If you’re looking for a dinner that feels both comforting and a little bit fancy, Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is your ticket to weeknight happiness. Juicy chicken breasts are topped with a luscious, creamy spinach layer and a generous sprinkle of sun-dried tomatoes, then finished under a blanket of bubbling mozzarella. Every bite delivers a gorgeous mix of savory, creamy, and tangy flavors, all while keeping things simple and stress-free in the kitchen.
Ingredients You’ll Need
The ingredients for Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes are straightforward, but each one plays an important role in building flavor and texture. Gather these essentials and get ready for a meal that feels special, yet is so easy to pull together.
- Chicken Breasts: Boneless, skinless chicken breasts are lean, juicy, and provide the perfect canvas for all the delicious toppings.
- Olive Oil: Adds a subtle richness and helps the chicken stay juicy as it bakes.
- Garlic Powder: Infuses the chicken with an extra layer of savory flavor.
- Paprika: Brings gentle warmth and a touch of color to the chicken.
- Salt: Essential for seasoning the chicken and balancing all the flavors.
- Black Pepper: A little bit of heat to round out the spice profile.
- Butter: Used for sautéing the garlic and spinach, adding depth to the creamed spinach.
- Fresh Garlic: Offers a burst of aromatic flavor in the spinach mixture.
- Fresh Spinach: The star of the creamy topping—use plenty for a generous layer.
- Heavy Cream: Gives the spinach that luscious, velvety texture.
- Parmesan Cheese: Adds nutty, salty complexity to the creamed spinach.
- Nutmeg: A classic addition that brightens the creamy spinach with a subtle, warm note.
- Salt and Pepper (to taste): Fine-tunes the flavor of the spinach layer.
- Sun-Dried Tomatoes: Offer a sweet-tart punch and beautiful pops of color on top.
- Mozzarella Cheese: Melts to form that irresistible, bubbly golden topping.
How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
Step 1: Prep and Bake the Chicken
Start by preheating your oven to 375°F and giving your baking dish a quick greasing so nothing sticks. Pat your chicken breasts dry and rub them with olive oil, then sprinkle on the garlic powder, paprika, salt, and black pepper. Arrange the chicken in your prepared dish and slide it into the oven uncovered for 20 minutes. This first round of baking ensures the chicken stays juicy and gets a head start before adding the decadent toppings.
Step 2: Whip Up the Creamed Spinach
While the chicken bakes, get your creamed spinach ready. In a medium skillet, melt the butter over medium heat, then add the minced garlic and let it sizzle for about 30 seconds. Toss in the chopped fresh spinach and cook, stirring, until wilted and vibrant green—this takes just 2 to 3 minutes. Pour in the heavy cream, sprinkle over the grated Parmesan and nutmeg, and season with salt and pepper to taste. Let it all simmer together for another 2 to 3 minutes until it’s thickened slightly and velvety. Remove from the heat and get ready to smother that chicken!
Step 3: Layer and Finish Baking
Once the chicken has baked for 20 minutes, take it out of the oven (careful, it’s hot!). Spoon the creamed spinach evenly over each piece, making sure every bite will be packed with flavor. Sprinkle the chopped sun-dried tomatoes over the spinach, then top everything with a generous layer of shredded mozzarella cheese. Return the dish to the oven for another 10 to 15 minutes, until the chicken is fully cooked (165°F in the center) and the cheese is melted, golden, and bubbling. Let your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes rest for 5 minutes before serving—it’ll make slicing and serving even easier.
How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes
Garnishes
Fresh garnishes can take your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes from great to unforgettable. Try a sprinkle of extra Parmesan, a handful of chopped fresh basil, or a twist of cracked black pepper. A drizzle of good olive oil or a few thinly sliced green onions also look gorgeous and add a pop of freshness.
Side Dishes
This dish is rich and satisfying on its own, but it pairs beautifully with simple sides. Fluffy rice, buttered noodles, or creamy mashed potatoes soak up all that luscious sauce. If you want to keep things lighter, go with a crisp green salad, roasted asparagus, or garlicky green beans. The flavors from the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes work well with just about anything.
