If there’s one dreamy dinner that manages to impress every time and still comes together easily, it’s h Creamed Spinach and Sun-Dried Tomatoes. Yes, you read that right—juicy chicken breasts, nestled in a luscious spinach and sun-dried tomato cream sauce, all crowned with melty cheese and just the right touch of fresh basil. Every forkful is golden, brimming with layers of flavor and as comforting as your favorite cozy sweater. This is a dish you’ll find yourself craving on a weeknight, offering up as company-worthy fare, or just making because you want a really, really good meal without a lot of fuss.
Ingredients You’ll Need
Let’s talk about the magic behind the exquisite flavors of h Creamed Spinach and Sun-Dried Tomatoes. These staple ingredients are the foundation—each one adding a little something special, whether it’s depth, richness, or that oh-so-satisfying cheesy finish.
- Chicken Breasts: Choose boneless, skinless for quick cooking and easy slicing—thighs also work if you want even more richness.
- Olive Oil: Searing the chicken in olive oil adds a gorgeous golden crust and flavor.
- Paprika: Brings subtle warmth and a pretty color to the chicken.
- Garlic Powder & Onion Powder: These build a big, savory base without overwhelming the dish.
- Salt & Black Pepper: Elevate all the other flavors—don’t skimp here!
- Unsalted Butter: Lends richness to the cream sauce and beautifully sautés the garlic and spinach.
- Fresh Garlic: Minced garlic perfumes the whole kitchen—there’s no substitute for the real thing.
- Fresh Spinach: Wilts down into creamy goodness and adds a vibrant pop of color and nutrition.
- Sun-Dried Tomatoes: Intensely tangy-sweet, these gems punctuate the sauce with pockets of flavor.
- Heavy Cream: Delivers that classic, silky texture you want from creamed spinach and sun-dried tomatoes.
- Parmesan Cheese: Adds salty, nutty depth to the creamy sauce.
- Italian Seasoning: A pinch brings herby brightness that ties everything together.
- Shredded Mozzarella Cheese: Melts to a bubbly, golden finish—hello comfort food!
- Fresh Basil: The final flourish for freshness and a big color boost at serving.
How to Make h Creamed Spinach and Sun-Dried Tomatoes
Step 1: Prep and Season the Chicken
Preheat your oven to 400°F and give your baking dish a light greasing. First things first: take those chicken breasts out, gently pat them dry (for mega browning), and coat them generously with your paprika, garlic powder, onion powder, salt, and black pepper on all sides. This spice blend is what will infuse every bite of chicken with tons of flavor—even before you layer on the creamy sauce.
Step 2: Sear for Maximum Flavor
In a large skillet, heat the olive oil over medium-high. Once shimmering, place the seasoned chicken breasts in and let them sear for about 3 minutes per side, until golden. This step locks in juices and gives you that irresistible caramelized crust! When both sides are nicely browned, transfer the chicken straight into your prepared baking dish—don’t worry if it’s not cooked through yet, the oven will finish the job.
Step 3: Make the Creamed Spinach and Sun-Dried Tomatoes Sauce
In the same skillet, reduce the heat and melt the butter. Add the minced garlic and stir for about a minute, just until fragrant (don’t let it get too dark!). Toss in the chopped spinach, stirring until it wilts and turns a gorgeous deep green. Next up: fold in those sun-dried tomatoes, heavy cream, Parmesan cheese, and a sprinkle of Italian seasoning. Let the sauce bubble for a couple of minutes until it thickens slightly—this is your flavor powerhouse for h Creamed Spinach and Sun-Dried Tomatoes, so don’t rush it!
Step 4: Assemble and Bake
Pour the hot, creamy spinach and sun-dried tomato mixture evenly over the chicken in the baking dish, making sure every piece has plenty of saucy cover. Scatter the shredded mozzarella cheese all over the top. Now it’s time to bake: pop the dish into the oven, uncovered, and let it go for 20 to 25 minutes. You’re looking for chicken that registers cooked-through and cheese that’s irresistibly bubbly and just turning golden.
Step 5: Garnish and Serve
Let the dish rest for a couple of minutes before you go in for the first spoonful. Finish with a generous sprinkle of fresh basil. The contrast of cool, fragrant basil against the warm, creamy sauce makes h Creamed Spinach and Sun-Dried Tomatoes utterly unforgettable. Serve straight from the dish and bask in the applause!
