Get ready to fall in love with your new weeknight favorite: Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes! This dish delivers pure comfort thanks to juicy chicken breasts baked in a velvety, cheesy sauce speckled with vibrant green spinach and punchy sun-dried tomatoes. Each bite is a delicious combination of creamy, savory, and tangy—perfect for anyone who loves hearty, flavor-packed meals that look as good as they taste. Whether you’re cooking for your family or impressing guests, Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is guaranteed to earn rave reviews.

Ingredients You’ll Need

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

Ingredients You’ll Need

For a dish that looks this show-stopping, the ingredient list is wonderfully manageable—each item plays a starring role in the flavor, color, or luscious texture of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. Let’s break down what makes every component essential.

Chicken breasts: Boneless, skinless, and a perfect canvas for soaking up all the luxurious sauce—be sure to pound them to even thickness for best results.
Salt and black pepper: These classic seasonings bring out the natural flavors of the chicken and balance the richness of the cream.
Olive oil: Adds a subtle fruitiness and helps you achieve that irresistible golden sear on the chicken.
Butter: Lends extra depth to the sauce and sautés the garlic gently so it never burns.
Garlic: Four cloves bring just the right punch of aroma without overpowering the other flavors—freshly minced is best!
Heavy cream: The key to a silk-smooth, decadent sauce that coats every bite beautifully.
Parmesan cheese: Adds a savory, nutty note and helps thicken the sauce; use freshly grated for maximum meltiness.
Italian seasoning: A quick pinch unifies the herbs and transports your taste buds straight to the Mediterranean.
Crushed red pepper flakes (optional): For those who love a little heat, this addition provides a gentle kick.
Fresh spinach: Chopped and stirred in for vibrant color and an earthy flavor—those greens truly brighten the dish.
Sun-dried tomatoes: Their tangy, concentrated sweetness pops against the creamy background, and their deep red color looks stunning in every slice.
Shredded mozzarella cheese: Melts into a glorious, gooey topping and creates that irresistible bubbly finish in the oven.

How to Make Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Step 1: Prep and Sear the Chicken

Start by preheating your oven to 375°F (190°C) so it’s ready when you are. Lightly season the chicken breasts on both sides with salt and black pepper. Heat up the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add your chicken breasts. Sear them for 3–4 minutes per side until they develop a golden brown crust. Don’t worry about fully cooking them yet—they’ll finish in the oven. Set the chicken aside on a plate for now.

Step 2: Make the Creamy Sauce

With all those lovely browned bits still in the pan, reduce the heat to medium and add the butter. Once melted, toss in your minced garlic, stirring for about a minute until fragrant. Now pour in the heavy cream, sprinkle in the Parmesan, Italian seasoning, and red pepper flakes if you like a touch of spice. Gently bring everything to a simmer, stirring to avoid any scorching on the bottom.

Step 3: Add the Spinach and Sun-Dried Tomatoes

Add the roughly chopped fresh spinach to the simmering sauce. Stir and let it cook for 2–3 minutes until just wilted. Next, add the sun-dried tomatoes. The blend of sweet, tart, and earthy flavors will already smell incredible at this point, promising a dynamite Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes.

Step 4: Assemble and Bake

Return your chicken breasts to the pan, nestling them right into the creamy spinach mixture. Spoon a little extra sauce over the top of each one—consider this an act of love. Sprinkle shredded mozzarella cheese generously over the chicken. Slide the whole skillet into your preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and the cheese turns golden and bubbly.

Step 5: Serve and Savor

Once baked, let the dish rest for a couple of minutes to allow the flavors to settle and the cheese to set. Then, scoop out those beautiful chicken breasts, making sure to pile plenty of creamed spinach and sun-dried tomato sauce on each plate. This is the magic moment when Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes truly shines.

How to Serve Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

Garnishes

Add a final pop of color and freshness by topping your chicken with a sprinkle of chopped parsley or basil. A light dusting of extra Parmesan never hurt either! For a bit of crunch, toasted pine nuts or crushed red pepper flakes work wonders, elevating the flavors and giving your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes restaurant-level style.

