Ingredients
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4 boneless, skinless chicken breasts
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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½ cup cooked and crumbled bacon (about 6–8 strips)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp salt
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½ cup sour cream
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2 tbsp fresh chives or green onions, chopped
Instructions
Step 1 – Preheat oven
Preheat oven to 375°F. Grease a 9×13 baking dish.
Step 2 – Prepare chicken
Pat chicken breasts dry. Season with salt, pepper, garlic powder, and onion powder.
Step 3 – Make filling
In a bowl, mix cream cheese, cheddar cheese, sour cream, and half of the crumbled bacon. Stir until smooth.
Step 4 – Stuff chicken
Cut a pocket into each chicken breast (slice horizontally but not all the way through). Spoon the cheese filling into each pocket. Press edges to seal.
Step 5 – Arrange in dish
Place stuffed chicken breasts in the baking dish. Spread any leftover filling on top.
Step 6 – Bake
Bake for 25–30 minutes until chicken is cooked through (internal temperature reaches 165°F).
Step 7 – Top and serve
Sprinkle remaining bacon and fresh chives on top. Serve hot.
Pro Tip
Use a meat thermometer. Overcooked chicken becomes dry. 165°F is perfect.