Ingredients
Method
- Preheat your oven to 400°F and line a rimmed baking sheet or baking dish with aluminum foil. Lightly grease the foil with cooking spray or a drizzle of olive oil.
- Heat ½ tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the baby spinach and stir until wilted, about 2 minutes. Remove from heat, let cool slightly, and roughly chop the spinach mixture.
- In a medium bowl, combine the softened cream cheese, chopped spinach and garlic, Parmesan cheese, and ½ teaspoon of the Italian seasoning. Mix until smooth and creamy. Season with a pinch of salt and pepper to taste.
- Pat the chicken breasts dry with paper towels. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
- In a small bowl, combine the remaining ½ teaspoon Italian seasoning, paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Drizzle the outside of each chicken breast with the remaining ½ tablespoon olive oil and rub the seasoning mixture all over the outside.
- Spoon an equal amount of the cream cheese filling into the pocket of each chicken breast. Press the edges of the chicken together gently to seal as much as possible.
- Wrap 2-3 slices of bacon tightly around each stuffed chicken breast, overlapping slightly and covering as much surface as possible. Tuck the bacon ends under the chicken or secure with toothpicks. Place seam-side down on the prepared baking sheet.
- Bake uncovered at 400°F for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F and the bacon is golden and crispy. If desired, broil for an additional 2-3 minutes to further crisp the bacon. Let rest for 5 minutes before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or in the microwave in short 30-second intervals until warmed through. To freeze, assemble the uncooked stuffed chicken, flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before baking.
Lighter swap: Use reduced-fat cream cheese and turkey bacon to make this recipe a bit lighter while keeping all the flavor. The filling will still be wonderfully creamy and the bacon will still crisp up beautifully in the oven.
Sodium tip: If you're watching your sodium intake, choose a low-sodium bacon and reduce the added salt in the seasoning rub by half. The Parmesan and bacon both contribute natural saltiness, so the dish will still be full of flavor without any extra salt needed.