Chicken Bomb Recipe
Make Chicken Bomb Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare Chicken
Preheat your oven to 375°F (190°C). Take the boneless, skinless chicken breasts and place them on a clean cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket for the stuffing.
- 2
Make Filling
In a mixing bowl, combine the cream cheese, shredded cheddar cheese, cooked bacon, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.
- 3
Stuff Chicken
Take a generous amount of the cheese and bacon mixture and stuff it into each chicken breast pocket. Make sure not to overfill to prevent spilling during cooking.
- 4
Secure Chicken
Use toothpicks to secure the opening of each stuffed chicken breast. This will help keep the filling inside while cooking.
Cooking
- 5
Sear Chicken
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
- 6
Bake Chicken
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 7
Garnish and Serve
Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before removing the toothpicks. Optionally, sprinkle with chopped fresh parsley and serve with hot sauce on the side.
