Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Why You’ll Love Smothered Baked Chicken Recipe

• Combines tender, juicy chicken with rich and creamy flavors

• Elegant enough for guests, but easy enough for a weeknight meal

• One-pan dish for easy cleanup

• Packed with vegetables and protein

• The creamed spinach adds a luxurious, comforting texture

• Sun-dried tomatoes provide a tangy, slightly sweet pop of flavor

• Easily customizable to suit dietary needs or preferences

• Great for meal prep or leftovers

• Bakes in the oven for hands-off cooking

• Pairs well with pasta, rice, or mashed potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Paprika

• Butter

• Fresh garlic

• Fresh baby spinach

• Cream cheese

• Heavy cream

• Parmesan cheese

• Sun-dried tomatoes (packed in oil)

• Mozzarella cheese

Directions

1. Preheat your oven to 375°F (190°C).

2. Season chicken breasts with salt, pepper, garlic powder, and paprika.

3. In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken breasts on both sides until golden brown. Remove from skillet and set aside.

4. In the same skillet, melt butter and sauté garlic until fragrant.

5. Add spinach and cook until wilted.

6. Stir in cream cheese and heavy cream. Mix until the cheese is melted and the sauce is smooth.

7. Add grated Parmesan and sun-dried tomatoes, stirring until well combined.

8. Return the chicken to the skillet, spoon some sauce over each piece, and top with shredded mozzarella.

9. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.

10. Let it rest for a few minutes before serving.

Servings and timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use boneless, skinless chicken thighs for a juicier, darker meat alternative

• Swap sun-dried tomatoes for roasted red peppers for a milder, sweeter flavor

• Add mushrooms to the creamed spinach for more earthy depth

• Substitute Greek yogurt for cream cheese for a lighter version

• Use dairy-free cream and cheese to make it lactose-intolerant friendly

• Stir in crushed red pepper flakes for a spicy kick

• Replace spinach with kale or Swiss chard for a twist on greens

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can also microwave in 1-minute increments, covered, until heated thoroughly. If the sauce thickens too much, add a splash of cream or chicken broth while reheating.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the sauce.

Can I make this dish ahead of time?

Yes, assemble everything in the skillet, cover, and refrigerate. When ready, bake it fresh and adjust baking time by adding 5–10 minutes.

Is it necessary to sear the chicken first?

Searing locks in moisture and adds flavor, but you can skip it if short on time. Just be sure to increase baking time slightly.

What can I serve with this dish?

It pairs well with pasta, rice, mashed potatoes, or a crusty bread to soak up the creamy sauce.

Can I make it low-carb or keto-friendly?

Yes, this dish is naturally low in carbs. Just serve with low-carb sides like cauliflower rice or zoodles.

What if I don’t have an oven-safe skillet?

Transfer everything to a baking dish after making the sauce and add the chicken and cheese before baking.

Can I use other cheeses?

Absolutely. Gouda, Fontina, or Monterey Jack all melt well and add different flavor profiles.

Does this freeze well?

It’s best fresh, but you can freeze it. Let cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

Can I use chicken tenders instead?

Yes, reduce the baking time to around 15–20 minutes, as they cook faster than full chicken breasts.

Conclusion

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a comforting, creamy, and crave-worthy dish that’s perfect for any occasion. With its rich sauce, tender chicken, and bursts of bold flavor, it’s sure to become a family favorite. Whether you’re serving it on a busy weeknight or for a cozy weekend dinner, this dish brings delicious satisfaction every time.