Can I make this ahead of time?

Yes. I often prep everything earlier in the day—fill and wrap the chicken, then cover and keep it in the fridge until I’m ready to bake. Just let it sit out for a few minutes before it goes in the oven so it’s not ice-cold when it starts cooking.

What if I don’t have toothpicks?

No problem. I’ve made it plenty of times without them. Just wrap the bacon snugly and place the chicken seam-side down in the dish. It usually stays put. If it shifts a little while baking, it still turns out just fine.

Can I use turkey bacon instead of regular bacon?

You can. It won’t crisp quite the same, but it still works. If you’re using it for a lighter option, I’d recommend brushing it with a tiny bit of oil so it browns a little better in the oven.

Is this recipe spicy?

A little—but it’s very manageable. If you remove the jalapeño seeds, the heat is mild. If you leave a few in, you’ll get more of a kick. And if you're really not a fan of heat, you can even swap in a mild green chili.

How do I know when the chicken is done?

It should reach 165°F internally. I usually check the thickest part with a meat thermometer around the 25-minute mark. The bacon should be browning by then too. If it still looks pale, broil it for a couple minutes at the end.

I don’t recommend freezing after baking—it’s best fresh. But you can freeze the prepped (uncooked) chicken after filling and wrapping. Just thaw it fully before baking.

Creamy Jalapeño Chicken Wrapped in Bacon

Description

A bold, creamy low-carb chicken dinner wrapped in crispy bacon. Easy to prep, packed with flavor, and perfect for weeknights or summer BBQs.

Ingredients

2 boneless, skinless chicken breasts
4 slices of regular-cut bacon
¼ cup cream cheese (softened)
¼ cup shredded sharp cheddar cheese
1 small jalapeño, finely chopped (seeds removed for less heat)
1 tbsp chopped green onion (optional)
¼ tsp garlic powder
¼ tsp smoked paprika
Salt and pepper, to taste
Toothpicks (optional)

Instructions

Preheat oven to 400°F (200°C). Grease or line a baking dish.
Mix filling: In a bowl, combine cream cheese, cheddar, jalapeño, green onion, garlic powder, smoked paprika, salt, and pepper.
Prepare chicken: Slice each chicken breast to create a pocket (don’t cut all the way through).
Fill chicken with cheese mixture and gently press closed.
Wrap with bacon (2 slices per breast), tucking ends underneath. Use toothpicks if needed.
Bake for 25–30 minutes until chicken is cooked through and bacon begins to brown.
Optional: Broil 2–3 minutes for crispier bacon.
Rest 5 minutes before serving.

Notes

This recipe can be prepped a few hours ahead and stored in the fridge until ready to bake. Great for entertaining or a no-fuss weeknight dinner. Leftovers reheat well and can be sliced into salads or wraps.

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 475 kcal
Sugar: 1 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 13 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 43 g
Cholesterol: 145 mg

Keywords: jalapeño chicken wrapped in bacon, creamy chicken recipe, keto chicken bake, low carb stuffed chicken, bacon wrapped stuffed chicken