There is something truly special about a dish that wraps comforting flavors into one hearty, elegant plate, and this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe does just that. Imagine juicy, golden-baked chicken breasts bathed in a luscious cream sauce with tender spinach and the tangy pop of sun-dried tomatoes—each bite delivers warmth and richness that feels like a big, delicious hug. Perfect for cozy dinners or impressing guests without fuss, this recipe balances simple ingredients with bold flavors that come together beautifully.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins for this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe. Each component plays a vital role, whether it’s adding depth, texture, or vibrant color to the dish. The list may look straightforward, but these essentials combine in a way that’s truly greater than the sum of their parts.
- 4 boneless, skinless chicken breasts: The star protein, providing tender, juicy bites after baking.
- 1 tablespoon olive oil: Perfect for getting that golden crust on the chicken during searing.
- Salt and pepper, to taste: Simple seasoning to enhance every ingredient’s natural flavor.
- 1 tablespoon butter: Adds richness and depth to the sauce base.
- 2 cloves garlic, minced: Infuses a fragrant and savory note to the creamy sauce.
- 1/2 cup sun-dried tomatoes, chopped: Brings a delightful tang and a concentrated burst of flavor.
- 1 cup heavy cream: Creates that velvety, indulgent texture in the sauce.
- 1 cup chicken broth: Balances the richness and adds savory depth.
- 4 cups fresh spinach: Offers vibrant color and a nutritious touch, perfectly mellowed in the creamy sauce.
- 1/2 teaspoon dried basil: Adds a subtle herbaceous kick.
- 1/2 teaspoon dried thyme: Complements the basil and lifts the savory profile.
- 1/4 cup grated Parmesan cheese: Melts into the sauce adding umami and a slightly nutty finish.
How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C) and seasoning the chicken breasts on both sides with salt and pepper. This foundational step ensures your chicken is flavorful and ready for that gorgeous golden crust. Cooking the chicken properly at this stage sets the tone for the entire dish’s texture and taste.
Step 2: Sear the Chicken
Warm the olive oil in a large oven-safe skillet over medium-high heat. When it’s hot, add the chicken breasts and sear them for 4-5 minutes on each side until they develop a beautiful golden brown exterior. This step locks in the juices, so don’t rush it. Once browned, remove the chicken from the skillet and set it aside for now.
Step 3: Build the Creamed Spinach Sauce
Using the same skillet, melt the butter over medium heat. Toss in the minced garlic and sauté it for about a minute, just until the aroma fills your kitchen—this is the moment the flavor truly begins to blossom. Then stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Let this mixture simmer gently for 2-3 minutes to meld all the flavors together beautifully.
Step 4: Add Spinach and Herbs
Next, add the fresh spinach to the skillet. Cook for 3-4 minutes until it wilts down and becomes tender, blending perfectly with the creamy sauce. Stir in the dried basil, thyme, and Parmesan cheese. As the cheese melts, the sauce will become luxuriously smooth and creamy, clinging beautifully to every surface of the chicken.
Step 5: Bake to Perfection
Return the seared chicken breasts to the skillet, spooning plenty of the creamed spinach mixture over the top. Transfer your skillet to the preheated oven and bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (74°C), ensuring it’s cooked through yet tender and juicy. This oven finish allows the sauce to thicken further and soak into the chicken.
Step 6: Ready to Serve
Once baked, carefully remove the skillet from the oven and let the dish rest for a few minutes. This final step lets all the juices settle. Then serve your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe hot, spooning extra creamy sauce on top for that crave-worthy, comforting finish.
How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a burst of fresh color that brightens the creamy sauce visually and flavor-wise. For a bit of extra texture and zing, a few shaved Parmesan slivers right before serving make an elegant touch that also boosts the savory notes.
Side Dishes
This dish pairs wonderfully with light, simple sides that soak up the creamy sauce without competing with it. Think fluffy mashed potatoes, buttery garlic rice, or even a crisp green salad with a light vinaigrette. Each side offers a balance that lets the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe shine front and center.
