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This Bacon Wrapped Chicken recipe is one of those meals that looks far more impressive than it should, considering its simplicity to make. This one is perfect for a midweek family dinner or for guests when entertaining.
This Bacon Wrapped Chicken recipe is so delicious, and I am pleased to report it’s nowhere near as complicated as it looks. Made with succulent chicken breast that cooks wrapped in the delicious salty flavour of the prosciutto ham, while being stuffed with creamy cheese, then complemented with cubed roast potatoes and green beans… oof, it’s just so good.
Now and then it’s nice to have a traditional-style meal with different flavours and ingredients side by side on a plate, rather than the usual one-pot recipes that mix everything together. But serving a meal this way can still be simple and quick. Sure, it’s not a ‘stick everything in the slow cooker’ number, but it’s still ready in about 30-40 minutes and everyone will love it.
What’s great is it’s slightly fancier too, with the Parmentier-style potatoes and bright green beans, not to mention the impressive chicken breasts, so you can easily rustle this up for guests or as an easy alternative to the Sunday roast.
You’ll love this recipe because:
✅ So full of different flavours
✅ Far simpler a recipe than it looks
✅ Feels a bit special
FAQs about this Bacon Wrapped Chicken Recipe
How do I make Bacon Wrapped Chicken?
Cut a small ‘pocket’ in the thickest part of the breast and stuff in a small spoonful of the cream cheese, being careful not to overfill them. Take your prosciutto and wrap the strips around each piece of chicken. After the potatoes have been in for about 15 minutes, put the chicken onto the tray and put it all back in the oven for about 20 minutes.
How did I not know how easy cube roast potatoes are?!
I know right?! I have another similar recipe here: Parmentier potato recipe.
Should I use prosciutto or bacon?
If you don’t want to use the Italian dry-cured ham for this recipe, you could use streaky bacon instead. Just bear in mind that the prosciutto gives a lovely smoky flavour and is so thin that it wraps easily around the chicken, while having wide strips that help the breast hold its shape better than bacon would.
Help! My garlic is burning. What should I do?
Make sure you cover it fully in plenty of oil before you start cooking it, but if it starts to burn don’t worry. Just wrap it in tin foil or remove it from the oven early. Sometimes this just depends on the size of the bulbs.
How will I know when the chicken is cooked?
A meat thermometer is the best option for checking the ideal cooked point, but if you don’t have one you can cut through the middle of the breast to check it’s cooked through.
Can I use frozen green beans?
Yes! In fact I did for this recipe and found they worked really well because they cooked to soft and didn’t dry out.
I can’t get the cheese in the chicken!
Here’s a tip – pop the cheese in the freezer for 30 minutes before trying to add it. This makes it firm and really helps to stop it leaking out of the chicken.
Fancy more simple chicken recipes?
- Pesto Chicken – Delicious one-pan bake
- Pizza Topped Chicken – 30 minute favourite
- Chicken Tikka Burgers – Fab fakeaway
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Bacon Wrapped Chicken recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Bacon Wrapped Chicken {One Pan Meal}
Ingredients
- 700 g Baking potatoes, 4 large baking potatoes
- 2 tbsp Olive oil
- Salt and pepper
- 2 Bulbs of garlic
- 600 g Chicken breasts
- 100 g Garlic and herb cream cheese
- 120 g Proscuitto
- 350 g Green beans
- 2 tbsp Balsamic vinegar
Instructions
- Preheat the oven to 200°C.
- Cut the potatoes into 2cm cubes and put onto a baking sheet.
- Cut the garlic bulbs in half horizontally. Add the oil and plenty of salt and pepper. (Make sure that the cut surfaces of the garlic are covered in oil or it will burn. Set a timer for 15 minutes.)
- While the potatoes start to cook, take each chicken breast, cut a small 'pocket' in the thick part and stuff in a spoonful of the cream cheese (don't over fill them) and then wrap in the prosciutto.
- After the potatoes have been in for their 15 minutes, add the chicken set a timer for a further 20 minutes.
- Now add the beans, drizzle with the balsamic and some more salt and pepper and cook for a further 10 minutes.
- Check that everything has cooked through and serve. (Squish the garlic from the skins or let people do that on their own plates).
Notes
If you notice the garlic starting to burn, wrap it in tin foil or remove it from the oven early. Cream cheese:
Pop the cheese in the freezer for 30 minutes before trying to put it into the chicken. This makes it firm and really helps to stop it leaking out of the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We did this on a Sunday, which meant less washing up! Enjoyed by all!
Super easy and super tasty ! And only one tray to wash up!
Just had this for our dinner so easy to make! Absolutely delicious wonderful flavours a big hit with all the family!! Thank you so much your recipes are awesome 👌
Loved this dish . So quick, easy and very tasty. I would definitely recommend this and all the other dishes on taming twins. It has made dinner times in our house much simpler and far more exciting ! Thanks so much!
Absolutely loved this dish. The downside? I didn’t have any garlic, so will definitely be cooking this again! Lol. Easy to make, done to perfection and the recipe was very easy to follow.
This was sensational! Best thing I’ve cooked in ages. Thank you! Also frozen green beans are a bit of a game changer as no top and tailing!
Please ignore last one about oil! It’s late, I’m tired and I’ve just watched the video. Sorry!