Description
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a rich and flavorful one-pan dish featuring tender baked chicken breasts bathed in a creamy sauce infused with garlic, sun-dried tomatoes, and fresh spinach. It combines pan-searing and baking techniques to create a comforting meal perfect for dinner, delivering a balance of savory, creamy, and herbal notes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
Sauce and Vegetables
- 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) to prepare for baking the chicken later.
- Season the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until they develop a golden-brown crust. 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 it.
- Add Tomatoes and Liquids: Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Allow the mixture to simmer gently for 2-3 minutes to start thickening the sauce and blending the flavors.
- Cook the Spinach and Season: Add the fresh spinach 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 in Skillet: Return the seared chicken breasts to the skillet, spooning the creamed spinach and sauce evenly over each breast to smother them.
- Bake: Transfer the 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 juicy.
- Serve: Remove the skillet from the oven and serve the chicken breasts topped with the delicious creamy spinach and sun-dried tomato sauce immediately.
Notes
- Use an oven-safe skillet to avoid transferring food between pans.
- Sun-dried tomatoes add a tangy, rich flavor; rehydrate them in warm water if they are too dry.
- Ensure the chicken is cooked to 165°F for safe consumption; use a meat thermometer for accuracy.
- The sauce can be adjusted for thickness by simmering longer or adding more cream.
- For a lighter version, substitute half-and-half for heavy cream.
