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Chicken night doesn’t have to feel routine, and these bacon-wrapped stuffed chicken breasts are proof. Provolone, sun-dried tomatoes, and fresh basil get tucked inside, then wrapped in smoky bacon and brushed with honey. They bake up tender, juicy, and crispy on the edges. This is the kind of recipe that makes weeknight dinner feel special.
Here’s Why This Bacon Wrapped Chicken Recipe Works
Bacon keeps it juicy: As it crisps, it bastes the chicken and secures the filling.
Layered filling, layered flavor: Provolone adds richness, sun-dried tomatoes bring tang, and basil cuts through with freshness.
Honey glaze for a caramelized finish: A brush of warmed honey helps the bacon brown and crisp without burning.
Easy pan sauce: Deglaze the drippings with broth to turn those browned bits into a quick, savory sauce.
If you like stuffed chicken with a touch of sweetness, try my fig and brie stuffed chicken for another delicious twist.
Recipe Tips
Chill before slicing: A quick 15–20 minutes in the freezer makes cutting the pocket easier and safer.
Use thin-cut bacon: It wraps tightly around the chicken, crisps up and cooks faster, so the chicken doesn’t cook too long and dry out.
Secure with toothpicks: If the bacon slips, pin it in place. Just remember to pull them out before serving.
Finish under the broiler: A few minutes of high heat give the bacon that extra-crispy edge.
Deglaze while the pan’s hot: Set the sheet pan over the burners, add broth, and scrape up the browned bits for instant sauce.
Don’t overstuff the pocket: A little filling goes a long way. Too much and it will leak out as the chicken cooks.
Place seam-side down first: Starting with the open side against the pan helps keep everything in place while the bacon sets.
Rest before slicing: Let the chicken sit for 5 minutes after baking so the juices redistribute and the filling stays put.
For a lighter option, check out my grilled chicken breasts. It’s easy and perfect for quick meals.
Stuffed Chicken Breast Wrapped in Bacon
When crispy bacon, melty cheese, and tender chicken come together, you know dinner’s going to be good. Serve the stuffed chicken breast with roasted veggies and my mashed creamer potatoes to soak up that pan sauce.
Leftovers reheat beautifully in the oven, so you can enjoy that smoky-sweet flavor again the next day. If you’re in the mood for more baked chicken favorites, try my herb baked chicken thighs.
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Bacon Wrapped Stuffed Chicken Breast
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Ingredients
- 4 boneless skinless chicken breasts, (12 ounces each)
- 2 garlic cloves, grated
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 slices Provolone cheese
- 4 tablespoons oil packed sun dried tomatoes, drained and blotted of oil
- 2 ounces fresh basil leaves
- 12 slices thin-cut bacon
- 2 tablespoons honey, slightly warm
For the Sauce:
- ¾ cup chicken broth, to deglaze the pan
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400°F. Using a sharp knife, cut a pocket into the thick side of each chicken breast, taking care not to slice all the way through.
- In a small bowl, mix the garlic, oregano, salt, and pepper, then sprinkle the mixture inside the pocket of each chicken breast.
- Cut the slices of Provolone into strips and layer inside each pocket with a tablespoon, or more, of sun dried tomatoes and basil leaves.
- Wrap each chicken breast with 2 to 3 slices of bacon, covering it completely. Secure with toothpicks if needed. Place the bacon-wrapped chicken on a rimmed sheet pan and brush the bacon with the warmed honey.
- Transfer the sheet pan to the oven and bake for 20 to 30 minutes, depending on the size of the chicken breasts (see Notes for details). The internal temperature should reach 165°F when checked with a thermometer in the thickest part of the meat.
- Baste the chicken with the pan juices halfway through baking. If the bacon isn’t crisp in the last 5 minutes, move the pan to the upper rack and broil until the bacon reaches your desired crispness.
- Remove the chicken from the oven, transfer to a serving platter, and garnish with chopped parsley. Let the chicken rest while you prepare the sauce.
For the Sauce:
- Set the sheet pan over two burners and heat until the drippings sizzle. Add a splash of chicken stock or white wine and scrape up the browned bits with a spatula or spoon.
- In a small saucepan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Cook for 1–2 minutes, then slowly add the pan drippings and the remaining chicken stock or wine. Continue stirring and cooking for another 2 minutes, until slightly thickened. Transfer the sauce to a serving dish to spoon over the chicken breasts.
Video
Notes
Baking times:
- Large chicken breasts (about 12 oz each): Bake at 400°F for 25–30 minutes.
- Smaller chicken breasts (4–6 oz each): Bake at 350°F for 20–25 minutes, then broil for 3–4 minutes to crisp the bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi. Can this dish be made without the sun dried tomatoes?
Yes you can leave the tomatoes out or replace them with something like olives or crispy bacon.
Instead of provolone cheese can you use sharp cheddar or pepperjack cheese?
Oh, absolutely, Greg! Go for it! This is a very versatile recipe and that pepper jack cheese sounds yummy!
After making your chocolate covered strawberry
Mini cheesecake recipe I made this chicken
recipe and it came out great. The star of this dish is the
sauce. I will definitely make this dish again but
I’ll be using the sauce on lots of other dishes.
Thanks for the recipe!
Hey, Mike…thank you for this great review! Yes, I agree the bacon wrapped stuffed chicken breast is a reader favorite. It is that bacon that does it’s magic. So happy you enjoyed both the chocolate covered strawberry mini cheesecake and the chicken recipes. ?