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

4.95 from 17 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.

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  • Charlotte Moore says:

    This looks wonderful!

  • Maureen A. Forsman says:

    I can not wait to make this dish. Just need the bacon to begin. It looks so yummy!

  • Karen Richards says:

    Do you grease or foil the pan before adding the chicken to bake ?

  • Maria del Carmen Herrera says:

    Se ven deliciosas

  • Amy says:

    How many calories in this meal?

  • Dinah James says:

    Made this for dinner tonight it is quite possibly my very most favorite chicken recipe of all time thank you

  • Arnie Hibler says:

    This chicken recipe was really good!

  • Mobasir Hassan says:

    I have seen lots of stuffed chicken recipes but this is really top of all. There is something new here to learn . Surely going to try this recipe at our coffee shop. Thanks.

  • Rosie says:

    I’m making it today I prepped my chicken and put it in the fridge until I get ready to cook it for dinner later on this evening. Can’t wait to try it cause it looks and sounds delicious.

  • Barbara Bagley says:

    Waiting for my family to taste this chicken. It’s baking now.

  • Ray says:

    Used 6 large chicken breasts with 1/4 cup more cheese (jack cheese instead of mozzarella), cooked to 165•F, then let rest for 5 minutes. It was delicious. Thank you for the recipe.

  • Laureen says:

    I sprayed each one with nonstick cooking spray. Nice evenly crunchy and golden. Next time instead of bread crumbs im going to buzz some dry stove top chicken flavored dressing and roll them in that then spray them lightly once again

  • James West says:

    I just made this, it’s fantastic! I used an Italian blend cheese, panko, and sprayed the top with cooking spray. Definitely a great recipe

  • Mariah says:

    In the oven now, cant wait to try it with my family !

  • Brian Bollinger says:

    How would it do in an air fryer or small convection oven ? I know bacon comes out like a restaurant, just the perfect amount of crisp . Would it crisp the bacon and cook the chicken without the soggy side affect .

  • BLuE says:

    How do you make the ‘sauce’ that’s drizzled on top of the chicken? There’s no mention of that in this recipe, please share. Thank you.

  • Kathleen Anderson says:

    Going to try the stuffed chicken breast.Always looking for different things to make.

  • Wendy Pitts says:

    I just made this for my family and they loved it.

  • Marv Ruppert says:

    Can this be done on the grill?

  • James Clark says:

    Wow! made this and was super easy. I added some chopped spinach from the garden. Everyone loved it. Over the top delicious !!!

  • Cynthia Pearce says:

    My kids new favorite chicken dinner! I have 5 kids it’s hard to get them all to like the same things! Thank you for the recipe!

  • Iris Rigsby Putnam says:

    I made a low carb and a Keto-Friendly version of this recipe tonight for my family! Can’t wait to try it!

  • Jen C says:

    I made this on Sunday and it was delicious!! I followed the recipe exactly and there wasn’t a single leftover.

  • Jamie Porterfield says:

    Anyone made a Gluten Free version? What was used in place of All Purpose Flour?

  • Kristen Henderson says:

    This was a big hit. I changed it up by using gf flour – a mix of AP and almond – adhered to the basic recipe but added more garlic, pepper, herbs. So good! Thank you.