Bacon Wrapped Chicken

Bacon Wrapped Chicken

494 Reviews 23 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Anna Henson
Recipe by  Anna Henson

“I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
  3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
  4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

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Reviews (494)

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THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it: I wrap provolone cheese in the chicken in place of the cream cheese, I sprinkle onion powder on top of the cheese in place of the chives I use cream of mushroom rather than cream of chicken (I just like the mushroom better) I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL) I bake the chicken breasts with a few raw slices of bacon, but like some of the other comments, I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken I add a little more milk to the sauce to make more sauce Definitely serve with egg noodles. MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile!



Given the reviews by those who thought this dish was bland, I made a few adjustments and the result, in my opinion, was just spectacular. Along with the fresh chives, I also added fresh basil, parsley, and minced garlic to the cream cheese. Before rolling up the chicken, which I sprinkled with salt and pepper, I layered a few fresh baby spinach leaves on top of the now herbed cream cheese. As others did, I partially cooked the bacon. As for the sauce, I eliminated the lemon juice, substituted white wine for 1/4 cup of the milk, and added some sauteed fresh mushrooms. The chicken was fabulous-tender with a burst of flavor and color from the herbed cream cheese and fresh spinach. The sauce was rich and creamy, the wine giving a depth of flavor to what might have been a bland sauce otherwise. Before serving I sprinkled it with some chopped, fresh parsley to give it a little color and served it with mushroom risotto. Absolutely delicious. Thanks for the recipe!



FABulous!!! I prepared this for my husband for Valentine's Day and served it with a baked potato. I had no chives, so I substituted finely chopped onion, and we don't eat mayo, so whipped up a quick and easy home-made mayo recipe (not bad). I used two bacon strips per serving and pre-cooked the bacon-wrapped chicken for about 20 minutes, then added the sauce. This is my new favorite dish. My husband is difficult to impress food-wise, and rarely makes unsolicited comments. If he doesn't like it, he doesn't eat it; it's edible if he clears his plate; he really likes it if he goes for seconds. He actually said it was very good, quizzed me about how it was made, and went for seconds. I made it again for our anniversary, and had to defend my own plate! Culinary success!!!

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Amount Per Serving (4 total)

  • Calories
  • 638 cal
  • 32%
  • Fat
  • 50.7 g
  • 78%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 35.7 g
  • 71%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet



previous recipe:

Chicken Walnut Cheese Wrapped in Bacon


next recipe:

Bacon Chicken II