Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

A delightful dish featuring tender chicken smothered in a creamy sauce with spinach and sun-dried tomatoes, perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Use fresh or thawed chicken.
2 cups fresh spinach (or frozen, thawed and drained) Fresh spinach is recommended for best flavor.
½ cup sun-dried tomatoes, chopped You can use packed in oil or dry sun-dried tomatoes.
1 cup heavy cream For a lighter option, half-and-half can be used.
1 cup chicken broth Can use low-sodium chicken broth.
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper Season to personal preference.
as needed olive oil for sautéing Use enough to coat the skillet.
optional grated Parmesan cheese for topping Add just before serving.

Method

Preparation

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.

Cooking

In a skillet, heat olive oil over medium-high heat and sear each chicken breast for about 4-5 minutes per side or until golden brown. Transfer them to a baking dish.
In the same skillet, lower the heat and add the chopped sun-dried tomatoes. Pour in the heavy cream and chicken broth, stirring to combine; simmer for about 3-5 minutes.
Stir in the fresh spinach and cook until wilted.
Pour the creamy sauce over the chicken in the baking dish and bake for around 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C).

Serving

Garnish with Parmesan cheese if desired and enjoy your meal!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Add a splash of chicken broth when reheating to restore creaminess.