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bacon and cream cheese stuffed chicken breast recipe
Ben Carraoli

Bacon and Cream Cheese Stuffed Chicken Breast Recipe

This Bacon and Cream Cheese Stuffed Chicken is the kind of comfort food that makes dinner feel like a special occasion. Each juicy chicken breast is filled with a rich and savory mix of cream cheese, crumbled bacon, and mozzarella. Then, it's coated in a golden breadcrumb crust and baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Calories: 687
Ingredients Method

Ingredients
  

  • Chicken
  • 4 boneless skinless chicken breasts – medium-sized, fresh and not frozen for better stuffing and baking.
  • 2 large eggs – helps the coating stick to the chicken.
  • 1 cup seasoned bread crumbs 108 g – adds crisp texture and flavor.
  • ½ cup finely grated parmesan cheese 50 g – enhances the crust with a nutty, cheesy note.
  • 1 teaspoon garlic powder – adds depth and seasoning to the coating.
  • ½ cup all-purpose flour 62.5 g – helps the egg mixture and breadcrumbs adhere well.
  • Cream Cheese Mixture
  • 8 ounces cream cheese 1 package – use full-fat cream cheese for a rich, creamy filling.
  • 1 teaspoon garlic powder – adds flavor and complements the cheese blend.
  • 5 slices bacon cooked and crumbled – use crispy bacon for better texture and bold flavor.
  • 1 cup shredded mozzarella cheese 112 g – shred fresh for better melt and texture.

Method
 

  1. Start by preheating your oven to 375°F. Take each chicken breast and carefully butterfly it. To do this, slice through the thickest part of the breast, stopping before you cut all the way through. Open it up so it lays flat like a book. This gives you enough room to add the filling later.
  2. Prepare a small bowl with beaten eggs. In a second bowl, mix together the seasoned breadcrumbs, grated parmesan, and garlic powder. On a separate plate or wide bowl, spread out the flour. You’ll need this for coating the chicken before baking.
  3. Now, mix the filling. In a third bowl, combine softened cream cheese, garlic powder, crumbled bacon, and shredded mozzarella. Stir well until fully mixed and creamy. This will be the heart of your stuffed chicken.
  4. Divide the cream cheese mixture into four equal parts. Spread one portion onto each butterflied chicken breast, making sure it’s spread evenly but not too close to the edges. Fold the chicken breasts closed to hold the filling in.
  5. Start the breading process by rolling each stuffed breast in the flour first. Then, dip it into the egg mixture, making sure it’s fully coated. Finally, press it into the breadcrumb-parmesan mix. Make sure it’s well-coated for that crispy finish.
  6. Place each prepared chicken breast on a baking sheet. Make sure they’re evenly spaced to allow proper heat circulation while baking.
  7. Transfer the baking sheet to the preheated oven. Bake for about 30 to 45 minutes. The exact time will depend on the thickness of your chicken breasts. You’ll know it’s done when the internal temperature reaches 165°F and the outside is golden and crispy.
  8. Let the stuffed chicken rest for a few minutes before slicing or serving. This allows the cheese to settle and makes cutting cleaner. Pair it with mashed potatoes, steamed vegetables, or a fresh salad for a balanced meal.