If you are craving a dinner that’s bursting with flavor and comforting textures, this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe is a true winner. Imagine tender, juicy chicken breasts nestled in a rich, velvety sauce infused with garlic, sun-dried tomatoes, and fresh spinach, all baked to perfection. This dish combines the best of fresh ingredients and creamy indulgence, making it perfect for a family dinner or impressing guests with minimal fuss. It’s a harmonious blend of savory, tangy, and creamy that you’ll find yourself wanting to make over and over again.
Ingredients You’ll Need
Simple, fresh ingredients come together in this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe to create layers of flavor and a luscious texture. Each component plays a key role, from the tender chicken breasts to the aromatic herbs and creamy Parmesan enhancing every bite.
- 4 boneless, skinless chicken breasts: The star of the dish, perfect for soaking up all the delicious sauce.
- 1 tablespoon olive oil: Adds a subtle fruity touch while helping to brown the chicken beautifully.
- Salt and pepper, to taste: Essential for enhancing the natural flavors of the chicken and seasoning the sauce.
- 1 tablespoon butter: Provides richness and depth to the garlic and sauce base.
- 2 cloves garlic, minced: Infuses the dish with an irresistible aroma and just the right amount of savory bite.
- 1/2 cup sun-dried tomatoes, chopped: Offers a tangy sweetness and vibrant color that brightens every forkful.
- 1 cup heavy cream: Gives the sauce its signature creamy consistency and indulgent mouthfeel.
- 1 cup chicken broth: Adds savoriness and thins the cream just enough to marry the flavors perfectly.
- 4 cups fresh spinach: Brings freshness, vivid green hues, and a mild earthiness to balance the dish.
- 1/2 teaspoon dried basil: Delivers a delicate herbal note that complements the creamy sauce.
- 1/2 teaspoon dried thyme: Adds subtle warmth and depth to the flavor profile.
- 1/4 cup grated Parmesan cheese: Melts into the sauce, providing a nutty sharpness and creamy finish.
How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Step 1: Prepare and Sear the Chicken
Start by preheating your oven to 375°F (190°C) and seasoning the chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the chicken breasts. Sear them for 4 to 5 minutes per side until they’re gorgeously golden brown, which locks in juices and adds beautiful color. Once browned, remove the chicken from the skillet and set it aside to make room for the sauce.
Step 2: Sauté Garlic and Build the Sauce Base
In the same skillet, melt the butter over medium heat to capture all the savory bits left behind from searing the chicken. Toss in the minced garlic and sauté it for about a minute until fragrant — this quick step unleashes incredible aroma that fills your kitchen. Then stir in the chopped sun-dried tomatoes, followed by the chicken broth and heavy cream. Let this delicious mixture simmer gently for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Incorporate Spinach and Herbs
Add the fresh spinach directly into the sauce, cooking it for 3 to 4 minutes until it wilts tenderly. This is where the creaminess really starts to develop and the vibrant green of the spinach contrasts beautifully with sun-dried tomato specks. Sprinkle in the dried basil, thyme, and grated Parmesan cheese, stirring until the sauce becomes smooth, rich, and utterly luscious. This clever blend turns simple ingredients into an unforgettable sauce.
Step 4: Bake and Smother the Chicken
Return the seared chicken breasts to the skillet, nestling them into the creamy spinach and sun-dried tomato sauce. Spoon some of the sauce generously over each piece to smother them lovingly. Transfer the entire skillet to your preheated oven and bake for 20 to 25 minutes, or until the chicken hits an internal temperature of 165°F (74°C) ensuring it is fully cooked and juicy. When done, remove from the oven, get ready to plate, and prepare for a flavor-packed meal!
How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few basil leaves works wonders as a bright, fresh garnish. You can also add an extra pinch of Parmesan cheese on top before serving for a final touch of cheesy goodness that melts perfectly into the warm sauce.
