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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Juicy chicken breasts smothered in a rich creamed spinach sauce, complemented by the tangy sweetness of sun-dried tomatoes, creating a comforting and impressive dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Boneless and skinless for best results.
  • 2 cups creamed spinach Store-bought or homemade.
  • 1/2 cup sun-dried tomatoes Chopped for better distribution.
  • 1 cup chicken broth Low-sodium recommended.
  • 1 tablespoon olive oil For searing the chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Adjust according to preference.
  • 1/2 cup grated Parmesan cheese For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
  3. In a large oven-safe skillet, heat the olive oil over medium heat and sear the chicken breasts for 4-5 minutes on each side until golden brown.
  4. Lower the heat and pour in the creamed spinach, ensuring the chicken is well smothered.
  5. Sprinkle sun-dried tomatoes on top and pour chicken broth around the skillet.
  6. Sprinkle grated Parmesan cheese over the top.
Baking
  1. Transfer the skillet to the preheated oven and bake for approximately 25-30 minutes until the chicken is fully cooked.
  2. Let the chicken rest for a few minutes before serving.

Notes

For lighter variations, consider using sautéed fresh spinach instead of creamed spinach. Store leftovers in an airtight container for up to 3-4 days.