introduction
Crispy Chicken Bacon Wraps are a comforting, crowd-pleasing dish that combines tender, cheese-stuffed chicken breasts with salty, smoky bacon. The outside crisps up in the oven while the inside stays moist and flavorful — a simple recipe with big rewards.
why make this recipe
- Fast, hands-off baking that yields restaurant-style results.
- Crowd-pleaser for weeknights, meal prep, or casual entertaining.
- Uses pantry basics (cream cheese, cheddar, garlic powder) to add rich flavor without complicated steps.
how to make Crispy Chicken Bacon Wraps
This recipe is straightforward: season the chicken, stuff with cream and cheddar cheeses, wrap with bacon, and bake until the bacon is crispy and the chicken is cooked through. Toothpicks help secure the bacon while baking. Rest briefly before slicing to retain juices.
Ingredients :
Chicken breast, Cream cheese, Cheddar cheese, Bacon, Salt, Black pepper, Garlic powder, Olive oil
Directions :
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt, black pepper, and garlic powder.
- Spread a layer of cream cheese on each chicken breast and top with shredded cheddar cheese.
- Wrap the chicken breasts with bacon, securing with toothpicks if necessary.
- Place the wrapped chicken on a baking sheet lined with parchment paper.
- Drizzle with olive oil and bake for 25-30 minutes, or until the bacon is crispy and the chicken is cooked through.
- Let cool slightly before slicing and serving.
how to serve Crispy Chicken Bacon Wraps
Slice the wraps into medallions for an appetizer or serve whole alongside a crisp salad, roasted vegetables, or mashed potatoes. A drizzle of hot sauce or a side of ranch complements the bacon and cheese.
how to store Crispy Chicken Bacon Wraps
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly in foil or freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes to re-crisp the bacon, or microwave on low for a quicker option (bacon may lose crispness).
tips to make Crispy Chicken Bacon Wraps
- Thin, even chicken breasts cook more uniformly; pound thicker breasts to an even thickness if needed.
- Don’t overfill with cream cheese—use a thin, even layer to prevent leakage.
- Use toothpicks to secure bacon and remove them before serving.
- For extra crisp bacon, broil for 1–2 minutes at the end of baking while watching closely.
- Let the cooked wraps rest 5 minutes before slicing to keep juices inside.
variation (if any)
- Add chopped cooked spinach or sun-dried tomatoes to the cream cheese for a flavor boost.
- Swap cheddar for pepper jack for a spicy twist or swiss for a milder, nuttier profile.
- Use prosciutto instead of bacon for a thinner, crisper exterior.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs can be used but adjust baking time (they may need a few extra minutes).
Q: How do I prevent the bacon from sliding off?
A: Secure the bacon with toothpicks and tuck ends underneath the breast. Chilling assembled wraps briefly before baking can also help them hold shape.
Q: Is it safe to stuff chicken with cream cheese?
A: Yes, as long as the internal temperature of the chicken reaches 165°F (74°C).
Conclusion
For more wrapped-chicken inspiration and a ranch-flavored variation that pairs beautifully with bacon, see Chicken Bacon Ranch Wraps – A Flavor Journal.
Crispy Chicken Bacon Wraps
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt, black pepper, and garlic powder.
- Spread a layer of cream cheese on each chicken breast and top with shredded cheddar cheese.
- Wrap the chicken breasts with bacon, securing with toothpicks if necessary.
- Place the wrapped chicken on a baking sheet lined with parchment paper.
- Drizzle with olive oil and bake for 25-30 minutes, or until the bacon is crispy and the chicken is cooked through.
- Let cool slightly before slicing and serving.
