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Bacon, Goat Cheese & Basil Baked Stuffed Chicken Breasts with Balsamic Glaze

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Baked stuffed chicken breasts are filled with bacon, goat cheese and basil and then drizzled with a balsamic glaze. 

Baked stuffed chicken breast

Boneless skinless chicken breasts are a staple in many family’s kitchen. It is inexpensive to buy and pretty easy to cook. But let’s face it, it can also get boring eating chicken multiple nights a week. Having a couple of great chicken recipes up your sleeve for dinner will make eating lots of chicken tastier. 

If you haven’t already tried Oven Baked Boneless Chicken Breast with Honey Butter, then definitely go check that recipe out.  A homemade shake and bake coating also makes for an easy and tasty dinner.  

In this chicken recipe, you will butterfly chicken and then stuff it with bacon, goat cheese and fresh basil leaves. You then brown the outside of the chicken before finishing it off, in the same pan, in the oven. Then top it all off with a super simple balsamic glaze. This recipe proves that chicken doesn’t have to be boring.

Bacon, Goat Cheese & Basil Baked Stuffed Chicken Breasts Ingredients:

  • Olive oil
  • Boneless, skinless chicken breasts
  • Goat cheese, divided
  • Cooked bacon, crispy and crumbled
  • Basil leaves, rolled and thinly sliced
  • Salt and pepper, to taste
  • Balsamic vinegar

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Bacon, Goat Cheese & Basil Baked Stuffed Chicken Breasts Directions:

Preheat oven to 375 degrees. Make sure to use a frying pan that is oven safe. Cast iron is great for recipes that go from the stove to the oven. 

butterflied chicken breast

Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through.

Open the breast so both halves can lie flat. Season the exposed surface with salt and pepper,

Add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.

Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.

Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover with aluminum foil or a towel until ready to serve.

A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat the balsamic vinegar in a small sauce pan over medium-high heat. You will want to come to a simmer. Stir while simmering until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready. Remove from heat. 

To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables like Roasted Brussels Sprouts and Parmesan Ranch Grilled Asparagus Recipe

Bacon, Goat Cheese & Basil Baked Stuffed Chicken Breasts with Balsamic Glaze

Bacon, Goat Cheese & Basil Baked Stuffed Chicken Breasts with Balsamic Glaze

Baked stuffed chicken breasts are filled with bacon, goat cheese and basil and then drizzled with a balsamic glaze. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 T. olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and thinly sliced
  • salt and pepper, to taste
  • 1 cup balsamic vinegar

Instructions

  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat. Season the exposed surface with salt and pepper.
  3. Place 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves inside of each chicken breast.
  4. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  5. Heat olive oil over medium-high heat in a large oven-safe skillet.
  6. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  7. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  8. A few minutes before removing the chicken from the oven, start making the balsamic glaze.
  9. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.
  10. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 552Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 175mgSodium: 635mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 64g
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1 Comment
  • Rebecca Payne
    August 7, 2020

    Looks so good! Thank you for sharing.