Gouda & Apple Bacon Wrapped Stuffed Chicken

Gouda & Apple Bacon Wrapped Stuffed Chicken is an easy meal that is so incredibly flavorful! You can make it in one pan and it’s a savory dish the whole family will love. Save it now to Pinterest so you can make it!

I’ve been really trying to sink into the season this autumn. We’ve been busy with the kids schedules but as always, cooking allows me a few minutes to slow down and appreciate the foods that are in season and the flavor combinations I can make with them. Easy dinners are also a must for me right now so I love when I can find a recipe like my Gouda and Apple Bacon Wrapped Stuffed Chicken that combines seasonal cooking with simple meal prep, it is always a winner. Not to mention, my kids both loved this recipe too. 

Prepping the chicken

The chicken for my Gouda and Apple Bacon Wrapped Stuffed Chicken recipe is a chicken breast. To prep it for stuffing, cut the chicken breast horizontally, but don’t cut all the way through. This is also often called butterflying. However, I like to leave a little of the chicken uncut on each end so it forms more of a pocket versus an actual butterfly. In this recipe specifically, I just feel like it holds the cheese in better. 

Picking the apples

You can use either Granny Smith apples or Honey Crisp apples for the Gouda and Apple Bacon Wrapped Stuff Chicken recipe. I prefer to use Granny Smith apples because I think they hold their form better when heated and they provide less sweetness than other apples. That sour kind of flavor works really well with the bacon and the creamy gouda. 

Wrapping the bacon

You will need about 3 pieces of bacon per chicken breast to make it all the way around each piece of chicken. I prefer to completely wrap the chicken breast because this will help to hold the apples and the cheese in place. I will then secure each piece with a toothpick before I start cooking. 

It make sure the bacon cooks appropriately, I first cook the chicken on three sides in the pan for three minutes. This will not only help to make the back crispy but it will begin to cook the chicken breasts as well. Make sure to cook on the three sides where the slit has not been cut. 

Pan sauce creation

I decided to make a simple pan sauce for the Gouda and Apple Bacon Wrapped Stuffed Chicken because I love a good sauce! Frankly, a good sauce can be all the difference when it comes to an okay recipe to a lick the plate recipe for me. In this case, I’m a big fan of how the pan sauce finishes off the dish. I’ve seen some people cook bacon wrapped chicken on a sheet pan, but I believe the chicken really comes out too dry then. This creamy sauce keeps the chicken from drying out. (Side note: It can keep the bottom of the bacon from staying crispy so just keep that in mind.)

The sauce also gets drizzled over the chicken at the end and it is a perfect pairing with the bacon, the apples and the gouda. It’s such a cozy, filling and satisfying recipe. The Gouda and Apple Bacon Wrapped Stuffed Chicken goes lovely with rice, potatoes or even pasta! Charred broccoli or spinach is beautiful with it as well. 

Tips for making my Gouda and Apple Bacon Wrapped Stuffed Chicken

• Make sure to use fresh sage in the sauce and fresh thyme to top the dish. There’s really no substitute when the recipe calls for fresh herbs. They just help to add so much flavor to the sauce and final dish. 
• Don’t skip on adding the chicken spice seasoning either. Flavoring all meat is kee to a recipe turning out well versus bland and dry spices are always a savior here. 
• I show three chicken breast in this recipe but you can make four as long as you plan for the apples, gouda slices and bacon for another breast. There’s enough sauce to go around as long as your pan is large enough. 
• If you need a good pan for this, I’m using my Le Creuset braising pan {HERE}. I also just bought a second one in another color for my book recipe because I love it so much. 
• Don’t use thick cut bacon for the recipe as it will change the cooking time. 
• Remember to remove the toothpicks before eating! They can sometimes break or be more difficult to find so please keep an eye out for them! Take them out before you serve anyone. 
• To save any leftovers, add it all to am airtight refrigerated dish. It can be saved for 48 hours. Reheat in the oven at 350 degrees for 10 minutes. 

Looking for more cozy dinner recipes?

If you are looking for more dinner ideas, try these! 

• French Onion Chicken {HERE}
• Bacon and Mushroom Smothered Chicken {HERE}
• Oktoberfest Stew {HERE}
• Creamy Apple Gouda Sausage Pasta {HERE}
• Cream Poblano Chicken Enchiladas {HERE}
• Apple and Sausage Breakfast Casserole {HERE}

Thank you so much for visiting today, friends! I hope you love my Gouda and Apple Bacon Wrapped Stuffed Chicken recipe. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!

Gouda and Apple Bacon Wrapped Stuffed Chicken

Gouda & Apple Bacon Wrapped Stuffed Chicken is an easy meal that is so incredibly flavorful! You can make it in one pan and it's a savory dish the whole family will love. Save it now to Pinterest so you can make it!

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: apple stuffed chicken, bacon wrapped apple stuffed chicken, bacon wrapped stuffed chicken, gouda stuffed chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 3 - 4

Author: Rachel

Equipment

• 1 non stick skillet

Ingredients

Ingredients for the chicken

• 2 Tbsp extra virgin olive oil
• 3-4 chicken breasts, butterflied horizontally
• 3 piece of bacon per chicken breast
• 1-2 Granny Smith apples sliced thin
• 4-6 oz Smoked Gouda cheese sliced
• Sprinkle on both sides of the spices
• Squeeze of lemon juice for the apples

Seasoning ingredients for the chicken

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp garlic salt
• 1/2 tsp sea salt
• 1/4 tsp paprika
• 1/4 tsp fresh cracked pepper

Cream Sauce Ingredients

• 2 tbsp extra virgin olive oil
• 2/3 cup diced yellow onion
• 1/2 cup chicken broth
• 1 cup heavy cream
• 6 fresh sage leaves
• 1/2 tsp sea salt
• 1/8 tsp fresh cracked pepper
• 4 oz gouda cubes
• Fresh thyme leaves for topping

Instructions

• Preheat oven to 350 degrees
• Season both sides of the chicken on both sides and then add two slices of apple and two slices of cheese to each pocket.
• Wrap the bacon around the chicken and secure with a toothpick.
• Heat extra virgin olive oil in a skillet and when it is shimmering add the chicken and for three minute on three sides. All the sides except for the top where the pocket is at. Then remove the chicken from the pan and set aside.
• Add the extra virgin olive oil for the cream sauce and then add the onions. Cook for about 3 minutes while scraping the pan and then add the chicken broth and deglaze, scraping all the black bits.
• After about 2 minutes add the heavy cream and continue to cook for 3 minutes while scraping the pan.
• Add the sage and the salt and pepper. Then let simmer for about 3 minutes.
• Add the chicken back to the pan and spoon the pan sauce over the chicken. Then place the chicken in the oven for 15-20 minutes. Add the gouda cubes about 10 minutes before the chicken is done.
• If desired, broil for 2 minutes to crisp the top of the bacon.
• Top with the pan sauce when serving and fresh thyme leaves.