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    Sun-Dried Tomato, Spinach, and Bacon Chicken

    By Julia | Updated: Jun 05, 2023 | Published: Mar 07, 2016 | 300 Comments

    905.3K shares
    • Facebook8.3K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    chicken bake with spinach, bacon, sun-dried tomatoes.

     

    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!

    close-up of Sun-Dried Tomato, Spinach, and Bacon Chicken Bake

    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!

    close-up of Sun-Dried Tomato, Spinach, and Bacon Chicken 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.

    raw chicken breasts in a casserole dish

    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.

    creamed spinach in a stainless steel pan

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

    cooked chicken breasts in a casserole dish

    Top each chicken breast with creamed spinach:

    chicken breasts topped with creamed spinach in a casserole dish

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

    chicken breasts topped with creamed spinach and sun-dried tomatoes in a casserole dish

    Next, top with chopped cooked bacon:

    chicken breasts topped with creamed spinach, bacon, and sun-dried tomatoes in a casserole dish

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

    chicken breasts topped with creamed spinach, bacon, sun-dried tomatoes, and cheese in a casserole dish

    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:

    chicken bake with sun-dried tomatoes, creamed spinach, and bacon in a casserole dish

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

    close-up of chicken bake with sun-dried tomatoes, creamed spinach, and bacon

    4.77 from 382 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! 
    Print Recipe Pin Recipe Save RecipeSaved!
    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
    Prevent your screen from going dark

    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.

    Sun-Dried Tomato, Spinach, and Bacon Chicken Bake in a casserole dish

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Gretchen Schadlick

      April 06, 2025 at 2:15 pm

      This recipe is really, REALLY good. I've made it twice and everyone who tasted it wanted the recipe.

      Reply
      • Julia

        April 07, 2025 at 2:40 pm

        I am so happy to hear that, Gretchen! Thank you so much for your review! 🙂

        Reply
    2. Sandra Zanker

      February 09, 2025 at 9:01 pm

      I have yet to make this recipe but have loved the recipes of yours I have tried. As an Aussie, can you please enlighten me as to what 'half and half' is?

      Reply
    3. Kari

      December 31, 2024 at 7:41 pm

      Apparently fresh mozzarella doesn’t work in this recipe? It just globbed up and would not incorporate into the half and half.

      Reply
    4. Wendy Thurston-Werry

      December 19, 2024 at 11:13 am

      This was delicious. Question re the creamed spinach = mine was very watery and I cooked it longer than the instructions. Eventually I just had to drain it. Wonder if there are any tips re the spinach?

      Will definitely be making this again as the presentation and flavours were excellent. My husband loved it too.

      Also love your easy chicken mozzarella with marinara. Great recipes - thanks.

      Regards,

      Wendy, Winnipeg

      Reply
    5. Doris

      November 10, 2024 at 2:44 pm

      This is the most recipe when I made my creamy spinach, I made it a little bit soupier, and then I scooped out the spinach and then when I made my pasta, I mixed it into that which was left of the creamy spinach and man was it killer good

      Reply
      • Julia

        November 10, 2024 at 7:45 pm

        So cool that you were able to turn this into 2 meals!! Thank you for your review, Doris!

        Reply
    6. Lynda

      September 24, 2024 at 10:10 pm

      I added this recipe to my Favorites. It was delicious. I served this poultry dish with Parmesan carrots, linguine Alfredo, and fresh bread. It took longer to make everything than I planned, but when finished eating we were all patting our tummy.

      Reply
      • Julia

        September 27, 2024 at 1:21 pm

        I love your choices of sides - so delicious!

        Reply
    7. Lynn Frederick

      July 21, 2024 at 10:22 am

      Does this reheat well in the microwave?

      Reply
      • Julia

        July 22, 2024 at 10:20 pm

        Hi Lynn, yes, you could reheat it in a microwave but gradually otherwise the cheese and the sauce will separate into grease.

        Reply
    8. Kathy

      June 23, 2024 at 12:57 pm

      Can I freeze this dish. Was excellent

      Reply
      • Julia

        June 25, 2024 at 4:18 pm

        Thank you, Kathy! Even though I prefer not to freeze anything that's cheese-based, I think you can get away with it in this recipe. When reheating, however, do it slowly and at lower heat so that the cheese does not separate into grease.

        Reply
    9. Barb

      March 22, 2024 at 8:00 pm

      Really excellent. Saw no need for more cheese on top. did slice a fresh jalapeno over the tomatoes and spinach

      Reply
      • Julia

        March 28, 2024 at 11:29 pm

        Barb, thank you for your review. So glad you enjoyed it!

        Reply
        • Adriene

          April 02, 2024 at 7:10 pm

          It was easy to make and was delicious my husband enjoyed it.

          Reply
          • Julia

            April 02, 2024 at 10:56 pm

            Adriene, I am glad this recipe was a success! 🙂

            Reply
    10. Mary Kitch

      March 22, 2024 at 11:18 am

      Do you really need all that cheese? It sounds like it would be great even if it were a touch lighter...?

      Reply
      • Julia

        March 28, 2024 at 11:33 pm

        You can definitely reduce the amount of cheese considerably without losing much flavor!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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