Bacon & Creamed Spinach Chicken Parmesan / Bacon / Spinach / Sun-dried Tomatoes Risotto Recipe
Indulge in our Bacon & Creamed Spinach Chicken Parmesan, featuring juicy chicken smothered in creamy spinach and crispy bacon, served alongside flavorful sun-dried tomato risotto.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the bacon until crispy, then remove and set aside, leaving the fat in the pan.
- 2
In the same skillet, add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from heat and set aside.
- 3
Make the Creamed Spinach
In the same skillet, add minced garlic and sauté for 1 minute. Add the fresh spinach and cook until wilted. Stir in cream cheese and heavy cream until creamy. Mix in sun-dried tomatoes and half of the Parmesan cheese.
- 4
Combine and Bake
Spread the creamed spinach mixture over the seared chicken breasts in a baking dish. Top with the remaining Parmesan cheese and crumbled bacon. Bake for 25-30 minutes until the chicken is cooked through.
- 5
Prepare the Risotto
In another pot, heat the remaining olive oil over medium heat. Add the risotto rice and toast for 2-3 minutes. Gradually add chicken broth, one cup at a time, stirring frequently until absorbed. This should take about 20 minutes.
- 6
Once the risotto is creamy and al dente, stir in remaining sun-dried tomatoes and season with salt and pepper.
- 7
Serve
Plate the risotto and top with the baked chicken Parmesan. Enjoy your meal!
