Bacon-Wrapped Stuffed Chicken Roasts : Juicy, Cheesy, and Wrapped in Crispy Goodness
This dish brings serious wow factor. Each chicken breast is stuffed with creamy spinach artichoke dip, wrapped in smoky bacon, and baked until golden and caramelized. The result? Juicy, cheesy, and savory bites with a perfect crispy finish. Whether it’s a dinner party or a weeknight treat, this recipe delivers big flavor with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts
1 cup prepared spinach artichoke dip (store-bought or homemade)
12–16 strips of bacon (3–4 per chicken breast)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
Optional: toothpicks for securing bacon
Instructions
Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment.
Carefully slice each chicken breast horizontally to create a pocket—don’t cut all the way through.
Spoon spinach artichoke dip into each pocket and press closed.
Season chicken with garlic powder, paprika, salt, and pepper.
Wrap each chicken breast with 3–4 strips of bacon, tucking or securing ends underneath or with toothpicks.
Place in baking dish and drizzle with a touch of olive oil.
Bake uncovered for 30–35 minutes, or until chicken is cooked through and bacon is crisp.
For extra crispness, broil for 2–3 minutes at the end. Let rest before slicing.
Nutrition
- Calories: 480
- Sugar: 1g
- Fat: 32g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g