Buffalo Chicken Bacon Bombs (Printable)

Crispy bacon-wrapped chicken stuffed with spicy buffalo cream cheese filling

# What You Need:

→ Chicken & Filling

01 - 4 boneless, skinless chicken breasts
02 - 4 oz cream cheese, softened
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup buffalo wing sauce
05 - 2 green onions, finely chopped
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

→ Assembly

08 - 8 slices streaky bacon
09 - Toothpicks for securing

→ Optional Garnish

10 - Fresh chives or parsley, chopped
11 - Extra buffalo sauce for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - In a bowl, mix cream cheese, mozzarella, buffalo sauce, green onions, garlic powder, and black pepper until smooth.
04 - Stuff each chicken breast with an equal amount of the cheese mixture, pressing the edges to seal as best as possible.
05 - Wrap each stuffed chicken breast with 2 bacon slices, overlapping to cover the filling. Secure ends with toothpicks if needed.
06 - Place chicken bombs seam-side down on the prepared baking sheet.
07 - Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F) and bacon is crispy.
08 - If desired, broil for 2-3 minutes to crisp up the bacon further.
09 - Rest for 5 minutes, then remove toothpicks. Drizzle with extra buffalo sauce and garnish with chives or parsley.

# Expert Suggestions:

01 -
  • The combination of melty cream cheese and spicy buffalo sauce creates an irresistible flavor explosion inside each chicken pocket
  • Bacon wrapping keeps everything juicy while adding that irresistible smoky crunch everyone fights over
  • These look impressive but come together faster than you would think, making you look like a kitchen rockstar
02 -
  • Overfilling the pockets causes the cheese to burst out during baking, so resist the urge to stuff them too full
  • Letting the chicken rest for those few minutes makes a huge difference in keeping the filling inside when you cut into them
  • A meat thermometer takes all the guesswork out of knowing when they are perfectly cooked through
03 -
  • Pound the chicken breasts to an even thickness before cutting the pockets for more uniform cooking
  • Sprinkle a little paprika over the bacon before baking for that gorgeous golden red color that looks professionally made

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