Skip to main content New<> this month
Get the Allrecipes magazine

Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome

Rated as 5 out of 5 Stars

"These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you."
Added to shopping list. Go to shopping list.


1 h 6 m servings 447
Original recipe yields 4 servings (4 stuffed chicken thighs)


{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
  2. Trim asparagus spears to extend 1 inch past each side of the thighs.
  3. Place 1 cup of the mozzarella cheese into a bowl.
  4. Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
  5. Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
  6. Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
  7. Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
  8. Cut strings from thighs and smother with sauce.


  • Cook's Notes:
  • Do not handle jalapeno seeds with your bare fingers; use rubber gloves to protect your hands from the irritating oils.
  • The first time you add the milk to the flour, it will thicken to a paste; it will gradually thin out as you add more milk.
  • If you prefer crispier bacon on the bottom, place the thighs on a rack inside the baking pan. I like my chicken to stew in the bacon juices, which is why I put them directly into the pan.

Nutrition Facts

Per Serving: 447 calories; 27.3 13.9 35.6 117 1348 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

We loved this! It was actually easier to execute than I thought it would be. I skipped the string and just wrapped the bacon around tightly and put the seam at the bottom of the dish. I was wor...

My family loved this! I altered VERY little by sprinkling garlic powder and pepper on the thighs and making the béchamel with bacon grease instead of butter. Oh, and I sweetened the béchamel w...

Absolutely a great dish just like written! I’ve now made this several times because it’s such a hit!

We loved it.