Maple Bacon Stuffed Chicken

Maple Bacon Stuffed Chicken

This Maple Bacon Stuffed Chicken recipe is a perfect combination of sweet and savory flavors that are sure to impress. Juicy chicken thighs are stuffed with cubed Gouda Cheese and wrapped in Capital Thick-Cut Bacon, then brushed with a delicious maple syrup glaze for a mouthwatering taste.

Course: MainCuisine: WesternDifficulty: Easy
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  • 7 slices Thick cut bacon

  • 4 Boneless, skinless chicken thighs

  • 1 cup Cubed Gouda cheese

  • 1/4 cup Maple syrup

  • 2 tbsp Dijon mustard

  • 1 tbsp Soy sauce

  • 1 tbsp White wine vinegar

  • 2 cups Broccoli florets

  • 1 pound Baby potatoes, quartered

  • 2 tbsp Olive oil

  • 1 tbsp Montreal steak seasoning


  • Preheat oven to 375°F.
  • Toss the broccoli and potatoes with olive oil and Montreal steak seasoning. Spread on a baking sheet and roast in the oven for 20-25 minutes while you prep the chicken.
  • Lay the chicken thighs flat on a cutting board. Place the Gouda cheese cubes in the center of each chicken thigh.
  • Roll the chicken thighs over the cheese and secure them with toothpicks or skewers.
  • Wrap each chicken thigh with 2-3 slices of Capital Thick Cut Bacon. Secure with toothpicks or skewers.
  • Heat a large skillet over medium heat. Add the bacon-wrapped chicken thighs and cook until browned on all sides, about 5-7 minutes.
  • In a small bowl, whisk together Maple syrup, Dijon mustard, soy sauce, and white wine vinegar.
  • Brush the sauce over the bacon-wrapped chicken thighs while still on the hot pan to caramelize the glaze.
  • Transfer the chicken thighs to the baking dish with the vegetables and bake for another 20-25 minutes or until the internal temperature of the chicken reaches 165°F.
  • Remove from the oven and let the chicken thighs rest for a few minutes before serving.
  • Serve the chicken thighs with the roasted vegetables on the side. Enjoy!

Recipe Video


  • Note: Be sure to remove the toothpicks or skewers before serving.