Bacon Spinach Stuffed Chicken
Make juicy bacon spinach stuffed chicken with cream cheese filling. This easy 60-minute recipe creates flavorful stuffed chicken breasts perfect for dinner.
Equipment
- knife
- cutting board
- skillet
- mixing bowl
- spoon
- measuring spoons
- measuring cups
- baking dish
- instant-read thermometer
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts about 6 ounces each
- 1 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper divided
- 1 tbsp olive oil
Filling
- 4 slices thick-cut bacon chopped
- 2 cloves garlic minced
- 4 oz cream cheese softened at room temperature
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 oz fresh spinach roughly chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Season the inside and outside of each breast with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Cook the chopped bacon in a skillet over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pan, and place it on a paper towel-lined plate to drain.
- Add the minced garlic to the skillet with the bacon drippings and cook for 30 seconds until fragrant. Add the chopped spinach and remaining salt and pepper, and cook for 2-3 minutes, stirring, until the spinach has wilted and released its moisture. Transfer the spinach mixture to a medium bowl.
- To the bowl with the spinach, add the cooked bacon, softened cream cheese, mozzarella, and Parmesan cheese. Stir with a spoon until the mixture is thoroughly combined.
- Evenly divide the spinach and cheese filling and stuff it into the pocket of each prepared chicken breast. Use toothpicks to securely close the openings.
- Heat the olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until they develop a golden-brown crust.
- Transfer the seared chicken to the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear.
Notes
Use toothpicks to securely close the chicken pockets before searing and baking.