A base recipe for baked bacon wrapped chicken stuffed with cream cheese and chives. Make it as written or add more flavors – customize it however you like!

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Three bacon wrapped cream cheese stuffed chicken breasts resting in a baking dish, garnished with chives.

About Bacon Wrapped Cream Cheese Stuffed Chicken

If you’re looking for a simple and easily adjustable dinner for weeknights or special occasions, this bacon-wrapped cream cheese stuffed chicken recipe is guaranteed to fit any occasion.

Between the tender chicken, the crispy bacon, and the tart cream cheese, this four-ingredient recipe makes for a delicious meal on its own or the perfect canvas to add your own flavor and fiar.

What’s in bacon-wrapped chicken?

This recipe aims to keep things simple and delicious while also being easy to customize to your tastes. So to create the recipe as written, you’ll only need:

  • Bacon – Can use any type you like, from classic to honey to spicy.
  • Cream cheese – Used for the base of the filling. This is where you can really get creative with flavors and spices – or even different flavors of cream cheese – should you choose.
  • Chives – Adds some texture and flavor, making sure that the original recipe is delicious on its own.
  • Chicken – The star of the show! Boneless and skinless chicken breast is recommended, but you can also use similar cuts of chicken (such as thighs).

How can you tell when chicken is fully cooked?

While all recipes have a recommended cooking time, your unique ingredients or cooking devices may vary, so it’s always handy to know how to tell when your chicken dish has finished cooking.

  1. For best results, use a meat thermometer. Chicken is done when the internal temperature is 165 degrees F.
  2. Poke the chicken with a sharp utensil. If it’s done, the juices should run clear. If the juices are pink or red, it needs to be cooked more.
  3. In ideal circumstances, cooked chicken should be pale and opaque. And while this is a helpful visual guide, it is not a hard rule. Even fully cooked chicken could have a pink tint. Other ingredients in the dish (such as the bacon in this recipe, which has nitrates, known for giving a red hue) can change the color of the meat and make it hard to do a visual test. So whenever in doubt, always use the first two rules (temperature and juice color) to help confirm your chicken is done and avoid the temptation to overcook.

Can you use chicken thighs instead?

Yes, you totally can! As long as they’re boneless and skinless, you can substitute chicken thighs for the chicken breasts in this recipe.

What fillings can you add?

When mixing the cream cheese, feel free to experiment! Kick up the flavor and make it uniquely yours by adding things like:

  • More chopped herbs, like basil, oregano, parsley, sage, dill, or thyme.
  • Fresh or dried garlic.
  • Other veggies, like spinach, chopped peppers or chiles, etc.
  • Mix in some shredded cheese, any type you’d like.

Can you make this dish in advance?


When making the recipe, prepare the bacon wrapped chicken up to the point of placing them in the baking dish. From there, you can cover the dish and store it in the refrigerator for up to 24 hours before cooking.

When ready to eat, let the chicken rest on the counter for 10-15 minutes, then bake the chicken per the recipe instructions.

How long is bacon wrapped chicken good for?

Once prepared and cooled, this dish can be stored in a sealed container in the refrigerator for up to three to five days.

Can you freeze bacon wrapped chicken?

Bad news here, guys. Due to the cream cheese in this recipe, I can’t recommend freezing this dish. The cream cheese will get a grainy texture

Notes & tips for this baked bacon wrapped chicken

  • In the recipe instructions, it says to use a meat tenderizer to flatten the chicken breast, but you could use any utensil that’s sturdy & heavy but isn’t breakable. For example, the recipe video in this post uses a standard rolling pin.
  • And speaking of flattening the chicken breast, make sure the surface you do this on isn’t breakable, such as a tile countertop. If you’re unsure about your surface, place a wood cutting board on top to help absorb some of the impact.

More great chicken recipes

How to make bacon wrapped chicken

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Cook the bacon so that it starts to curl and turn red but is still a little on the soft side. The goal is to get the benefits of frying while keeping the bacon flimsy enough that you can work with it. Don’t worry about it being undercooked – this dish will be cooked in the oven, so it will finish cooking that way. Once the bacon is ready, set the strips on a paper towel-lined plate until ready to use.

Step 2 – Place chicken breast in a bag, then use a meat mallet or rolling pin to flatten the chicken until it’s about 1/4 inch thick. Like the bacon, set the chicken aside for now.

Step 3 – In a medium bowl, add cream cheese and chives. Give it a few stirs to mix everything together.

