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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Kimberly
  • 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

  1. Preheat oven: Preheat oven to 375°F (190°C).
  2. Prepare chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Bake for 20–25 minutes.
  3. 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.
  4. 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.