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This Bacon Wrapped Pesto Chicken is stuffed with feta cheese, sun-dried tomato pesto, and black olives, wrapped in salty bacon and then pan-fried until crispy. It's surprisingly simple to make and a totally delicious dinner recipe that is fancy enough for a dinner party yet easy enough to make for a weeknight meal.
Three words: bacon. bacon. bacon. Is there any other word we really need in life? I didn't think so. Bacon is where it's at.
When I'm dreaming up recipes to share with you guys I normally have three guide words I follow: healthy, easy, and delicious. You probably guessed that as those are likely the three most commonly used words here on this little blog. Now, I know that bacon might not fit into the healthy category for most of you, but we can't deny that it's delish and easy to make. Making some wiggle room in the healthy part of this. 🙂
This Bacon Wrapped Pesto Chicken all started with a visit from my mom. Whenever she comes to visit she always takes over in the kitchen (awesome) and makes us crazy delicious dinners (extra awesome!) Last time she was down she stuffed chicken breasts with some cream cheese and tarragon and wrapped it in bacon. I've been dreaming up new bacon-wrapped chicken combos ever since.
Enter Bacon Wrapped Pesto Chicken … it's stuffed with feta cheese, pesto, and black olives then wrapped in salty bacon and pan-fried until crispy. Throw in a handful of pine nuts to toast at the end and dinner is served.
If you're thinking that maybe this Bacon Wrapped Pesto Chicken might be a tad too fussy for you to bother with, I need you to get that thought out of your head asap. It seriously couldn't be any easier to make.
How to make Bacon Wrapped Pesto Chicken
- Butterfly the chicken breasts.
- Put some pesto, feta cheese, and black olives in the middle of them then roll them up.
- Wrap the chicken thighs in bacon. Oh, ya!
- Pan-fry until crispy and cooked through.
- Eat your bacon filled heart out!
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More Easy Chicken Dinners:
- Best Grilled Chicken Breast
- Cilantro Lime Chicken
- Honey Garlic Chicken
- Stuffed Spanish Pork Chops
- Cheesy Fajita Stuffed Chicken
- 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
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.