Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

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.)

  • Boneless, skinless chicken breasts

  • Olive oil

  • Salt

  • Black pepper

  • Garlic cloves

  • Baby spinach

  • Heavy cream

  • Parmesan cheese

  • Cream cheese

  • Sun-dried tomatoes (packed in oil and drained)

  • Italian seasoning

Directions

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

  2. Season the chicken breasts with salt and black pepper on both sides.

  3. 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.

  4. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  5. Add spinach and cook until wilted. Stir in the sun-dried tomatoes.

  6. Lower the heat and add cream cheese, stirring until melted.

  7. Pour in the heavy cream and sprinkle in the parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens.

  8. Return the seared chicken to the skillet, spoon some of the sauce over the top, and transfer the skillet to the oven.

  9. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  10. 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

  • Use boneless, skinless chicken thighs instead of breasts for a juicier option.

  • Add red pepper flakes to the sauce for a spicy kick.

  • Substitute kale or Swiss chard for spinach if desired.

  • Use grated mozzarella in place of parmesan for a more melty texture.

  • 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.


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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

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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.

  • Author: Emily
  • 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

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. 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.
  4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
  5. Add the sun-dried tomatoes, chicken broth, and heavy cream to the skillet. Stir well to combine and let simmer for 2-3 minutes.
  6. Add the spinach and cook for 3-4 minutes, or until wilted.
  7. Stir in the basil, thyme, and Parmesan cheese until the sauce is smooth and creamy.
  8. Return the chicken breasts to the skillet, spooning some sauce over each piece.
  9. 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).
  10. 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
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