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Bacon-Wrapped Chicken Recipe

Bacon-Wrapped Chicken Recipe

Tender chicken gets a special treatment when spread with a creamy filling and wrapped with tasty bacon strips. "This easy entree is frequently requested by my bunch," notes MarlaKaye Skinner of Tucson, Arizona.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1 tablespoon butter
  • Salt to taste
  • 6 bacon strips


  • 1. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip.
  • 2. Place, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 170°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 297 calories, 28 g fat (15 g saturated fat), 67 mg cholesterol, 358 mg sodium, 2 g carbohydrate, 0 fiber, 7 g protein.

Reviews for Bacon-Wrapped Chicken

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Reviewed Jan. 11, 2016

"My family thought this was delicious! I did have to nuke mine, just because I didn't get mine as flat as everyone else's. I also used 4 large chicken breasts instead of 6. It's quite messier than the picture, but it's good!"

Reviewed Sep. 16, 2015

"I used little chicken breast tenderloins, marinated them beforehand for about 2 hours in a combination of olive and vegetable oils, liberal amounts of Weber brand Kick'n Chicken Seasoning, paprika, seasoned salt, and pepper. After marinating, I pounded them to a 1/2" thickness as described with the smooth side of my meat mallet/tenderizer. I had plain cream cheese on hand so that's what I used. I only had 7 slices of bacon however, so I had to make do with a smaller amount than the recipe prescribed. Because I only used 7 tenderloins, I didn't use the full amount of cream cheese it calls for...I just took 2 marble sized globs and tried to delicately spread it over the flattened tender. I then dotted it with butter, rolled up as best i could, and wrapped it as tidy as possible with a thick slice of Cracker Barrel brand center cut bacon. Placed it seam side down in a Pyrex dish sprayed with nonstick spray, and put the finished prepped product in a 400 degree oven. They're cooking now as we speak...(= I will finish my review shortly on the taste, look, and how reliable the instructions were to produce an optimal finished product.

I would give this zero stars if I could....the outside of the bacon was semi crisp, no matter how long I let it broil, and the inner part of the bacon strip was pink. Something about pink bacon is extremely unappealing. A thermometer inserted into the center read 180 degrees and climbing, so I know it was done, but when I sliced one of the roll ups in half, the bacon surrounding the chicken was distinctly pink and rubbery. And I followed the cooking directions to the letter...I'd there was some way to overcome this, I would like it."

Reviewed Apr. 22, 2015

"Came out looking nothing like the picture but tasted great. It was a pain to put the cheese in so I just blotted it all over. Smoked my whole house up."

Reviewed Apr. 15, 2015

"Easy to prepare, and very tasty to eat. My wife is pregnant so I wanted to make her something savory and interesting but without being too heavy, so I used plain cream cheese. She loved it, and said I can make it again! The chicken was perfectly cooked and moist. After some experimentation I found the best way to wrap the bacon was to lay the strips out, and position the rolled up chicken breast over them and then just pull the bacon over, for the most even wrap. Highly recommended recipe, even for husbands doing their bit in the kitchen!!"

Reviewed Feb. 16, 2015

"This is easy and delicious. I think it's missing a little bit of acidity. That would be my only critique. I will be making this again using different savory cream cheeses."

Reviewed Dec. 10, 2014

"If you find the chicken to be dry try using a white wine sauce, tastes beautiful. But I use garlic and herb Philadelphia instead. But it might be an idea to wrap the chicken and bacon in cling film and let it settle in the fridge for an hour or so, or just make them in the morning and just pop them in the oven in the evening. Very nice served with mustard mashed potato."

Reviewed Jun. 8, 2014

"Absolutely delicious, fancy enough to serve to company, easy enough to make anytime. After I started making it I realized my cream cheese was spinach and artichoke but it still tasted great, so you could use any savory cream cheese you liked or had on hand. Will definately make this again."

Reviewed Apr. 18, 2014

"Instead of the cream cheese I used havarti cheese. I seasoned with spike. If you have never used spike you are missing out on a wonderful flavor. My grand kids use spike on their pizza. That is the only 2 things I did different. Love it."

Reviewed Feb. 20, 2014

"This chicken was amazing and super simple to make."

