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:
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Sun-Dried Tomato, Spinach, and Bacon Chicken
Ingredients
Baked Chicken Breasts:
- 1.5 lbs. 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 Cheddar 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 meantime, 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.
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