Description
Enjoy these creamy, cheesy stuffed chicken breasts filled with savory bacon and spices. Perfectly seared and baked, they are juicy and flavorful, making them an ideal dish to serve alongside roasted vegetables or a fresh salad.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup cooked bacon, chopped (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
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine softened cream cheese, chopped bacon, shredded cheddar cheese, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined.
- Taste the filling and adjust seasoning if necessary.
- Place chicken breasts on a cutting board and slice a pocket into each, being careful not to cut all the way through.
- Generously fill each chicken breast pocket with the cream cheese and bacon mixture, packing it in well.
- Use toothpicks to secure the openings of each chicken breast to prevent the filling from spilling out.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown.
- Move the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Use a meat thermometer to ensure the chicken is cooked through.
- Remove from the oven and let the chicken rest for 5-10 minutes.
- Remove toothpicks, slice the chicken in half to reveal the filling, and garnish with chopped parsley.
- Serve with roasted vegetables or a fresh salad.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or microwave carefully to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes