If you’re searching for a weeknight dinner that’s cozy yet irresistible, look no further than Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. Imagine juicy, golden-baked chicken breasts, draped in an utterly luscious blanket of garlicky creamed spinach and tangy sun-dried tomatoes, all crowned with a bubbling layer of cheese. It’s a dish with major wow-factor, and yet it’s so achievable, requiring only a handful of fresh ingredients and about 50 minutes from start to finish. The flavors are bold and beautifully balanced — it’s one of those recipes that tastes like you put in double the effort. Trust me, when Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes comes out of the oven, you won’t just feed your hunger, you’ll soothe your soul.
Ingredients You’ll Need
With just a few staple ingredients, you can create a dinner that’s both elegant and comforting. Each one is purposeful, lending a special something to the final dish—whether it’s creaminess, savory depth, a pop of freshness, or a burst of color.
- Chicken breasts: Boneless, skinless chicken breasts are a tender, lean base that soak up all the rich flavors.
- Olive oil: Rubbing the chicken with olive oil adds moisture and ensures those spices cling beautifully.
- Garlic powder: The secret to a savory, well-seasoned chicken without overpowering the other flavors.
- Paprika: Adds gentle heat and a lovely rosy color to the chicken’s surface.
- Salt & black pepper: Essential for seasoning and balancing every flavor in the dish.
- Butter: Sautéing the garlic in butter creates aromatic, golden richness for the creamed spinach.
- Fresh garlic: Do not skip this! Fresh minced garlic makes the spinach mixture so fragrant and mouthwatering.
- Spinach: Chopped fresh spinach melts down into a silky, green bed for the sauce.
- Sun-dried tomatoes: They bring a tangy, concentrated sweetness that brightens every bite.
- Heavy cream: The secret to an ultra-satisfying, creamy sauce—if you want to lighten things up, use light cream.
- Parmesan cheese: Adds a salty, nutty kick and helps thicken the sauce.
- Mozzarella cheese: For melty, gooey, golden comfort on top!
- Fresh parsley (optional): A sprinkle of parsley adds a touch of color and a hint of freshness as a garnish.
How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
Step 1: Prep and Season the Chicken
To start your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels—this helps them bake up golden and delicious. Drizzle each piece with olive oil, then rub in your garlic powder, paprika, salt, and black pepper. Lay the chicken breasts snugly in a baking dish, giving them a little space so they roast rather than steam.
Step 2: Bake the Chicken
Once seasoned, slide your dish into the oven and bake the chicken uncovered for about 20–25 minutes. What you’re looking for is a mostly-cooked chicken with a little spring left, since it’ll go back in the oven later. This step locks in the juices and ensures each breast is perfectly cooked through—never dry!
Step 3: Prepare the Creamed Spinach and Sun-Dried Tomato Sauce
Meanwhile, grab a large skillet and melt the butter over medium heat. Add the minced garlic and let it sizzle just until fragrant—about a minute. Toss in your chopped spinach and stir until it wilts quickly into the pan, turning vibrant green. Stir in the sun-dried tomatoes for that bright, tangy note. Pour in your heavy cream and bring it all to a gentle simmer, then add the Parmesan cheese and stir until the sauce thickens slightly, about 3–4 minutes. This is the heart of the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, so be sure to taste and adjust seasoning as needed.
Step 4: Assemble and Smother
When the chicken is nearly cooked, spoon that dreamy creamed spinach mixture generously over each piece. Don’t skimp—the more you smother, the better! Sprinkle the shredded mozzarella evenly over the top, creating a cheesy, melty blanket that will turn golden and irresistible in the oven.
Step 5: Final Bake
Place the baking dish back in the oven and bake for an additional 10–15 minutes. You’ll know it’s ready when the cheese is bubbling and golden in spots, and the chicken reaches a safe internal temperature of 165°F (74°C). The flavors all meld together into pure comfort. For the finishing touch, shower with fresh parsley before serving and get ready to swoon!
How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
Garnishes
A sprinkle of chopped fresh parsley brings a pop of color and a whisper of brightness to this already stunning dish. If you’re feeling fancy, a tiny grating of extra Parmesan just before serving can make it even more inviting.
Side Dishes
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes absolutely shines next to fluffy mashed potatoes, creamy polenta, a simple pilaf, or roasted vegetables. The rich sauce loves to mingle with sides that can soak it up, so don’t be shy with your starches!
Creative Ways to Present
You can slice the chicken and elegantly fan it out on a platter, then spoon over the sauce for a dramatic tableside presentation. For a cozy family dinner, let everyone serve themselves straight from the baking dish—there’s something charming about that bubbling, cheesy display. You could even tuck the chicken and creamed spinach into toasted ciabatta rolls for a decadent sandwich twist!
Make Ahead and Storage
Storing Leftovers
Leftover Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes keeps well in the fridge for up to 3 days. Store everything tightly covered or in an airtight container to preserve that creamy, velvety texture.
Freezing
This dish can be frozen, though the sauce may separate slightly when reheated. For best results, assemble and bake the chicken, then cool completely before wrapping portions tightly and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To bring leftovers back to life, warm gently in a 325°F (165°C) oven, covered, until heated through. If the sauce needs reviving, add a splash of cream or milk and stir once it’s hot. Avoid microwaving for long periods, as it can dry out the chicken or make the cheese rubbery.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. Just adjust the baking time by a few minutes, as thighs may need a bit longer to cook through completely.
Can I substitute frozen spinach for fresh?
Yes, you can use frozen spinach if that’s what you have. Simply thaw and squeeze out excess liquid before adding it to the skillet, so the sauce stays creamy and not watery.
What’s the best way to get that golden cheese topping?
If you want an extra-golden cheesy finish on your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, switch on the broiler for the last 2–3 minutes of baking. Keep a close eye so it caramelizes but doesn’t burn.
Can I make this recipe dairy-free?
While it won’t have the same creamy richness, you can use your favorite plant-based cream, cheeses, and butter to adapt Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes for a dairy-free diet. The flavor will be a bit different but still delicious.
Is this recipe gluten-free?
Yes! Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is naturally gluten-free as written, making it a fantastic option for anyone avoiding gluten.
Final Thoughts
I can’t wait for you to try Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes at home—because once you experience that cozy, creamy, flavor-packed magic, you’ll want it in your regular dinner line-up. Let it be your go-to comfort food for busy nights or special gatherings alike. Enjoy every melty, savory, soul-warming bite!
Print
Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the savory goodness of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. Tender chicken breasts baked to perfection, topped with a luscious creamed spinach mixture, and finished with gooey melted cheese.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Creamed Spinach:
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 5 ounces fresh spinach (roughly chopped)
- ½ cup sun-dried tomatoes (drained and chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Bake for 20–25 minutes.
- Make creamed spinach: In a skillet, sauté garlic in butter, add spinach and sun-dried tomatoes. Pour in cream, simmer, then add Parmesan. Spoon over chicken.
- Add cheese and bake: Top chicken with mozzarella, bake for 10–15 minutes until cheese melts. Garnish with parsley.
Notes
- This dish pairs well with mashed potatoes, rice, or roasted vegetables.
- You can use kale instead of spinach or opt for light cream for a lower-fat version.
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