Bacon and spinach-stuffed chicken one-pan dinner

The only part about cooking nobody enjoys is doing the dishes, that’s why you want to cook using as little utensils and pots as possible. This one-pot bacon and spinach-stuffed chicken recipe is healthy and perfect for those families who like trying new things. Not only does it have all of the flavour, but it looks great and is very nutritious and fun. You can also get creative each time making it because we’ve also got some variations for you.

Bacon and spinach-stuffed chicken tips

You need a sharp knife to make pockets in the chicken breasts and make sure you don’t cut right through. You can use more spinach than you think you need because it does shrink a lot and the classic creamed spinach mixture works perfectly with bacon and chicken. If you don’t want so much fat, don’t use cheddar and just cook the pockets as per the recipe below.

Get creative with your fillings and try a combination of:

– bacon and cheese
– sun-dried tomato and feta
– creamy garlic sauce
– tomato, mozzarella and basil

ALSO READ: Beef ribs with Cabernet sauce: A true South African WEBER dish

When you don’t feel like cooking for ages, this quick and simple bacon and spinach-stuffed chicken recipe is perfect for the whole family to enjoy.

Last updated on 31 January 2023

Bacon and spinach-stuffed chicken recipe

5 from 4 votes

Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Looking for some variations to your usual chicken dishes? Why not try this delicious stuffed chicken recipe for a bit of a change.

Ingredients

• 4 rashers 4 bacon

• 1 1⁄2 cups 1 1⁄2 chopped fresh spinach

• 1⁄2 cup 1⁄2 cream cheese

• 1⁄2 cup 1⁄2 grated cheese

• 2 tbsp 2 mayonnaise

• 1 tsp 1 garlic, minced

• 1 tsp 1 salt

• 4 4 chicken breasts

• 1 tbsp 1 olive oil

• 1 tsp 1 paprika

• 1 tsp 1 garlic powder

• 1 tsp 1 onion powder

• 1⁄2 tsp 1⁄2 salt

Method

• Rinse and pat dry the chicken breasts. Using a sharp knife, cut the breasts in the middle but not all the way through. You should have a pocket to add the filling into.
• In a small bowl mix the paprika, ¹⁄₂ teaspoon salt, garlic powder, and onion powder. Sprinkle evenly over both sides of the chicken.
• Spoon the spinach mixture into each chicken breast evenly.
• Heat a frying pan with 1 tablespoon olive oil. Place the breasts in the hot pan and cook for 4 minutes or until the chicken turns golden brown. Turn the breasts over and cook for another 4 minutes.
• Reduce the heat to low and cover the pan with a lid and cook for another 10-15 minutes or until the chicken is cooked through.

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