This chicken rolled in bacon is a hearty main dish that requires only a few basic ingredients. Thin chicken cutlets are spread with savory cream cheese, rolled up, and wrapped in bacon before baking. The oven does most of the work, melting the cheese inside while crisping the bacon on the outside.
You can get this meal on the table in about 50 minutes. The prep involves flattening the meat and assembling the rolls, which takes just a few minutes. It is a straightforward dinner option for busy weeknights when you want something filling.
Why is Chicken Rolled in Bacon a Must-Try?
Pounding the chicken to an even thickness ensures the meat cooks at the same rate and makes it easier to roll.
Placing the bacon-wrapped rolls seam side down in the baking dish prevents them from unraveling in the oven.
Broiling the chicken for the last few minutes crisps the bacon without overcooking the meat inside.
Chicken Rolled in Bacon Ingredients
• Chicken breasts: Look for medium or large boneless, skinless breasts. You will slice them in half to make thinner pieces that are easier to pound and roll.
• Cream cheese: A spreadable tub of herb and garlic cream cheese is convenient. Chive and onion flavors also work well for the filling.
• Bacon: Standard cut bacon is the right choice here. Thick-cut bacon takes too long to crisp and might leave you with undercooked fat by the time the chicken is done.
• Salt and pepper: Keep the seasoning light. The bacon and the flavored cream cheese both add a significant amount of salt to the dish.
Exact quantities are in the recipe card below.
How to Make Chicken Rolled in Bacon
Step 1: Prepare the chicken
Start by cutting the chicken breasts into thinner pieces. Place them under plastic wrap and pound them to a uniform half-inch thickness so they will roll up easily. Season the meat lightly with salt and pepper.
Step 2: Add the filling
Spread a layer of the herb cream cheese over each flattened piece of chicken. Try to leave a small border around the edges so the cheese does not squeeze out entirely when you roll it.
Step 3: Roll and wrap
Roll the chicken up tightly to enclose the cream cheese. Take two strips of bacon and wrap them around each chicken bundle, covering as much of the exposed meat as possible.
Step 4: Bake and crisp
Arrange the rolls in a greased baking dish with the bacon seams facing down. Bake at 400°F (200°C) until the chicken reaches a safe internal temperature. Turn on the broiler for a few minutes at the end if you want darker, crispier bacon.
Expert Tips for Chicken Rolled in Bacon
Food safety reminder: Always use a meat thermometer to ensure the thickest part of the poultry reaches a safe internal temperature of 165°F (74°C).
You can use plain cream cheese mixed with a minced garlic clove and a pinch of dried herbs if you do not have the pre-mixed spread.
Thin-cut bacon works better than thick-cut bacon for this recipe because it crisps up faster in the oven.
What to Serve with Chicken Rolled in Bacon?
Serve this dish with roasted green beans, steamed broccoli, or a basic side salad. It also pairs well with mashed potatoes to soak up any cream cheese that melts into the pan.
How to Store and Freeze Chicken Rolled in Bacon
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cream cheese texture will change when thawed. Reheat in a 350°F (175°C) oven until warmed through, or use a microwave on medium power.
Chicken Rolled in Bacon Recipe FAQs
Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs can work, but they are smaller and harder to pound flat. You might need to use less cream cheese and only one slice of bacon per thigh.
Do I need to use toothpicks to hold the chicken together?
You usually do not need toothpicks if you place the rolls seam side down in the baking dish. The weight of the chicken keeps the bacon from unrolling.
How do I stop the cream cheese from leaking out?
Some cream cheese will always melt into the pan. You can minimize this by leaving a small gap around the edges of the chicken when spreading the cheese and rolling the meat tightly.
Chicken Rolled in Bacon
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large breasts) 450 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup spreadable herb and garlic cream cheese 115 g
- 8 slices raw bacon
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little cooking oil or nonstick spray.
- Cut the chicken breasts in half horizontally to make four thinner cutlets.
- Place the chicken pieces between two sheets of plastic wrap. Pound them with a meat mallet or a rolling pin until they are an even 1/2-inch (1.25 cm) thick.
- Season both sides of the flattened chicken with the kosher salt and black pepper.
- Spread about 2 tablespoons of the herb and garlic cream cheese evenly over one side of each chicken piece.
- Roll up each chicken breast tightly, starting from the narrower end.
- Wrap 2 slices of bacon around each chicken roll. Place them seam side down in the prepared baking dish so the bacon stays in place.
- Bake uncovered for 35 to 40 minutes. The chicken is done when a meat thermometer inserted into the center reaches a safe internal temperature of 165°F (74°C).
- If you want crispier bacon, turn on the broiler for 3 to 5 minutes at the end of cooking. Watch closely so the bacon does not burn.
Notes
