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

Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe
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4.8 from 7 reviews

A delightful recipe for Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, combining tender chicken breasts with a rich, creamy spinach and tomato sauce topped with melted mozzarella cheese.

Ingredients

Units Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Creamed Spinach:

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh spinach, roughly chopped
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a baking dish. Season chicken with olive oil, paprika, garlic powder, salt, and pepper.
  2. Sear Chicken: Sear chicken in a skillet over medium-high heat for 2–3 minutes per side. Transfer to the baking dish.
  3. Make Creamed Spinach: In the same skillet, sauté garlic in butter. Add cream and Parmesan. Cook until thickened. Add spinach, sun-dried tomatoes, and red pepper flakes. Cook until spinach wilts.
  4. Assemble and Bake: Pour creamed spinach over chicken. Top with mozzarella. Bake for 20–25 minutes until cooked through and cheese is bubbly. Rest before serving.

Notes

  • Thighs can be used instead of breasts.
  • For a lighter option, use half-and-half instead of cream.
  • Great served with rice, mashed potatoes, or crusty bread.

Nutrition

Find it online: https://easy-tapas-recipes.com/smothered-baked-chicken-with-creamed-spinach-and-sun-dried-tomatoes-recipe-2/