheesy center and wrapped in crisp, smoky bacon. It works for weeknights, meal prep, or impressing guests with almost no extra work.
Ingredients (Serves 4)
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1 lb boneless, skinless chicken breast, cut into 4 pieces
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4 tbsp cream cheese, softened
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1/4 cup pepper jack cheese, shredded (or any melty cheese)
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1 garlic clove, minced (optional)
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1–2 tbsp chopped green onion or parsley (optional)
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Salt and black pepper, to taste
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8 slices bacon (2 per chicken piece)
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1 tsp smoked paprika or chili powder (optional, for color and flavor)
Step 1: Prep the Chicken
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Heat oven to 375°F (190°C). Line a baking sheet or shallow baking dish with foil and place a rack on top if you have one.
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Pat chicken dry with paper towels.
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With a sharp knife, cut a deep pocket in the side of each piece (do not cut all the way through).
Step 2: Make the Cream Cheese Filling
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In a small bowl, mix cream cheese, shredded pepper jack, garlic, and herbs until smooth.
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Season lightly with salt and pepper.
Step 3: Stuff and Wrap
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Spoon about 1 tbsp of the cream cheese mixture into each chicken pocket, pressing it in gently.
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Season the outside of the chicken with salt, pepper, and paprika or chili powder if using.
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Wrap each piece with 2 slices of bacon, slightly overlapping to cover the stuffing opening. Tuck the ends underneath or secure with toothpicks if needed.
Step 4: Bake Until Juicy and Crispy
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Arrange wrapped chicken on the prepared rack or pan, seam‑side down.
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Bake 25–35 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the bacon is mostly crisp.
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For extra crispiness, switch the oven to broil for 1–3 minutes at the end, watching closely so the bacon does not burn.