Side Dishes
This dish pairs beautifully with simple sides like garlic mashed potatoes or creamy polenta to soak up every last bit of the rich sauce. For a lighter option, roasted vegetables or a crisp green salad complement the dish without overwhelming the delicate balance of flavors.
Creative Ways to Present
For a stunning presentation, serve the chicken on a bed of the creamed spinach mixture with sun-dried tomatoes artfully arranged on top. Consider placing it on a sleek white plate to let the vibrant colors pop. Encouraging your guests to ladle extra sauce over their portions ensures everyone enjoys that luscious, creamy goodness.
Make Ahead and Storage
Storing Leftovers
Leftover Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so leftovers can taste just as indulgent as freshly made.
Freezing
If you want to keep this delicious meal longer, freezing is an option. Place cooled portions in freezer-safe containers, separating the chicken and sauce if desired, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and taste.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, covering the dish to prevent moisture loss. Stirring occasionally helps the creamy sauce stay smooth and the chicken warm evenly without drying out. Adding a splash of chicken broth or cream while reheating can revive that fresh-from-the-oven feel.
FAQs
Can I use frozen spinach in this recipe?
Yes, frozen spinach can be substituted if fresh isn’t available, but be sure to thaw and drain it thoroughly to avoid excess water in the sauce, which could make it runny.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes on hand, finely chopped roasted red peppers or cherry tomatoes can add a nice burst of color and sweetness, although the flavor will be milder.
Is this dish suitable for meal prepping?
Absolutely! This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe holds up well in the fridge and can be enjoyed for lunches or dinners throughout the week thanks to its wonderful reheating qualities.
Can I make this recipe dairy-free?
For a dairy-free version, substitute heavy cream with coconut milk or a creamy plant-based alternative and replace Parmesan with nutritional yeast for a cheesy flavor without dairy.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part and check that the juices run clear and the meat is no longer pink.
Final Thoughts
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe is a comforting, flavorful meal that feels like a warm hug on a plate. It’s simple enough to whip up any night of the week yet special enough to serve when you want to impress. Once you give it a try, I promise it will quickly become one of your favorite go-to recipes. So grab those fresh ingredients and get cooking—your taste buds will thank you!
Print
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a delicious and comforting one-pan meal featuring tender chicken breasts baked in a creamy sauce with garlic, sun-dried tomatoes, and fresh spinach. The dish is finished with parmesan cheese and fragrant herbs, delivering a perfect balance of rich flavors and satisfying textures that are ideal for a wholesome family dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
Sauce and Vegetables
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 4 cups fresh spinach
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later in the process.
- Season Chicken: Season both sides of the chicken breasts with salt and pepper to taste, ensuring even seasoning.
- Brown Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook them for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Create Sauce Base: Stir in chopped sun-dried tomatoes, chicken broth, and heavy cream. Allow the mixture to simmer gently for 2-3 minutes so the flavors meld and the sauce begins to thicken slightly.
- Add Spinach and Herbs: Add fresh spinach to the skillet and cook for 3-4 minutes until wilted. Then stir in the dried basil, dried thyme, and grated Parmesan cheese, mixing until the sauce turns smooth and creamy.
- Return Chicken to Skillet: Place the browned chicken breasts back into the skillet, spooning the creamed spinach sauce over each breast evenly.
- Bake: Transfer the oven-safe skillet to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Serve: Remove the skillet from the oven and serve the chicken breasts smothered with the creamy spinach and sun-dried tomato sauce on top immediately for best flavor and texture.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just ensure to thaw and drain it well to avoid excess liquid.
- For a lower-fat version, you may use half-and-half instead of heavy cream, but the sauce will be less rich.
- If you don’t have an oven-safe skillet, transfer the sauce and chicken to a baking dish before baking.
- Sun-dried tomatoes packed in oil add extra flavor; if using dry, rehydrate them in warm water before chopping.
- Use a meat thermometer to check chicken doneness to avoid overcooking.
