Description
This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes is a flavorful and comforting main course that combines tender baked chicken breasts with a rich, creamy spinach topping and melted mozzarella cheese. Perfect for a hearty dinner, this dish balances savory spices, fresh spinach, and tangy sun-dried tomatoes with a creamy, cheesy finish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamed Spinach
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Topping
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F and lightly grease a baking dish. Pat the chicken breasts dry with paper towels. Rub each chicken breast evenly with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper to season thoroughly.
- Bake Chicken: Place the seasoned chicken breasts in the prepared baking dish, spaced evenly. Bake uncovered for 20 minutes to begin cooking and allow the flavors to develop.
- Prepare Creamed Spinach: While the chicken bakes, melt butter in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2 to 3 minutes. Stir in the heavy cream, grated Parmesan cheese, nutmeg, and season with salt and pepper to taste. Continue cooking for another 2 to 3 minutes until the mixture thickens slightly, then remove from heat.
- Add Toppings and Continue Baking: After the initial 20 minutes of baking, remove the chicken from the oven. Evenly spoon the creamed spinach over each chicken breast. Top each with chopped sun-dried tomatoes and shredded mozzarella cheese.
- Finish Baking: Return the baking dish to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Rest and Serve: Allow the chicken to rest for 5 minutes after removing it from the oven. This helps retain juices and finishes the cooking process. Serve warm and enjoy your smothered baked chicken.
Notes
- You can substitute thawed, well-drained frozen spinach for fresh spinach for convenience.
- For enhanced flavor, try adding chopped artichoke hearts or a splash of white wine to the creamed spinach mixture.
