Creamy Bacon-Wrapped Chicken

Creamy Bacon-Wrapped Chicken

27 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  jenkin421

“This is the YUMMIEST dish ever! You will get this one requested over and over.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish.
  3. Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.

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Reviews (27)

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Jenkin, you are right about the getting requested part! Hubby will request this one again for sure! I followed the recipe exactly, but next time I'll do a couple of other things. First, I'll try very hard to get my chicken pounded out a little more---I have such a hard time with that without getting holes in it---but maybe I just need to pound it out and then roll it with a rolling pin after it gets looser. Second, I would use Papa's Seasoning Salt on the chicken before putting on the filling. It needed just a little more seasoning I thought. I wrapped one piece of bacon lengthwise because I was afraid of the filling coming out, and so I needed one more piece of bacon to wrap crosswise (in my opinion). Hubby thinks I'm too picky, but that's just what I'll do the next time I make it. Oh, one more important thing. I didn't think one hour at 400 was going to work for me, so I did the first half hour at 350 and then moved it up. That was perfect! Yum! Thanks for the recipe!



I started drooling just reading this recipe! The only thing I modified was to add some fresh chopped garlic to the cream cheese and green onion mixture. I also wrapped a piece of bacon lengthwise just in case any of that delicious cheese mixture wanted to try and escape. It worked and the chicken was wondeful. I plan on testing out how to make this with the chicken cut in smaller pieces so it can be served as an appetizer. I'm thinking I'll fold the chicken instead of rolling it. Yum-yum! Thank you sharing this recipe. Vikki-Oklahoma City



Great recipe the wife and kids loved it. I did change it slightly I used boneless Thighs instead of breasts. I also used cream cheese with chives and onions already in it. Will definetly make this again.

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Amount Per Serving (6 total)

  • Calories
  • 673 cal
  • 34%
  • Fat
  • 49.4 g
  • 76%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 48.4 g
  • 97%
  • Cholesterol
  • 198 mg
  • 66%
  • Sodium
  • 1499 mg
  • 60%

Based on a 2,000 calorie diet



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Creamy Italian Chicken


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Chicken and Rice in Creamy Sauce