Chicken breast stuffed with spinach artichoke dip, wrapped in bacon=Bacon Wrapped Stuffed Chicken. 3 of my favorite flavors in 1 dish. This Bacon Wrapped Stuffed Chicken recipe serves 6.
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Check out my other recipes for chicken:
- Chicken Francese
- Chicken in White Sauce
- Herb Chicken
- Chicken and Mushrooms
- Garlic Parmesan Chicken
- Cajun Chicken
What to serve with spinach artichoke stuffed chicken:
There are so many flavors in this chicken dish, that it can be hard to even think about a side dish by the time the chicken is in the oven. I prefer to eat this dish with a vegetable or french fries. A canned vegetable is quick and easy to heat up and french fries do not take long to cut and cook. That is why they are my favorite accompaniments to this recipe.
Helpful tips for stuffed chicken breast
- cutting the breast properly-I found that by cutting open the thickest part of the chicken breast, works a lot better than trying to cut open the edge of the thinnest part of the breast to stuff it. You can also butterfly the breast and stuff it that way if you like to butterfly your meat.
- using turkey bacon-Pork bacon can sometimes get too stiff in the oven. Turkey bacon remains nice and chewy though after baking. That is why I prefer turkey bacon for wrapping chicken breast.
Main ingredients to use for this chicken breast wrapped in bacon recipe:
- spinach-I use fresh spinach
- cream cheese-I like to use the name brand here.
- artichoke hearts-marinated artichokes work best
- bacon-For this recipe I used Jenny O Bacon turkey. Not sponsored, but I think this is the best turkey to use for this bacon wrapped chicken recipe. They have a resealable package so I liked that part as well. I just like turkey bacon because it does not cook as stiff. Any bacon would work though.
Variations of this spinach stuffed chicken recipe:
- omit artichokes-not everyone likes artichokes, and spinach and cream cheese taste great together without it if you do not like them or do not have them on hand
- omit bacon-bacon is not necessary to make the filling stay in! You can cut back on calories by not wrapping the chicken in bacon.
- more garlic-you can never have too much garlic!
How do I know when my chicken breast is done?
- temp-With a meat thermometer, you can remove a piece of chicken from heat and insert the meat thermometer. If the chicken temps above 165 degrees Fahrenheit, it is done.
- cutting it open-Without a meat thermometer (I did not have one for years) you can cut a slice of chicken open to see if it is done. If it is white on the inside, it is done. If the chicken is still slightly pink, let cook a bit longer.
How can I store this chicken breast dinner?
- fridge-store this chicken breast recipe in an air tight container in the refrigerator for up to one week
- freezer-I have not tried freezing this chicken recipe. If you freeze it, let me know how it goes!
Bacon Wrapped Stuffed Chicken
- 6 thick chicken breasts
- 2 cups spinach
- 2 tbsp garlic
- 16 oz cream cheese
- 7 oz chopped artichoke hearts
- 2 tbsp hot sauce
- 2 tbsp green chilies optional
- salt and pepper to taste
- 12 strips of bacon
- Slice each chicken breast open on the straight side of the breast so create a pocket. Do not cut too close to the bottom or top or else you could cut a hole all the way through. This would lead to the filling coming out, which is the opposite of our goal of it staying in.
- In a large skillet, put some olive oil or artichoke marinade oil in the skillet over medium heat. Add the spinach, cook until dark green. Add remaining ingredients, except chicken and bacon. Keep stirring until cream cheese is melted.
- Begin stuffing the chicken breast with the cream cheese mixture using a spoon. I put a heaping tablespoonful in each breast because mine were really big, you can adjust your amount according to your chicken size. I used my fingers and tried to get the mixture into every area of the pocket in hopes that it would not escape while cooking.
- Wrap the breast with 2 strips of bacon, making sure to cover the mixture opening. Secure bacon with toothpicks. Repeat with remaining chicken breasts.
- Bake chicken breasts on a sprayed baking sheet for about 30 minutes at 425 degrees, flipping halfway through. Serve this Bacon Wrapped Stuffed Chicken warm.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.