Step 4 – Move the prepared chicken breasts to your workspace. Spread the cream cheese mixture on top, then roll the chicken up, starting with the smallest end first.

Step 5 – Once the chicken is rolled, lay three slices of bacon on top. Wrap the bacon around the chicken, tucking the ends of the bacon underneath.

Step 6 – Transfer the prepared bacon wrapped chicken to a 9×13 baking dish.

Step 7 – Bake!

Step 6 – Serve end enjoy!

Recipe Details

Bacon Wrapped Cream Cheese Stuffed Chicken! A base recipe for baked bacon wrapped chicken stuffed with cream cheese and chives. Make it as written or add more flavors - customize it however you like! | HomemadeHooplah.com
4.10 from 183 votes

Bacon Wrapped Cream Cheese Stuffed Chicken

15 minutes prep + 35 minutes cook
732 kcal
Yields: 4 servings
A base recipe for tender chicken breast stuffed with cream cheese and chives wrapped tightly within crispy bacon. Make it as written or add more flavors!


  • 12 slices bacon, any type
  • 8 ounces cream cheese, softened
  • 1 tablespoon fresh chopped chives, plus more for garnish
  • 2 pounds chicken breasts, boneless and skinless


  • Preheat oven to 375 degrees F. Spray a 9×13 baking dish with cooking spray, then set aside.
  • In a skillet over medium heat, cook bacon until it begins to curl and turn red; bacon should be partially cooked but still flimsy. Place bacon on a paper towel lined plate while preparing other ingredients.
    12 slices bacon
  • In a small bowl, mix together cream cheese and chives. Set aside.
    8 ounces cream cheese, 1 tablespoon fresh chopped chives
  • Place chicken breasts in a Ziploc bag. Using a rolling pin or meat tenderizer, flatten chicken breasts until they're about 1/4 inch thick.
    2 pounds chicken breasts
  • Spoon a portion of the cream cheese mix and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.
  • Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together. Place the finished
  • Bake bacon wrapped chicken for 30 minutes. If you'd like the bacon crispy, turn oven to broil and bake for another 1-3 minutes.
  • Serve immediately with more fresh chopped chives sprinkled on top (optional).
    1 tablespoon fresh chopped chives


Serving: 1serving | Calories: 732kcal | Carbohydrates: 4g | Protein: 60g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 878mg | Potassium: 1046mg | Fiber: 1g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Katie

    This will sound silly, but are the nutrition facts listed for one chicken breast wrapped and filled or for all the chicken breasts? Thanks!!

    • Rene

    I used thin cutlets, put mixture on one, Italian seasoning and mozzarella shredded in the mixture to spread. Covered with another thin cutlet. Rolled with 4 pieces of bacon. On 350 shallow pan turn down after short time, bacon cooks without precooking. Excellent recipe thank you.

    • Ken
    • 5 stars

    Easy but delicious recipe, thank you. I would make one change, mascarpone cheese, instead of cream cheese, will give it a more buttery flavor. Though, it is a great recipe, it tastes time consuming, but can be prepped quickly. I even made this for my mother last Mother’s day.

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    • Kandy
    • 5 stars

    One of my favorite recipes. I usually cut a pocket in the chicken breast and stuff the cream cheese mixture in it, then wrap with bacon. Bake with the pocket opening up. helps keep the cheese in.

      • Heather

      That is exactly how I planned to cook them tonight!!!

        • Debbie Kazimour-Fantauzzo

        How long to you bake the chicken if just pocketing a thick breast?

    • Michael
    • 5 stars

    Ha I butter sauteed mushrooms and onions and minced garlic, and a lil parsley! Mixed with my cream cheese and added bacon, a little shredded mozzarella and parmesan. Stuffing tastes awesome! I’d serve it with wheat things too!

      • Samuel Yovan

      I always season the chicken, black pepper, seasoning salt and garlic powder. I add chopped jalapeno peppers and the same seasoning as the chicken. Server with cream cheese mashed potatoes

    • Brenna

    I just made something similar tonight, I used chive onion cream cheese, put lemon pepper on the breast, wrapped in bacon then put garlic powder and hot sauce on it. They are in the oven now, can not wait for dinner!!

    • Christina
    • 5 stars

    What is a good side dish for recipe? Would rice or potatoes go good with ?

      • Amanda

      I made asparagus for a side dish.😀

        • Elaina

        I am making a salad and mashed potatoes

        • James Allen
        • 5 stars

        Add butter to the dish in the oven, then put the chicken and sauce from the baking dish on top of white rice…amazing..