Creative Ways to Present
For an impressive meal, try plating each chicken breast over a bed of creamy polenta or alongside roasted seasonal vegetables. Serving it family-style right from the skillet can create a warm, inviting atmosphere that feels both rustic and sophisticated. Presentation is your chance to add your personal touch to this warm, comforting recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before sealing to preserve freshness, texture, and the delicate cream sauce.
Freezing
You can freeze the baked chicken and creamy spinach, but keep in mind that the texture of the cream sauce might change slightly upon thawing. Wrap the portions tightly in plastic wrap and aluminum foil or use freezer-safe containers, then store for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally, to prevent the cream sauce from separating. Adding a splash of chicken broth or cream during reheating can help revive the sauce’s luscious texture.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach is recommended for the best texture and color, you can use frozen spinach if needed. Just be sure to thaw and drain it thoroughly to avoid excess water diluting the sauce.
Are sun-dried tomatoes necessary for the flavor?
The sun-dried tomatoes add a unique tangy sweetness that elevates this recipe, but if you don’t have any on hand, you can substitute with roasted red peppers or omit them for a milder sauce. It won’t be the same, but it will still be delightful.
Is this recipe suitable for meal prepping?
Absolutely! This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe reheats well and stores nicely, making it a perfect candidate for meal prep lunches or dinners during the week.
What type of pan should I use for this recipe?
A large oven-safe skillet, preferably cast iron or stainless steel, works best since it allows you to sear on the stovetop and then transfer directly to the oven. This means fewer dishes and better flavor!
Can I substitute heavy cream with a lighter option?
You can try substituting half-and-half or a mixture of milk and cream cheese for a lighter sauce, but it may not be as rich or thick. For the best results and authentic creaminess, heavy cream is recommended.
Final Thoughts
If you’re craving a dish that combines comforting creaminess, fresh greens, and the bright punch of sun-dried tomatoes, you simply must try this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe. It’s easy enough for a weeknight but impressive enough for guests, offering a satisfying and flavorful experience every time. Once you do, this will definitely become one of your go-to recipes when you want something cozy, delicious, and wonderfully indulgent.
Print
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a deliciously creamy and savory dish featuring tender baked chicken breasts topped with a rich sauce made from sun-dried tomatoes, fresh spinach, and Parmesan cheese. Perfect for a comforting weeknight dinner, this recipe combines simple ingredients to create a flavorful meal that’s both satisfying and elegant.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce and Creamed Spinach
- 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 Oven: Preheat the oven to 375°F (190°C) to prepare for finishing the chicken in the oven.
- Season Chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside to retain juices.
- Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant to build the base flavor for the sauce.
- Simmer Sauce: Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Let the mixture simmer gently for 2-3 minutes to combine flavors and slightly thicken the sauce.
- Add Spinach and Herbs: Add the fresh spinach and cook for 3-4 minutes until wilted. Stir in dried basil, dried thyme, and grated Parmesan cheese until the sauce is smooth and creamy, creating the signature creamed spinach component.
- Assemble: Return the chicken breasts to the skillet, spooning the creamed spinach and tomato sauce over each piece to coat them evenly.
- Bake: Transfer the oven-safe skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Serve: Remove from the oven and serve the chicken breasts topped with the creamy spinach and sun-dried tomato sauce immediately for a warm and comforting meal.
Notes
- You can substitute fresh basil and thyme for dried if preferred, just use about three times the amount.
- Ensure the skillet used is oven-safe to safely transfer from stovetop to oven.
- Use a meat thermometer to check doneness of chicken for food safety.
- For a lighter version, substitute heavy cream with half-and-half or a cashew cream alternative.
- The sun-dried tomatoes can be packed in oil or dry; if dry, consider soaking them in warm water first for softer texture.
