Introduction

This Sun-Dried Tomato Spinach and Bacon Chicken recipe delivers a restaurant-quality meal with minimal effort. The combination of savory bacon, tangy sun-dried tomatoes, and fresh spinach creates a rich, flavorful sauce that perfectly coats tender chicken. It’s a one-pan wonder ideal for a busy weeknight or a special dinner. For another delicious chicken dish, try the Mediterranean Lemon Garlic Chicken Recipe.

Ingredients

This chicken bake recipe layers savory bacon, creamy spinach, and tangy sun-dried tomatoes for a rich, comforting dish that’s bursting with flavor in every bite.

• 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)
• 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
• 6 oz sun-dried tomatoes from the jar (drained from oil and chopped into smaller bites)
• 4 slices bacon cooked and chopped
• 4 pepper jack cheese slices

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken comes together in under an hour, making it about 25% faster than many similar layered casserole recipes.

Step-by-Step Instructions

Step 1 — Prep the Chicken and Spinach

Pat 4 boneless, skinless chicken breasts dry with paper towels and season generously with salt and pepper. For the creamed spinach base, thaw and thoroughly squeeze all excess moisture from a 10-ounce package of frozen chopped spinach using a clean kitchen towel.

Step 2 — Cook the Bacon and Aromatics

In a large oven-safe skillet, cook 6 slices of chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of the rendered fat in the pan. Add 1 finely chopped shallot and 2 minced garlic cloves to the hot fat, sautéing for 1-2 minutes until fragrant.

Step 3 — Make the Creamed Spinach Base

Stir the squeezed spinach into the skillet with the aromatics. Pour in 4 ounces of softened cream cheese and 1/2 cup of heavy cream. Cook, stirring constantly, until the cheese is melted and the mixture is creamy and combined. Season with a pinch of nutmeg, salt, and pepper, then remove from heat.

Tip: For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce will be slightly less rich.

Step 4 — Sear the Chicken

In the same skillet (you can set the spinach mixture aside in a bowl), add a drizzle of oil if needed and increase heat to medium-high. Sear the seasoned chicken breasts for 3-4 minutes per side until they develop a golden-brown crust. They do not need to be cooked through at this stage.

Step 5 — Assemble the Chicken Bake

Spread the creamed spinach mixture evenly in the bottom of the skillet. Nestle the seared chicken breasts into the spinach. Top each breast with a generous spoonful of drained and chopped sun-dried tomatoes, then sprinkle the reserved crispy bacon over everything.

Step 6 — Bake to Perfection

Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly around the edges.

Doneness Cue: The juices should run clear when the thickest part of the chicken is pierced with a knife.

Step 7 — Rest and Serve

Let the Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken rest in the skillet for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken. Garnish with fresh parsley or basil if desired.

Nutritional Information

Calories	520 kcal
Protein	38 g
Carbohydrates	12 g
Fat	35 g
Fiber	3 g
Sodium	980 mg

Note: Nutritional values for this Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken are estimates based on typical ingredients and serving size, and can vary with specific brands and preparation.

Healthier Alternatives

This Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken is wonderfully adaptable. Here are some practical swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap — Use boneless, skinless chicken thighs for a richer, more forgiving texture, or swap in turkey cutlets or large shrimp for a lighter option.
• Lower-Carb Version — Replace the breadcrumb topping with a mix of crushed pork rinds or almond flour and Parmesan for a crispy, keto-friendly finish.
• Dairy-Free Creamed Spinach — Create the creamy sauce for the spinach using full-fat coconut milk or a plain, unsweetened cashew cream instead of heavy cream and cheese.
• Gluten-Free Option — Ensure your sun-dried tomatoes and bacon are gluten-free certified, and use gluten-free breadcrumbs or the almond flour topping mentioned above.
• Low-Sodium Twist — Opt for low-sodium bacon, rinse the sun-dried tomatoes to remove excess brine, and use a salt-free seasoning blend to control the overall salt content.
• Vegetable Boost — Add sautéed mushrooms or artichoke hearts to the creamed spinach layer for extra fiber and a deeper umami flavor.
• Lighter Cream Sauce — For a lighter creamed spinach, use a mixture of Greek yogurt and a splash of chicken broth instead of heavy cream, adding it at the very end to prevent curdling.

