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?

Certainly!

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
4.08 from 171 votes

Bacon Wrapped Cream Cheese Stuffed Chicken

15 mins prep + 35 mins 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!

Ingredients 

  • 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

Instructions

  • 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

Nutrition

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




117 comments

    • Kim Anderson

    I have made this dish for years and everyone loves it. I’m going to try your process because lately my cream cheese tends to run out. By the time I serve the chicken the cream cheese is melted in the pan.

    • Kim

    C Hickenlooper and cream cheese yummy this recipe is upy alley my son loves it to

    • Kena

    I’m trying this in the air fryer now! Wish me luck

      • Carol

      Let us know how it turned out…

    • Teresa

    We’ve been making these since I was a young kid. I’m 50yrs now,my mom learn this recipe while working at a country club .also we don’t cook the bacon we wrap the raw bacon around it and stick them in the oven, it cooks it time the bacon cooks up it’s ready the chicken will be cooked also.it is and has always been one of my favorites, I hope everyone will try it because it’s so yummy .

    • Chelle

    Hi! I’m excited to try this, but, how do you get the cream cheese to spread so easily?? I’ve made a comparable dish before and I had to manually spread the cream cheese. It was softened, too. Maybe it was just the brand?

      • Elvira

      You can do whipped cream cheese. Fred Meyer had a squeezable whipped cream cheese that’s really easy to spread.

    • TRV
    • 5 stars

    I love this recipe. I add hidden valley to the cream cheese.

      • Chelle

      Oh my GOSH – this is a genius idea, will be doing that!

    • MickiSue

    Loved it! Added a small amount of chopped steamed spinach I’d just picked, and the chives were also fresh from the garden.

    I also used thighs instead of breast; I think they’re more flavorful. AND, because it was so immensely filling, I don’t think I could have eaten an entire chicken breast.

    The only thing I’d change would be to add a little salt to the cream cheese. The bacon is salty enough for the outside of the wraps, but it’s a little bland, overall.

    Good to know, though, that a regular package of chicken thighs will be plenty for the two of us and three guests!

    • Tracey

    Love this recipe and one can so easily change up the filling. I added crab and shrimp this time. I find it works better to wrap the chicken with raw bacon and then sear it in a pan before baking in the oven. Bacon is crispy and the filling doesn’t ooze out.

    • g
    • 5 stars

    My family and friends love this. I add chopped jalapenos, diced onion, bacon and shredded cheese to the cream cheese and I season the chicken before stuffing it. So delicious. Thank you for the idea!

    • nat

    I made it with chopped brocolli and Cream cheese for the filling and swasoned the chicken with light salt and pep than brushed outside lightly with maple syrup over the bacon…. perfection!

    • GEORGE GREY

    sounds yummy, trying it tonight but will probably tweak the filling. Can this be BBQ’d

    • Carole Johnson

    Can I prep and freeze these? I dont know how the cheese or bacon would work. My daughter loves these! And I would like to have some on hand for her to throw in the oven anytime.

      • Patti

      I freeze them all the time. I cook them from frozen at 325 for approximately 40 min.

    • Erica L Johnson

    Try covering with hollandaise before serving.

    • Laura Teeple
    • 5 stars

    This came out so yummy I put spinach with cream cheese and chopped onion wit pepper jack cheese came out delicious 😋😋

    • Trisha Kaiser

    I made this but added green pepper and shredded colby jack cheese to the filling. I also did not cook bacon prior to oven baking. I sprinkled brown sugar on the top of the bacon and chicken. It was amazing. My 17 and 15 year old loved it.

    • jOAN HUMPHRIES

    Could you cook the bacon a little longer before wrapping (not totally cooked) and cut some nice pieces of precooked rotisserie chicken with cream cheese and chives between the 2 pieces, then backed (or skillet cook) till cheese melts and bacon is totally cooked?

    • Steve

    You don’t have to flatten the Chicken breast either.
    Just put a little pressure on it and slice a ‘pocket’ into its side, (not all the way through) and put the cheese etc inside then wrap tightly with (uncooked) bacon.
    You can also either before cooking or half way through wrap them in puff pastry, mmmmmmmm
    PS; Use whole Chicken breast fillets, not Chicken ‘portions’.

    • Tiffani Kotzma
    • 5 stars

    My dad and I made this together this evening. Our first tip is, do NOT pre cook your bacon as it doesn’t wrap much or well. Raw bacon will wrap so much easier.
    We spread the adobo sauce on the breast before we put on the cream cheese THEN we added some roasted red pepper for some extra smoke and flavour. O. M. G. It was mouthwatering!! The adobo with the cream cheese was a perfect combination! There are so many variations you could do with this recipe

    • Becky
    • 5 stars

    Easy recipe. I didn’t have chives so mixed minced onion, garlic powder and rosemary in the cream cheese. Still very good.

    • Linda

    I cooked it as directed and it was wonderful and well received. Served with brown rice and spinach.