Chicken breasts stuffed with crispy bacon, creamy goat cheese, and fresh basil leaves. Baked in the oven, then topped with a balsamic glaze. An easy healthy chicken dinner recipe that takes only 15 minutes to prepare.
Welcome to My Kitchen Serenity! Thanks for visiting! Looking for an easy baked chicken recipe? Let’s talk about this Stuffed Chicken Breast recipe!
Stuffing a chicken breast sounds a little intimidating, but it’s really very easy. Basically, the chicken breast is nearly sliced in half lengthwise; creating more of a butterflied chicken breast. For safety reasons, consider holding the chicken breast with a paper towel since they can be a little slippery.
Quick Note: This post contains affiliate links. Please read my disclosure statement for details. Thank you.
This is an easy baked chicken dinner that you can prepare any night of the week. It’s simple, yet seems elegant. Crispy bacon and creamy goat cheese baked inside a boneless skinless chicken breast. Simply delicious!
If you’re interested in a “lower-carb” meal, one serving has 11 net carbs. You can lower the carb count even more by only drizzling 1 tablespoon of glaze over each chicken breast.
The balsamic vinegar glaze gives this chicken it’s amazing flavor! Balsamic vinegar originated in Italy. It’s made from “grape must” and is a very concentrated and intensely flavored vinegar. Grape must is freshly crushed grape juice with all the skins, seeds and stems.
Goat cheese is a tangy, soft cheese made from….you guessed it…goat’s milk! I love goat cheese because it’s way creamier than cream cheese. People with lactose intolerance sometimes choose goat cheese as it’s easier on the digestive system. It costs more than cream cheese, so if purchasing it is not feasible, cream cheese will suffice.
please refer to the recipe card for detailed ingredients and helpful information
boneless, skinless chicken breasts
goat cheese (may substitute cream cheese)
fresh basil leaves
olive oil or coconut oil
salt and pepper to taste
These additions will affect the nutritional data – please keep in mind:
- Sliced sun dried tomatoes (add a few slices per chicken breast in Step 2)
- Baby spinach (add a few leaves per chicken breast in Step 2)
STEP 1: Preheat oven to 375F. Carefully butterfly each chicken breast by running a sharp knife, like this one, horizontally through the thickest part of the breast but not all the way through. Both sides of the breast should lie flat on the surface. Lightly sprinkle with salt and pepper.
STEP 2: Add some bacon, goat cheese, and basil leaves on one side of the breast. Fold the other half of the chicken breast over, then secure with a toothpick if desired.
STEP 3: When finished stuffing the chicken breasts, brown each side in an oven-safe skillet, like mine.
STEP 4: Place skillet in a preheated 375F oven and bake for about 25-30 minutes or until chicken reaches 165 degrees. A few minutes before the chicken is done, prepare the balsamic glaze. Serve with your vegetable(s) or side(s) of choice, depending on your eating plan (if any).
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Stuffed Chicken Breast
- Sharp kitchen knife
- measuring cup
- measuring spoon
- oven-safe skillet
- small sauce pan
- 4 large, boneless skinless chicken breasts
- 6 strips of bacon, cooked & crumbled
- 4 oz goat cheese, divided
- 6 fresh basil leaves, chopped
- 2 tbsp olive oil, or coconut oil
- 1 cup balsamic vinegar
- salt and pepper to taste
- Preheat oven to 375F. Carefully butterfly each chicken breast by running a sharp knife horizontally through the thickest part of the breast but not all the way through. Both sides of the breast should lie flat on the surface. Sprinkle with salt and pepper.
- To each chicken breast, add 1/4 of the bacon, 1/4 of the goat cheese, and 1/4 of the chopped basil leaves on one side of the breast. Fold the other half of the chicken breast over, then secure with a toothpick if desired.
- When finished stuffing the chicken breasts, brown each side in an oven-safe skillet. Place skillet in oven and bake for about 25-30 minutes or until chicken reaches 165 degrees.
- A few minutes before the chicken is done, prepare the balsamic glaze. Place the balsamic vinegar in a small saucepan over medium-high heat. Stir until the vinegar is reduced by 1/3. It will start to form a thick, syrup-like consistency.
- To serve, place chicken breast on plate and drizzle glaze on top.
I hope you enjoy this stuffed chicken as much as we do. If you make this recipe, leave me a comment and let me know. I’d love to hear from you.
Please try these easy chicken recipes from My Kitchen Serenity:
A couple of the kitchen items I used for this recipe include:
Some of my favorite low carb and keto cookbooks that I own include: