This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a delectable dish that brings together the richness of baked chicken, the creamy indulgence of spinach, and the tangy kick of sun-dried tomatoes. It’s the perfect comfort food for a cozy dinner, combining flavors and textures that are sure to leave you satisfied.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s a complete meal all in one skillet. The baked chicken stays juicy, while the creamed spinach is smooth and velvety, with the added pop of sun-dried tomatoes bringing both depth and brightness. The Parmesan cheese adds an extra layer of richness, and the herbs like basil and thyme give the dish a lovely, fragrant aroma. It’s hearty, satisfying, and indulgent – but still feels balanced, thanks to the fresh spinach.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon butter
2 cloves garlic, minced
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the sun-dried tomatoes, chicken broth, and heavy cream to the skillet. Stir well to combine, and let it simmer for 2-3 minutes.
Add the spinach to the skillet and cook for 3-4 minutes, or until wilted. Stir in the basil, thyme, and Parmesan cheese until the sauce becomes smooth and creamy.
Return the chicken breasts to the skillet, spooning some of the creamed spinach mixture over each breast.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
Remove from the oven and serve the chicken breasts with the creamy spinach sauce on top.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
Vegetarian Version: Replace the chicken with portobello mushrooms or another meaty mushroom variety for a hearty vegetarian option.
Add More Vegetables: You can incorporate other vegetables like artichoke hearts, zucchini, or bell peppers into the creamed spinach for added flavor and nutrition.
Spicy Version: For a bit of heat, consider adding some crushed red pepper flakes to the sauce while it simmers.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over low heat, or in the microwave, until heated through. If the sauce has thickened too much, add a splash of chicken broth or cream to bring it back to the desired consistency.
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FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, you can definitely use boneless, skinless chicken thighs for a juicier result. Just make sure to adjust the cooking time as they may take a bit longer to cook through.
Is there a dairy-free version of this dish?
To make this dish dairy-free, you can use a non-dairy cream such as coconut cream and substitute the Parmesan with a dairy-free cheese or nutritional yeast for a cheesy flavor.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and creamed spinach sauce the day before, store it in the fridge, and bake it when you’re ready to serve.
Can I use frozen spinach instead of fresh?
While fresh spinach works best for the creamed spinach, you can use frozen spinach in a pinch. Just be sure to thaw and drain it thoroughly before adding it to the sauce.
What should I serve with this dish?
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a light salad with a tangy vinaigrette to balance out the richness of the sauce.
Conclusion
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is an unforgettable, flavorful dish that’s sure to impress. Whether you’re making it for a weeknight dinner or a special occasion, it’s a meal that brings comfort, satisfaction, and deliciousness to the table. With the creamy spinach and tangy sun-dried tomatoes, I’m confident this dish will become a regular in your meal rotation!
📖 Recipe:
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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a rich, savory dish that combines juicy baked chicken with velvety spinach and a tangy sun-dried tomato sauce. This one-pan meal is perfect for any occasion, offering a balance of creamy texture and vibrant flavors, topped with Parmesan cheese and aromatic herbs. A true comfort food that’s hearty, satisfying, and indulgent yet balanced!
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon butter
2 cloves garlic, minced
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 the oven to 375°F (190°C).
-
Season the chicken breasts with salt and pepper on both sides.
-
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
-
In the same skillet, melt butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
-
Stir in the sun-dried tomatoes, chicken broth, and heavy cream. Let the mixture simmer for 2-3 minutes.
-
Add the spinach and cook for 3-4 minutes, until wilted. Stir in basil, thyme, and Parmesan until the sauce becomes smooth and creamy.
-
Return the chicken breasts to the skillet, spooning the creamed spinach over each breast.
-
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
-
Remove from the oven and serve with the creamy spinach sauce on top.
Notes
Vegetarian Option: Use portobello mushrooms or another meaty mushroom variety instead of chicken for a satisfying vegetarian meal.
Add More Veggies: Feel free to add other vegetables like zucchini, bell peppers, or artichoke hearts for added flavor and nutrition.
Spicy Version: To add some heat, sprinkle in crushed red pepper flakes when the sauce is simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
