Bacon, Mushroom, and Cheese Stuffed Chicken

This chicken dish is a lot like Alice Springs Chicken and it is so amazing! I’m a huge fan of stuffed chicken breasts. Scroll down to find more recipes.

Chicken breasts, especially boneless, skinless chicken breasts, can be a little dry and flavorless when cooked. Stuffing them not only packs them with flavor, but I find they are less likley to dry out too.

The key to great stuffed chicken breasts is to start them on the stove so they get seared and golden on the outside and then finish them in the oven to cook them through.

The salty bacon and cheese plus the golden mushrooms create an awesome flavor combination. Adding a simple creamy honey mustard glaze takes them way over the top. This is a lick your plate clean kind of chicken recipe.

Tips For Making Bacon, Mushroom, and Cheese Stuffed Chicken

• If you are pressed for time, the honey mustard glaze can be made a day in advance.
• You can also fry the bacon and cook the mushrooms a day in advance. Get these things prepped ahead of time and this Bacon Mushroom, and Cheese Stuffed Chicken is a breeze to make for a weeknight meal.
• Careful not to overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees F. Use an instant-read thermometer to ensure you don’t cook it too long.

How To Serve

This chicken goes great with a simple rice pilaf and a green salad or steamed broccoli or asparagus.

More Stuffed Chicken Recipes

• Tuscan Stuffed Chicken
• Greek Stuffed Chicken
• Ham and Cheese Stuffed Chicken
• French Onion Stuffed Chicken
• Pimento Cheese Stuffed Chicken
• Bacon Wrapped Spinach and Feta Stuffed Chicken

Watch the short video below to see how easy this recipe is to make.

Recipe adapted from Natasha’s Kitchen

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