Bacon wrapped chicken with vegetables is not only a quick and easy one pan meal, it is incredibly delicious and looks like a restaurant quality meal! Your family won't believe you made this in a flash in one pan!
Sheet Pan Bacon Wrapped Chicken and Vegetables Dinner Recipe
The chicken in this dish is incredibly moist, tender and flavourful. Stuffed with cheese, wrapped in bacon and covered in BBQ sauce… are you hungry yet?
The side vegetables of potatoes and asparagus cook on the same sheet pan as the chicken and get all the amazing flavor of the bacon as they cook!
There is nothing better than a well rounded sheet pan dinner. Not only does it cut down on dishes it allows you to have a delicious and nutritious meal in a flash!
Easy Bacon Wrapped Chicken and Vegetables Dinner Recipe
If you worry about making chicken and it getting dry, this bacon wrapped stuffed chicken is the solution! The cheesy filling provides plenty of flavor and moisture on the inside of the chicken and the bacon on the outside keeps the chicken from drying out.
Everyone in my family clears their plates when I serve this meal and it has become part of our weekly rotation of easy meals!
What is in this Dish?
My favorite kind of weeknight dinner, one pan, low prep and only a few pantry staple ingredients!
Star Ingredient
- Chicken and bacon pair perfectly together with an added secret piece of cheese stuffed in the center. Slow roasted on a sheet pan with potatoes and asparagus. As the potatoes roast they soak up all the delicious flavors of the bacon drippings. Partway through cooking we add the asparagus to the sheet pan party for a full well rounded meal! To serve I like topping the chicken with BBQ sauce but this is optional.
How to make Bacon Wrapped Chicken and Vegetables
Full Printable Recipe at Bottom of Page
Prep the Bacon Wrapped Chicken and Vegetables
1 Preheat oven to 375°F. Line a sheet pan with tin foil. Tip: use 2-3 layers to ensure even coverage for an easier clean up.
2 Carefully use a sharp knife to slice a space in the center of each piece of chicken. Hold the knife straight while slicing to avoid cutting through the top and bottom of the chicken.
3 Stuff two pieces of cheese into each chicken breast. I like using two different cheese so I use cheddar and Monterrey Jack but you can use any cheese you like. Season the chicken with garlic powder.
4 Wrap each piece of chicken with 2 pieces of bacon. Place the chicken in the center of the sheet pan.
5 Wash and cube potatoes. Season with the garlic powder, chili flakes, salt and pepper, and a small amount of oil to coat the potatoes. Add the potatoes to the sheet pan around the chicken.
Bake
6 Cover the sheet pan with tin foil and bake for 20 – 30 minutes, or until the potatoes are soft in the center.
7 Uncover and push the potatoes to one side of the pan to make space for the asparagus. Add the asparagus and toss
in the cooking oil in the pan to coat.
8 Return to the oven and continue cooking uncovered for 10-15 minutes, or until the asparagus is tender and the chicken and potatoes are crispy.
Optional but highly recommended, brush the chicken with your favorite BBQ sauce before serving.
Serve and enjoy!
Tips and Tricks for the BEST Stuffed Chicken and Vegetables
- When stuffing the chicken don't worry if the knife pierces the sides or edges, wrap the bacon tightly around the chicken and use the bacon to cover any small cuts to help keep the cheese in place while cooking
- No need to worry if a little bit of the stuffing leaks out during the cooking process. That is normal and will just add more flavor to those potatoes that are already roasting away in the bacon drippings!
- Prep ahead - you can stuff the chicken and wrap it in bacon, then put it in a container in the fridge before cooking
- Cut your potatoes in the roughly the same sized pieces for even cooking
- Use regular cut bacon for this recipe, not thick cut as it will take longer to get crispy in the oven when wrapped around the chicken
- When prepping your asparagus cut the woody/tough ends off
Looking for More Easy One Pan Meals?
Some of my favorite one pan meals are my recipes for:
- Sheet Pan Teriyaki Salmon - once you try a sheet pan meal you will be hooked on this easy cooking method. Try this easy and delicious salmon dinner!
- Chicken Marsala – golden pan-fried chicken cutlets and mushrooms in a rich Creamy Marsala wine sauce
- Sweet and Sticky Short Ribs – tender fall off the bone ribs that only requires 30 minutes of simmering
- Butter Chicken – one of my all time favorite meals! The chicken is incredibly tender and packed with flavor from my yogurt marinade
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Cheesy Bacon Wrapped Chicken and Vegetables
Equipment
Ingredients
- 4 boneless skinless chicken breast
- 4 pieces cheddar cheese (cut into thin logs/sticks, or cheese of choice)
- 4 pieces Monterrey Jack cheese (cut into thin logs/sticks, or cheese of choice)
- 8 pieces bacon
- 4-5 potatoes medium sized (red skin or potato of choice)
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes (optional)
- salt and pepper to taste
- 1 bunch asparagus (woody/rough ends cutoff)
- oil (cooking oil of choice)
- BBQ sauce of choice (optional)
Instructions
- Preheat oven to 375°F. Line a sheet pan with tin foil. Tip: use 2-3 layers to ensure even coverage for an easier clean up.
- Carefully use a sharp knife to slice a space in the center of each piece of chicken. Hold the knife straight while slicing to avoid cutting through the top and bottom of the chicken.
- Stuff two pieces of cheese into each chicken breast. I like using two different cheese so I use cheddar and Monterrey Jack but you can use any cheese you like. Season the chicken with garlic powder.
- Wrap each piece of chicken with 2 pieces of bacon. Place the chicken in the center of the sheet pan.
- Wash and cube potatoes. Season with the garlic powder, chili flakes, salt and pepper, and a small amount of oil to coat the potatoes. Add the potatoes to the sheet pan around the chicken.
- Cover the sheet pan with tin foil and bake for 20 – 30 minutes, or until the potatoes are soft in the center.
- Uncover and push the potatoes to one side of the pan to make space for the asparagus. Add the asparagus and toss in the cooking oil in the pan to coat.
- Return to the oven and continue cooking uncovered for 10-15 minutes, or until the asparagus is tender and the chicken and potatoes are crispy.
- Optional: brush the chicken with your favorite BBQ sauce before serving.
- Serve and enjoy!
Ken Frankel says
This came out tasty and fun to make with the sides included. My chicken was so thick so it was easier to slice a pouch sideways as instructed but I used a temperature probe and ended up cooking the chicken twenty minutes more.