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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a comforting, creamy, and flavorful one-pan dish featuring tender chicken breasts baked in a rich spinach and tomato cream sauce, topped with melted cheese. Perfect for weeknights or entertaining guests.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp butter
  • 3 cloves fresh garlic, minced
  • 5 oz fresh baby spinach
  • 4 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup sun-dried tomatoes (packed in oil), chopped
  • 1 cup shredded mozzarella cheese

Instructions

  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.

Notes

  • Use chicken thighs for a juicier alternative.
  • Swap sun-dried tomatoes with roasted red peppers for a milder flavor.
  • Add mushrooms for extra depth.
  • Substitute Greek yogurt for cream cheese for a lighter version.
  • Use dairy-free cheese and cream for a lactose-free option.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

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