Recipes / Chicken /

Bacon and Spinach Stuffed Chicken Fillets


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


  • Preheat oven to 400°. Line a large baking sheet with foil. Make slits width-wise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
  • 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.
  • Bake until chicken is cooked through and bacon is crispy, 35 minutes.
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