Creamy Baked Chicken Breasts
Tender chicken breasts smothered in a creamy sauce with sundried tomatoes and spinach, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili pepper flakes (optional) Adjust based on heat preference.
- 1/2 cup heavy whipping cream Can substitute with half-and-half.
- 1/2 cup chicken broth
- 2 teaspoons garlic powder
- 1/3 cup chopped sundried tomatoes (drained from oil)
- 1/4 cup shredded Parmesan cheese
- 1/2 cup chopped fresh spinach Add just before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Flatten chicken breasts to even thickness using a meat mallet to ensure they cook evenly.
- Arrange the chicken breasts in a 9x13 baking dish, leaving space between each piece.
- In a bowl, mix together salt, Italian seasoning, paprika, red chili pepper flakes, and remaining black pepper.
- Drizzle olive oil over the chicken and rub the seasoning all over the breasts.
- Sprinkle chopped sundried tomatoes on top of the seasoned chicken.
Making the Sauce
- In a mixing bowl, whisk together heavy whipping cream, chicken broth, garlic powder, and leftover salt until combined.
- Stir in Parmesan cheese until well mixed.
- Pour the sauce around the seasoned chicken in the baking dish.
Baking
- Bake in the preheated oven until the chicken reaches an internal temperature of 165°F (75°C).
- Check for doneness and stir the fresh spinach into the bubbling sauce before serving. Let the dish rest for a few minutes.
Notes
Consider marinating the chicken briefly for enhanced flavor. Ensure not to overcrowd the baking dish for optimal baking. Store leftovers in an airtight container.