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Savory Baked Crack Chicken Breasts Stuffed with Bacon and Cheese

baked crack chicken breasts stuffed with bacon and cheese - featured image
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A quick and easy recipe featuring juicy chicken breasts stuffed with crispy bacon and a blend of sharp cheddar and mozzarella cheeses, baked to perfection for a comforting and indulgent meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 ounces each)
  • 6–8 slices thick-cut bacon, cooked and chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1–2 tablespoons olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
  2. Cook bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and chop into small pieces.
  3. In a medium bowl, combine softened cream cheese, shredded cheddar, shredded mozzarella, chopped bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
  4. Using a sharp, non-serrated knife, carefully cut a pocket into the thickest side of each chicken breast without slicing all the way through.
  5. Stuff each chicken breast pocket evenly with the cheese and bacon mixture, pressing gently to pack the filling without bursting.
  6. Brush the outside of each stuffed chicken breast with olive oil and season with salt and pepper.
  7. Place the stuffed breasts seam side down in the prepared baking dish.
  8. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

Use a sharp, non-serrated knife to create the chicken pockets to avoid tearing. Cook bacon fully before adding to filling to ensure crispiness. If chicken browns too quickly, cover loosely with foil to finish baking. For a crunchy topping, add extra shredded cheese or panko breadcrumbs during the last 5-7 minutes of baking. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: baked chicken breasts, stuffed chicken, bacon and cheese chicken, easy chicken recipe, comfort food, low-carb, keto chicken

Find it online: https://emmayum.com/savory-baked-crack-chicken-breasts-stuffed-with-bacon-and-cheese-easy-recipe/