Bacon and Cream Cheese Stuffed Chicken Breast

filed under: Food + Drink on July 17, 2019

Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won’t want any other kind of chicken.  Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!  Our other favorite stuffed chicken recipes are Ham and Cheese Stuffed Chicken, Spinach Stuffed Chicken, and Stuffed Buffalo Chicken!

Stuffed Chicken Breast


Bacon and Cream Cheese Stuffed Chicken Breast

First of all, bacon and cream cheese stuffed into anything is a winner in my book.  If you love bacon and cream cheese, make sure to check out Bacon Jalapeno Poppers and Bacon Ranch Cheese Ball Bites.  I have been making appetizers like this for an eternity and I decided that I wanted to add a little more protein to my favorites.  So, chicken stuffed with the stuff must be good, right?  Right!

How to Butterfly Chicken

How to Make this Stuffed Chicken Breast Recipe

To make this stuffed chicken recipe, let’s start by gathering the necessary equipment.  You will need three small bowls, a plate, a whisk, a cutting board, and a sharp knife.  Set the three small bowl out.  In the first bowl, you will whisk together your eggs.  The second bowl will contain bread crumbs, parmesan cheese, and garlic powder.  Our final bowl is for our cream cheese mixture (cream cheese, garlic powder, mozzarella, and (my favorite) bacon).  The plate (or wide bowl) should contain your flour.  Set all of this aside because before you can go any further, you have to butterfly the chicken breasts.

How to Butterfly a Chicken Breast

Starting with the cutting board, we are going to butterfly the chicken.  If you have never done this before, there are a couple of options.  You can ask the fine employees behind the meat counter to do this for you.  They do it for free.  Otherwise, you can do it the old-fashioned way, with a knife.  Essentially, butterflying a chicken means that you are going to cut the chicken in half without completely separating it.  It is basically a way to make the chicken thinner and longer (and way easier to stuff).  With one hand on the top of the chicken breast and the other on the knife, gently cut through the thickest part of the chicken, but stop before you cut all of the way through.  The top and the bottom of the chicken should stay together, folding out into a butterfly shape.

Stuffed Chicken Breast Prep

Now that you have your set up ready to go, you can prepare the stuffed chicken.  Stuff each chicken breast with the cream cheese mixture and close the chicken breast the best you can.  I have found that it works just as well to spread the cream cheese mixture out before closing it.  You can secure with toothpicks if you want, but you don’t need to.  Dip and cover each breast in flour, then egg, and finally the breadcrumb mixture.  Place each chicken breast on a baking dish and set them in the oven for 30-45 minutes or until a meat thermometer reads 165° F.

How to Make Cream Cheese Stuffed Chicken

Baked Stuffed Chicken Breast

In my opinion, baking this dish is really the only way to go.  The crispy outside of the chicken pairs nicely with the creamy contents baked into the inside of the chicken.  Another option would be to wrap the chicken in bacon, in addition to adding it to the filling.  You have to be careful with timing doing it this way because depending on the thickness of your bacon, it might come out a little soggy.  I have cooked this way and I usually pop the bacon in the oven for about 10 minutes before I wrap it around the chicken.  This pre-cooks the bacon, giving it a better chance of crisping up during the baking process.  Side note though, I like my bacon crispy.

Easy Bacon Cream Cheese Stuffed Chicken

Looking for more Dinner Recipes?

Try out some of my all-time favorite dinner recipes!

Lasagna Soup

Easy Pot Roast

Chicken Florentine

4.96 from 22 votes
Bacon and Cream Cheese Stuffed Chicken Breast
Bacon and Cream Cheese Stuffed Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken.  Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!  

Course: Main Course
Cuisine: American
Keyword: Bacon and Cream Cheese Stuffed Chicken
Servings: 4
Calories: 687 kcal
Author: Amanda Rettke -
  • 4 skinless boneless chicken breasts
  • 2 eggs
  • 1 cup (108 g) seasoned bread crumbs
  • 1/2 cup (50 g) parmesan cheese, finely grated
  • 1 teaspoon (2.8 g) garlic powder
  • 1/2 cup (62.5 g) all-purpose flour
Cream Cheese Mixture
  • 8 ounces (226.8) cream cheese
  • 1 teaspoon (2.8 g) garlic powder
  • 5 slices bacon, cooked and crumbled
  • 1 cup (112 g) mozzarella cheese, shredded
  1. Preheat oven to 375°F.

  2. Butterfly each chicken breast.  To butterfly, slice into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side.  You should be able to open the chicken breast (resembling the shape of a butterfly).

  3. In a small bowl, whisk eggs.

  4. In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.

  5. On a plate or a wide bowl, spread out the flour.

  6. In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella

  7. Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.

  8. Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.

  9. Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).