How to Serve h Creamed Spinach and Sun-Dried Tomatoes
Garnishes
Fresh basil leaves are a superstar garnish, offering a burst of color and a refreshing herbal kick. If you have it on hand, a little extra grated Parmesan or a sprinkle of freshly ground black pepper can elevate the whole meal even more. A drizzle of olive oil before serving adds gloss and depth to the already stunning h Creamed Spinach and Sun-Dried Tomatoes.
Side Dishes
This recipe begs for something that will soak up every drop of sauce! Creamy mashed potatoes, fluffy white rice, or a swirl of buttered pasta are all fantastic picks. Want to lighten things up? Serve with a fresh green salad or roasted vegetables—each bite of the creamy chicken paired with crisp, fresh sides is a true delight.
Creative Ways to Present
If you’re looking to show off a little, plate individual portions in shallow bowls, spooning extra sauce over each piece of chicken and finishing with a swoosh of basil oil. For holiday meals or entertaining, arrange slices of chicken on a serving platter and nestle the creamed spinach and sun-dried tomatoes alongside, making it easy for guests to help themselves. You can even spoon the saucy chicken over toasted baguette rounds for an appetizer-style twist!
Make Ahead and Storage
Storing Leftovers
Leftover h Creamed Spinach and Sun-Dried Tomatoes keeps beautifully in the refrigerator. Store it in an airtight container for up to 3 days. The flavors actually meld and deepen overnight, so don’t be surprised if you love it even more the next day!
Freezing
Yes, you can freeze this dish! Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 2 months. The cream sauce may separate slightly when reheated, but a quick, gentle stir brings it back together. For best results, freeze without fresh basil and add it after reheating.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave in short bursts, covering to retain moisture. If the sauce seems a bit thick, add a splash of cream or milk to loosen it up. Top with freshly chopped basil for that just-cooked brightness that makes h Creamed Spinach and Sun-Dried Tomatoes so special.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute and provide extra juiciness. Just adjust the cooking time as needed—thighs may take a little longer to become fully tender, but they soak up the creamed spinach and sun-dried tomatoes beautifully.
Can I make this dish dairy-free?
While the creamy sauce is a highlight of h Creamed Spinach and Sun-Dried Tomatoes, you can experiment with non-dairy cream and cheeses. Try using coconut cream or a rich oat-based cream, plus your favorite dairy-free cheese for melting on top.
What’s the best way to prepare sun-dried tomatoes?
If your sun-dried tomatoes are oil-packed, simply drain and chop. If they’re dry-packed, soak them in hot water for about 10 minutes to plump them up, then chop. Either version will add loads of flavor to the dish!
Do I need to cook the spinach separately before adding it to the sauce?
No need to cook the spinach first—just chop it and add it straight to the skillet with the butter and garlic. It’ll wilt down quickly as part of the sauce for h Creamed Spinach and Sun-Dried Tomatoes, saving you time and an extra pan to wash.
What can I do if my sauce is too thick?
If the sauce looks a bit heavy, stir in a splash more cream or even a little chicken broth until you reach your desired consistency. It’s all about finding that balance between decadently creamy and delectably pourable.
Final Thoughts
If you’re craving a dinner that wraps you up in flavor and feels a little bit fancy without the work, you have to try h Creamed Spinach and Sun-Dried Tomatoes. Whether you’re cooking for yourself, your family, or friends who deserve a treat, the creamy sauce and burst of sun-dried tomatoes will win over even the pickiest eaters. Roll up your sleeves and dive in—you’ll be coming back to this recipe again and again!
Print
h Creamed Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent meal with this smothered baked chicken recipe featuring creamy spinach and sun-dried tomatoes. Each bite is a burst of flavor that will leave you craving more!
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamed Spinach:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat the oven and prepare the chicken: Preheat the oven to 400°F and grease a baking dish. Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
- Sear the chicken: In a skillet, sear the chicken on both sides until golden brown. Transfer to the baking dish.
- Make the creamed spinach: In the same skillet, sauté garlic in butter, then add spinach and sun-dried tomatoes. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer until thickened.
- Assemble and bake: Pour the creamed spinach over the chicken, top with mozzarella, and bake until cooked through and bubbly.
- Serve: Garnish with basil and enjoy!
Notes
- Serve with mashed potatoes, rice, or pasta.
- For a lighter option, use half-and-half instead of heavy cream.
- Chicken thighs can be used instead of breasts.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 160 mg
