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Bacon Wrapped Chicken Sheet Pan Dinner

  • Author: Cristina Curp, FNTP
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Gluten Free
  • Diet: Gluten Free


A simple dinner that can feed the family. Stuffed and bacon-wrapped chicken with roasted carrots.



  • 78 large carrots, cut into sticks
  • 2 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 4 medium chicken breasts, boneless and skinless
  • 7 ounces dairy-free cream cheese spread (or preferred filling)
  • 2 teaspoons black pepper, divided
  • 2 tablespoons garlic powder, divided
  • 2 tablespoons dried parsley
  • 2 tablespoons dried oregano
  • 8 slices bacon


  1. Pre-heat oven to 400F. Line a sheet pan with parchment paper.
  2. Cut the carrots into sticks and arrange them on the sheet pan, leaving about 1/3 of the pan for the chicken.
  3. Drizzle with olive oil, then sprinkle the carrots with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic powder.
  4. Butterfly the chicken breasts and smear 2 tablespoons of filling into each one. Season inside and out with salt, pepper, garlic powder, and dried herbs. Close and wrap each one with 2 slices of bacon.
  5. Place on the empty spot on the sheet pan and roast for 35-40 minutes at 400F or until the bacon is crispy.
  6. Remove from the oven and serve hot. Goes great with a simple green salad on the side.

Recipe Notes:

  • Can I make this recipe AIP? Yes, omit the black pepper. Use AIP-compliant bacon. Use the AIP version of my Mozz Blocks or other AIP spread for the filling.
  • Can I make this recipe Whole30? This recipe is Whole30 compliant with Kite Hill products – just keep it dairy free. Use Whole30-compatible bacon.
  • Can I make this recipe Keto? This recipe is already keto-friendly. Just portion your carrots correctly, and serve with a side salad. Or use jicama instead of carrots.


  • Serving Size: 1/4 recipe
  • Calories: 555
  • Sugar: 14g
  • Sodium: 2029mg
  • Fat: 29g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 11g
  • Protein: 47g