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Bacon Chicken with Sun-Dried Tomato Cream Sauce

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Bacon Chicken with Sun-Dried Tomato Cream Sauce – sauce made with garlic, sun-dried tomatoes, basil, shredded Mozzarella cheese, and cream. So good!  The chicken is moist and tender! Serve with steamed asparagus.

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This recipe is perfect for low carb, high protein diet. There are hardly any carbs in this recipe, and it tastes so good – like something you would order from a good restaurant! Enjoy!


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Bacon Chicken with Sun-Dried Tomato Cream Sauce

Total Time: 40 minutes

Yield: 4 servings

Bacon Chicken with Sun-Dried Tomato Cream Sauce


  • 4 large garlic cloves, minced
  • 1 small jar (6 oz) sun-dried tomatoes in oil, or use 6 oz fat-free sun dried tomatoes
  • salt
  • 2 tablespoons olive oil (either from the jar of sun-dried tomatoes, or just use olive oil)
  • paprika (just a little bit)
  • 2 large chicken breasts, halved horizontally (about 2 lb)
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup mozzarella cheese, shredded
  • salt and pepper, to taste
  • 1 teaspoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 8 strips of bacon, cooked and crumbled
  • asparagus, steamed (for serving)


  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
  3. Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. (that will make 4 flatter chicken breasts). Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.
  4. Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
  5. To the same skillet (from which you removed the chicken and the juices), add 1 cup of heavy cream, bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese. Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine. Add cooked chicken breasts. Top with crumbled bacon. Reheat until warm. Serve with steamed aspragus



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{ 15 comments… add one }
  • Monica December 21, 2015, 6:21 am

    Looks absolutely mouth-watering! Happy Holidays!!

  • Ellie January 21, 2016, 9:34 pm

    This recipe is really good, thanks for sharing it with us.

  • Ellie S January 25, 2016, 11:50 pm

    I made this chicken on last week and it was delicious I served it with asparagus and mash potatoes, my family loved it. Thanks for sharing it with us.

  • shelly February 1, 2016, 7:46 pm

    do you have the nutritional breakdown for this recipe? Thanks!

  • krom March 12, 2016, 9:38 pm

    Followed recipe exactly (even served with asparagus). It was delicious! Bacon made the whole dish come together. So glad I didn’t skip it! Thank you for the great recipe, which would be delicious with penne, too.

  • Ashley March 14, 2016, 7:15 pm

    Made this tonight and it was fantastic! Super tasty and pretty easy to make. We omitted serving it with asparagus (because hubby hates it :'( ) and served it with mashed potatoes and steamed broccoli. Definitely will make again. Thanks for sharing!

  • Colleen April 13, 2016, 9:02 pm

    Sounds awesome! Plan to try it out for dinner tomorrow night!

  • Sandra L. July 9, 2016, 3:27 pm

    This looks and sounds delicious! I must make this soon but with some modifications. Like you said it’s low in carbs…well fairly low from what i can see but higher for some diets and the calories are very high. Would be delicious served with Polenta either soft or sliced.

    • Julia July 15, 2016, 12:09 pm

      Thank you, Sandra! Enjoy! Yes, this recipe is low in carbs but obviously has a fat content thanks to all the cream. 🙂 This recipe could work really well for some diets, such as low-carb diet.

  • Crystal August 8, 2016, 3:35 pm

    I made this receipt. It was delicious. I placed my asparagus in the sauce as it simmered it was absolutely tasty. I don’t even like asparagus. You could cut the milk and cream I think to half and still have enough juice. But honestly I drank all the juice with my food. It was a great gravy.

  • Brittany September 26, 2016, 7:03 am

    This recipe was amazing. We ate it with pasta and oh my goodness it was devine. Thanks for sharing such a wonderful recipe.

  • Betty March 4, 2017, 9:29 am

    Sounds delicious! I think I will serve this over zucchini noodles when I make it and that will be soon!

    • Julia March 11, 2017, 12:48 am

      Zucchini noodles sound delicious alongside this chicken!

  • Tracey August 28, 2017, 9:33 pm

    Made this twice in one week. My husband requested it the second time and said: This is a keeper. If you make it for guests that sauce will show what an amazing cook you are. Thank you for sharing.

    • Julia November 3, 2017, 6:12 pm

      Tracey, you are welcome! So happy to hear your family has been enjoying this recipe! 🙂

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