Bacon Wrapped Pesto Chicken
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Mediterranean flavors melt together to make every succulent bite taste delicious with this bacon-wrapped pesto chicken recipe. The chicken is stuffed with feta, olives, and pesto, then wrapped in salty bacon for the juiciest chicken and crispiest finish. This dish is fancy enough for a dinner party, but surprisingly easy enough to make for a weeknight meal, too.
This bacon wrapped pesto chicken feels like the kind of dinner you’d order at a restaurant, but it’s surprisingly simple to make at home. Juicy chicken breasts are stuffed with pesto, feta, and olives, then wrapped in bacon that turns beautifully crisp as it cooks.
The combination of flavors works so well together. The pesto adds plenty of herby flavor, the feta brings a creamy, salty bite, and the olives add a little Mediterranean flair. As the bacon cooks, it helps keep the chicken tender while adding smoky, savory flavor to every bite.
I know stuffed chicken can sound intimidating, but don’t let that stop you. Once you’ve butterflied the chicken breasts, it’s simply a matter of adding the filling, wrapping them in bacon, and letting the oven do the rest. Finished with a sprinkle of toasted pine nuts, it’s a dinner that feels special without requiring much extra effort.
Tips for making bacon wrapped pesto chicken
- Prep smart – As you’ll be working with raw chicken, it’s best to prepare everything prior to starting. Chop your olives and crumble your feta, then get everything laid out and ready to go to minimize chances of cross contamination.
- Select your bacon – Use thin-cut bacon as it’s easier to wrap around the chicken and crisps up beautifully.
- Temperature control – Check that your chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius)
- Rest time – Allow the bacon-wrapped chicken to rest for a few minutes before serving, which helps the juices redistribute for a moist dish.
Bacon Wrapped Pesto Chicken Recipe
Ingredients
- 4 chicken breasts
- 1 teaspoon black pepper
- 4 tablespoons pesto
- 4 tablespoons crumbled feta cheese
- 4 tablespoons chopped kalamata olives
- 12 slices bacon (NOT thick-cut)
- 1 teaspoon butter
- ¼ cup pine nuts
Instructions
- Start by butterflying your chicken. If your chicken breasts come with the chicken tender, remove it and save it for another recipe. Lay the chicken on a cutting board and place one hand on top to hold it steady. Starting at the thickest end, use a sharp knife to cut by cutting through the breast horizontally most of the way through the breast. Then, fold open the chicken like a book. Repeat with the remaining chicken breasts.4 chicken breasts
- Season the inside of the chicken with pepper and then spread 1 tablespoon of pesto over the inside of each chicken breast. Sprinkle one tablespoon of chopped olives and 1 tablespoon of feta cheese inside each chicken.4 tablespoons pesto, 4 tablespoons crumbled feta cheese, 4 tablespoons chopped kalamata olives, 1 teaspoon black pepper
- Close the chicken breast and then wrap each one in three pieces of bacon. Make sure that the bacon overlaps a little so that it sticks together. Tuck in the final end piece of bacon.12 slices bacon
- Sear the chicken in a large skillet over medium heat until the bacon is mostly crispy, about 10 minutes.
- Turn the heat down to medium-low and continue to cook the chicken for another 15 minutes, turning them several times, until they reach an internal temperature of 165 degrees Fahrenheit.
- Melt the butter in a small pan over medium heat. Add the pine nuts and let them toast for 2 minutes. Serve the chicken with the pine nuts over top.1 teaspoon butter, ¼ cup pine nuts
Nutrition
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These were good. The bacon seemed to keep the chicken quite juicy. Thank you for the recipe.
You’re welcome!