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Roasted Pine Nut, Bacon & Mushroom Stuffed Skin Chicken Breast

BS' in the Kitchen
This Roasted Pine Nut, Bacon & Mushroom Stuffed Skin Chicken Breast is an impressive, yet easy to make recipe.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Chicken
Servings 2


  • 2 skin-on bone-in chicken breasts
  • 2 slices bacon finely chopped
  • 3 tbsp about a handful finely chopped mushrooms
  • 2 tbsp roasted pine nuts
  • 2 tbsp panko bread crumbs
  • tbsp cream cheese
  • 2 garlic cloves minced
  • 2 tbsp green onion
  • 1/8 tsp salt
  • 1/4 tsp thyme
  • 1/4 tsp parsley
  • olive oil/butter


  • Preheat oven to 400°F.
  • Remove chicken from fridge.
  • In a pan on medium heat, fry bacon until cooked, but still soft. If cooking potatoes with the chicken, save the bacon fat for them!
  • Roast pine nuts in pan on medium heat until browned.
  • Finely chop your bacon, mushrooms, pine nuts & green onion (or combine in food processor).
  • In a bowl mix all your ingredients together (minus the chicken!).
  • Run your finger under the chicken skin to loosen it for the stuffing. You should be able to loosen it from each end, while it stays connected on the sides.
  • If you're cooking potatoes with the meal, combine all ingredients in a baking dish and put them in the oven 10 minutes before the chicken (refer to recipe below).
  • Use a spoon and your finger to stuff the filling under the chicken skin. Spread it evenly as you stuff.
  • Once stuffed, rub the chicken skin with olive oil or butter, and rub entire chicken breast with salt & pepper.
  • Place chicken in a baking dish (or on top of potatoes), cook for about 25-30 minutes (will depend on size of chicken breast), or until chicken reaches internal temperature of 160°F (will continue to cook while resting). I would highly recommend using a meat thermometer (linked below) for the best results.
  • Serve chicken garnished with parsley.