5.0 from 48 votes
Cheesy Bacon Wrapped Chicken and Vegetables
This cheesy bacon wrapped stuffed chicken breast with vegetables is not only a quick and easy one pan meal, it is incredibly delicious and looks like a restaurant quality meal! Your family will have no idea you made this in a flash in one pan! The chicken is stuffed with cheese, wrapped in bacon and covered in BBQ sauce… are you hungry yet?
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 393 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breast
- 4 pieces cheddar cheese (cut into thin logs/sticks, or cheese of choice)
- 4 pieces Monterrey Jack cheese (cut into thin logs/sticks, or cheese of choice)
- 8 pieces Bacon
- 4-5 potatoes medium sized (red skin or potato of choice)
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes (optional)
- salt and pepper to taste
- 1 bunch asparagus (woody/rough ends cutoff)
- oil (cooking oil of choice)
- BBQ sauce of choice (optional)
Instructions
- Preheat oven to 375°F. Line a sheet pan with tin foil. Tip: use 2-3 layers to ensure even coverage for an easier clean up.
- Carefully use a sharp knife to slice a space in the center of each piece of chicken. Hold the knife straight while slicing to avoid cutting through the top and bottom of the chicken.
- Stuff two pieces of cheese into each chicken breast. I like using two different cheese so I use cheddar and Monterrey Jack but you can use any cheese you like. Season the chicken with garlic powder.
- Wrap each piece of chicken with 2 pieces of bacon. Place the chicken in the center of the sheet pan.
- Wash and cube potatoes. Season with the garlic powder, chili flakes, salt and pepper, and a small amount of oil to coat the potatoes. Add the potatoes to the sheet pan around the chicken.
- Cover the sheet pan with tin foil and bake for 20 – 30 minutes, or until the potatoes are soft in the center.
- Uncover and push the potatoes to one side of the pan to make space for the asparagus. Add the asparagus and toss in the cooking oil in the pan to coat.
- Return to the oven and continue cooking uncovered for 10-15 minutes, or until the asparagus is tender and the chicken and potatoes are crispy.
- Optional: brush the chicken with your favorite BBQ sauce before serving.
- Serve and enjoy!
Cup of Yum
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
45g
(15%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
421mg
(18%)
Potassium
1384mg
(40%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
264IU
(5%)
Vitamin C
44mg
(49%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 421mg | 18% |
| Potassium | 1384mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 44mg | 49% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.