Cream Cheese and Spinach Stuffed Bacon Wrapped Chicken

This was hands down my favorite way to eat chicken. I would pair it with caesar salad and it would literally be a meal of all my favorite things. Are you wondering why I’m talking in past tense?

If you follow me on social media you’ve probably heard/seen me complaining about taking a break from eating dairy. I’m just doing a trial run for a month or so to see if it makes a difference in my skin condition. I’m like, a week in and so far it has been getting better but we’ll see how the next few weeks pan out.

Anyways, cheese was life. I miss is a lot. I’m coping though.

Unfortunately for me but AWESOME for you guys is that I still have a few recipes that I want to share that do contain dairy, this being one of them. If I do cut it out permanently I will try my best to throw in a few cheesy recipes here and there but my focus will likely shift to dairy free. I’m totally rambling, as usual, so I’ll just get on with it.

On a somewhat related note, I read somewhere about minimalists who apply minimalistic principals to their speak and writing. You know, speaking with more intention and making each word really count? Maybe I’ll try that. Probably not though.

Firstly, you’re going to want to mash together your cream cheese, chopped spinach, and spices. I’ve swapped out the regular cream cheese for herb and garlic, and it was unbelievably good. For this recipe though, I used regular cream cheese.

Then, butterfly your chicken breast (i.e. cut in half lengthwise without cutting all the way through. Here is a visual in case you need it.) and spoon the mixture onto the inside of the chicken.

If you’re making 3 breasts make sure you only use 1/3 of your mix, or if you’re making 4 make sure you only use 1/4, etc. The recipe below is based on one serving so you can just adjust it for the amount chicken breasts you’re making. If this is confusing, you’ll see what I mean below on the recipe card.

Close up the chicken breast by folding it back together, then wrap with 2 pieces of bacon. I use toothpicks to secure the bacon and help pin the breasts closed. Bake at 350° for 30-35 minutes or until chicken is no longer pink in the middle. I usually check this by cutting the thickest breast in half but there are many ways to check for done-ness.

Serve with ceasar salad to make me proud or whatever other side dish that rocks your world.

Cream Cheese and Spinach Stuffed Bacon Wrapped Chicken

This recipe and nutritional information is for one breast. Simply multiply the ingredients for the amount of breasts you will be cooking.


  • 1 boneless skinless chicken breast
  • 2 pieces uncooked bacon
  • 2 tablespoons cream cheese
  • 1/4 cup chopped spinach
  • Pinch of salt and pepper
  • Optional: 1/8 teaspoon garlic powder and/or 1/4 teaspoon onion powder


  1. Preheat oven to 350.
  2. Finely chop spinach and combine thoroughly with cream cheese and desired spices.
  3. Butterfly the chicken breast and spoon cream cheese mixture onto the chicken breast.
  4. Fold the chicken breast closed
  5. Wrap the bacon around the closed breast, using toothpicks to secure it in place.
  6. Bake on a foil-lined sheet for 30-35 minutes or until fully cooked.
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