Sun-Dried Tomato, Spinach, and Bacon Chicken – This Sun-Dried Tomato, Spinach, and Bacon Chicken recipe is a mouth-watering dish that combines the flavors of juicy chicken breasts, creamy spinach, tangy sun-dried tomatoes, and crispy bacon. It’s an easy-to-make, yet sophisticated dish that is perfect for any occasion. The best part? The melted cheese on top of the chicken breasts makes this recipe an irresistible cheesy delight.
I love cooking for my little family, and this Sun-Dried Tomato, Spinach, and Bacon Chicken recipe is one of our absolute favorites. Whenever I make this dish, my husband and I always enjoy a romantic dinner, with candles and soft music. We savor every bite, and it feels like we’re dining at a fancy restaurant. I also love serving this dish when we have guests over, as it always impresses and wows them. This recipe has become a staple in our household, and I hope it becomes one in yours too.
Why This Sun-Dried Tomato, Spinach, and Bacon Chicken Recipe Will Be Your New Favorite Dish?
- This recipe is an easy-to-make, yet sophisticated dish that is perfect for any occasion.
- The creamy spinach adds a touch of luxury to the dish, while the tangy sun-dried tomatoes and crispy bacon provide a burst of flavor.
- The melted cheese on top of the chicken breasts makes this recipe an irresistible cheesy delight.
- With only a few simple steps, you can have a delicious, homemade meal on the table in under an hour.
Ingredients:
- 680 grams (1.5 lb.) chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
- 1 tablespoon butter
- 14 grams (0.5 oz.) Italian Dressing mix packet (half the packet)
- 1 tablespoon vegetable oil
- 170 grams (6 oz.) fresh baby spinach
- 4 garlic cloves, minced
- 160 ml (2/3 cup) half and half
- 160 grams (2/3 cup) shredded mozzarella cheese
- 1/8 teaspoon salt
- 28 grams (1/4 cup) sun-dried tomatoes, drained of oil, chopped into smaller bites
- 4 slices cooked bacon
- 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
Directions:
Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by seasoning them with half of the Italian dressing mix packet. If you have large chicken breasts, slice them in half horizontally to create thinner pieces. Grease the bottom of a baking dish with butter and place the chicken breasts, flat side down, into the dish. Bake in the preheated oven for 15-20 minutes.
While the chicken is baking, make the creamed spinach. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the baby spinach and cook for 1-2 minutes until it starts to wilt. Remove from heat and add the minced garlic and half and half. Bring to a boil, then add the shredded mozzarella cheese and stir until melted, about 30 seconds. Reduce the heat to simmer and continue stirring until you have a thick, smooth creamed spinach, about 30 seconds to 1 minute. If the creamed spinach is too watery, bring it to a boil again and cook off the extra liquid while stirring constantly. Season with salt to taste.
Remove the chicken breasts from the oven and top each one with the creamed spinach, chopped sun-dried tomatoes, cooked bacon, and sliced pepper jack cheese. Return the baking dish to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the juices run clear.
Serve hot and enjoy!
Notes:
- If you can’t find Italian dressing mix packets, you can make your own by combining dried herbs like oregano, basil, and thyme with garlic powder, onion powder, salt, and pepper.
- For a lower calorie option, you can use turkey bacon instead of regular bacon.
- If you don’t have half and half, you can use heavy cream or whole milk instead.
- You can use any type of cheese that you like instead of Pepper Jack or Monterey cheese with jalapenos. Cheddar, Parmesan, or Gouda would all work well.
- To make this recipe gluten-free, make sure to use a gluten-free Italian dressing mix packet.
In conclusion, this Sun-Dried Tomato, Spinach, and Bacon Chicken recipe is a delicious and easy-to-make dish that will leave you and your family wanting more. The juicy and tender chicken breasts are topped with a creamy and flavorful creamed spinach, savory sun-dried tomatoes, crispy bacon, and melted cheese. This dish is perfect for any occasion, from a quick weeknight dinner to a special occasion or family gathering. It’s a great way to add some variety to your chicken dinners and impress your loved ones with your cooking skills. So, give this recipe a try and enjoy the delicious flavors and textures it has to offer!
FAQs
What can I serve with this Sun-Dried Tomato, Spinach, and Bacon Chicken?
You can serve this chicken with a side salad, roasted vegetables, or mashed potatoes.
Can I use frozen spinach instead of fresh?
Fresh spinach is recommended for this recipe, as frozen spinach may release too much liquid and make the creamed spinach too watery.
Can I make this recipe ahead of time?
You can prepare the creamed spinach ahead of time, but it’s best to assemble the chicken and bake it right before serving for optimal flavor and texture.
Can I use chicken thighs instead of chicken breasts?
You can use boneless, skinless chicken thighs instead of chicken breasts, but the cooking time may need to be adjusted.
Can I freeze leftovers?
This dish is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
What can I use instead of sun-dried tomatoes?
You can use fresh cherry tomatoes or roasted red peppers instead of sun-dried tomatoes.
Sun-Dried Tomato, Spinach, and Bacon Chicken
Ingredients
- 680 grams 1.5 lb. chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
- 1 tablespoon butter
- 14 grams 0.5 oz. Italian Dressing mix packet (half the packet)
- 1 tablespoon vegetable oil
- 170 grams 6 oz. fresh baby spinach
- 4 garlic cloves minced
- 160 ml 2/3 cup half and half
- 160 grams 2/3 cup shredded mozzarella cheese
- 1/8 teaspoon salt
- 28 grams 1/4 cup sun-dried tomatoes, drained of oil, chopped into smaller bites
- 4 slices cooked bacon
- 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken breasts by seasoning them with half of the Italian dressing mix packet. If you have large chicken breasts, slice them in half horizontally to create thinner pieces. Grease the bottom of a baking dish with butter and place the chicken breasts, flat side down, into the dish. Bake in the preheated oven for 15-20 minutes.
- While the chicken is baking, make the creamed spinach. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the baby spinach and cook for 1-2 minutes until it starts to wilt. Remove from heat and add the minced garlic and half and half. Bring to a boil, then add the shredded mozzarella cheese and stir until melted, about 30 seconds. Reduce the heat to simmer and continue stirring until you have a thick, smooth creamed spinach, about 30 seconds to 1 minute. If the creamed spinach is too watery, bring it to a boil again and cook off the extra liquid while stirring constantly. Season with salt to taste.
- Remove the chicken breasts from the oven and top each one with the creamed spinach, chopped sun-dried tomatoes, cooked bacon, and sliced pepper jack cheese. Return the baking dish to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the juices run clear.
- Serve hot and enjoy!
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