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.
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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 yummy! And if you happen to be interested in low carb, or keto, this versatile recipe fits those categories.
INGREDIENTS FOR STUFFED CHICKEN BREASTS
4 large chicken breasts
6 strips of bacon
1 cup balsamic vinegar
4 oz goat cheese
6 fresh basil leaves
2 Tbsp olive oil or coconut oil
salt and pepper to taste
HOW TO MAKE STUFFED CHICKEN BREASTS
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. 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).
Stuffed Chicken Breast
- 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.
HOW LONG WILL STUFFED CHICKEN BREASTS LAST IN THE FRIDGE?
Leftovers will stay fresh for up to 3 days in the refrigerator. Store in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
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 Low Carb & Keto 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: