Bacon-Wrapped Cream Cheese Stuffed Chicken Medallions are a delicious and indulgent dish featuring tender chicken breasts filled with a creamy cheese mixture, wrapped in crispy bacon, and served with a rich garlic Parmesan sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:American
Diet:Low Carb
Ingredients
Scale
3 large boneless, skinless chicken breasts
12 slices bacon
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
2 tbsp olive oil
8 oz (225 g) cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp dried chives (optional)
¼ tsp black pepper
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
1 tsp Dijon mustard
½ tsp Italian seasoning
¼ tsp black pepper
1 tbsp chopped parsley
Fresh parsley (for garnish)
Extra Parmesan cheese (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice each chicken breast lengthwise into two thinner cutlets and pound each piece to about ¼-inch thickness. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, parsley, chives (if using), and black pepper. Mix until smooth.
Spread about 2 tablespoons of filling over each chicken cutlet, roll tightly into a log, and wrap with 2 slices of bacon, securing with toothpicks if necessary.
Heat olive oil in an oven-safe skillet over medium-high heat and sear the bacon-wrapped rolls for 2–3 minutes per side until lightly browned.
Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is cooked. Broil for the last 2–3 minutes for crispier bacon.
Remove the chicken and keep warm. In the same skillet, melt butter, add garlic, and cook for 30 seconds. Stir in chicken broth and simmer for 2 minutes.
Add heavy cream, Dijon mustard, Italian seasoning, and black pepper. Simmer for 3–4 minutes, then stir in Parmesan cheese until melted and smooth. Finish with chopped parsley.
Slice each chicken roll into thick medallions if desired, spoon the creamy garlic Parmesan sauce over the top, and garnish with fresh parsley and extra Parmesan.
Notes
Serve with creamy mashed potatoes, roasted asparagus, garlic green beans, buttered broccoli, or dinner rolls.
For a spicier kick, consider adding red pepper flakes to the filling.
Ensure the chicken is cooked thoroughly to avoid any foodborne illnesses.