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Ranch Bacon-Wrapped Stuffed Chicken

Can chicken get any better than when it's wrapped in bacon? How about stuffing it with a creamy spinach and artichoke blend? Yep. This is one of those recipes that always impresses and is actually incredibly easy to make! But, I won't tell if you don't.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 6
Calories 884kcal

Ingredients

For the Buttermilk Ranch Dressing:

  • 1 cup mayo
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 packet Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning Mix
  • 1 teaspoon fresh garlic minced
  • 1 teaspoon chives minced
  • ½ teaspoon paprika optional

For the Chicken

  • 2 lbs boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • ¼ onion minced
  • 4 cups fresh spinach
  • ½ cup artichoke hearts chopped
  • ½ cup mozzarella shredded
  • ½ cup parmesan shredded
  • 1 lbs bacon

Instructions

  • Whisk the mayo, sour cream, and buttermilk together in a bowl.
  • Add the Hidden Valley Restaurant Style Ranch Seasoning Mix, garlic, chives, and paprika.
  • Whisk to combine.
  • Split the chicken breasts along the middle.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Heat a skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat.
  • Add the onion and soften 5 to 7 minutes.
  • Fold in the spinach and cover to wilt, 2 to 3 minutes.
  • Once wilted, remove from heat.
  • Stir in the artichokes and ½ cup mozzarella, 4 tablespoon of the Hidden Valley Restaurant Style Ranch dressing, and ¼ cup parmesan.
  • Dollop the spinach mixture into the center of each chicken breast.
  • Fold the chicken over. You can use toothpicks to hold it together if needed.
  • Spread tablespoons of the buttermilk ranch dressing over each chicken breast to coat.
  • Wrap the chicken in 2 to 3 strips of bacon.
  • Place the bacon-wrapped chicken, seam side down onto a baking sheet.
  • Sprinkle the remaining parmesan cheese over the chicken.
  • Bake for 20-25 minutes, until the chicken reaches a temperature of 160 degrees using an instant-read thermometer.
  • Remove from the oven and let rest 5 minutes before serving.

Video

Nutrition

Serving: 1g | Calories: 884kcal | Carbohydrates: 6g | Protein: 49g | Fat: 73g | Saturated Fat: 21g | Cholesterol: 188mg | Sodium: 1233mg | Potassium: 904mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2502IU | Vitamin C: 12mg | Calcium: 227mg | Iron: 2mg