Spinach & Bacon Stuffed Chicken
This Spinach & Bacon Stuffed Chicken is the perfect solution for an easy family dinner that’s packed with flavor and nutrition! Juicy chicken breasts are filled with a delicious blend of creamy spinach and crispy bacon with 35 grams of protein per serving. Whether you’re meal prepping for the week or a weeknight dinner, this high protein recipe is sure to be a family favorite.
Why You’ll Love The Recipe
✔️ High-Protein – Between the chicken and the cheese, you’ll find 35 grams of protein in this delicious dish.
✔️ Kid Friendly – Don’t let the spinach fool you, you’re kids will love it! This is the perfect easy, healthy, family dinner.
✔️ Elevated Flavor – This isn’t a boring chicken recipe…. the bacon and cream cheese really boost the flavor in this chicken dish!
Nutrients in Protein-Packed Chicken Parm Casserole
- Antioxidants – The spinach is packed with several antioxidants that help fight infections and protect against disease.
- Vitamin B6 – Did you know chicken is a great source of vitamin B6 which helps with metabolism and nerve function?
- Iron – Spinach is a good source of iron which helps carry oxygen throughout your body and keeps you feeling energized.
The Ingredients:
- Chicken – Boneless, skinless chicken breasts thinly sliced
- Cheese – Shredded mozzarella and cream cheese
- Spinach – I use frozen spinach
- Artichoke hearts – canned, drained, and chopped
- Bacon – To save time, I like to use microwavable bacon
How To Make Spinach & Bacon Stuffed Chicken
First: Preheat the oven. I like to sear the chicken on a skillet first to help it cook along a little quicker before baking it. Then make 3-4 slits across each chicken breast.
Next: Mix the “stuffing” toppings together.
Third: You’ll start to fill the slits. Alternative every other slit, one with the cream cheese mixture, then the next with chopped bacon.
Lastly: Sprinkle mozzarella on top and bake!
Recipe Tips & Variations
➡️ Chicken Thickness – I like to use thinner chicken breasts so I can ensure it bakes through completely, however, it can be hard to stuff thin chicken breasts. So if you’d prefer thicker chicken, simply bake for about 10-15 minutes longer.
➡️ A Similar Dip – If you love the spinach and artichoke combination, be sure to check out my friends over at Thriving Home’s Spinach Artichoke Dip with Roasted Red Peppers. This is perfect to whip up for your next party!
What To Serve With This Spinach & Bacon Stuffed Chicken
- Broccoli – I love serving this with a side of air fried or roasted broccoli.
- Dinner Roll – This recipe is low carb so something like a dinner roll can help balance your plate.
If you love this recipe, give these a try!
Ingredients
- 4 thin boneless skinless chicken breasts
- salt and pepper
- 4 oz cream cheese softened
- 1/2 c. frozen spinach defrosted, drained, and squeezed
- 1/3 c. chopped canned artichoke hearts
- 1 c. shredded mozzarella divided
- 4 strips bacon cut into bits
Instructions
- Preheat oven to 400°. Line a large baking sheet with foil.
- I like to partially grill the chicken breasts on the stove top prior to stuffing and baking. This helps lessen the bake time, but this step is optional!
- Make around 3-4 slits widthwise in each chicken breast. Season with salt and pepper. Place on prepared baking sheet.
- In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt and pepper as desired.
- Fill every other slit with cream cheese mixture and fill remaining slits with chopped bacon.
- Sprinkle remaining ½ cup mozzarella on top.
- Bake until chicken is cooked through and bacon is crispy, about 30 minutes. You can broil if you'd like a more browned chicken. Enjoy!
