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Bacon & Cream Cheese Stuffed Chicken Breasts

Chicken breast stuffed from the top with a cream cheese mixture and bacon
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4 servings


  • Oven
  • Stove


  • 4 medium chicken breasts
  • 4 slices bacon fully cooked

Cream Cheese Filling

  • 4 oz cream cheese room temperature
  • 1/4 cup shredded mozzarella cheese
  • 1 cup fresh spinach chopped
  • OR
  • 1/4 cup frozen spinach thawed
  • 1 tsp garlic powder
  • salt & pepper


  • Preheat oven to 350° F.
  • Take cold chicken breasts, and make 4-5 slits in the top of each breast. Be careful not to cut all the way through the chicken breast - just enough to put filling inside.
  • If you haven't already, cook the bacon fully. Break or chop into 1-inch pieces. Set aside. In a small amount of the bacon fat, cook the fresh spinach until wilted.
  • For the cream cheese mixture, be sure that your cream cheese is at room temperature. In a small bowl, combine cream cheese, mozzarella cheese, spinach, garlic powder, and a pinch of salt and pepper. Combine mixture with a rubber spatula and transfer to a zip-top sandwich bag.
  • Cut a very small tip off of one bottom side of the zip-top bag, creating a pastry bag. Start to pipe the filling into each slit in the chicken breasts. Add the pieces of bacon into the slits once they are filled.
    Stuffed Chicken Breast
  • Place chicken on a sheet pan lined with parchment paper or foil. Bake at 350° F for 30 minutes or until the chicken reaches 165° F.
    Stuffed Chicken Breasts
  • Remove chicken from the oven and let rest for 5 minutes before eating.
  • Serve with your favorite sides and enjoy.
    Stuffed Chicken Breast
Keyword Bacon, Buffalo Chicken, Chicken Breast, Chicken Recipe, Cream Cheese, Healthy Recipe, Stuffed Chicken Breast