Sun-Dried Tomato and Bacon Smothered Chicken with Creamed Spinach
Ingredients:
4 boneless, skinless chicken breasts
1 tbsp olive oil
4 slices bacon, cooked and crumbled
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Make the Creamed Spinach: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.
Add Cream and Parmesan: Lower the heat and pour in the heavy cream. Stir in the grated Parmesan cheese and cook for 3-4 minutes, allowing the sauce to thicken.
Combine Ingredients: Stir in the chopped sun-dried tomatoes and crumbled bacon. Add red pepper flakes for a bit of heat, if desired.
Smother the Chicken: Return the cooked chicken breasts to the skillet and spoon the creamy spinach mixture over the top. Cook for an additional 2-3 minutes, ensuring the chicken is heated through.
Garnish and Serve: Sprinkle with fresh parsley and serve this rich and creamy dish with your favorite side!
