Sun-Dried Tomato, Spinach, and Bacon Chicken

Sun-Dried Tomato, Spinach, and Bacon Chicken recipe - the chicken breasts are seasoned with dry Italian salad dressing mix, smothered with the creamed spinach, sun-dried tomatoes, and bacon, and baked to perfection!  The best baked chicken ever!

If you want to know how to cook the best chicken breasts, this is the recipe for you! No more boring, dry chicken. A lot of people prefer to bake their chicken vs. frying it on the stove top, and in this recipe the chicken breasts are baked in the oven and are very juicy and moist and flavorful thanks to all the stuff on top!

This Sun-Dried Tomato, Spinach, and Bacon Smothered Chicken is one of the best chicken breast recipes I ever made! It's just like stuffed chicken, instead you put everything on top and bake!

How to make Sun-Dried Tomato Spinach Bacon Chicken:

Preheat the oven to 375 F. Use 4 small chicken breasts or 2 large chicken breast, sliced horizontally in half.
Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.

Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes):

Top each chicken breast with creamed spinach:

Then, top with sun-dried tomatoes (drained from oil and chopped into smaller bites):

Next, top with chopped cooked bacon:

Next, top with the broken slices of pepper jack cheese.

Bake in the oven, uncovered for 15-20 more minutes, until the smothered chicken is completely cooked through, no longer pink in the center, and the juices run clear:

These are really some of the best baked chicken breasts I ever made!

4.78 from 375 votes

Sun-Dried Tomato, Spinach, and Bacon Chicken

One of the best baked chicken breast recipes ever!  Chicken breasts are smothered with creamed spinach, sun-dried tomatoes, and bacon, and then baked in the oven.  Tender, moist, flavorful chicken.  No more boring chicken breasts! 

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, Mediterranean

Servings 4 servings

Calories per serving 766 kcal

Author: Julia

Ingredients

Baked Chicken Breasts:

• 1.5 lb chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
• 1 tablespoon butter
• 0.5 oz Italian Dressing mix packet (half the packet)

Creamed spinach:

• 1 tablespoon vegetable oil
• 6 oz baby spinach fresh
• 4 garlic cloves minced
• ⅔ cup half and half
• ⅔ cup mozzarella cheese shredded
• ⅛ teaspoon salt

Other ingredients:

• ¼ cup sun-dried tomatoes drained of oil, chopped into smaller bites
• 4 slices bacon cooked
• 4 slices Pepper Jack cheese or Monterey cheese with jalapenos

Instructions 

• Preheat the oven to 375 F.
• Butter the bottom of the baking dish. Season chicken breasts from both sides with the Italian salad dressing mix. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

How to make creamed spinach:

• In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes until it is heated through and starts to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minutes. The creamed spinach should be pretty thick in texture, not watery. If watery, bring to boil again and cook off extra liquid, constantly stirring. Season with salt. Remove from heat.

Smothered Chicken Breasts:

• Remove the baking pan with chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until the chicken is completely cooked through, no longer pink in the center, and the juices run clear.

Video

Nutrition

Nutrition Information

Sun-Dried Tomato, Spinach, and Bacon Chicken

Amount per Serving

Calories

766

% Daily Value*

Fat

 

58

g

89

%

Saturated Fat

 

25

g

156

%

Cholesterol

 

204

mg

68

%

Sodium

 

1068

mg

46

%

Potassium

 

939

mg

27

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

49

g

98

%

Vitamin A

 

4860

IU

97

%

Vitamin C

 

18.6

mg

23

%

Calcium

 

419

mg

42

%

Iron

 

3.7

mg

21

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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