• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes Worth Repeating
  • About
  • Recipes
  • Subscribe
  • Privacy Policy
  • Work With Me
    • Media Kit
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Cookbooks
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Chicken

    Bacon Wrapped Stuffed Chicken Breast

    Published: Nov 12, 2021 · Modified: Jan 27, 2025 by Kelly Kirkendoll · 30 Comments

    Yield 4
    Cook 45 minutes minutes
    Prep 10 minutes minutes
    Jump to Recipe
    Bacon wrapped chicken stuffed with vegetables in cast iron skillet.
    Bacon wrapped veggie stuffed chicken before being baked.
    Bacon wrapped chicken stuffed with vegetables in cast iron skillet.
    Bacon wrapped chicken stuffed with vegetables in a cast iron skillet.
    Bacon wrapped chicken breast stuffed with vegetables on white plate with roasted sweet potatoes.
    Bacon wrapped chicken breast stuffed with vegetables cut in half on white plate.
    Bacon wrapped stuffed chicken on a skillet.
    Bacon wrapped stuffed chicken breasts on a plate.

    Full of flavor, this juicy stuffed chicken breast is wrapped in bacon and stuffed with spinach, artichokes, garlic, and sun-dried tomatoes. With a quick prep and healthy ingredients, you'll please everyone at the dinner table with this recipe!

    Stuffed Chicken wrapped in bacon cooked in a skillet.
    Jump to:
    • Quick Recipe Overview
    • Why This Recipe Works
    • Ingredients You'll Need
    • Step-By-Step Recipe Instructions
    • Frequently Asked Questions
    • Expert Tips
    • More Chicken Recipes To Try
    • Bacon Wrapped Stuffed Chicken Breast

    Quick Recipe Overview

    Why This is the Best Stuffed Chicken Recipe: It's a classic recipe that is not only delicious, but is made with fresh vegetables and no cheese.

    How Long It Takes: 55 minutes, start to finish. Add an extra 30 minutes if you choose to marinate the chicken.

    Equipment You'll Need: sharp knife, baking dish, toothpicks

    Everyone loves a good chicken breast recipe like this Lemon Butter Chicken and Baked Chicken Parmesan. And chicken is excellent in a casserole form, especially in this Mexican Chicken Casserole recipe. But if you're looking for new and delicious chicken dinner ideas, this stuffed chicken wrapped in bacon is a must-try! It's not at all complicated to make and because it's wrapped in bacon, it takes chicken to a whole new level!

    Why This Recipe Works


    1. It only takes about ten minutes to prep and there's only one pan to clean!

    2. Without sacrificing any flavor, this stuffed chicken breast recipe is low-carb, dairy-free, gluten-free, paleo, and whole30-compliant.

    3. This bacon wrapped chicken becomes caramelized while it bakes. It's a super impressive crowd pleaser and it's easy to make!


    Close up of stuffed chicken breast.

    Ingredients You'll Need

    Stuffed (literally) with vegetables, you'll feel good about eating this and feeding it to your family. It's also an impressive dish to serve to guests. Using breasts makes it easy to stuff with sun dried tomatoes, artichokes, spinach, and garlic. I use canned artichokes in brine and jarred sun dried tomatoes.

    Wrapping the breasts in bacon really makes the flavor pop! You can use pork or turkey bacon. Both taste delicious. Sugar-free and and nitrite-free bacon works well if you're eating paleo or whole30.

    Chicken, veggies, olive oil, and vinegar on a countertop.

    Step-By-Step Recipe Instructions

    So, how do you make a really good stuffed chicken recipe? By following these simple instructions, I'm going to show you how easy it is to make and all it takes is about ten minutes to pull together before you put it in the oven to bake. Start by marinating the breasts in olive oil and balsamic vinegar for at least 30 minutes. Expert Tip: You can skip this step (I do in a pinch), but I find that marinating the chicken definitely makes it juicier.

    While it's marinating (or shortly before it's done marinating), preheat the oven to 375°F. Then, chop the fresh spinach, garlic, and artichokes and combine with the sun dried tomatoes. Stir until well combined.

    Spinach, artichokes, sun dried tomatoes and garlic in bowl with spoon.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Using a sharp knife, gently slice through the middle of your first chicken breast, starting on one side, but not going all the way through to the other side. Then, stuff the inside area with the vegetable mixture, close it up, and then tightly wrap 2 pieces of bacon around it. Secure the bacon and keep the breast closed with 2 to 3 toothpicks. Repeat this process for each piece and then put them in a cast iron skillet or baking dish.

    Bacon wrapped veggie stuffed chicken before being baked.

    Stuffed chicken breast cook time varies a bit. If you wrap the chicken with thin slices of bacon, bake the dish in the oven for 40 minutes at 375°F; then turn the oven up to broil on high and bake 3-5 more minutes to get the bacon crispy. If you want to use thick slices of bacon, bake for 35 minutes at 375°F and then broil on high for 9-10 minutes to get the bacon crispy.

