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Bacon-Wrapped Chicken with Creamed Spinach
Crispy bacon-wrapped chicken served on a simple, creamy spinach — ready in ~50 minutes. Clear steps, timing, and quick tips.
Why this recipe works
This recipe pairs juicy chicken breasts wrapped in bacon with a quick creamed spinach — simple techniques for a restaurant-style meal at home. Suits cooks who want a straightforward, 50-minute dinner with minimal prep. Prep is mostly hands-on (20 minutes); the oven finishes the chicken while you make the spinach.
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Key takeaways
Crisp bacon by searing before roasting.
Simmer spinach with cream and Parmesan until slightly thickened.
Rest chicken 5 minutes before serving for juiciness.
Recipe guide
This recipe pairs juicy chicken breasts wrapped in bacon with a quick creamed spinach — simple techniques for a restaurant-style meal at home. Suits cooks who want a straightforward, 50-minute dinner with minimal prep. Prep is mostly hands-on (20 minutes); the oven finishes the chicken while you make the spinach.
A weeknight-friendly dinner that combines crispy bacon and velvety spinach in under an hour.
- Crisp bacon by searing before roasting.
- Simmer spinach with cream and Parmesan until slightly thickened.
- Rest chicken 5 minutes before serving for juiciness.
Ingredients and yield
Ingredients (serves 4): 4 boneless chicken breasts, 8 bacon slices (2 per breast), 150 g fresh spinach, 1 tbsp olive oil, 1 tbsp butter, 2 garlic cloves (minced), 120 ml heavy cream, 50 g grated Parmesan, 1 tsp salt, 1/2 tsp black pepper.
Cook the bacon-wrapped chicken
Preheat oven to 200°C (400°F). Pat chicken dry and season. Wrap each breast with two overlapping bacon slices. Heat oil in an ovenproof skillet and sear chicken 2–3 minutes per side until bacon is browned. Roast 15–20 minutes until internal temp reaches 74°C (165°F). Rest 5 minutes before serving.
Make the creamed spinach and assemble
Mince garlic and rinse spinach. Melt butter in a pan over medium heat; sauté garlic 30 seconds. Add spinach in batches, stirring until wilted. Pour in heavy cream, simmer gently, then stir in Parmesan and season. Cook until slightly thickened, then plate spinach and top with rested chicken.
Ingredients
- 4 pcs chicken breasts
- 8 slices bacon
- 150 g fresh spinach
- 1 tbsp olive oil
- 2 cloves garlic
- 120 ml heavy cream
- 50 g grated parmesan
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
Instructions
- Preheat oven to 200°C (400°F).
- Pat chicken breasts dry and season with salt and pepper.
- Wrap each breast with two bacon slices, overlapping to cover the chicken.
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Sear bacon-wrapped chicken 2–3 minutes per side until bacon is browned.
- Transfer skillet to oven and roast 15–20 minutes until internal temperature reaches 74°C (165°F).
- While chicken roasts, mince garlic and rinse spinach.
- Melt butter in a large pan over medium heat and sauté garlic 30 seconds.
- Add spinach in batches, stirring until wilted.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated parmesan and season with salt and pepper; simmer until slightly thickened.
- Rest chicken 5 minutes, then serve over the creamed spinach.
FAQs
How do I know when the chicken is fully cooked and bacon is crispy?
Use an instant-read thermometer: 74°C (165°F) at the thickest part. If bacon isn’t fully crisp, finish under the broiler 1–2 minutes, watching closely.
Can I use turkey bacon instead of regular bacon?
Yes. Partially cook turkey bacon first to render fat and help it crisp; it won’t brown as deeply but will still wrap and finish in the oven.
Can any parts be made ahead or stored?
You can make the creamed spinach a day ahead and reheat gently with a splash of cream. Cooked chicken is best served fresh, but leftovers keep 2–3 days refrigerated.