Name: Smothered BLT Chicken with Spinach and Parmesan Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 6 slices (6 oz) bacon, chopped; 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts; 10 oz (2 cups) grape tomatoes, halved; 1 Tbsp minced garlic (3 cloves); 3 cups packed (3 oz) fresh spinach, roughly chopped; 1 1/2 Tbsp olive oil, divided; 1 cup low sodium chicken broth, plus 1 1/2 Tbsp; 1/2 cup (1 oz) finely shredded parmesan cheese; 1/3 cup heavy cream; Salt and black pepper to taste; 1 1/2 tsp Italian seasoning; 1 Tbsp cornstarch

There’s something irresistibly cozy about this Smothered BLT Chicken with Spinach and Parmesan Recipe. Picture tender chicken wrapped in crispy bacon, swimming in a creamy, garlicky sauce with bursts of juicy tomatoes and fresh spinach. It’s a dinner that feels fancy but comes together in under 35 minutes—definitely a keeper.

On a white oval plate, there are five cooked chicken pieces with a light brown color and specks of black seasoning. The chicken is covered with a thick creamy sauce that has a light orange color. The sauce has bright red cherry tomato halves, dark green spinach leaves, and small pieces of crispy browned bacon scattered on top. A large silver serving spoon rests on the left side of the plate. The plate is placed on a dark green cloth on a white marbled surface. In the bottom right corner, there is a white bowl filled with steamed green asparagus spears. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smothered BLT Chicken with Spinach and Parmesan Recipe
Top Tip
How to Serve Smothered BLT Chicken with Spinach and Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smothered BLT Chicken with Spinach and Parmesan Recipe

Why You'll Love This Recipe

I’ve made this Smothered BLT Chicken with Spinach and Parmesan Recipe more times than I can count because it hits all the right notes without being complicated. It’s that perfect weeknight meal that feels indulgent but uses simple ingredients you probably already have.

Flavor explosion: Crispy bacon, juicy tomatoes, tender chicken, and creamy parmesan make every bite memorable.
Quick and easy: Ready in about 35 minutes, which is basically dinner magic on busy nights.
Versatile and customizable: You can easily swap spinach for kale or add your favorite herbs without losing that comforting vibe.
One-pan wonder: Minimal cleanup means less time in the kitchen and more time enjoying your meal.

Ingredients & Why They Work

Each ingredient in this Smothered BLT Chicken with Spinach and Parmesan Recipe brings something special to the table. The bacon adds crunch and smokiness, while the spinach keeps things fresh and vibrant. Parmesan cheese melts in beautifully to create that creamy sauce you’ll want to spoon over everything.

Flat lay of crispy chopped bacon, two boneless skinless chicken breasts with smooth pale skin, a small mound of coarse salt, black peppercorns scattered, a few sprigs of dried Italian seasoning herbs, halved glossy red grape tomatoes, three unpeeled garlic cloves next to a small pile of minced garlic, a small white ceramic bowl filled with pale golden olive oil, a small white ceramic bowl of clear low sodium chicken broth, a tiny white bowl with white cornstarch powder, roughly chopped vibrant green fresh spinach leaves, a small white ceramic bowl with finely shredded pale yellow parmesan cheese, a small white ceramic bowl filled with thick white heavy cream, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Choose thick-cut if you want extra crunch and flavor; it creates the base of the sauce and adds depth.
Boneless skinless chicken breasts: Pounding them evenly cooks the chicken perfectly without drying it out.
Italian seasoning: Adds herbs like oregano and basil that pair wonderfully with tomato and spinach.
Grape tomatoes: Their sweetness balances the salty bacon and savory parmesan.
Garlic: Offers an aromatic punch, sautéed just long enough to soften but not burn.
Chicken broth: Keeps the sauce light but flavorful, helping to deglaze the pan for plenty of savory goodness.
Cornstarch: A small addition that makes the sauce silky and thick without heaviness.
Spinach: Wilts down to add freshness and color, making the dish feel balanced and wholesome.
Parmesan cheese: Finely shredded for easy melting, it gives the sauce that irresistible creamy, nutty flavor.
Heavy cream: Adds richness and helps tie the sauce together beautifully without overpowering the other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Smothered BLT Chicken with Spinach and Parmesan Recipe is how easy it is to tweak. I love adding a pinch of red pepper flakes when I want a little kick or swapping the spinach for kale if I have it on hand. Feel free to make it your own!

Variation: I once added sun-dried tomatoes instead of fresh grapes, and it gave a lovely, tangy depth to the sauce.
For dairy-free: Swap heavy cream and parmesan for coconut cream and nutritional yeast—still delicious but lighter.
Make it heartier: Serve over creamy mashed potatoes or a bed of cauliflower rice for a low-carb twist.

