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

Get ready to fall in love with comfort food all over again with this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. This recipe boasts tender, juicy chicken breasts smothered in creamy spinach, rich cheeses, and tangy sun-dried tomatoes, all baked to golden perfection. Each bite is a celebration of flavor and texture, with a pretty pop of color that will make you want to dig in right away. Perfect for a cozy family dinner or for impressing guests, this dish is a satisfying, low-carb main course you’ll want to make again and again!

this Recipe

Ingredients You’ll Need

What makes this recipe truly special is that every ingredient brings something important to the table—whether it’s a creamy texture, a burst of color, or irresistible flavor. You’ll find that the magic of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes comes from using just a handful of treasured ingredients in all the right ways.

• Chicken Breasts: Use boneless, skinless chicken breasts for maximum tenderness and a canvas for all those topping flavors.
• Olive Oil: Provides a gorgeous sear and depth of flavor to the chicken before baking.
• Salt: Essential for seasoning each layer and drawing out natural flavors.
• Black Pepper: Adds just the right touch of heat to balance the creaminess.
• Garlic Powder: For that savory, aromatic punch without any fuss.
• Butter: Gives richness to the creamed spinach topping.
• Fresh Garlic: Freshly minced garlic deepens the flavor of both the spinach and the whole dish.
• Fresh Spinach: Offers vibrant color and a lush, earthy bite when wilted and creamy.
• Sun-Dried Tomatoes: Bring sweet-tart intensity and beautiful color.
• Cream Cheese: Transforms the spinach into a decadent, velvety topping.
• Parmesan Cheese: Boosts savory depth and creates irresistible cheesy notes.
• Shredded Mozzarella Cheese: Bakes up melty and golden, creating an enticing top layer.
• Crushed Red Pepper Flakes (Optional): For a little extra heat and pizzazz, perfect for spice lovers.

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

Step 1: Prep Your Chicken and Baking Dish

Before anything else, preheat your oven to 375°F (190°C) and lightly grease your favorite baking dish—this ensures nothing sticks and the chicken cooks evenly. Lay out your chicken breasts and sprinkle both sides generously with salt, black pepper, and garlic powder. This simple seasoning is the secret to mouthwatering chicken every time!

Step 2: Sear the Chicken for Extra Flavor

Drizzle olive oil into a large skillet and heat it over medium-high. Once it shimmers, add the seasoned chicken breasts. Searing for just 2 to 3 minutes per side creates a glorious golden crust that locks in the juices, giving your Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes both flavor and texture. Transfer the chicken to your prepared baking dish and set aside.

Step 3: Make the Creamed Spinach and Tomato Topping

Still using the same skillet (hello, easy cleanup!), melt your tablespoon of butter and add the minced garlic, sautéing for about a minute until fragrant. Toss in the chopped fresh spinach and watch it wilt in about 2 to 3 minutes. Next, stir in the sun-dried tomatoes, cream cheese, and Parmesan—they’ll melt into a creamy, dreamy mixture. Red pepper flakes are optional but highly recommended for a subtle kick!

Step 4: Smother the Chicken and Add Mozzarella

Now comes the fun part: evenly spoon the warm creamed spinach and sun-dried tomato mixture right over the chicken breasts in your baking dish. Sprinkle with shredded mozzarella cheese for a bubbly, beautifully browned finish later. This is where Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes truly comes together as a showstopper!

Step 5: Bake to Perfection

Slide your baking dish into the oven and let everything bake for 20 to 25 minutes. You’ll know it’s ready when the chicken juices run clear, and the internal temperature hits 165°F. The cheese will be golden and temptingly melted over every piece. Let it rest for about 5 minutes before serving, so the flavors mingle and each portion is easy to plate.

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

Garnishes

A scattering of fresh herbs, such as chopped parsley or basil, adds a bright, fresh touch to each plate. For a finishing flourish, extra Parmesan cheese or even a pinch of red pepper flakes can make each slice of Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes look and taste restaurant-worthy.

Side Dishes

This dish shines alongside buttery mashed potatoes, fluffy rice, or roasted vegetables. If you want to keep things low carb, opt for cauliflower mash or a fresh cucumber salad. The creamy, tangy topping pairs beautifully with just about any side you have on hand.

Creative Ways to Present

If you’re entertaining, try slicing the chicken before serving and fanning the pieces out on a platter. Spoon extra creamed spinach and sun-dried tomatoes over the top for dramatic effect. Individual ramekins also turn this into a dinner party showstopper—just be sure to adjust baking time if using smaller dishes!

Make Ahead and Storage

Storing Leftovers

Leftover Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes keeps well in an airtight container in the refrigerator for up to three days. The topping remains creamy and flavorful, making it perfect for next-day lunches.

Freezing

While you can freeze this dish, it’s best to do so before baking. Assemble everything in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as instructed for a fresh-from-the-oven taste.

Reheating

To reheat, gently warm leftovers in a covered baking dish in the oven at 325°F until heated through. A splash of milk or chicken broth over the top before reheating helps keep the spinach topping from drying out. The microwave works too, but oven reheating preserves the creamy texture and melty cheese best.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are juicy and full of flavor, making them a great alternative in Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes. Just keep an eye on cooking time, as they may cook a bit faster than breasts.

What’s the best way to drain sun-dried tomatoes?

If your sun-dried tomatoes are packed in oil, simply pat them dry with paper towels after draining. For the best flavor and texture, chop them into bite-sized pieces before adding them to your creamed spinach mixture.

Can I use frozen spinach?

Yes, you can substitute frozen spinach for fresh in this recipe. Just make sure to thaw and squeeze out as much excess moisture as possible, so your topping remains rich and creamy rather than watery.

Is it possible to make this dish ahead of time?

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is perfect for prepping ahead. Assemble everything up to the final bake, cover, and store in the fridge overnight. Pop it in the oven right before dinner for a truly effortless meal.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer inserted into the thickest part of the chicken. It should read 165°F. If you don’t have a thermometer, make sure the juices run clear, not pink, when you slice into the chicken.

Final Thoughts

Don’t be surprised if this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes quickly becomes your new weeknight staple (or dinner party signature). There’s just something magical about the combination of creamy spinach, tangy sun-dried tomatoes, and perfectly baked chicken. I can’t wait for you to try it and hear what you think!

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