Sun-Dried Tomato, Spinach, And Bacon Chicken

Sun-Dried Tomato, Spinach, and Bacon Chicken recipe – the chicken breasts are seasoned with dry Italian dressing mix, smothered with the creamed spinach, sun-dried tomatoes and bacon, and baked to perfection! The simplest baked chicken ever!

If you would like to understand the way to cook the simplest chicken breasts, this is often the recipe for you! No more boring, dry chicken. tons of individuals like better to bake their chicken vs. frying it on the stove top, and during this recipe the chicken breasts are baked within the oven and are very juicy and moist and flavorful because of all the things on top!

Sun-Dried Tomato, Spinach, And Bacon Chicken

This Sun-Dried Tomato, Spinach, and Bacon Smothered Chicken is one among the simplest pigeon breast recipes I ever made! It’s a bit like stuffed chicken, instead you set everything on top and bake!

One of the simplest baked pigeon breast recipes ever! Chicken breasts are smothered with creamed spinach, sun-dried tomatoes, and bacon, then baked within the oven. Tender, moist, flavorful chicken. No more boring chicken breasts! 

Sun-Dried Tomato, Spinach, And Bacon Chicken

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
  • 2/3 cup half and half
  • 2/3 cup mozzarella cheese shredded
  • 1/8 teaspoon salt

Other ingredients:

  • 1/4 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


  1. Preheat the oven to 375 F.
  2. 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:

  1. 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:

  1. 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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