Bacon-Wrapped Stuffed Chicken Breasts with Garlic Herb Cream Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Stuffed with spinach and cheese, wrapped in smoky bacon, and served with a rich garlic herb cream sauce for a comforting main course. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, fresh spinach, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1 cup, chopped fresh spinach
• 4 oz, softened cream cheese
• 1/2 cup shredded mozzarella cheese
• 8 bacon strips
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 cup heavy cream
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Using a sharp knife, cut a pocket horizontally through the center of each of the 4 chicken breasts without cutting all the way through.
2. Step 2: In a bowl, mix 1 cup chopped fresh spinach, 4 oz softened cream cheese, and 1/2 cup shredded mozzarella cheese until combined.
3. Step 3: Stuff each chicken breast pocket evenly with the spinach and cheese mixture. Wrap each breast with 2 bacon strips, securing with toothpicks if needed.
4. Step 4: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the bacon-wrapped chicken breasts for 3 minutes per side until bacon is browned.
5. Step 5: Transfer skillet to the oven and bake for 20 minutes until chicken is cooked through and juices run clear.
6. Step 6: Meanwhile, melt 2 tbsp butter in a small saucepan over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
7. Step 7: Stir in 1 cup heavy cream, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until sauce thickens slightly.
8. Step 8: Serve the chicken breasts drizzled with the garlic herb cream sauce.