    Bacon wrapped chicken stuffed with vegetables in a cast iron skillet.

    And that is all it takes to make this delicious bacon wrapped stuffed chicken breast! Just look at all those vegetables! This dish is just beyond delish! I love to serve it with a side of oven roasted vegetables or over a bed of rice made in an Instant Pot . Regardless how you serve it, it's phenomenal and everyone will enjoy this bacon wrapped chicken breast!

    Bacon wrapped chicken breast stuffed with vegetables cut in half on white plate.

    Frequently Asked Questions

    How much longer does stuffed chicken breast take to cook?

    Because you are slicing the chicken and then stuffing it with vegetables, it only takes about 10 minutes longer than normal to cook. So, it takes about 40 minutes to cook. To ensure the chicken is cooked all the way through, insert a digital meat thermometer into the chicken. When it reaches 165°F, it's done.

    How should I cut the chicken breasts for stuffing?

    Place the breast on a cutting board and using a sharp chef's knife, cut a small slit into the chicken. Put your hand on top of the breast and insert the tip of the knife into the thickest part of the breast. Cut an opening (about 3 inches wide) and then cut ¾ of the way through the breast to create a pocket. Try to avoid cutting all the way through the chicken. If you do, the filling will seep out. If you accidently do cut all the way through the breast, seal the other side with several toothpicks.

    Can I freeze stuffed cooked chicken breasts?

    Since this is a dairy-free stuffed chicken recipe, it freezes really well. Once it has been fully cooked and cooled, wrap each piece in saran wrap and place in a freezer safe container. Store in the freezer for up to 3 months. To reheat, place the frozen chicken in the oven and bake at 350°F for 30 minutes.

    Can I use chicken thighs when making stuffed chicken?

    You can, yes. Thighs tend to be smaller and thinner so they are harder to cut and stuff. But it can be done and it's incredibly tasty.

    Expert Tips

    • The key to making great stuffed chicken breasts is to use even-sized pieces. This will help ensure they finish baking around the same time.
    • This recipe calls for canned artichokes in brine. If you're eating paleo or Whole30, this is the safest option because most jarred, marinated artichokes contain sugar and other non-compliant ingredients.
    • For the sun dried tomatoes, I use julienne sliced. But if you can't those, any jarred sun dried tomatoes will work. Just make sure you cut them into thin strips.
    • To enhance the flavor even more, use a flavored olive oil. Garlic or rosemary infused olive oil works really well with this recipe.
    • This dish produces the tastiest juice! Spoon some of it over each piece before serving. Not only does it add to the flavor, but it makes the bacon glisten beautifully. And it soaks up well when it is served over mashed potatoes.
    Bacon wrapped chicken stuffed with vegetables in cast iron skillet.

    More Chicken Recipes To Try

    I love chicken recipes, but they can be so plain and boring sometimes! Well, not these. This Almond Butter Coconut Chicken is creamy and packed with flavor. It's also pretty healthy! To change things up even more, you have to try these Spicy Chicken Stuffed Pastries. They are a perfect appetizer and are savory and filling! If you're a pasta fan, then make sure to check out my Creamy Goat Cheese Veggie Chicken Pasta. Made with fresh veggies and thighs, this is a family favorite!

    Bacon Wrapped Stuffed Chicken Breast

    Full of flavor, this juicy stuffed chicken breast is wrapped in bacon and stuffed with spinach, artichokes, garlic and sun-dried tomatoes! With a quick prep and healthy ingredients, you'll please everyone at the dinner table.
    5 from 13 votes
    Print Pin Rate
    Course: Main Dishes
    Cuisine: American, Greek
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Marinade Time: 30 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 4
    Calories: 551kcal
    Author: Amanda Mason

    Ingredients

    • ¼ cup olive oil
    • ⅛ cup balsamic vinegar
    • 4 chicken breasts
    • 6-8 pieces of bacon, (sugar-free and nitrate-free if eating paleo or whole30)
    • 2 cups fresh spinach, (wash and then chop)
    • 2 cloves garlic, minced
    • ½ 14 ounce can artichokes in brine, (cut each into 3 pieces)
    • ⅓ cup julienned sun dried tomatoes, (from a jar)

    Instructions

    • Marinate the breasts for at least 30 minutes in the olive oil and balsamic vinegar.
      Expert Tip: The longer you marinate, the more tender and juicy the meat will be. My recommendation is to marinate for 4-6 hours.
    • Using a sharp knife, chop the fresh spinach, garlic, and artichokes. Place in a bowl. Add in the sun dried tomatoes and stir until well combined.
    • Preheat the oven to 375°F.
    • Gently slice through the middle of your first breast, starting on one side and not going all the way through to the other. Using a spoon or your fingers, stuff the inside with the vegetable mixture.
      Using your hands, close the chicken and then tightly wrap 2 pieces of uncooked bacon around the breast. Secure the bacon and keep the breast closed with 2 to 3 toothpicks.
    • Repeat for each piece and place in a cast iron skillet or baking dish.
    • Bake in the oven for 40 minutes at 375°F. From there, turn the oven to broil and bake for 5-10 more minutes to get the bacon crispy. It will take closer to 5 minutes if it’s a thinner bacon; closer to 10 if it’s thick bacon.
    • Serve with your favorite side dishes and enjoy!

