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. 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.
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Filled with so many beautiful flavors, you will LOVE how easy this is!
With all of the 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.
I have prepared this chicken recipe for so many times already and every time can’t stop myself from getting a double portion. Talk about diet here! haha!
Creamy chicken with spinach, bacon and sundried tomatoes recipe
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.
This creamy chicken recipe is quick and ready in 30 minutes or less, it’s perfect for an easy weeknight dinner and special occasions.
The Ingredients for Creamy Chicken recipe
- chicken boneless, skinless (washed and dried)
- spinach washed and dried
- bacon, chopped
- sundried tomatoes, sliced
- heavy cream
- chicken or veggie stock/broth
- parmesan, freshly grated
- smoked paprika
- olive oil
- butter
- salt and pepper to taste
How To Make creamy chicken with spinach, bacon and sundried tomatoes recipe
1.Chop bacon into small pieces and cook in a small dry pan (no oil) until slightly crispy. Set aside.
2.Prep the Chicken. Cut fillet in half lengthwise. Season with salt and pepper, smoked paprika.
3.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.
4.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).
5.Simmer the sauce for a few minutes. Don’t boil the cream!
6.Return the chicken to the pan, coat it with the sauce and cook for about 2-3 minutes on low heat.
7.Finally, stir in parmesan cheese until melted and fully incorporated in the sauce. At this point, your sauce will start thickening.
8.Sprinkle with salty crispy bacon and garnish with parsley. Serve hot with your favorite sides!
A quick Note:
Try to grate the parmesan yourself, I found that store-bought option might not melt 100% when added to the sauce.
Tips for making perfect creamy chicken with spinach, bacon and sundried tomatoes
- You can use heavy cream, whipping cream, or thickened cream in the sauce.
- 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!
What sides to serve with this Creamy Chicken recipe
- 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.
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!
NOTES
PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How much chicken stock?
About 1/2 cup, add more in the end (after cream & cheese) if you feel more sauce needed.