My husband's grandmother made this every single holiday and now my kids request it more than turkey.

This simple oven baked 4-ingredient bacon wrapped cream cheese chicken is the kind of dish that turns an ordinary meal into a holiday memory. My husband’s grandmother made a pan of this every single Thanksgiving and Christmas, right alongside the turkey and ham. Over the years, the kids started asking for this more than the turkey itself, and I can’t say I blame them—tender chicken, a pocket of warm, seasoned cream cheese, and crisp bacon on top is hard to resist. It’s practical enough for a busy weeknight, but rich and special enough to earn a place at the holiday table.

I like to serve this bacon wrapped cream cheese chicken with simple, comforting sides that soak up the rich pan juices—creamy mashed potatoes, buttered egg noodles, or a pan of scalloped potatoes all work beautifully. A bright green vegetable like steamed green beans, roasted Brussels sprouts, or a tossed salad helps balance the richness. On holidays, I tuck this dish beside the stuffing and cranberry sauce, and there’s always a basket of warm dinner rolls to catch every last bit of melted cheese and bacon drippings.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels. If they are very thick, place your hand flat on top and carefully slice horizontally to create a deep pocket, stopping about 1/2 inch from the other side so you don’t cut all the way through.

In a small bowl, stir together the softened cream cheese and the garlic and herb seasoning until smooth and evenly mixed. Taste and adjust seasoning if you like a little more flavor.

Spoon the seasoned cream cheese into the pocket of each chicken breast, dividing it evenly. Use the back of the spoon or your fingers to nudge the cream cheese down into the center so it doesn’t all squeeze out while baking.

Wrap each stuffed chicken breast with 2 slices of bacon, starting at one end and overlapping slightly as you go so most of the chicken is covered. Tuck the bacon ends under the chicken or secure with toothpicks if needed to keep them in place.

Arrange the bacon wrapped chicken breasts in a single layer in the prepared ceramic baking dish, leaving a little space between each piece so the heat can circulate and the bacon can crisp.

Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F/74°C in the thickest part) and the bacon is browned. If the bacon isn’t as crisp as you’d like, move the dish to the top rack and broil for 2 to 3 minutes, watching closely so it doesn’t burn.

Remove the dish from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and keeps the cream cheese from running out too quickly when you slice into it. Serve straight from the ceramic baking dish, spooning some of the flavorful drippings over the top if you like.

For a little extra nostalgia, you can add a fifth ingredient without changing the spirit of the recipe: my husband’s grandmother sometimes stirred a spoonful of finely chopped green onion or chives into the cream cheese for a fresh bite. If your family likes a touch of heat, mix in a pinch of crushed red pepper flakes or a dash of cayenne with the seasoning. To lighten things up slightly, you can use reduced-fat cream cheese, though it won’t be quite as rich and creamy. If your chicken breasts are small, cut them in half and use one slice of bacon per piece, checking for doneness a bit earlier to avoid overcooking. For easier cleanup, you can line the ceramic dish with parchment, but I find baking directly in the dish gives you those nice browned edges and flavorful drippings. Leftovers reheat well in a low oven, covered with foil so the chicken stays moist while the bacon warms and crisps again. This same method also works with chicken tenders—just use less cream cheese per piece, half slices of bacon, and reduce the baking time so they don’t dry out.