Bacon wrapped chicken breasts are stuffed with fresh mozzarella and basil pesto, then browned on the stovetop and finished in the oven for juicy, tender results. A buttermilk marinade keeps the chicken from drying out, while the bacon adds a smoky flavor and helps seal everything in. With just a few minutes of prep and a simple stovetop-to-oven method, this easy chicken dinner works for busy weeknights but feels special enough to serve to guests.
Juicy and Tender Chicken Stuffed and Wrapped in Bacon
The flavors work together beautifully, fresh basil pesto, creamy mozzarella, and smoky bacon all cooking right into the chicken. It comes together in about 10 minutes, which makes it easy enough for a weeknight but still good enough to serve to friends.
Sometimes, it’s difficult to find a way to cook chicken breasts that aren’t dry and flavorless. The bacon and pesto are perfect flavor enhancers and marinating them in buttermilk is always my secret for chicken breasts that stay moist and flavorful. I promise you, it will make a difference with any chicken recipe.
If I’m short on time, I’ll marinate the chicken in buttermilk for about 30 minutes while I walk the dog. When I plan ahead, I’ll let it sit overnight, both work, but even a short soak makes a noticeable difference.
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You can even prep this in advance and when it’s time for dinner, pop it in the oven along with the fluffiest buttermilk dinner rolls. Throw together a fresh spinach salad with strawberries and you have a no-fuss, but scrumptious, dinner that everyone will love.
I created this recipe after my bacon wrapped pork tenderloin was such a hit with my family. I wanted super tender and juicy chicken that had enough flavor to get their attention, and not get an eye roll when I mention we’re having chicken for dinner. This now stays in my rotation.
Two Tips For Tender Chicken
- Marinate in buttermilk to keep chicken moist.
- Use a meat thermometer and remove at 165º in the thickest part (my all-time favorite kitchen tool).
You don’t Need Many Ingredients
- Boneless skinless chicken breasts – try to find large breasts so they are easier to stuff. You won’t be able to use chicken strips, tenderloins or cutlets.
- Mozzarella – I used fresh mozzarella because it’s a softer consistency which makes it easier to stuff.
- Pesto – Use your favorite variety or if you have a large basil plant, make your own basil pesto.
- Bacon – I like the flavor that an applewood smoked or pepper bacon add, but they are generally a little thicker and require toothpicks. If you use a thinner bacon, you won’t need toothpicks.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
How to Make Mozzarella Stuffed Chicken Breast Wrapped in Bacon
Step 1: Make them tender
Step 2 Stuff and wrap
Use your fingers to put in the pesto and cheese.
Step 3: Brown and bake
This is one of those chicken dinners that earns a spot in the regular rotation. It’s simple to prep, cooks up juicy every time, and feels just a little special without any extra work.
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Bacon Wrapped Stuffed Chicken Breasts with Mozzarella and Pesto
Ingredients
- 4 chicken breasts
- 1 cup buttermilk
- salt and pepper
- 4 ounces fresh mozzarella
- 4 tablespoons basil pesto
- 8 slices bacon
Equipment
Instructions
- Place chicken breasts in a ziplock bag and pour buttermilk over them. Let sit for at least 30 minutes or over night. When ready to prepare, remove chicken and rinse. Pat dry with paper towels.
- Preheat oven to 350º.
- Carefully slice an opening into the top of the thick part of the chicken breast and cut a pocket. With your fingers, add a tablespoon of pesto to the pocket and stuff slices of cheese in the pocket. Salt the chicken breast. Wrap with two slices of bacon, tucking ends under the bacon slices. Repeat with each breast.
- Heat oven proof skillet on the stove over medium-high heat. Add about 1 tablespoon olive oil to pan.
- Add chicken to the hot skillet and cook for about 3 minutes on each side. You are trying to brown the bacon, not cook the chicken. Remove from the heat and drain most of the bacon grease. Place skillet in oven.
- Bake for about 10-20 minutes until a meat thermometer registers 165º at the thickest part. Time will vary depending on how thick the chicken is and how long they cooked on the stove.
Barbara’s Tips + Notes
- If you don’t have time to marinate the chicken overnight, try to let them sit in the buttermilk for at least 30 minutes.
- Use a meat thermometer to test for doneness. It should read 165º. You can also slice into the thickest part of the breast and make sure there is no pink.
- If you don’t want to use toothpicks, use thinner sliced bacon.
Nutrition
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Amy says
Loved the tender chicken. The wrapped bacon was a pita and ended up a disaster (I blame me!). Decided to use some tomatoes before I left town so roasted along with the chicken and extra mozzarella that I topped with balsamic. Was a great meal!
Barbara Curry says
I’m sorry the bacon didn’t work for you, I’ll use toothpicks to hold it in place. Glad that you still enjoyed it. I be the roasted tomatoes were great with it.