Bacon Wrapped Chicken Breasts with Chile Cheese Sauce
Indulge in the ultimate dinner delight with these Bacon Wrapped Chicken Breasts with Chile Cheese Sauce—a savory showstopper that's bursting with bold flavors. Tender, juicy chicken breasts are perfectly seasoned and wrapped in crispy bacon, then baked to perfection for a mouthwatering main dish. The crowning glory is the creamy chile cheese sauce, made with sharp cheddar, zesty green chiles, and a hint of chili powder, delivering a decadent, slightly spicy finish. This recipe is a seamless blend of smoky, cheesy goodness and is ready in under an hour, making it perfect for weeknight dinners or special occasions. Serve it with a drizzle of sauce and a sprinkle of fresh parsley for a meal that’s as visually stunning as it is delicious. Perfect for fans of comfort food with a flavorful twist!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 pieces Bacon slices
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Shredded cheddar cheese
- 4 ounces Diced green chiles (canned)
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and season them evenly with salt, black pepper, garlic powder, and paprika.
Wrap each chicken breast tightly with 2 slices of bacon, tucking the ends under the chicken to secure.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side until the bacon is lightly browned and crispy. Remove the skillet from heat.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the chile cheese sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute, stirring frequently, to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, diced green chiles, and chili powder. Continue stirring until the cheese is fully melted and the sauce is smooth. Keep warm.
Once the chicken is done baking, remove it from the oven and let it rest for 5 minutes.
Serve the chicken breasts hot, drizzled generously with the chile cheese sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 345 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
