Description
Enjoy a delicious Cream Cheese Bacon Stuffed Chicken, featuring juicy chicken breasts filled with a creamy blend of cream cheese, crispy bacon, and cheddar cheese. Baked to perfection and seasoned just right, this dish is sure to impress and pairs wonderfully with your favorite sides.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup cooked bacon, crumbled (about 8 slices)
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium mixing bowl, combine the softened cream cheese, crumbled bacon, shredded cheddar cheese, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix until well combined and creamy. Adjust seasoning if necessary and set aside.
- Preheat your oven to 375°F (190°C). Slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Season both sides with salt and pepper.
- Take a generous amount of the cream cheese filling and stuff it into each chicken breast pocket, aiming for about 1/4 to 1/3 cup of filling per breast. Secure openings with toothpicks if desired.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts seam side down for 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Broil for an additional 2-3 minutes for a crispy top if desired.
- Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve on a platter garnished with chopped parsley, and consider drizzling with olive oil or lemon juice for added flavor.
Notes
- Pair this dish with roasted vegetables, mashed potatoes, a fresh salad, or grains like rice or quinoa for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes