PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
It is no doubt everyone loves this sun-dried tomato, spinach, and bacon chicken. It’s incredibly easy to make and guarantees the best, tender, moist, flavorful chicken smothered in the most luscious creamed spinach sauce! Make sure not to miss this because it’s super good, you’ll even forget your name!
Ingredients
Baked Chicken Breasts:
1 tbsp butter
0.5-ounce Italian Dressing mix packet (half the packet)
1.5 pounds chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
Creamed spinach:
4 garlic cloves minced
1 tbsp vegetable oil
⅔ c. mozzarella cheese shredded
⅔ c. half and half
⅛ tsp salt
6 ounces baby spinach fresh
Other ingredients:
4 slices bacon cooked
4 slices Pepper Jack cheese or Monterey cheese with jalapenos
¼ c. sun-dried tomatoes drained of oil, chopped into smaller bites
How to make Sun-Dried Tomato, Spinach, and Bacon Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Grease the bottom of the baking dish with butter.
Step 3: Sprinkle both sides of the breasts with the Italian salad dressing mix. Then, place the chicken breasts into the prepared baking dish, flat-side down. Place in the preheated oven and bake for about 15 to 20 minutes.
Creamed spinach:
Step 4: In a large skillet, heat a tbsp vegetable oil over medium heat. Then, add the spinach and cook for only a minute or two until the spinach is heated through and begins to wilt. Take off the heat.
Step 5: To the skillet, add the minced garlic along with half-and-half. Stir in the shredded mozzarella cheese for about 30 seconds until the cheese begins to melt. Then, adjust the heat to a simmer, stirring constantly for another 30 seconds or an additional 1 minute until nice and smooth. Bring the creamed spinach to a boil if it turned out watery to cook off the extra liquid. To taste, season with salt, then take off the heat.
Smothered Chicken Breasts:
Step 6: Take the chicken out of the oven and top each with the creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Return in the oven and continue baking for another 15 to 20 minutes, uncovered until the chicken is cooked through and the juices run clear.
Nutrition Facts:
Amount per Serving: Calories 766, Fat 58g 89%, Saturated Fat 25g 156%, Cholesterol 204mg 68%, Sodium 1068mg 46%, Potassium 939mg 27%, Carbohydrates 10g 3%, Fiber 1g 4%, Sugar 3g 3%, Protein 49g 98%, Vitamin A 4860IU 97%, Vitamin C 18.6mg 23%, Calcium 419mg 42%, Iron 3.7mg 21%
Ingredients
- Baked Chicken Breasts:
- 1 tbsp butter
- 0.5-ounce Italian Dressing mix packet (half the packet)
- 1.5 pounds chicken (4 small chicken breasts or 2 large chicken breasts sliced horizontally in half)
- Creamed spinach:
- 4 garlic cloves minced
- 1 tbsp vegetable oil
- ⅔ c. mozzarella cheese shredded
- ⅔ c. half and half
- ⅛ tsp salt
- 6 ounces baby spinach fresh
- Other ingredients:
- 4 slices bacon cooked
- 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
- ¼ c. sun-dried tomatoes drained of oil, chopped into smaller bites
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Grease the bottom of the baking dish with butter.
Step 3: Sprinkle both sides of the breasts with the Italian salad dressing mix. Then, place the chicken breasts into the prepared baking dish, flat-side down. Place in the preheated oven and bake for about 15 to 20 minutes.
Creamed spinach:
Step 4: In a large skillet, heat a tbsp vegetable oil over medium heat. Then, add the spinach and cook for only a minute or two until the spinach is heated through and begins to wilt. Take off the heat.
Step 5: To the skillet, add the minced garlic along with half-and-half. Stir in the shredded mozzarella cheese for about 30 seconds until the cheese begins to melt. Then, adjust the heat to a simmer, stirring constantly for another 30 seconds or an additional 1 minute until nice and smooth. Bring the creamed spinach to a boil if it turned out watery to cook off the extra liquid. To taste, season with salt, then take off the heat.
Smothered Chicken Breasts:
Step 6: Take the chicken out of the oven and top each with the creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Return in the oven and continue baking for another 15 to 20 minutes, uncovered until the chicken is cooked through and the juices run clear.
