Chicken breasts in an irresistible creamy sun-dried tomato sauce filled with spinach, bacon, delicious smoked paprika, parmesan, and topped up with salty crispy bacon is definitely a winner of a chicken dinner! Yum!
Easy and delicious comfort food at its finest.
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Why It's Yummy
- Irresistible flavors. Seasoned with smoked paprika boneless chicken breasts are pan-fried in butter and oil until golden and crispy before being added to a mouth-watering sun-dried tomato cream sauce.
- Easy and fast weeknight meal. This creamy chicken recipe is quick and ready in 30 minutes or less, it’s perfect for an easy weeknight dinner and special occasions.
- No more dry chicken. Chicken breasts have a quite bad reputation for being too dry. However if prepared correctly, especially adding into a perfectly cooked cream sauce it is almost guaranteed that they'll be tender and have a perfectly juicy flavor.
- With all of the popular chicken sauce recipes I have on this site (Mediterranean Style Chicken Thighs, Creamy Chicken Bacon And Spinach Pasta, Creamy Chicken With Cheddar Cheese, Chicken Thighs With Chanterelle Mushroom Sauce), this one stands out the most.
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Instructions
Chop bacon into small pieces and cook in a small dry pan (no oil) until slightly crispy. Set aside.
Prep the Chicken. Cut fillet in half lengthwise. Season with salt and pepper, smoked paprika.
Heat up a large pan with olive oil, add butter stirring until melted. Throw in the chicken and cook for 3 minutes on high heat (both sides) until golden brown.
Set aside.
In the same pan add spinach, sun-dried tomatoes, no need to add oil. As soon as spinach reduces in size pour in the chicken stock. Take it to a boil and then add cream.
Salt and pepper to taste. (If you have a chicken stock that is already seasoned with salt and pepper then you might skip the seasoning for now or adjust it slightly).
Simmer the sauce for a few minutes. Don’t boil the cream!
Return the chicken to the pan, coat it with the sauce and cook for about 2-3 minutes on low heat.
Finally, stir in parmesan cheese until melted and fully incorporated into the sauce. At this point, your sauce will start thickening.
Sprinkle with salty crispy bacon and garnish with parsley. Serve hot with your favorite sides!
Instructions
- You can use heavy cream or coconut cream instead.
- The sauce will not thicken immediately after adding in your cream. Once you add parmesan cheese and return the chicken back to the pan, it will thicken your sauce. No other additives like cornstarch needed. Easy and healthy!
- Grate the parmesan block yourself, I found that store-bought option might not melt 100% when added to the sauce.
Serving Suggestions
- Make it one pot/pan meal - by adding your fave boiled noodles, pasta as soon as the sauce is ready.
- Pour the chicken sauce over Rice, Bulgur, Potatoes, Quinoa, or simply serve the chicken with a bowl of fresh green garden salad. Yum!
- Mashed potatoes or cauliflower mash will also work amazingly here.
I hope you'll enjoy this recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you,
Julia
Easy Gluten Free Chicken Recipes
- Creamy Chicken With Cheddar Cheese
- Oregano Garlic Baked Chicken With Potatoes
- Chicken and Broccoli (Asian Style)
- Creamy Chicken with Herbs de Provence
Creamy Chicken With Spinach, Bacon And Sundried Tomatoes
INGREDIENTS
- 1 lb chicken boneless skinless (washed and dried)
- 4 cup spinach washed and dried
- 3 oz bacon chopped
- 3-4 tablespoon sundried tomatoes sliced
- 1 cup heavy cream I used dairy free
- 2 oz parmesan freshly grated
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper to taste
- ½ cup chicken broth or more if you want more runny sauce
INSTRUCTIONS
- Chop bacon into small pieces and cook in a small dry pan (no oil) until slightly crispy. Set aside.
- Cut chicken breasts in half lengthwise. Season with salt and pepper, smoked paprika.
- Heat up a large pan with olive oil, add butter stirring until melted. Throw in the chicken and cook for 3 minutes on high heat (both sides) until golden brown. Set aside.
- In the same pan add spinach, sun dried tomatoes, (no need to add oil, just use the same oil you cooked the chicken in). As soon as spinach reduces in size, pour in the chicken stock. Take it to a boil and then add cream. Salt and pepper to taste. (If you have a chicken stock that is already seasoned with salt and pepper then you might skip the seasoning for now or adjust it slightly). Simmer the sauce for a few minutes. Don’t boil the cream!
- Return the chicken to the pan, coat it with the sauce and cook for about 2-3 minutes on low heat.
- Finally, stir in parmesan cheese until melted and fully incorporated in the sauce. At this point, your sauce will start thickening.
- Sprinkle with salty crispy bacon and garnish with parsley. Serve hot with your favorite sides!
How much chicken stock?
About 1/2 cup, add more in the end (after cream & cheese) if you feel more sauce needed.