      • Lisa

      I slices potatoes in rounds. Put in iron skillet sprinkled with onion soup mix. Bake on 375 oven covered til done. I do about 30+35in sprinkle with mozzarella cheese and put back in oven til cheese is melted. And….EAT UP!!!

        • Lisa

        Oops …uncover until cheese is melted….

    • Danielle
    • 5 stars

    This recipe sounds SO GOOD. Bacon and cream cheese? I’m sold. Love it so much!

    • B J Angle
    • 3 stars

    Although we really enjoyed this recipe there were definitely some things missing that I would do next time. First, the chicken needed to be salt and peppered after pounding. Secondly, I would pan sauté them to give them some color before putting in the oven. Finally, I agree with several others, I would add some other grated cheese to the cream cheese mixture.

      • Erica L Johnson

      Try covering with hollandaise before serving.

    • Mischelle
    • 5 stars

    I mixed avocado with my cream cheese! Delicious!

    • Bonnie
    • 5 stars

    I used to make this but instead of chives in the cream cheese, try tarragon.. it’s delicious!

    • Srena Stair
    • 5 stars

    I actually tried and experimented with this recipe. Instead of chicken marinated in cheese, I added mayonnaise (because that’s my fav! ;)) and dry-roasted the chicken before marinating. Then I wrapped bacon around it and followed the rest of the recipe. I must say it didn;t turn out as I expected, but it still was a pleasure to work on it. Fabulous recipe, dear, and I’m going to get back to my chicken breasts! Haha!

    • Jeanne Elizabeth Huebner
    • 5 stars

    Can these be frozen before cooking them once they are put together? It makes a big batch. But look sooo delicious! Can’t wait to bake them!

    • Marcia B
    • 5 stars

    I added salt and pepper to the chicken, added fresh chopped rosemary and thyme to the cream cheese and used the precooked bacon. I covered the glass dish I used and cooked it at 375 as instructed for 30 minutes. It was delicious, moist and the only change I would make in the future is that I would add garlic to the cream cheese as well but we like garlic in everything. My an old friend of mine is generally complimentary but was over the top about this dish. He repeatedly said how good this was.

    • ashley

    HELP! Yours are beautiful, mine came out a total mess! I’ve been doing this a while (before I found your wonderful site on pinterest) and the cream cheese oozes all out of mine and all over the pan, hardly ever staying inside. Same with my Jalepeno poppers. Any advice? I normally scrape it off the pan and spread on top but it’s not very pretty that way. I do spinach, green onion and fresh jalepeno with sharp cheddar and cream cheese in mine. Could those be the problem?

      • Chrisy

      Hey Ashley! The cheddar “might” be contributing to the runaway cheese, but overall, it’s a little tricky to get these to bake beautifully. Sometimes the cheese is just going to do whatever it wants 🙂 You could try wrapping a few rounds of baker’s twine around them to help the chicken (and peppers!) to hold their shape while baking. That might be half your battle – the “containers” change shape while cooking, allowing the cheese to run amuck.

        • Kathy

        they showed this recipe on Good Morning America and they rolled the cheese spread into serving size portions and put them in the freezer for 5-10 minutes and then unwrapped them and put on the flattened chicken and then rolled it up.

    • Tara
    • 3 stars

    I’m just curious if anybody has tried cooking this on the grill? If so did it turn out okay??

    • Christine F Olczak

    Has anyone used boneless chicken thighs? I would think they’d turn out good, too, if pounded flat. I like the additions of garlic & onions and will definitely try this recipe this week!

    • Gina Smitasin

    My sister wraps her boneless/skinless chicken breast in a baggy and towel then drives over them with her car. She doesn’t have time for all the pounding it takes to flatten the meat! I laugh about this because she’s the biggest germaphobe in a family of germaphobes. Stuck at home waiting for the dryer repairman to show up so I can’t get the ingredients. Maybe tomorrow!

      • Carrie

      That is one of the funniest things I have ever read! 🙂

        • Julie

        I know it has been two years, but I just stumbled upon this recipe and that is the most HILARIOUS thing I have ever read! Props to your sis…. my family would send me to the funny farm if I did this (even though it is an excellent idea) <3

      • Tiffany

      Lol I never thought of that!!! Amazing yet hilarious idea!!!!

    • Misty

    Trying this out! I added a little garlic seasoning & instead of chives I mixed a packet of ranch & bacon bites in the cream cheese & put slices jalapeños then wrapped it in the bacon!!