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5 from 5 votes

Bacon Wrapped Chicken with Jalapeño Cream Sauce

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 658kcal


  • 2 Chicken Breasts
  • 8 Slices Bacon

For the Sauce:

  • 4 Ounces Cream Cheese Softened
  • ½ Cup Heavy Whipping Cream
  • 1 Cup Unsweetened Almond Milk
  • ½ Cup Grated Parmesan Cheese I use the green can variety
  • 1 Teaspoon Onion Powder
  • 2 Tablespoons Butter
  • 1 Jalapeño Sliced (can use more if desired)
  • 2 Teaspoons Minced Garlic


  • Preheat a skillet with medium heat.
  • Slice chicken breasts in half horizontally (so you should have 4 pieces of chicken).
  • Wrap two pieces of uncooked bacon around each piece of raw chicken.
  • Place bacon wrapped chicken in pan and pan fry over medium low heat for 20-25 minutes, turning several times to ensure even cooking and crispy bacon. Chicken should reach an internal temperature of 160.

Prepare Sauce:

  • In a medium bowl, mix softened cream cheese, heavy whipping cream, almond milk, parmesan cheese and onion powder.
  • When the chicken has finished cooking, remove from pan and drain bacon grease.
  • Add 2 Tablespoons butter to the pan and return to heat, scraping up pieces of bacon that are left in the pan.
  • Saute sliced Jalapeños and garlic in butter until Jalapeños are cooked through and garlic begins to lightly brown.
  • Pour prepared sauce into the pan and simmer for 10-15 minutes or until sauce has reduced a bit and begins to thicken.
  • To serve, top each piece of chicken with a generous amount of cream sauce.


Serving: 1Piece Chicken and 1/4 of the sauce | Calories: 658kcal | Carbohydrates: 5g | Protein: 49g | Fat: 51g