If you are craving a dish that feels like a comforting hug on a plate, the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe is your new best friend. This recipe brings together juicy, tender chicken breasts baked under a luscious blanket of creamy spinach and tangy sun-dried tomatoes. The combination of savory herbs, rich cream, and that burst of umami from the Parmesan cheese creates a dish that’s as elegant as it is homey. It’s perfect for a weeknight dinner that feels special or a weekend feast where you want to impress without fussing.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in crafting layers of flavor and texture that make this dish unforgettable. From the tender chicken breasts to the silky creamed spinach, every element combines to form a harmonious, colorful plate.
- Chicken breasts: Boneless and skinless for quick cooking and easy shredding under the sauce.
- Olive oil: Adds a fruity richness and helps achieve that perfect golden sear on the chicken.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors.
- Butter: Deepens the sauce flavor and helps sauté garlic to fragrant perfection.
- Garlic: Minced fresh for an aromatic base that wakes up every bite.
- Sun-dried tomatoes: Provide a punch of tangy sweetness and chewy texture contrast.
- Heavy cream: The secret to a luxuriously smooth and velvety sauce.
- Chicken broth: Adds savory depth and balances the creaminess.
- Spinach: Fresh and vibrant, it wilts into the sauce adding freshness and volume.
- Dried basil and thyme: Herbs that lend an earthy, fragrant complexity.
- Parmesan cheese: Grated for a sharp, nutty finish that ties the sauce together.
How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Step 1: Preheat and Season
Begin by heating your oven to 375°F (190°C). While the oven warms, season the chicken breasts generously with salt and pepper, making sure both sides are well coated. This simple step ensures every bite of chicken is flavorful.
Step 2: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken in the hot pan, allowing it to develop a beautiful golden crust as it cooks for 4 to 5 minutes on each side. This sear locks in the juices and adds irresistible texture. Once browned, remove the chicken and set it aside for the next step.
Step 3: Build the Creamed Spinach Sauce
In the same skillet, melt butter over medium heat. Toss in minced garlic and sauté just until you can smell its garlicky goodness—about one minute. Then add the chopped sun-dried tomatoes, chicken broth, and heavy cream. Let the mixture gently simmer for a couple of minutes to blend the flavors.
Step 4: Add Spinach and Herbs
Stir fresh spinach into the creamy mixture and cook until it wilts, becoming tender and vibrant green. Sprinkle in dried basil and thyme for herbal warmth, then fold in the Parmesan cheese. Stir until the sauce is smooth, creamy, and perfectly rich, ready to smother your chicken.
Step 5: Bake to Perfection
Return the seared chicken breasts to the skillet, spooning the luscious creamed spinach sauce over each piece. Place the skillet in the preheated oven and bake for 20 to 25 minutes. This final bake ensures the chicken reaches a safe internal temperature of 165°F (74°C), while the sauce thickens beautifully over the top.
Step 6: Serve and Enjoy
Remove the skillet from the oven and get ready to serve a dish bursting with comforting flavors and creamy textures. Spoon extra sauce over the chicken for an indulgent meal.
How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
Garnishes
Brighten up this rich dish with a sprinkle of freshly chopped parsley or basil leaves for a pop of color and a hint of freshness. A light dusting of extra Parmesan right before serving also adds a wonderful finishing touch.
Side Dishes
This dish pairs beautifully with a variety of sides. Think creamy mashed potatoes or fluffy rice to soak up the sauce, or opt for a crisp green salad for contrast. Roasted vegetables such as asparagus or green beans add brightness and nutritional balance.
Creative Ways to Present
For a striking presentation, serve the chicken on individual plates with a generous spoonful of the creamed spinach and sun-dried tomato sauce artfully draped over. If you want to elevate your meal for guests, garnish with sun-dried tomato halves and sprinkle some toasted pine nuts on top for texture and elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days and makes for an excellent next-day meal.
Freezing
This dish freezes well if you want to prepare it in advance. Place cooled portions in freezer-safe containers or heavy-duty ziplock bags, separating layers with parchment paper to prevent sticking. Freeze for up to 2 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a covered skillet or oven at 350°F (175°C) until heated through. Alternatively, microwave on medium power in short bursts, stirring occasionally to maintain creaminess and prevent drying out.
FAQs
Can I use frozen spinach instead of fresh in the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe?
Yes, you can substitute frozen spinach. Just make sure to thaw it thoroughly and squeeze out all excess water before adding it to avoid making the sauce too watery.
Is it necessary to use sun-dried tomatoes, or can I replace them?
Sun-dried tomatoes add a unique tang and chewiness that enhance this recipe. However, you can substitute with cherry tomatoes or roasted red peppers if needed, though the flavor profile will shift slightly.
What type of cheese works best for the creamy sauce?
Parmesan is ideal because it melts smoothly and provides a sharp, nutty flavor that balances the richness. You can experiment with Asiago or Pecorino Romano as alternatives for subtle variations.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a vegan butter substitute. Skip the Parmesan or replace with a vegan cheese.
How can I tell when the chicken is fully cooked?
The best method is using a meat thermometer to check that the internal temperature has reached 165°F (74°C). If you don’t have one, cut into the thickest part of the chicken to ensure the juices run clear with no pink.
Final Thoughts
There is something incredibly satisfying about the Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe. It brings together simple ingredients in a way that feels luxurious and comforting all at once. Whether you’re cooking for yourself or sharing with loved ones, this recipe promises a deliciously creamy, flavorful experience that’s sure to become a favorite in your dinner rotation. So grab your skillet, and get ready to enjoy one truly heartwarming meal.
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 Dish
- Method: Baking
- Cuisine: American
Description
This Smothered Baked Chicken recipe features tender boneless, skinless chicken breasts baked in a creamy sauce made with fresh spinach, sun-dried tomatoes, garlic, and Parmesan cheese. It’s a comforting, flavorful dish perfect for a family dinner with minimal prep and an elegant finish from slow baking in the oven.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
Creamed Spinach and Sauce
- 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 the Oven: Preheat your oven to 375°F (190°C). This ensures the oven is ready for baking the chicken to perfection after the stovetop steps.
- Season the Chicken: Season both sides of the chicken breasts with salt and pepper to taste, preparing them for browning and baking.
- Brown the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear them for 4-5 minutes on each side until golden brown. Then remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the Sauce Base: Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Let this mixture simmer gently for 2-3 minutes to blend the flavors and begin thickening the sauce.
- Add Spinach and Herbs: Add the fresh spinach to the skillet and cook for 3-4 minutes until wilted. Then stir in the dried basil, dried thyme, and grated Parmesan cheese, mixing until the sauce is smooth and creamy.
- Assemble for Baking: Return the browned chicken breasts to the skillet, spooning the creamy spinach mixture over each piece evenly.
- Bake the Chicken: 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 the skillet from the oven and serve the chicken breasts topped with the lovely creamed spinach and sun-dried tomato sauce for a flavorful, hearty meal.
Notes
- Ensure the skillet is oven-safe before transferring it to the oven to avoid damage or injury.
- For added flavor, consider marinating the chicken breasts for 30 minutes before cooking.
- Adjust seasoning with salt and pepper after baking, if needed.
- Use fresh Parmesan cheese for a more robust and authentic flavor.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
