Why You’ll Love Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
This recipe is a crowd-pleaser for so many reasons. It’s easy to prepare, but tastes like a gourmet meal. The creamy sauce is indulgent without being too heavy, and the combination of sun-dried tomatoes and spinach adds both color and a pop of flavor. It’s also versatile—serve it with pasta, mashed potatoes, rice, or a low-carb option like cauliflower mash. Plus, it’s baked, so most of the cooking is hands-off.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Olive oil
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Salt
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Black pepper
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Garlic cloves
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Baby spinach
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Heavy cream
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Parmesan cheese
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Cream cheese
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Sun-dried tomatoes (packed in oil and drained)
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Italian seasoning
Directions
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Preheat your oven to 375°F (190°C).
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Season the chicken breasts with salt and black pepper on both sides.
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In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove and set aside.
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In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
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Add spinach and cook until wilted. Stir in the sun-dried tomatoes.
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Lower the heat and add cream cheese, stirring until melted.
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Pour in the heavy cream and sprinkle in the parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens.
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Return the seared chicken to the skillet, spoon some of the sauce over the top, and transfer the skillet to the oven.
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Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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Let rest for a few minutes before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
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Use boneless, skinless chicken thighs instead of breasts for a juicier option.
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Add red pepper flakes to the sauce for a spicy kick.
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Substitute kale or Swiss chard for spinach if desired.
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Use grated mozzarella in place of parmesan for a more melty texture.
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For a dairy-free version, use coconut cream and dairy-free cheese alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a covered skillet over low heat until warmed through, or microwave in 30-second intervals, stirring the sauce in between. Avoid overheating to keep the sauce from separating.
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) and the juices run clear when sliced.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and sear the chicken ahead. Assemble and refrigerate, then bake just before serving.
Can I freeze this dish?
It’s not ideal to freeze this dish due to the cream sauce, which can separate when thawed and reheated.
What can I serve with smothered chicken?
Great sides include mashed potatoes, pasta, rice, roasted vegetables, or a green salad.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to the skillet to avoid a watery sauce.
What’s the best pan to use?
An oven-safe skillet like a cast iron or stainless steel pan works best for searing and baking in one dish.
Can I use light cream instead of heavy cream?
Yes, but the sauce may be thinner. Adding extra cream cheese or parmesan can help thicken it.
How do I make the sauce thicker?
Simmer it longer before baking, or add a bit more cream cheese or a sprinkle of flour.
Can I make this low-carb or keto?
Absolutely. It’s naturally low-carb. Serve it with cauliflower mash or roasted low-carb vegetables.
What if I don’t have sun-dried tomatoes?
You can omit them or use roasted red peppers as a flavorful alternative.
Conclusion
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a flavorful, creamy, and satisfying dish that’s perfect for any dinner table. With simple ingredients and easy steps, it delivers restaurant-quality flavor right from your oven. Whether you’re cooking for family or guests, this dish is sure to impress.
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
This rich and savory dish features tender baked chicken breasts smothered in a creamy spinach sauce with sun-dried tomatoes. It’s a comforting, indulgent meal perfect for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
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 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 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 simmer for 2-3 minutes.
- Add the spinach and cook for 3-4 minutes, or until wilted.
- Stir in the basil, thyme, and Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken breasts to the skillet, spooning some sauce over each piece.
- 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).
- Remove from the oven and serve hot with sauce spooned over the top.
Notes
- Use sun-dried tomatoes packed in oil for extra flavor.
- You can substitute frozen spinach, just make sure to drain excess moisture.
- For a keto-friendly option, pair with cauliflower rice or zucchini noodles.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
