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Bacon Wrapped Stuffed Chicken Thighs

ByMelissa Jo Posted on Updated on
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A plate of bacon-wrapped chicken breast, mashed potatoes, and steamed broccoli, with an additional bowl of broccoli in the background on a wooden table.

These Bacon Wrapped Stuffed Chicken Thighs are one of the easiest and most flavorful ways to cook boneless skinless chicken thighs with only 5 ingredients! Each boneless, skinless chicken thigh is stuffed with creamy garlic herb Boursin cheese, sun-dried tomatoes, and mozzarella, then wrapped in bacon and roasted until golden and juicy. It’s a simple, comforting dinner that feels impressive but requires very little prep.

If honey mustard is more your style, you should also try my Honey Mustard Bacon Wrapped Chicken Thighs, which uses a sweet and tangy glaze for a completely different but equally delicious twist.

Vintage Recipe Upgrade

This recipe is actually inspired by a vintage chicken recipe that’s been around for years called Company Chicken. The classic version is simple — you just spread cream cheese over chicken, roll it up, wrap it in bacon, and bake it. I modernized it with Boursin Cheese, sun-dried tomatoes, and mozzarella. A little razzle dazzle makes a delicious difference.

Raw chicken pieces are placed on a white cutting board, which sits on a wooden countertop. The background shows part of a kitchen with cabinets and a patterned floor.
A plate of raw chicken thighs sits on a wooden surface, surrounded by packages of mozzarella cheese, thick cut bacon, Boursin cheese, and a jar of sun-dried tomatoes. A kitchen counter is visible in the background.
A person with red nail polish holds a container of Boursin cheese above raw, seasoned meat on a white cutting board.
Raw pieces of chicken on a white cutting board, topped with a layer of powdered seasoning, on a wooden surface.
A person with red-painted nails uses a fork to remove sun-dried tomatoes from a jar, with raw chicken breast and cheese visible on a cutting board below.
A hand with red nail polish sprinkles shredded cheese over raw, seasoned chicken fillets on a white cutting board.
A person with red nail polish wraps raw bacon around a piece of raw chicken on a white cutting board, with some crumbled cheese nearby.
A person with red nail polish holds a partially assembled raw chicken breast stuffed with cheese and spices, wrapped in bacon. A white cutting board with some cheese crumbles is visible below.
A hand with red nails uses an orange brush to apply sauce to bacon-wrapped chicken pieces, placed on a wire rack over a baking tray.
Raw chicken breasts stuffed with shredded cheese and wrapped in bacon are arranged on a wire rack over a baking sheet. A person is sprinkling seasoning or pepper over the prepared chicken. Kitchen background visible.
Bacon-wrapped chicken breasts are resting on a wire rack over a baking sheet, fresh out of the oven. The bacon is crispy and golden brown, with melted cheese oozing from the center of the chicken.
A baked chicken breast wrapped in crispy bacon with melted cheese oozing out, placed on a wire rack over a baking tray with browned drippings and cooked residue.
A smiling woman in a black top holds a plate of food with broccoli, mashed potatoes, and a bacon-wrapped dish in a bright kitchen. More bacon-wrapped food is on a baking tray on the counter beside her.
A plate with bacon-wrapped chicken, mashed potatoes, and steamed broccoli. In the background, there is a bowl of broccoli. The food is served on a white plate on a wooden table.

Melissa Jo’s Recipe Tips

Don’t Trim the Fat: Chicken thigh fat equals flavor. Leaving a little fat keeps the chicken juicy and tender.

Dry the Chicken Well: Patting the chicken dry helps the bacon crisp properly during roasting.

Use a Rack: Placing the chicken on a rack over a baking sheet allows the heat to circulate so the bacon cooks evenly. I add tin foil on the baking sheet and under the rack for easy clean up.

Use whole milk mozzarella: Whole milk mozzarella melts better and gives the filling a richer flavor. If I buy pre-shredded mozzarella, it’s always whole milk. My Grandma Jo taught me that.

🤔 Common Questions

What restaurant dish is this most similar to?

The creamy cheese and sun-dried tomatoes give it a Tuscan-style flavor similar to dishes served at Italian restaurants such as Carrabba’s Italian Restaurant.

Can I freeze this recipe?

Yes. Assemble the chicken and freeze before baking. Thaw overnight in the refrigerator before cooking.

A plate of bacon-wrapped chicken breast, mashed potatoes, and steamed broccoli, with an additional bowl of broccoli in the background on a wooden table.

Bacon Wrapped Stuffed Chicken Thighs

5 ingredients and you are going to have DELICIOUS Bacon Wrapped Stuffed Chicken Thighs. Boneless skinless chicken thighs result in the juiciest result. Add Boursin Cheese, sun-dried tomateos, and mozzarella. Then, rolly roll! No toothpicks required! Wrap in bacon and bake in the oven! Enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

Ingredients
  

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 450°F.
  • Line a baking sheet with foil and place a cooling rack on top.

Step 2: Prepare the Chicken

  • Pat chicken thighs dry with paper towels.
  • Lay them flat with the textured side facing up and season lightly with salt and pepper.

Step 3: Add the Filling

  • Spread about one sixth of the Boursin cheese on each chicken thigh.
  • Top with a few pieces of julienned sun-dried tomatoes.
  • Sprinkle a small handful of shredded mozzarella on top.

Step 4: Roll the Chicken

  • Roll each chicken thigh tightly from one end to the other.

Step 5: Wrap with Bacon

  • Stretch a slice of bacon slightly and wrap it around the rolled chicken.
  • Place seam-side down on the rack.

Step 6: Add Oil and Seasoning

  • Drizzle lightly with olive oil and a little sun-dried tomato oil.
  • Sprinkle with freshly cracked black pepper.

Step 7: Bake

  • Bake for 30 minutes, until the bacon is crispy and the chicken reaches 165°F internal temperature.
Keyword bacon wrapped stuffed chicken thighs
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2 Comments

  1. Made this over the weekend. How delicious!! We drizzled a bit of honey at the end of the baking time and put the tray under the broiler, on low, for a few minutes. Delish! Glad we “MADE IT!” Thank you for sharing your recipes 🙂

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