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Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe

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  • Author: Kimberly
  • 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 recipe features juicy boneless, skinless chicken breasts seared to golden perfection and baked in a creamy sauce made with fresh spinach, sun-dried tomatoes, and aromatic herbs. Topped with Parmesan cheese, this comforting and flavorful dish is perfect for a hearty dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Sauce and Vegetables

  • 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken in the creamy sauce.
  2. Season Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
  3. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear each side for 4-5 minutes until they turn golden brown. Remove the chicken from the skillet and set aside.
  4. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to burn it.
  5. Add Tomatoes and Cream: Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Allow the mixture to simmer gently for 2-3 minutes to combine the flavors and slightly thicken the sauce.
  6. Wilt Spinach and Add Herbs: Add the fresh spinach to the skillet and cook for 3-4 minutes until wilted. Mix in dried basil, thyme, and grated Parmesan cheese, stirring until the sauce is smooth and creamy.
  7. Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamed spinach sauce evenly over each piece.
  8. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is fully cooked with an internal temperature of 165°F (74°C).
  9. Serve: Remove the skillet from the oven carefully and serve the chicken breasts smothered with the creamy spinach and sun-dried tomato sauce.

Notes

  • Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
  • For a lighter version, substitute heavy cream with half-and-half or use a low-fat cream alternative.
  • Feel free to add a splash of white wine to the sauce for added depth of flavor.
  • Ensure chicken is fully cooked by checking the internal temperature with a meat thermometer.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

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