Recipe Video

Recipe Notes

TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Suzanne Spence says:

    Didn’t like this at all. Just tasted like a mountain of warm cream cheese.

    • Amanda Rettke says:

      That sounds amazing. lol

  • Joanna McIsaac Kierklo says:

    This is the BEST stuffed chicken on the planet!! The best part is that the stuffing can ooze out and it makes it even better. I added some sun dried tomatoes and talk about yum-o!

  • Jenny says:

    How can i make this Keto friendly?

  • Kira says:

    10/10☺️ Delicious. I will be making this again. I was nervous because I’ve never butterflied chicken, but these turned out great. I didn’t use breadcrumbs. I love spicy food so I used pepper jack shredded cheese and Rotel fire roasted tomatoes and green chiles with a dash of cayenne pepper. The chicken was really juicy and creamy.

    • Amanda Rettke says:

      Sounds amazing! Great job, Kira!

  • linda calio says:

    after prepared or cooked does this freeze well?

  • Judy colgrove says:

    All these recipes look awesome I am sure to try

  • Mark says:

    This was a great dinner and my family loved it. I made one minor variation. Instead of butterflying the chicken, i sliced each breast in half and the rolled it with the cheese inside. Cooking time was about the same. Thanks for the recipe.

    • Amanda Rettke says:

      Great idea, Mark!

  • Chris Wenderlich says:

    Delicious! Best chicken ever!

  • Linda Lloyd-Zannini says:

    My husband I did like this. A change – I bake for 30 minutes and it was dry chicken. Next time I will bake for 20 minutes and then if not done, I will give it 2 minutes at a time. I also added sun-dried tomatoes. Nice added flavor.

  • Andrea says:

    I only have gluten free flour. I dont have a gluten allergy its just all they had at the store. Would this be an okah substitute for regular flour?

    • Elizabeth Keeney says:

      Hi, Andrea! I work with iambaker and am happy to help with questions. Yes, you can use the same amount of gluten-free flour as all-purpose flour. Have a great day!

  • Bernadette D says:

    Very good flavor. Liked the limited number of ingredients (and that I had them all 😉 ). Was able to scale for just 2 of us. Only thing for me as ‘chief cook AND bottle washer’ of the house was the amount of bowls to use (since it’s breaded, I get it).

  • Greg says:

    I’m gonna try. It does sound delicious

  • Melinda says:

    Thank you so much!My daughter love this!

  • Janice says:

    It was so delicious! My mom and dad loved it so much! Thank you for the recipe!🦋

  • Ashley says:

    I rarely leave reviews or comments on recipes but I feel that this one isnt getting enough credit for how amazing and simple it is. I made it yesterday and it turned out so good! We had some family over so I doubled the recipe and it was a big hit. I will definitely be making it again soon.

  • Theresa Vonberg says:


  • Andrea says:

    Delicious!! And pretty fun and simple to make! Anyone looking to make this keto friendly (it wouldn’t let me reply to the specific comment), just skip the breading part. I put more of the filling on top of the chicken and it turned out delicious!!

    Alternatively could replace the breadcrumbs with grinded porkrines with seasonings and then the rest of the recipe ingredients.

  • Roberta A Leonzal says:

    To make it keto usepork rines from the bag crushed up

  • Sandie says:

    This was so amazing! Delishhh…tender and juicy! I try not to use bread for coating or cooking…so my crumb coating is DOTS pretzels.(shhh…I know. But pretzels are pretzels, right?) I used the original seasoned this time.(just throw them in a processor til they are fine crumbs.) I bet this would be amazing with the honey mustard flavored! Thank you from my house to You! Yum

  • Annette says:

    This sounds amazing! All of your recipes are. I can’t wait to try this

  • Mary says:

    This was so yummy! I only did a couple of things different. I used boneless skinless chicken thighs and after I spread the mixture on the thighs, I blanched some spinach and added mushrooms on top of the cream cheese mixture, then folded them and continued with the rest of the recipe. Served with rice and brussel sprouts. Super good! Thank you so much for the recipe!

  • LeRoy Baughman says:

    I found the Recipe then had my 25 yr old daughter make it up, her boyfriend and her along with myself thought this was very good not dry good taste Thank you for something new to eat.

  • Laurie & Hana says:

    Amazing! We get tired of eating chicken but this takes it to the next level! And it’s easy! After I butterflied the breasts, my 16 year old daughter did the rest. We used an Italian mix of cheese (as opposed to just mozzarella) and fresh minced garlic. So delicious! 30 minutes in the oven is perfect.

  • Alice Hankinson says:

    Loved this chicken I am watching my carbs so I eliminated the flour I just dipped it in egg and the crushed pork rind crumbs It worked out well

  • Carla says:

    It was a hit in my house! 30 minutes baking for mist pieces but 10 extra minutes for two larger pieces. Will definetley make again soon!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.