Stuffed chicken breasts might sound like a fancy meal, but they’re really very easy to make. They’re stuffed with goat cheese and then wrapped in bacon, which makes them the perfect weeknight family dinner.

This recipe is a basic quick and easy recipe that I’ve been making for years. Thinly pounded chicken loaded with creamy goat cheese and herbs wrapped in bacon and seared off. It’s one of those recipes that you can adapt a thousand ways for your own taste or what you have on hand (like when I added artichokes and ranch to jazz things up) and it never gets old.

And bonus, its less than 10 ingredients. So really, it’s a perfect weeknight meal for busy cooks. Which is why it’s been a staple in my recipe repertoire for ages.

(Really, I just wanted an excuse to use that alliteration).

What you need to make this recipe

Boneless skinless chicken breasts are the key to this recipe. Check the package when buying to look for evenly sized chicken portions. Take a moment to trim off any fat or loose bits before pounding these out.
Goat cheese. Look for chevre in a log or crumbles to make this recipe easy. Bonus points if you get the kind loaded with herbs.
Fresh herbs like basil and thyme go a long way boosting the flavor of this recipe.
Black pepper
Bacon, go for a thicker cut here, as thin cut can burn or stick to the pan.
Toothpicks. Remove at least 3 toothpcks per breast and have them set aside, that way you dont have to pause to wash your hands to grab more if needed.
Olive Oil

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How to Cook Stuffed Chicken Breast

First, pound out the chicken breast. Depending on the chicken you may want to take a paring knife and clean up any fat or loose pieces before continuing on. You are trying to create a uniform thickness for even cooking time.

Once the chicken is all pounded out, arrange the goat cheese evenly in the center of each breast. Season the chicken with minced herbs and pepper.

Next, work to wrap the chicken around the filling, folding any necessary pieces over to make a uniform roll.

Then, carefully wrap the chicken in the bacon, and secure with toothpicks.

In a preheated skillet, sear the bacon-wrapped chicken on all sides (this makes for crispy bacon when enjoying later and a step I never skip) before finishing it off in the oven to cook until it reaches a safe 165F.

Allow the chicken to rest before serving because the cheese on the inside is super hot at this point!

Tips, tricks, and notes for this recipe

If you prefer dark meat, you could use boneless skinless chicken thighs for this recipe, but the shape requires a little more attention when rolling back up.
Play around with goat cheese. There are a lot of options out there from wild blueberry goat cheese to everything goat cheese. Feel free to use different options every time you make this.
If you don’t care for goat cheese, softened cream cheese, or whipped cream cheese works as a substitute for goat cheese.
For the bacon, try a peppered bacon or maple bacon for bonus flavor as well.
Chefs note: Because of the cheese and bacon, I use minimal salt for seasoning the chicken breast.

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What to serve with stuffed chicken breast

Pair this bacon-wrapped chicken with a fresh kale salad and bacon vinaigrette, creamy mashed potatoes, or roasted green beans for a hearty meal.

How to Store

Store the leftovers in an airtight container, or in plastic wrap for up to 3 days. Reheat in the microwave on low, in 30-second bursts, or in an oven preheated to 325F for 10 to 15 minutes, until heated through. Keeping in mind, that if the chicken was already sliced into, most of the goat cheese will have melted out or will melt out while reheating.

More chicken recipes to try

If you’ve tried my Bacon Wrapped Goat Cheese Stuffed Chicken Breasts recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.

Yield: 3 servings

Bacon Wrapped Goat Cheese Stuffed Chicken Breasts

Name: Bacon Wrapped Goat Cheese Stuffed Chicken Breasts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 3 chicken breasts; 1/4 cup goat cheese; 1/2 tsp basil; 1/2 tsp thyme; 1/4 tsp black pepper; 3 slices bacon; toothpicks; Olive Oil

Quick and easy, this recipe for stuffed chicken breast using goat cheese and herbs is a perfect weeknight meal. Wrap it in bacon and it just gets that much better.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 chicken breasts
1/4 cup goat cheese
1/2 tsp basil
1/2 tsp thyme
1/4 tsp black pepper
3 slices bacon
toothpicks
Olive Oil

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Instructions

Slice goat cheese into thin strips.
On a flat surface, arrange plastic wrap in a single layer. Place the chicken, one at a time in the center, and cover with another sheet of plastic wrap.
Pound out your chicken to 1/4 to 1/2 inch thick.
Lay goat cheese in the center of each piece of chicken and sprinkle basil, thyme and black pepper evenly over each.
Using toothpicks to secure, fold the chicken up and wrap in bacon.
Preheat oven to 375F.
Heat oil in a skillet. Place chicken in skillet and cover for 5 minutes. Rotate and brown on all sides.
Transfer skillet to oven (or use a new baking dish) and bake for 15 minutes.
Serve with basil linguini and a salad.

Notes

If you don't have a kitchen mallet to pound the chicken, I use a rolling pin and it does the job just as well.

Bacon-Wrapped Goat Cheese Stuffed Chicken Breasts