cream cheese stuffed chicken breasts after they are done cooking in the baking dish
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Cream Cheese Stuffed Chicken Breast

Course Main Course
Servings 4 servings
Author Jessica



  • 4 Chicken Breasts
  • 500 grams Bacon 3-4 pieces per chicken breast

Cream Cheese Filling

  • 1 8 oz Brick Cream Cheese
  • 1 cup Mozzarella Cheese shredded
  • cup Parmesan Cheese shredded
  • 4-5 Cloves Garlic minced
  • 1 teaspoon Thyme
  • 3 Green Onions diced
  • Salt and Pepper to taste


  • Preheat oven to 400°F
  • Starting with the chicken breasts. You need to butterfly and pound the chicken breasts. Directions on how to butterfly a chicken breast can be found in the notes below.
  • Lay out all of your butterflied chicken breasts, cut side up, on a cutting board, and place a piece of plastic wrap on top, this helps prevent splatter as you pound the chicken breasts.
  • Using your meat mallet, pound out the chicken breasts to about ¼” - ½” thickness. Set aside.

Cream Cheese Filling

  • In a large bowl combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic, thyme, and green onions.
  • Using a spatula mash the ingredients together until they resemble a paste.

Filling the Chicken Breasts

  • Divide the filling equally, 4 ways. (about ¼ - ⅓ cup of filling for each chicken breast)
  • Place the filling directly in the center of the butterflied chicken breasts, spreading it vertically so it covers the chicken breast evenly from top to bottom. (see picture) Repeat for all remaining chicken breasts.
  • Starting at one side, roll the chicken breast over the filling, and place seam side down. Repeat for all remaining chicken breasts.
  • Starting at one end of the stuffed and rolled chicken breast wrap the bacon fully around taking care that the chicken breast is completely covered. When one piece of bacon runs out just slightly overlap the next piece and continue down the breast. Repeat for all remaining chicken breasts.
  • Place the stuffed and bacon wrapped chicken breasts into an oven safe baking dish and bake in a preheated oven for 45 minutes.
  • At the end of the baking time switch your oven to broil on high, and let chicken breasts broil for 5 minutes.
  • Remove from oven and let cool slightly before serving.
  • You will notice that some of the filling spilled out into the pan during baking, I highly recommend spooning this over top of the chicken breasts when you serve them! It acts as a great sauce.


To butterfly a chicken breast
Place the chicken breast flat on a cutting board. Using a very sharp knife place your non dominant hand flat on top of the chicken breast. With your dominant hand, pick up the knife and hold the blade parallel to the cutting board surface. Place the knife in the middle of the side of the chicken breast and carefully glide the knife ¾ of the way through the chicken breast. You do not want to cut all the way through the chicken breast. Now remove the knife and place aside. Fold open the chicken breast to reveal its “butterfly” shape. Repeat on all remaining chicken breasts.