Creative Ways to Present
When you want to impress, serve each chicken breast over a bed of herbed rice or polenta, then spoon extra spinach and sauce from the pan over the top. For a dinner party, you can slice the chicken and fan it out on a platter, then scatter the sun-dried tomatoes and cheese over everything. Individual ramekins make for a fun, restaurant-style presentation of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes that everyone will love.
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 three days. Store the chicken and toppings together in an airtight container and let the flavors mingle—they just get better overnight. If you plan on storing multiple servings, separate layers with parchment to keep the cheese from sticking.
Freezing
This dish actually freezes quite well! Cool the chicken completely, then wrap each piece tightly or transfer to a freezer-safe container. It’ll keep for up to two months. Thaw overnight in the fridge before reheating. For best results, freeze without garnishes and add fresh ones when serving.
Reheating
To reheat, place the chicken in an oven-safe dish, cover loosely with foil, and bake at 350°F until heated through (about 20 minutes). You can also microwave individual portions in 30-second bursts, but the oven helps retain the best texture. Add a splash of cream or a drizzle of olive oil if the spinach topping looks a little dry.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thawed, well-drained frozen spinach works perfectly. Just squeeze out as much liquid as possible before adding it to the skillet, so your creamed spinach stays thick and luscious.
What can I substitute for heavy cream?
If you want to lighten things up, try using half-and-half or whole milk. Just note that the sauce will be a bit thinner. For a dairy-free option, unsweetened coconut cream can work in a pinch, though it will add a slight coconut flavor.
How do I know when the chicken is done?
The best way is to use an instant-read thermometer. The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, slice into the thickest part and check that the juices run clear and there’s no pink in the center.
Can I add more vegetables?
Definitely! Chopped artichoke hearts, sautéed mushrooms, or even diced bell peppers can be stirred into the creamed spinach for extra flavor and color. Just cook any extra veggies until tender before adding the cream.
Is Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes gluten-free?
Yes! As written, this recipe is naturally gluten-free, making it a fantastic option for those avoiding gluten. Just double-check your sun-dried tomatoes and Parmesan to ensure they’re gluten-free, but most are by default.
Final Thoughts
There’s something so satisfying about pulling a bubbling dish of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes from the oven and knowing you’ve made a meal that’s as beautiful as it is delicious. This recipe is one to keep in your back pocket for busy weeknights, special occasions, or any time you want to treat yourself and your loved ones to a cozy, flavorful dinner. Give it a try—you might just fall in love with your new favorite chicken dish!
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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
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a flavorful and wholesome dinner perfect for a comforting meal. Tender baked chicken breasts are topped with a rich and creamy spinach mixture, sun-dried tomatoes, and melted mozzarella cheese, making it a delightful low-carb, gluten-free dish that the whole family will love.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamed Spinach
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Topping
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F. Lightly grease a baking dish. Pat the chicken breasts dry with paper towels and rub each with olive oil. Season evenly with garlic powder, paprika, salt, and black pepper. Arrange the chicken breasts in the baking dish, making sure they’re spaced out evenly.
- Bake Chicken: Place the baking dish in the preheated oven and bake uncovered for 20 minutes to allow the chicken to begin cooking and develop flavor.
- Make Creamed Spinach: While the chicken bakes, melt butter in a medium skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped fresh spinach and cook until wilted, about 2 to 3 minutes. Stir in the heavy cream, grated Parmesan cheese, nutmeg, and season with salt and pepper to taste. Continue cooking for another 2 to 3 minutes until the mixture thickens slightly, then remove from heat.
- Add Toppings and Finish Baking: After the initial 20 minutes of baking, remove the chicken from the oven. Spoon the prepared creamed spinach evenly over each chicken breast. Then sprinkle the sun-dried tomatoes followed by shredded mozzarella cheese on top. Return the dish to the oven and bake for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Rest and Serve: Let the smothered chicken rest for 5 minutes outside the oven before serving. This helps the juices redistribute and keeps the chicken moist and flavorful.
Notes
- You can substitute thawed, well-drained frozen spinach for fresh spinach if preferred.
- For an extra depth of flavor, consider adding chopped artichoke hearts or a splash of white wine to the creamed spinach mixture.
- Make sure the chicken is cooked through with an internal temperature of 165°F for safe eating.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 460
- Sugar: 3g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 140mg
