Craving a comforting yet elegant chicken dish that’s bursting with flavors? This Creamy Sun-Dried Tomato, Spinach, and Bacon Chicken Bake is the perfect answer. Tender chicken breasts are seasoned with a savory Italian dressing mix, topped with a luscious creamed spinach, sun-dried tomatoes, and crispy bacon, and then finished off with melty pepper jack cheese. This dish is as visually appealing as it is delicious, making it perfect for a weeknight dinner or an impressive meal for guests.
Ingredients:
For the Baked Chicken Breasts:
- 1.5 pounds of chicken, which can be either 4 small chicken breasts or 2 large breasts cut in half horizontally.
- 1 tablespoon butter
- 0.5 oz packet of Italian dressing mix (using half of the packet)
For the Creamed Spinach:
- 1 tablespoon vegetable oil
- 6 oz fresh baby spinach
- 4 garlic cloves, minced
- ⅔ cup half and half
- ⅔ cup shredded mozzarella cheese
- ⅛ teaspoon salt, or to taste
Other Ingredients:
- ¼ cup sun-dried tomatoes, drained of oil and chopped into smaller pieces
- 4 slices cooked bacon, crumbled or cut into smaller pieces
- 4 slices of Pepper Jack cheese or Monterey Jack cheese infused with jalapeños
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or oven-safe skillet with cooking spray or a bit of oil.
- Prepare the Chicken: Season the chicken breasts with half of the Italian dressing mix packet. In a large frying pan, warm the butter over medium heat. Sear the chicken breasts for about 3-4 minutes per side until they are golden brown. It’s fine if they aren’t fully cooked at this point, as they will finish in the oven. Transfer the chicken to the baking dish that you’ve prepared.
- Make the Creamed Spinach: In the same skillet, add the vegetable oil and minced garlic. Cook the garlic in a skillet for 1-2 minutes until it becomes aromatic. Stir in the fresh baby spinach and sauté until it’s wilted, which should take about 2-3 minutes. Then, add the half and half and heat until it reaches a gentle simmer. Stir in the shredded mozzarella cheese and cook until the cheese has melted and the mixture has thickened slightly, about 3-4 minutes. Season with salt to taste.
- Assemble the Dish: Spoon the creamed spinach mixture evenly over the chicken breasts in the baking dish. Top with the chopped sun-dried tomatoes and crumbled bacon.
- Add the Cheese: Place a slice of Pepper Jack cheese on top of each chicken breast, covering the spinach and bacon mixture.
- Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Serve : Once the dish is out of the oven, allow it to rest for a few minutes before serving.Spoon some of the creamy spinach mixture over each piece of chicken. Serve warm with a side of rice, pasta, or a fresh salad.
Conclusion:
This Creamy Sun-Dried Tomato, Spinach, and Bacon Chicken Bake is an indulgent yet balanced meal that brings together a variety of delightful flavors and textures. The tender chicken, combined with the creamy spinach and the tangy sun-dried tomatoes, perfectly complements the smoky bacon and spicy Pepper Jack cheese. It’s a wonderful dish that’s sure to impress, whether you’re cooking for your family or hosting a dinner party. Serve it with your favorite side and enjoy a restaurant-quality meal in the comfort of your home!
Creamy Sun-Dried Tomato, Spinach, and Bacon Chicken Bake
Tender chicken breasts topped with creamed spinach,sun-dried tomatoes, bacon, and melted pepper jack cheese. A flavorful andcreamy baked chicken dish perfect for dinner.
Ingredients
- 1.5 pounds of chicken which can be either 4 small chicken breasts or 2 large breasts cut in half horizontally.
- 1 tablespoon butter
- 0.5 oz packet of Italian dressing mix using half of the packet
- 1 tablespoon vegetable oil
- 6 oz fresh baby spinach
- 4 garlic cloves minced
- ⅔ cup half and half
- ⅔ cup shredded mozzarella cheese
- ⅛ teaspoon salt or to taste
- ¼ cup sun-dried tomatoes drained of oil and chopped into smaller pieces
- 4 slices cooked bacon crumbled or cut into smaller pieces
- 4 slices of Pepper Jack cheese or Monterey Jack cheese infused with jalapeños
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or oven-safe skillet with cooking spray or a bit of oil.
- Prepare the Chicken: Season the chicken breasts with half of the Italian dressing mix packet. In a large frying pan, warm the butter over medium heat. Sear the chicken breasts for about 3-4 minutes per side until they are golden brown. It’s fine if they aren’t fully cooked at this point, as they will finish in the oven. Transfer the chicken to the baking dish that you’ve prepared.
- Make the Creamed Spinach: In the same skillet, add the vegetable oil and minced garlic. Cook the garlic in a skillet for 1-2 minutes until it becomes aromatic. Stir in the fresh baby spinach and sauté until it’s wilted, which should take about 2-3 minutes. Then, add the half and half and heat until it reaches a gentle simmer. Stir in the shredded mozzarella cheese and cook until the cheese has melted and the mixture has thickened slightly, about 3-4 minutes. Season with salt to taste.
- Assemble the Dish: Spoon the creamed spinach mixture evenly over the chicken breasts in the baking dish. Top with the chopped sun-dried tomatoes and crumbled bacon.
- Add the Cheese: Place a slice of Pepper Jack cheese on top of each chicken breast, covering the spinach and bacon mixture.
- Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Serve : Once the dish is out of the oven, allow it to rest for a few minutes before serving. Spoon some of the creamy spinach mixture over each piece of chicken. Serve warm with a side of rice, pasta, or a fresh salad.