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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

A delicious dish featuring juicy chicken breasts smothered in a creamy spinach sauce enhanced with sun-dried tomatoes, perfect for a comforting family dinner.
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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, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts Fresh chicken breasts for best results.
  • Salt and pepper to taste Use to season the chicken.
  • 2 tablespoons olive oil For searing the chicken.
For the creamed spinach sauce
  • 2 cups fresh spinach, chopped Can use baby spinach for a milder flavor.
  • 1 cup heavy cream For a rich sauce; can substitute with half-and-half for a lighter version.
  • 1/2 cup grated Parmesan cheese Adds flavor and creaminess.
  • 1/2 cup sun-dried tomatoes, chopped Choose oil-packed for extra flavor.
  • 2 cloves garlic, minced For flavoring the sauce.
  • 1 teaspoon Italian seasoning Can adjust based on preference.
  • Fresh basil for garnish (optional) Use for a fresh touch when serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Pat the chicken breasts dry and season both sides generously with salt and pepper.
Cooking Chicken
  1. In a large ovenproof skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-6 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Making the Creamed Spinach Sauce
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until it wilts, about 2-3 minutes.
  2. Reduce heat to low, and stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Combine well and simmer for another 2-3 minutes until slightly thickened.
Finishing the Dish
  1. Return the chicken to the skillet, spooning the creamy mixture over the top to ensure it’s well coated.
  2. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  3. Once cooked, remove from oven, garnish with fresh basil if desired, and serve hot.

Notes

You can substitute heavy cream with half-and-half or a mix of Greek yogurt and milk for a lighter version. Ensure chicken is cooked through using a meat thermometer. Leftovers can be stored in an airtight container in the fridge for up to 3 days.