Serving Suggestions

This rich and savory Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken is a complete meal in one dish. Here are a few ideas to round out your table and make the most of this comforting bake.

• For a Light Contrast: Serve with a simple arugula salad tossed in a lemony vinaigrette. The peppery greens and bright acidity cut through the richness beautifully.
• Perfect Pairings for Soaking: Crusty bread, garlic bread, or soft dinner rolls are essential for scooping up every bit of the creamy sauce. For a low-carb option, try cauliflower rice.
• Ideal for Entertaining: This chicken bake is a fantastic centerpiece for a casual dinner party. Pair it with a crisp white wine, like a Pinot Grigio or Sauvignon Blanc, and start with a shared charcuterie board.
• Weeknight Comfort: Keep it simple. A side of roasted baby potatoes or buttered egg noodles makes for a supremely satisfying and easy weeknight dinner.
• Plating for Presentation: Use a large spoon to serve, ensuring you get layers of chicken, spinach, and bacon in each portion. Garnish with a sprinkle of fresh parsley or chopped chives and a crack of black pepper for a pop of color.
• Make-Ahead Friendly: Assemble the dish up to a day ahead, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking, adding a few extra minutes to the cook time if needed from cold.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes packed in oil without draining them. Fix: Pat them dry thoroughly to prevent excess oil from making your chicken bake greasy.
• Mistake: Overcooking the chicken before baking. Fix: Sear just until golden; the chicken will finish cooking in the oven, staying juicy.
• Mistake: Adding raw spinach directly to the bake. Fix: Wilt and thoroughly drain the creamed spinach first to avoid a watery final dish.
• Mistake: Using thin-cut bacon that burns quickly. Fix: Opt for thick-cut bacon and partially cook it before adding for perfect crispness.
• Mistake: Not seasoning the creamy sauce adequately. Fix: Taste and season your sauce base generously, as it dilutes when combined with other ingredients.
• Mistake: Skipping the step to deglaze the pan after searing. Fix: Use a splash of broth or white wine to scrape up the flavorful fond for your sauce.
• Mistake: Using pre-shredded cheese that doesn’t melt smoothly. Fix: Shred cheese from a block for a creamier, more cohesive cheese layer.
• Mistake: Baking in a dish that’s too deep or small. Fix: Use a wide, shallow baking dish to ensure even cooking and a nicely browned top.
• Mistake: Cutting into the chicken bake immediately after pulling it from the oven. Fix: Let it rest for 10 minutes so the flavors settle and the sauce thickens.

Storing Tips

• Fridge: Cool the Chicken Bake completely, then transfer to an airtight container. It will keep for 3-4 days in the refrigerator.
• Freezer: For longer storage, portion the cooled bake into freezer-safe containers or wrap tightly. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat portions in a covered oven-safe dish at 350°F until the internal temperature reaches 165°F, about 20-25 minutes. You can also use the microwave, stirring halfway through.

Always use a food thermometer to ensure your Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken reaches a safe 165°F when reheating.

Conclusion

This Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken is a deliciously rich and satisfying one-pan meal. We hope you love this easy, flavorful dinner as much as we do! Give it a try and let us know what you think in the comments below. For another fantastic bacon and chicken combo, check out our Chicken Bacon Ranch Gnocchi Recipe.

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FAQs

Can I prepare this Chicken Bake ahead of time?

Yes, you can assemble the entire Chicken Bake with Sun-Dried Tomatoes, Creamed Spinach, and Bacon Chicken a day in advance. Cover it tightly and refrigerate, then add a few extra minutes to the baking time when ready to cook.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers make a good substitute for a similar sweet, concentrated flavor. The dish will still be delicious, though the distinct tang of the sun-dried tomatoes will be missed.

How can I make this recipe lighter?

For a lighter version, use turkey bacon, a low-fat cream cheese for the spinach, and reduce the cheese topping. The Chicken Bake will still be flavorful and satisfying with these adjustments.