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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 29 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later in the process.
  2. Season Chicken: Season both sides of the chicken breasts with salt and pepper to taste, ensuring even seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Return Chicken to Skillet: Place the browned chicken breasts back into the skillet, spooning the creamed spinach sauce over each breast evenly.
  8. 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.
  9. 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.

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Find it online: https://fastkitchenrecipes.com/smothered-baked-chicken-with-creamed-spinach-and-sun-dried-tomatoes-recipe/