Smoky, creamy, and wrapped in crispy bacon, these Stuffed Bacon-Wrapped Chicken Breasts on the Traeger are a surefire hit for family dinners or backyard gatherings. With just a few ingredients and a little Traeger magic, you’ll have a meal that everyone will rave about.
Introduction: A Family Favorite Made Better
Cooking in Colorado means embracing the outdoors no matter the weather. Whether it’s snowing in January or sunny in July, my Traeger grill gets plenty of use in our backyard. As a dad and teacher, I need recipes that are simple, quick, and a hit with everyone at the table. These Stuffed Bacon-Wrapped Chicken Breasts are all that and more.
This dish combines the smokiness of the Traeger grill with the rich creaminess of the stuffing and the salty crunch of bacon. It’s versatile enough to pair with almost any side and quick enough for a weeknight dinner. Plus, the kids love it—who doesn’t love bacon-wrapped anything?
Why Stuffed Bacon-Wrapped Chicken Breasts Work
Chicken breasts are often underrated. While they’re lean and packed with protein, they can sometimes turn out bland or dry. That’s where this recipe shines. Stuffing the chicken breasts with cream cheese, green chilies, and shredded cheese adds a rich, moist center, while the bacon locks in the juices and provides a flavorful crust.
The Traeger grill takes it to another level. The consistent heat and wood-fired flavor add depth to the chicken, complementing the bacon and creamy filling. Whether you’re a beginner or a seasoned griller, this recipe is forgiving and foolproof.
Inspiration for This Recipe for Stuffed Bacon-Wrapped Chicken Breasts
This recipe came from a combination of wanting to use simple ingredients already in my fridge and the need to create a meal my whole family would enjoy. With twins running around and a busy teaching schedule, I don’t always have the luxury of spending hours on dinner. This recipe is quick to prepare, and while the Traeger does its thing, I can use that time to catch up on other tasks—or just relax with a beer.
The inclusion of green chilies was inspired by Colorado’s love for bold, Southwestern flavors. The slight kick from the chilies balances perfectly with the richness of the cream cheese, making this dish irresistible.
Ingredients Breakdown
- Chicken Breasts: The lean base for the dish. They’re easy to work with and readily available.
- Bacon: Adds flavor, moisture, and a crispy exterior. Use thin-cut bacon for the best results.
- Cream Cheese: The creamy base of the filling that keeps the chicken moist.
- Green Chilies: These add a hint of spice and Southwestern flair. Canned green chilies are convenient and flavorful.
- Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend works beautifully here. The melted cheese ties the filling together.
- Grillin’ with Dad All-Purpose Rub: A versatile seasoning that adds depth and enhances the smoky flavors of the grill.
This combination of ingredients creates a dish that is flavorful, satisfying, and easy to prepare.
Step-By-Step Process for Stuffed Bacon-Wrapped Chicken Breasts
1. Preparing the Chicken Breasts
To start, butterfly the chicken breasts. Use a sharp knife to carefully slice each breast horizontally, creating a pocket without cutting all the way through. This pocket will hold the creamy filling, so make sure it’s deep enough to hold everything securely.
2. Making the Filling
In a small bowl, combine softened cream cheese, shredded cheese, and green chilies. Mix until evenly blended. This creamy, slightly spicy mixture will add flavor and moisture to the chicken.
3. Stuffing the Chicken
Using a spoon, evenly divide the filling between the two chicken breasts, placing it into the pockets. Don’t overfill—about two tablespoons per breast is ideal.
Caption: Stuffed with creamy, cheesy goodness and ready to be wrapped in bacon.
4. Wrapping in Bacon
Lay bacon strips out on a cutting board, slightly overlapping them. Place the stuffed chicken breast on top and carefully wrap the bacon around it, securing the ends underneath. Use 2-3 slices per breast to fully cover the chicken.
5. Seasoning
Once wrapped, place the stuffed chicken breasts on a foil-lined baking sheet. Generously sprinkle the all-purpose rub over the top. The rub adds an extra layer of flavor that complements the smoky bacon.
Fill your butterflied chicken breasts with creamy, cheesy goodness before wrapping them in bacon. 
Stuffed, wrapped, and seasoned—these chicken breasts are ready for the Traeger! 
