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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.

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

Find it online: https://yumfamilyrecipes.com/smothered-baked-chicken-with-creamed-spinach-and-sun-dried-tomatoes-2/