This Sun-Dried Tomato, Spinach, and Bacon Smothered Chicken is a delicious and easy-to-make dish packed with flavors! Juicy baked chicken breasts are topped with creamy spinach, crispy bacon, and a kick of pepper jack cheese, making this meal an unforgettable treat. It’s perfect for busy weeknights when you want something indulgent yet wholesome.
When I first made this dish, I wasn’t sure if the flavors would work together, but it turned out to be an instant hit with my family! My husband absolutely loves the richness of the creamed spinach combined with the smoky bacon and tangy sun-dried tomatoes. Now, it’s a staple in our household, and the kids always fight over who gets the cheesiest piece. The best part is that it looks and tastes gourmet, but it’s surprisingly simple to put together!
Why This Sun-Dried Tomato, Spinach, and Bacon Chicken is a Must-Try
- Layers of Flavor: Savory baked chicken breasts are smothered with creamy spinach, crispy bacon, and tangy sun-dried tomatoes for a perfect balance of richness and freshness.
- Cheesy Goodness: Topped with melted pepper jack cheese, this dish adds a spicy kick that elevates the flavor without overwhelming the palate.
- Quick and Easy: Despite its gourmet appearance, this recipe is straightforward and can be on your dinner table in under an hour.
- Healthy and Wholesome: Packed with protein from the chicken and nutrients from spinach, this meal is as nourishing as it is delicious.
Ingredients:
Baked Chicken Breasts:
- 680g (1.5 lbs) chicken breasts (4 small or 2 large breasts, sliced horizontally)
- 1 tbsp (14g) butter
- 14g (0.5 oz) Italian dressing seasoning mix (half packet)
Creamed Spinach:
- 1 tbsp (15ml) vegetable oil
- 170g (6 oz) fresh baby spinach
- 4 garlic cloves, minced
- 160ml (⅔ cup) half and half
- 160ml (⅔ cup) shredded mozzarella cheese
- ⅛ tsp salt
Other Ingredients:
- 60g (¼ cup) sun-dried tomatoes, drained and chopped
- 4 slices bacon, cooked and chopped
- 4 slices Pepper Jack cheese (or Monterey Jack with jalapeños)
Directions:
- Preheat the oven: Set your oven to 190°C (375°F). Grease the bottom of a baking dish with butter.
- Season and bake the chicken: Season the chicken breasts with the Italian dressing mix on both sides. Arrange them in the greased baking dish, flat side down. Bake for 15-20 minutes, until the chicken is nearly cooked through.
- Prepare the creamed spinach: While the chicken is baking, heat vegetable oil in a large skillet over medium heat. Add the spinach and cook for 1-2 minutes until wilted. Remove from heat, then stir in the minced garlic and half and half. Bring to a boil, add shredded mozzarella, and stir over high heat until the cheese melts and the mixture thickens, about 30 seconds. Lower the heat to a simmer and stir until the creamed spinach becomes smooth and thick. Season with salt, then remove from heat.
- Smother the chicken: Take the baking dish out of the oven. Top each chicken breast with a generous portion of the creamed spinach, followed by sun-dried tomatoes, crumbled bacon, and a slice of Pepper Jack cheese.
- Bake to perfection: Place the chicken back into the oven, uncovered, and bake for another 15-20 minutes until the chicken is cooked through, no longer pink in the center, and the cheese is melted and bubbly.
- Serve: Serve hot with your favorite side dish, such as roasted vegetables or a fresh salad.
Notes:
- Cheese Options: If you want a milder flavor, substitute Pepper Jack with mozzarella or Swiss cheese. For more spice, try adding sliced jalapeños on top.
- Bacon Alternatives: You can swap regular bacon with turkey bacon or pancetta for a different flavor profile.
- Make It Ahead: You can prepare the creamed spinach and bake the chicken up to a day ahead, then assemble and bake for the final 15-20 minutes when ready to serve.