Side Dishes

This dish is unapologetically rich and creamy, so pairing it with fluffy mashed potatoes, a simple buttered pasta, or a piece of crusty bread is an excellent choice—you’ll want something to mop up every drop of sauce! If you’re craving something lighter, steamed green beans or a crisp garden salad bring balance to the meal.

Creative Ways to Present

For dinner parties, try slicing the chicken breasts and fanning them over the spinach sauce on a serving platter—it looks gorgeous and makes serving easy. Or serve individual portions in mini cast iron skillets for cozy charm. If you have leftovers, chop up the chicken and sauce and spoon it onto toasted ciabatta for a restaurant-worthy open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Wrap any remaining Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes tightly in foil or transfer to an airtight container. Stored this way in the fridge, it will keep beautifully for up to 3 days, making lunch or dinner the following day an absolute treat.

Freezing

While the creamy sauce is best enjoyed fresh, you can freeze the chicken and sauce together if needed. Let the dish cool completely, then place in a freezer-safe container. For the best flavor and texture, try to eat it within one month. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the chicken and sauce in an oven-safe dish, cover with foil, and warm it in a 325°F (163°C) oven for 15–20 minutes until hot and bubbly. For a quicker option, use a microwave-safe dish and reheat in 60-second bursts, stirring the sauce between each round. If the sauce thickens up, add a splash of cream or milk to bring it back to silky perfection.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great substitute in Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. They stay juicy and flavorful and cook up just as beautifully as chicken breasts, so feel free to use whichever cut you prefer.

What if I don’t have fresh spinach on hand?

No worries at all—frozen spinach works well here, too. Just be sure to thaw and squeeze out as much liquid as possible before adding it to the sauce, so your creamed spinach stays thick and luscious.

Can I make this recipe dairy free?

While the creaminess is part of the magic, you can experiment with coconut cream and dairy-free cheeses. The flavor will change slightly, but you’ll still get a delicious, comforting version of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes.

Are there any ways to add more vegetables?

Definitely! Sauté some sliced mushrooms or finely chopped onions along with the garlic for even more depth of flavor and nutrition. You can also fold in a few chopped artichoke hearts or roasted red peppers for extra color.

How do I know the chicken is fully cooked?

A reliable way to check is with a meat thermometer. The chicken should reach 165°F (74°C) in the thickest part. If you don’t have a thermometer, make a small cut in the thickest part—the juices should run clear, not pink.

Final Thoughts

I hope you’ll give Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes a try soon—it’s one of those comfort dishes that brings people together with every creamy, flavor-packed bite. If you make it, share your twist, and don’t forget to save a little extra sauce to savor with tomorrow’s lunch. Happy cooking!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful dish featuring tender baked chicken breasts smothered in a creamy spinach and sun-dried tomato sauce, topped with melted mozzarella. Perfect for a satisfying meal any day of the week.

Ingredients

Scale

Chicken:

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

Creamed Spinach:

2 tablespoons butter
4 cloves garlic (minced)
1½ cups heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
3 cups fresh spinach (roughly chopped)
½ cup sun-dried tomatoes (drained and chopped)
½ cup shredded mozzarella cheese

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Sear the chicken: Season chicken breasts with salt and pepper. Sear in a skillet until golden brown. Remove and set aside.
Prepare the creamed spinach: In the same skillet, melt butter, sauté garlic, add cream, Parmesan, seasoning, and spinach. Cook until wilted. Stir in sun-dried tomatoes.
Assemble and bake: Return chicken to the skillet, cover with sauce and mozzarella. Bake for 20–25 minutes until cooked through.
Serve: Enjoy warm with preferred sides.

Notes

Thawed frozen spinach can be used if fresh is unavailable (ensure proper draining).
Chicken thighs can be used instead of chicken breasts.
Enhance with mushrooms or onions for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American