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!
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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!
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.
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.
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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.
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.
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!
Frequently Asked Questions
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.
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.
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.
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.
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
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.
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Nutrition
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.
Analida Braeger
Anything wrapped in bacon is sure to please. This looks like a great quick weeknight meal!
Amanda Mason
Yes - a perfect weeknight meal!! Let me know how yours turns out! I cant wait to hear!
Cathleen @ A Taste of Madness
Bacon AND chicken? Yeah, there is no way that I am NOT falling in love with this dish! bookmarking it to make for later <3
Amanda Mason
Oh good!!! Let me know how you liked it!!
Anne Lawton
This looks like a dinner perfect for guests ! You can't go wrong when artichokes, sun-dried tomatoes and bacon are involved!
Amanda Mason
I know, right?! It's like the perfect ingredient combination!!
Leanne | Crumb Top Baking
Stuffed chicken has seriously never looked so good! I love that there is minimal prep time for this recipe. Perfect for busy weekdays. And I could definitely sell this at the dinner table! Anything wrapped in bacon is always a hit, and this recipe would be a great way to get some extra veggies in!
Amanda Mason
Thanks, Leanne!! You guys are going to love this dish!!!
Sherri
Hi Kelly! A great recipe for those with dairy allergies/intolerances. Both my husband and daughter have lactose issues, so we definitely struggle with that. This is a great way to stuff chicken without cheese! It's also a very creative way to hide veggies from the kids...stuffed inside chicken that's wrapped in BACON! Definitely can't go wrong with this dish!
Amanda
You had me at bacon wrapped! And I love how you balance the bacon with all those delicious artichokes and sun-dried tomatoes. The combination sounds delicious. Thanks for sharing!
Amanda Mason
Thanks, Amanda!!
Tina
This is definitely a recipe I need in my life. Easy, fast and healthy. The spinach, sun-dried tomatoes and artichokes seam like the perfect trifecta to me. Too bad about your dairy allergy, I love to cook and eat and can't imagine having a food allergy, especially one like milk. Thanks for sharing this and all you do!
Amanda Mason
Awe - you are too sweet!! Thanks for following me on the food blog!!
Elaine Benoit
This chicken dish looks absolutely delicious! Not only does it look tasty but it's a gorgeous dish and I bet will wow my guests when I serve it to them!
Kelli at Hungry Hobby
YUMMMMM!!! I like everything about this recipe!
Amanda Mason
Thanks, Kelli!!!
Heather Perine
Oh my god these all flavors that I love love love and all in one dish. Been trying to watch what I eat, count the points I feel like this such a healthy flavorful dish. Ok yes bacon 🙂 but worth the points if you ask me 😉 eating this soon for sure.
Amanda Mason
Let me know how you like it!!!!