    Notes

    • The key to making great stuffed chicken breasts is to use even-sized pieces. This will help ensure they finish baking around the same time.
    • You can substitute thighs for breasts. 
    • This recipe calls for canned artichokes in brine. If you're eating paleo or Whole30, this is the safest option because most jarred, marinated artichokes contain sugar and other non-compliant ingredients.
    • For the sun dried tomatoes, I use julienne sliced but if you can't those any jarred sun dried tomatoes will work. Just make sure you cut them into thin strips.
    • To enhance the flavor even more, use a flavored olive oil. Garlic or rosemary infused olive oil works really well with this recipe.
    • Spoon the juices from the baked dish over the breasts before serving for added flavor. 

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 551kcal | Carbohydrates: 8g | Protein: 54g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 518mg | Potassium: 1314mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1568IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    Update Notes: This post was originally published in MArch 2109, but was re-published with updated step-by-step instructions, pictures, and tips in November 2021.

    « How To Make The Best Vegan Rice Pudding
    25 Christmas Cookie Exchange Recipes »
    702 shares

    About Kelly Kirkendoll

    Kelly runs Kitchen Gone Rogue, a food blog focused on dairy-free recipes, restaurant reviews and food/travel adventures. Kelly’s creations span everything from simple meals and desserts to more adventurous, gourmet creations.

    --
    Kelly Kirkendoll
    Food Blogger | Writer | Recipe Developer | Food Photographer

    Reader Interactions

    Comments

      5 from 13 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

    1. Martyn

      July 10, 2023 at 3:06 pm

      5 stars
      I added pine nuts mine just to a diiferent texture and I had some left over from something (veggie sausages I think). Do you think kalamata olives would work ?

      Reply
      • Amanda Mason

        July 10, 2023 at 5:14 pm

        I think the olives would work, but I've never tried it. Let me know how it turns out!

        Reply
    2. Liz

      January 10, 2022 at 11:16 am

      5 stars
      I love making and eating stuffed chicken breasts! I love your idea of wrapping it in bacon! This looks so delicious!

      Reply
      • Amanda Mason

        January 10, 2022 at 5:42 pm

        This recipe is beyond delicious!! You are going to love it!!!

        Reply
    3. Joanne

      December 02, 2021 at 4:17 pm

      This sounds so yummy!!! Any suggestions for making this without garlic? Can't have any alliums.

      Reply
      • Amanda Mason

        December 04, 2021 at 7:23 am

        I would just leave them out all together and not do a substitute.

        Reply
    4. Daniela

      March 10, 2019 at 6:53 pm

      Wow never quite seen this bacon, veggie & chicken combo! So fun and interesting! Really appreciate all the in process shots too. Thanks so much for sharing :).

      Reply
      • Amanda Mason

        March 10, 2019 at 7:52 pm

        I'm glad it's helpful and I hope you enjoy it!! Come back and leave me a comment on what you thought!

        Reply
    5. Kathryn

      March 10, 2019 at 7:21 am

      Love all the flavors in this dish and anything with bacon is always a winner in my book! Perfect for weeknight dinner!!

      Reply
      • Amanda Mason

        March 10, 2019 at 7:52 pm

        Thank you!! Enjoy!

        Reply
    6. Veronika's Kitchen

      March 09, 2019 at 8:00 pm

      5 stars
      OMG! I love all the flavors you put together! Especially sun dried tomatoes and artichokes! Plus, this recipe is quite easy to make, which is always a big plus for a busy week!

      Reply
      • Amanda Mason

        March 10, 2019 at 7:52 pm

        Yep - full of flavor for sure! Enjoy this one and let me know how yours turns out!

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.

    More about me →

    Most Popular Recipes ❤️

    • Applewood Smoked Chicken on a wooden cutting board, fork in chicken.
      Applewood Smoked Chicken
    • Mexican Corn Recipe
    • Beef Enchilada Casserole
    • Wooden spoon filled with penne pasta, marinara sauce, and mozzarella cheese.
      Easy Penne Pasta Bake

    🍁 Fall Favorite Recipes

    • Pumpkin waffle getting sliced with a fork.
      Pumpkin-Almond Waffles Recipe
    • Sliced brisket beef on a plate.
      Slow Cooker Brisket
    • Apple pumpkin bundt cake sitting on a glass cake platter, 2 red apples with cinnamon stick and pecans on a black table.
      Apple Cinnamon Cake with Butter Rum Glaze
    • A stack of three 7 layer bars on a black countertop.
      7 Layer Bars

    Footer

    ↑ back to top

     As Seen In

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Media Kit
    • Work with Me

    COPYRIGHT © 2012-2025 AMANDA MASON/RECIPES WORTH REPEATING

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.