Step-by-Step: How I Make Smothered BLT Chicken with Spinach and Parmesan Recipe

The image shows a white plate with three main parts on a white marbled surface. On the left side of the plate, there is a light yellow pile of orzo rice with a soft texture. On the top right, bright green asparagus spears are laid in a neat bundle. The central and right part of the plate has a creamy sauce with a light orange color that covers a cooked piece of meat. This meat is topped with small red tomato chunks, dark green spinach leaves, and bits of browned bacon. The sauce spreads slightly onto the plate, mixing with the ingredients, giving a rich and creamy look. A woman's hand with a fork is visible in the top left corner, reaching toward the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crispy Bacon First

Start by cooking the chopped bacon in a large skillet over medium heat. Toss it occasionally so it crisps evenly without burning. This step is key because it renders fat that will flavor the chicken and sauce later. Once crisp, transfer the bacon to paper towels to drain—don’t skip this or the sauce will get greasy.

Step 2: Prep and Pound Your Chicken

If you’re using large chicken breasts, I recommend butterflying them then pounding the pieces to about half an inch thickness. This helps them cook evenly and keeps them juicy. Don't forget to pat the chicken dry—moisture can steam the chicken instead of searing it.

Step 3: Season & Sear to Perfection

Season both sides with salt, pepper, and Italian seasoning for that classic Italian twist. Heat a tablespoon of olive oil in a clean skillet over medium-high heat and sear the chicken until golden brown on both sides—about 4 minutes per side. Cook just until done; overcooking dries out the chicken, and nobody wants that.

Step 4: Sauté Tomatoes and Garlic

In the same pan, add a touch more olive oil, then toss in grape tomatoes and minced garlic. Sauté just 30 seconds to release garlic’s aroma without burning it. The tomatoes will soften and add a bright pop of freshness to balance the richness.

Step 5: Build the Creamy Sauce

Pour in chicken broth and bring it to a simmer for a couple of minutes to concentrate flavors. Meanwhile, whisk cornstarch with some broth until smooth, then stir it into the pan to thicken the sauce—this little trick makes all the difference in texture. Then add fresh spinach, cooked bacon, and parmesan until the spinach wilts and the cheese melts.

Step 6: Finish with Cream and Serve

Stir in the heavy cream last to keep that silky, luscious consistency. Taste, adjust salt and pepper, then nestle your chicken back in the sauce to soak up all that goodness before serving. Spoon plenty of sauce over each piece—you’ll want every bite to be smothered!

Top Tip

I’ve learned that the secret to perfectly tender and juicy chicken in this recipe lies in even pounding and not overcooking during the sear. Taking the time to crisp the bacon separately also ensures it stays crunchy and doesn’t water down the sauce.

Don’t rush pounding: Use a meat mallet gently to achieve uniform thickness for even cooking.
Reserve bacon fat: After crisping bacon, you can add a spoonful to the pan for extra flavor in the sauce.
Use fresh spinach: Frozen spinach can add unwanted water, diluting your sauce.
Rest before serving: Letting your chicken sit a few minutes after cooking helps locks in juices.

How to Serve Smothered BLT Chicken with Spinach and Parmesan Recipe

Smothered BLT Chicken - Serving Suggestion

Garnishes

I usually sprinkle some extra shredded parmesan and a few fresh basil leaves on top before serving—it adds a pop of color and a hint of fresh herbaceousness that brightens the creamy sauce beautifully. A little cracked black pepper right before eating never hurts, either.

Side Dishes

This dish pairs wonderfully with simple sides like garlic mashed potatoes, buttery noodles, or even a crisp garden salad. During cooler months, I love it served alongside creamy polenta or roasted root vegetables to make a cozy, hearty meal.

Creative Ways to Present

For special dinners, try plating the chicken over a bed of creamy risotto, then drizzle the sauce generously and garnish with microgreens. Another fun idea is serving the dish family-style in the skillet it was cooked in; that always sparks warm conversations around the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit after chilling, so give it a gentle stir when reheating to bring it back to that silky consistency.

Freezing

This Smothered BLT Chicken freezes well, though I recommend storing the chicken and sauce together in a freezer-safe container. Thaw overnight in the fridge before reheating gently on the stove or in the microwave to keep it delicious.

Reheating

Reheat slowly over low heat on the stove to avoid drying out the chicken or curdling the sauce. Adding a splash of chicken broth or cream while warming will help restore that fresh-from-the-pan creaminess.

Frequently Asked Questions:

Can I substitute turkey bacon for regular bacon?

Absolutely! Turkey bacon works well and reduces fat, though it won’t be as crispy or smoky as pork bacon. Adjust cooking time accordingly.

Is it possible to make this recipe gluten-free?

Yes, simply use cornstarch as the thickener (already in the recipe) and ensure your chicken broth is gluten-free, which most brands are.

Can I use frozen spinach instead of fresh?

You can, but fresh spinach is best because frozen spinach releases water that can dilute the sauce. If using frozen, thaw and squeeze out excess moisture before adding.

How do I know when the chicken is properly cooked?

Chicken breasts are done when they reach an internal temperature of 165°F (74°C) and the juices run clear. Pounding them to even thickness helps ensure even cooking.

Final Thoughts

This Smothered BLT Chicken with Spinach and Parmesan Recipe is one of those dishes I turn to when I want something impressive but not stressful. Sharing this meal around my table always feels like a small celebration, and I hope you enjoy making and eating it just as much as I do. Give it a try—you might just find your new favorite go-to dinner.