Seasoned Bacon-Wrapped Stuffed Chicken Breasts
Cooking on the Traeger
1. Preheating the Grill
Preheat your Traeger grill to 350°F. This temperature ensures even cooking and allows the bacon to crisp up without burning. For wood pellets, hickory or cherry are excellent choices.
2. Smoking the Chicken
Place the prepared stuffed chicken breasts on the baking sheet and transfer them to the Traeger. Close the lid and cook for approximately 45 minutes, or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check the temperature—it’s the best way to ensure the chicken is cooked perfectly.
Caption: Perfectly smoky and ready to serve.
3. Resting the Chicken
Once the stuffed chicken breasts are cooked, remove them from the grill and let them rest for about 5 minutes. This step allows the juices to redistribute, keeping the chicken moist and flavorful.
Serving Suggestions for Stuffed Bacon-Wrapped Chicken Breasts
These stuffed bacon-wrapped chicken breasts pair well with a variety of sides. For a Southwestern twist, serve them with Spanish rice and grilled vegetables. If you’re looking for a lighter option, pair them with a crisp green salad.
Another great option is to drizzle them with barbecue sauce or jalapeño ranch for an extra layer of flavor. This recipe is versatile enough to suit any occasion, whether it’s a casual family dinner or a backyard barbecue with friends.
Caption: A complete meal that’s perfect for any occasion.
Why the Traeger Is Key
The Traeger grill elevates this dish in ways a stovetop or oven simply can’t. Its wood pellets infuse the chicken with a subtle smokiness that enhances every bite. The even, consistent heat ensures the chicken cooks through without drying out, while the bacon crisps up perfectly.
Using a Traeger also frees you up to multitask. Once the chicken is on the grill, there’s no need to hover—just set the timer and let the grill work its magic.
Variations and Alternate Recipes
Looking to mix things up? Here are a few ways to customize this recipe:
- Swap the green chilies for chopped jalapeños for a spicier kick.
- Use goat cheese instead of cream cheese for a tangier flavor.
- Experiment with different rubs, like a barbecue or Cajun seasoning, to change the flavor profile.
For more Traeger inspiration, check out my other recipes like Green Chili Smash Burgers, Tex-Mex Pulled Pork Egg Rolls, or Queso Fundido.
Conclusion
This Stuffed Bacon-Wrapped Chicken Breasts recipe is proof that simple ingredients can create a show-stopping meal. With the Traeger grill, you’ll enjoy the perfect balance of smoky flavor, creamy filling, and crispy bacon. Whether you’re feeding the family or hosting friends, this recipe is sure to impress.
Stuffed Bacon-Wrapped Chicken Breasts on the Traeger
Equipment
- Traeger grill
- Foil-lined baking sheet
- Sharp knife (for butterflying chicken breasts)
- Mixing bowl (for filling)
- Spoon (for stuffing the chicken)
- Meat thermometer
Ingredients
- 2 chicken breasts
- 4 oz cream cheese softened
- 1/3 cup shredded cheese Monterey Jack or cheddar
- 1/4 cup green chilies
- 4-6 slices of bacon
- 1 tbsp Grillin’ with Dad All-Purpose Rub
Instructions
- Preheat your Traeger grill to 350°F.
- Butterfly the chicken breasts by slicing them horizontally to create a pocket.
- In a small bowl, mix softened cream cheese, shredded cheese, and green chilies until evenly combined.
- Stuff each chicken breast with the filling, using about 2 tablespoons per breast.
- Wrap each stuffed chicken breast with 2-3 slices of bacon, securing the ends underneath.
- Place the bacon-wrapped chicken breasts on a foil-lined baking sheet and sprinkle generously with Grillin’ with Dad All-Purpose Rub.
- Place the baking sheet on the Traeger and cook for approximately 45 minutes, or until the internal temperature reaches 165°F.
- Remove from the grill and let the chicken rest for 5 minutes before serving.
Notes
Use thin bacon: Thin-cut bacon crisps up better without overcooking the chicken.
Test for doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Wood pellet recommendation: Hickory or cherry wood pellets add a subtle sweetness and complement the smoky bacon flavor.
Prep ahead: Assemble the stuffed chicken breasts earlier in the day and refrigerate until ready to cook.
Optional Garnishes
Drizzle with barbecue sauce or jalapeño ranch.
Serve with Spanish rice, grilled veggies, or a crisp green salad.
This recipe is gonna happen this week! So inspired! Thank you, Adam!