Spinach & Bacon Stuffed Baked Chicken
This Spinach & Bacon Stuffed Chicken is the perfect solution for an easy family dinner that’s packed with flavor and nutrition!
Servings: 4
Calories: 415kcal
Ingredients
- 4 thin boneless skinless chicken breasts
- salt and pepper
- 4 oz cream cheese softened
- ½ c. frozen spinach defrosted, drained, and squeezed
- ⅓ 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!
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Don’t Overstuff: A little filling goes a long way — overfilling can cause the cheese mixture to leak out while baking.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or air fryer to keep the chicken juicy.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 4g | Protein: 35g | Fat: 28g | Cholesterol: 138mg | Sodium: 690mg | Fiber: 1g