Reviewed Oct. 22, 2013

"Wonderful! Used cream cheese and added fresh chives from the garden. Forgot the butter and onion, but used sea salt with garlic grinder. Just make sure you wrap the bacon tightly. I think using a broiler pan works better than a roasting pan. Doesn't sit in grease that way. Was not dry. Decrease baking time by 5 min. and then add 5 min. to broil on other side."

Reviewed Sep. 29, 2013

"i made this an hour ago my boss asked for the recipie"

Reviewed Sep. 8, 2013

"I made the for my parents and my mother has asked me to make it over and over! Great recipe!"

Reviewed Jun. 24, 2013

"Made this last night . The only thing I changed was using plain cream cheese and fresh chives. Will make again"

Reviewed Mar. 11, 2013

"After opening my freezer and grabbing a package of bacon and a package of chicken breasts, I put the chicken in the mic to defrost while I googled for a recipe. This was the 2nd one I pulled up. So glad I didn't give it a 2nd thought. It was very easy to assemble. I popped it in the oven and prepared some veggies and another side to serve with it.

Will use this frequently... and will try some other cream cheese flavors too. The chicken wasn't dry as some mention. Maybe they beat theirs thinner than I did. Mine was nice and moist."

Reviewed Oct. 24, 2012

"I'm making this tonight for the second time and it is delicious!!!!"

Reviewed Sep. 4, 2012

"Very dry chicken"

Reviewed Sep. 4, 2012

"Chicken was very dry."

Reviewed Aug. 18, 2012

"It was ok but not as good as we expected. The bacon didn't cook on the bottom. i had to turn it over and broil more then the chicken got dry. I might try it again with some variations. The idea was good I just couldn't pull it off for some reason."

Reviewed Jul. 30, 2012

"I give it 5 stars because of how simple and easy it was. The end result was yummy, but not out of this world. I didn't use butter or extra salt, and I didn't miss it. Its nothing fancy but, as my husband says, it looks fancy. I was really please that the cooking instructions were perfect. The chicken cooked through without drying out, and the bacon was just crispy enough. I will definitely make it again!"

Reviewed Feb. 9, 2012

"I didn't put on the butter and it was still yummy!"

Reviewed Jan. 1, 2012

"Yum Yum! The whole family enjoyed it and named it a favorite!"

Reviewed Dec. 4, 2011

"Love this. Simple to make and my son loves it."

Reviewed Jun. 28, 2011

"I had Honey Maple Bacon on hand, so I used plain cream cheese instead of onion & chive.

It turned out wonderfully. I can't wait to try it again with the original recipe."

Reviewed Mar. 19, 2011

"This was really delicious. A lot of people are saying it needed more cream cheese but I think that probably depends on the size of the breast. I didn't add the butter or salt, and I don't think it was missing it without it. It's very salty as it is with no salt."

Reviewed Mar. 6, 2011

"This chicken is sooo yummy, & easy to make. I made it for a dinner party, & it was a hit. I've even used bacon bits instead of wrapping it, & it still turned out great. I'll make it for years to come"

Reviewed Aug. 10, 2010

"Yummy! I used extra cream cheese, but I guess that's a matter of preference. I made it once without the butter (because I forgot it) and it turned out just fine. My kids and grandkids love this chicken."

Reviewed Jun. 22, 2010

"This was so good. I actually used thin chicken strips and they were super easy to roll up. This is definitely a keeper! YUMMY!"

Reviewed Mar. 13, 2010

"A wonderful recipe. It's quick, easy and delicious. The chicken was very tender. I prepared the chicken early in the day then refrigerated until time to cook. I will definately make this again!"

Reviewed Nov. 10, 2009

"It turned out amazing! It was actually very easy and my Husband couldn't believe that it was cream cheese in the middle! Just awesome!"

Reviewed Jun. 1, 2009

"This was the best! I made it for a dinner get-together and EVERYONE"

Reviewed Mar. 29, 2009

"my family loved this recipe. i agree with the other comment, needed more cream cheese. i also made a cheese sauce to top, when ready to eat."

Reviewed Feb. 9, 2009

"Very easy assembly, elegant enough for dinner party. Not enough cream cheese for each breast, had to use two which was fine. I spinkled with garlic salt instead of salt."

Reviewed Oct. 26, 2008

"This is really good. I make it often. I don't add the butter or salt, and any flavour cream cheese will do. Yum!"

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