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Bacon & Spinach Stuffed Chicken Is Calling Your Name

Who said chicken was boring?

Delish -- Makinze Gore -- Source -- by Erik Bernstein

Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don’t cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It’s untraditional, but all the best meals are.

Cal/Serv: 444
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 50 mins


4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
4 oz. cream cheese, softened
1/2 c. frozen spinach, defrosted and drained
1/3 c. chopped canned artichoke hearts
1 c. shredded mozzarella, divided
Pinch crushed red pepper flakes
4 strips bacon, cut into 4 strips
2 tbsp. extra-virgin olive oil


  1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
  2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil.
  3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Nutrition (per serving): 444 calories, 39 g protein, 4 g carbohydrates, 1 g fiber, 2 g sugar, 30 g fat, 12 g saturated fat, 641 mg sodium

This post originally appeared on Delish and was published July 30, 2021. This article is republished here with permission.

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